apple and hazelnut chutney provided a homey feel to the plate and
complimented the rabbit nicely. The sea option was a whole rockfish
with chorizo and eggplant purée. This entire dish was spicy, crunchy
and tender all at the same time.
The final course at Taita was a dark chocolate pave with caramel
and powdered chocolate. It gave a smooth, rich flavor that was
complimented by the saltiness of the caramel.
It wasn’t just the food and staff that made us fall in love with
Taita. The attention to detail was also very clever. Chef Jose has put
MEDITERRANEAN WITH
A DASH OF EVERYTHING.
For inspired Mediterranean cuisine
with an American twist, welcome to Salt.
Join us for a bite on the best patio in Omaha,
or at the bar for a delicious cocktail.
fsmomaha.com
Pork confit salad at Benson Brewery
his heart into this restaurant, from the small nook that holds 10
guests, to the urban style murals on all of the walls.
The next stop for the night was the Benson Brewery at 6059
Maple Street. Benson Brewery is a cozy brewpub and upon entering
you receive a warm, industrial feel that is finished with some
excellent wood fixtures.
The first course of the night was spent grain bread with a beer
cheese dipping sauce and paired with an Uncle Sunkel’s beer. The
beer cheese sauce was a solid hit for the group and provided a light,
creamy texture by using white cheddar, Taleggio and baby Swiss
cheese, with a hint of the beer flavor. The process of using spent
grains was inventive - they use the grains from their brewing process
and use them in their breads.
The second course was a pork confit salad accompanied by chevre
cheese, cranberries,