The new restaurant will enjoy its official grand opening July 8-9. The “L” in L’s Kitchen is not for Lawrence, but rather for Lincoln, with the idea of Lincoln residents embracing the small bistro as their own.
Big Sal's is shutting down at the end of the week after 16 years in business.
The bar and mini bowling combination that has quickly become an Omaha staple will find its way to Lincoln at the end of this year.
Drinkers and socializers in downtown Lincoln will now be able to sample food after hours — with food truck and catering businesses rotating to provide a diverse dining experience behind Tavern on the Square.
Executive sous chef Alec Woockman's College World Series menu features more than 10 new entrees including a massive 14-inch beef sandwich. Check out all the new additions.
The Mettle Grill, a bar and grill in Hickman, will move to the space currently occupied by the Parthenon near 56th and Nebraska 2 at the end of July.
Zipline Brewing is toasting to new heights after the company announced Friday that it will begin distributing its beers in Arkansas.
After more than a decade living on the west coast, Bellwood native Jimmy Buell has returned to own the Backroads Pub in his hometown.
Bourbon Street took over the spot where part of Legends Bar & Grill used to be. With the move comes a new menu.
Dear Food Doc,
Grey Whale Sushi's owner said his experience in the food industry has resulted in close contacts on both coasts, yielding overnight shipments of the food items required to produce good Japanese food.
A number of new restaurants have already opened in Lincoln this year, and several more are under development.
A building permit indicates Crumbl Cookies is planning a Lincoln location at 6005 O St.
Lincoln’s Pub opened in February at the newly developed Leighton District near 48th Street and Leighton Avenue. The restaurant is one of three to open in the development, along with Franco’s Fresh Mexican and Daq Shack.
Juice Stop said it was given 30 days to vacate its space at 1217 Q St. and plans to close the store May 30.
The book features a spicy shrimp cocktail that was the brainchild of Cosmic Eye Brewing owner Sam Riggins and Course Restaurant Executive Chef Mike Vandenberg.
The weekend menu collected $9,500 for Hope and Soul, a charity that helps families and children in Anusha.
Ms. Chen 56 specializes in American Chinese fare, with a menu featuring more than 100 items for dine in, takeout or delivery.
Zipline Brewing Company's Safe Harbor Pale Ale will go on sale May 6, and $1 of every sale will go to Operation Safe Harbor Ukraine, an effort by Lincoln-based business Executive Travel to help house Ukrainian refugees in Poland.
Check out the wide variety of Mexican food options available in Lincoln.
Rosie’s Downtown is not only a destination for out-of-towners but has also become a college student hangout and a favorite of Lincoln diners, too, with an accessible and affordable menu.
The last day for La Paloma, which has had a location in Lincoln for more than 30 years, is Monday.
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Find out the signature drink of Nebraska history using information from official state websites, news, culinary profiles, and historic reports.
The carryout and delivery location at 1501 Pine Lake Road opened earlier this month. It replaces the pizza chain's location at 2820 Pine Lake Road, which permanently closed.
Bryce Bares, who is the franchisee for all the Dunkin' locations in Lincoln, confirmed that he plans to build one at the site of the former Village Inn at 29th and O streets.
Mexican food chain's Lincoln location — which is the only one outside the Phoenix area — has closed, but it says it's working on a plan to get it reopened.
HWY 14 Brewing and Brave’s Kitchen have teamed up to create a restaurant and brewery on the north side of Columbus, not far from Elks Country Club and Babcock Lake.
Chef Jodie Ferguson has partnered with Feast and Field to share a new signature recipes: Breakfast Foccacia
The restaurant’s menu contains an impressive number of dining options, many of which Julio Freeman says came from family recipes of his grandmother and mother, as well as his own.
Chef Jodie Ferguson has partnered with Feast and Field to share a new signature recipes: Toasted Brioche with Ham, Gruyere and Apricot Jam served with Habanero Sweet Potato Bisque