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PODCAST

Restaurant Hoppen

Dan Hoppen breaks down the Nebraska cuisine scene one bite at a time. He talks to local chefs, media members, and just interesting people about what"s going on in the Cornhusker State when it comes to food, where people need to eat, and how food relates to Nebraska sports.

arts food

All Episodes

60:02

Hospitality Academy w/ Matt Brown (V. Mertz)

Restaurant Hoppen ·

2026/04/02

If Omaha had a hospitality Mount Rushmore, Matt Brown's face would be chiseled onto it. The GM of V. Mertz joined me to discuss how he and his team customize the restaurant experience for each individual guest, how he's helped keep a beloved, classic Omaha restaurant modern and current without alienating original customers, what an advanced sommelier wine exam entails, and so much more.If you want to understand what goes into a restaurant experience beyond the food (we talk plenty of food,

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58:00

Omaha's Candy Extraordinaire: Tessa Porter (Sprinkk)

Restaurant Hoppen ·

2026/03/26

Candy may seem simple, but nailing the textures and flavors of your favorite gummies and chews is actually a deeply scientific process. That's where people like Tessa come in, as her company, Sprinkk, not only helps brands bring their candy dreams to life, but has also started producing its own gummy products. The knowledge she drops in this conversation will blow your mind; you'll never look at candy the same way again!🌐 Learn more about Sprink:https://www.sprinkk.com/ This is a Hurrdat ONE

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59:39

A New Level of Ramen in Omaha w/ Ken & Aki Ota...

Restaurant Hoppen ·

2026/03/19

Ken Ota has a goal of bringing traditional Japanese ramen to America and, after years of teaching ramen school and consulting, he's opened his own shop in Omaha. Everything from the soups to the noodles and oils is made in house, and Omaha can't get enough of this new restaurant! Ken & Aki describe what those first few weeks in Omaha were like and what makes them so passionate about spreading legit ramen in America.Learn more about Mi So La

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59:10

Witney Stanley—Sous Chef at V. Mertz

Restaurant Hoppen ·

2026/03/12

Just a few years out of culinary school and already the sous chef at one of Omaha's most beloved fine dining restaurants, Witney has a passion for cooking, hospitality, and mentoring that few can match. We talked about cooking competitions and how they shaped Witney's career, how a dish comes together at V. Mertz's, how Witney found her culinary voice, and so much more!📍 V. Mertz Downtown Omahahttps://www.vmertz.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network

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68:41

Omaha OG Chefs Discuss the Evolution of Omaha's...

Restaurant Hoppen ·

2026/03/05

Omaha's culinary landscape has changed drastically in the last 15-20 years. Jenny Coco, Glenn Wheeler, and Paul Kulik have managed Omaha restaurants through it all, and they joined me to discuss the pain points when they got into the industry, how they helped guests get out of their comfort zones, and how Omaha's restaurants have evolved. References Paul Kulik – https://www.libuyan.com Jenny Coco – https://www.lindenhouseomaha.com Glenn Wheeler – https://www.spencerssteaks.com James Beard

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66:50

Matt & Simone Weber—Table Grace Cafe

Restaurant Hoppen ·

2026/02/26

Table Grace Cafe doesn't exist solely to feed people; it exists to empower them and nourish their souls. That's why there are no prices on the menu. Matt & Simone encourage guests to pay whatever they can or volunteer at the cafe. We talked through the whole journey and how the Webers created this unique concept, how music is intertwined with the cafe's DNA, and the relationships and community that have formed inside its walls.📍 Table Grace Cafe Downtown Omaha | Pay-What-You-Can Dining Website:

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63:33

Jeff Gorat—J. Gorat's Deli + Market

Restaurant Hoppen ·

2026/02/19

One of Omaha's newest sensations is part small market, part sandwich shop, and as the massive following indicates, Omaha can't get enough of J. Gorat's Deli + Market. Owner Jeff Gorat joined the show to talk about the art of building sandwiches, how his upbringing at Omaha's famous Gorat's Steakhouse influences him now, and how he sources great local products for the market.J. Gorat’s Deli & Markethttps://www.facebook.com/people/JGorats-Deli-Market/61580831277359/ This is a Hurrdat ONE

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67:12

Joe Sasto—Food Network star, culinary innovator, and...

Restaurant Hoppen ·

2026/02/17

Joe has cooked in three-star Michelin kitchens, competed on two seasons of Top Chef, is a social media star with nearly 500K followers on Instagram, has created two delicious consumer packaged goods, and is a regular as both a competitor and a judge on Food Network... and he came on the podcast to discuss it all! I've been a massive fan of Joe for years, and the mustachioed pasta savant gave me one of the best food conversations I've ever had. You can't miss this episode!Find Joe

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66:14

Front of House & Hospitality All-Stars

Restaurant Hoppen ·

2026/02/12

So often we talk about restaurants in terms of food, but so much of your experience at a restaurant has nothing to do with what you eat. It's all about how a restaurant makes you feel, and that's what Matthew Brown (V. Mertz), Melissa Barnett (Semo Pasta + Wine), and Ron Mettler (Dante) discussed with me on this panel. We talked about ways to go above and beyond to delight guests, the magic of delivering above expectations, whether the customer is "always right", and so much more!This was one of

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67:44

Ismara Gonzalez—Isla Del Mar

Restaurant Hoppen ·

2026/02/05

Just a few years ago, Ismara Gonzalez was running a struggling health-conscious food company. Now she's the Chef/Owner of Isla Del Mar, a restaurant with three locations that beautifully blends seafood and Mexican cuisines and offers creative touches on sushi and ramen. To understand how her life changed so dramatically, you need to hear her story! We discussed how Ismara sources fresh seafood for an Omaha restaurant, the critical comments from a culinary school instructor that changed her life, and

