Welcome to Omaha. You are so lucky to have landed in this great city with award winning chefs and restaurants. Being a triathlon family, when we moved here, finding the right restaurants was a priority. And, fortunately, it was not that hard at all.
The USA Olympic-Distance National Championships are just a week away on August 13, so we wanted to share our cleaning eating, carb-loading and post-race food and beer favorites. The Old Market in Downtown Omaha is restaurant central and the closest area to the race site.
We know all of these restaurants personally and can say first hand that they are able to provide something for everyone, from vegan to paleo to gluten free. Make sure you let them know the TriWivesClub and MomsGoodEats sent you!
CLEAN EATING IN OMAHA
The Kitchen Table
The Kitchen Table is located on Farnam between 14th and 15th. This restaurant offers fresh clean eats made with local ingredients. Owners Collin and Jessica know their farmers and take pride in serving the cleanest meals. Stop in for lunch or order to go. Friday night is pasta night at The Kitchen Table, so it’s a perfect stop to carb load for those racing on Saturday. Although closed on Saturday, stop back in Sunday for their amazing brunch.
Oma’s Deli is a new addition to the Omaha food scene. Chef Austin, an Omaha native, recently returned from years and years in the Pacific NorthWest. Chef Austin sources local foods to build sandwiches and salads that each have a special twist. Open 7:30am to 4pm, Tuesday to Saturday, you can stop in for coffee and a pastry and grab a sandwich to go for later or stop back in for lunch. Oma’s Deli is located on Leavenworth and 13th, but also now delivers.
CARB-LOADING IN OMAHA
Nicola’s is a traditional Italian restaurant located on Jackson and 13th with an amazing patio. Be sure to make reservations for carb loading or you will have a wait. With pasta, panini sandwiches, and pizzas you will not be disappointed with Nicola’s. We love the traditional spaghetti bolognese or the lasagna. The only warning we will give you is to save room for dessert. While John is the front man, his wife, Nicola, is an amazing baker and you should not skip dessert.
Another new restaurant to the Omaha community, Via Farina, is owned by a James Beard Award semi-finalist, Paul Kulik of The Boiler Room and Le Bouillion. Located on 10th and Pacific, Via Farina makes handmade pastas and wood oven pizzas and certainly do it all right. The pizza dough takes three days to make and the pasta is crafted by what they call an adult play-doh machine. The ingredients are fresh and the favors shine through.
POST-RACE GOOD EATS AND BEER IN OMAHA
Local – Beer, Patio, and Kitchen
Located on 10th street right off Dodge, Local has a great patio for local beer and poutine. Yes, they have more than poutine, but it does rival the Canadian classic. With classic burgers, an Omaha original Reuben, and much more, Local is perfect for hanging out post-race. They also have connect four mounted on the wall for even more fun. The owner, Charlie, has created a great tool for finding the beer perfect for you. Head to the Local website to play If, Then Local Beer Finder. You enter a beer you like and it will make a recommendation on the ideal local beer for you.
Wilson and Washburn
Known for its Craft Beef and Scratch Kitchen, Wilson and Washburn offers guilt free post-race goodness. Chef Travis has complied a menu that is comfort food with a gourmet twist, all cooked from scratch right in the Wilson and Washburn kitchen. Yes, they have their own version of poutine, but for post-race indulgence, you must start with the Mac and Cheese, with four types of cheese and a truffle panko topping. With 24 beers on tap, there is something for everyone. Located on Harney, between 14th and 15th, we suggest it also as a Sunday brunch stop while you are in town.
Enjoy our great city and have a great race!
I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.