Without its once-booming livestock industry, Omaha would be a very different place. Although it was originally known for its legendary steakhouses, today's eateries exceed the influence of cattle. Out of a rich foundation of traditions like steaks with hash browns and mostaccioli, Reubens and South O dive bars grew a creative culinary community with a fiercely loyal following. Today, Omaha is a platform for nationally recognized chefs. Home to one of America's greenest restaurants and the recent birthplace of the Rounder, the story of Omaha food is ripe for the telling. Author Rachel P. Grace celebrates the scene in this unapologetically witty culinary adventure.
About the Author
A native of Philadelphia, Rachel P. Grace spent more than a decade in the food and beverage industry developing a deep appreciation for all the dedicated work happening behind the scenes in restaurant kitchens. With a background in history and education, Grace works as a writer/producer in Omaha where her writing has appeared in the Reader and Omahype, among others, as well as her blog, Fat in Omaha.