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65:28

Erik "Ricco" Thomas—Johnny Ricco's Brooklyn Pizza

Restaurant Hoppen ·

2026/01/29

Ricco's life has taken him in all kinds of directions: he served in Iraq, started a catering company in New York, worked as a private chef on a yacht, spent time at Mario Batali's restaurant... so how on earth did he end up operating a pizza food truck in Omaha?! The story is wild, and you have to hear it! Ricco's has been blessing Omaha with legit NY-style slices since 2015, but big changes could be coming soon, and you don't want to miss anything this guy (or his truck) is involved with.Johnny

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64:02

Andrew Novak & Cheyanne Loeffler - All In Thyme

Restaurant Hoppen ·

2026/01/22

Andrew & Cheyanne aren’t just building a business together; they’re continuing the legacy of a lost friend and making some incredible and food along the way. The couple discusses running a restaurant concept together, the art of sandwich construction, the allure of bread baking, and what the future holds for this budding business.🔗 Visit All In Thyme:https://all-in-thyme.com/ This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company

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64:05

Brian Bendams—Funny Bone Comedy Club

Restaurant Hoppen ·

2026/01/15

What's it like to be the Executive Chef at a comedy club? It's a question most people don't know the answer too, which is why I loved having this conversation with Brian. We talked about how to "chef up" burgers and chicken tenders, the various requests famous comedians make, preparing for potential "Chopped" appearances, the value of cooking school, and the social toll working in restaurants takes on cooks' lives. It's a wide-ranging conversation that opened my eyes in several ways.📍 Omaha

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65:07

Blake Barnes - Bronco’s Hamburgers

Restaurant Hoppen ·

2026/01/08

Bronco’s has served some of Omaha’s favorite fast food since 1959. So how did it become so beloved originally? What has allowed it to thrive when other iconic restaurants have closed? And how did Blake Barnes, the General Manager and grandson of founder Billy Barnes, get up to speed as he took over the family business? We discuss all that and much more!Order Today: Broncos Hamburgershttps://broncoburgers.com/ This is another Hurrdat Media Production. Hurrdat Media is a podcast network

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68:11

Food Network Competition TV w/ Clayton Chapman,...

Restaurant Hoppen ·

2026/01/01

Food competition TV shows are fun, but what are they like behind the scenes? Three Omaha chefs/bakers who've competed on Food Network dish on the behind-the-scenes details that we don't see on camera for a fascinating conversation!Episode References Food Network — https://www.foodnetwork.com Supermarket Stakeout — https://www.foodnetwork.com/shows/supermarket-stakeout Beat Bobby Flay — https://www.foodnetwork.com/shows/beat-bobby-flay Christmas Cookie Challenge —

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61:58

Carlos Cuevas & Gillian Cromwell-Cuevas—Masa Luna

Restaurant Hoppen ·

2025/12/25

When Carlos decided to make tamales for his own wedding a few years ago, he had no idea he was starting down the road to a thriving restaurant. Those tamales led to a tamale delivery business, which blew up so quickly that it blossomed into a brick and mortar restaurant that is consistently packed with diners excited to try this couple's "authentic-ish" takes on tamales, tacos, tortas, and more. Hear the story of Masa Luna's rapid rise and the way Carlos and Gillian have leaned on the wonderful

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68:01

Doug Case & LaRue Marcos—Ooh De Lally

Restaurant Hoppen ·

2025/12/18

Ooh De Lally is a restaurant serving great food, but its mission goes much deeper. It partners with Metro CC to help formerly incarcerated individuals get jobs, skills, and training to get back in the work force. LaRue knows firsthand how difficult that life can be, and Chef Doug and the rest of the Ooh De Lally team treated him differently and embraced him. Hear LaRue's story and get an inside sense of how Ooh De Lally's program gives new life to its participants.Ooh De

en

64:56

How Does Restaurant Design Affect Both the Guest and...

Restaurant Hoppen ·

2025/12/11

So much of a restaurant experience is defined before a bite of food is served, as the atmosphere, vibe, and design of a restaurant set the tone for the guest. Omaha veteran restaurateurs Carlos Mendez (Au Courant; Dolomiti), Tom Allisma (Flagship Restaurant Group), and Sagar Gurung (Kathmandu Momo Station; Cattle Call) discuss the ins and outs and restaurant design and architecture and the way restaurants can set themselves up for success.Episode References Kathmandu –

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67:52

Elizabeth & Jack Pooley—Square Donut

Restaurant Hoppen ·

2025/12/04

When Elizabeth decided to open a donut shop in Omaha, she had no idea the trials and hardships to come. But she and her son Jack fought through tremendous hardship both in and outside the business to create a donut shop that few—if any—in Omaha can rival. We talked about the science behind what makes these donuts unique, why Square Donut places such a high priority on hospitality, and how the rough road has helped form not only Square Donut, but who Elizabeth and Jack are as people and

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64:15

John & Seth Quiring—Le Quartier

Restaurant Hoppen ·

2025/11/27

Le Quartier has become Omaha and Lincoln's go-to spot for bread and pastries, but the path that led these brothers to open their bakery nearly 20 years ago is one neither saw coming. Hear how a random interest in baking, an apartment in Montreal, and a baguette-attached resume led to a bread supplier that many Omahans (and Omaha restaurants) couldn't live without.Check Out Le Quartier Today! Le Quartier – https://lequartierbakingco.com/ This is another Hurrdat Media Production. Hurrdat Media

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