4920 Underwood Ave. Omaha, NE 68132 | Call (402) 933-0799 orMAKE A RESERVATION ONLINE

Our News

Best Burger in Omaha? Heck yeah!!!

Posted in: News/Specials
Best Burger in Omaha? Heck yeah!!!

We’re so excited to be crowned Omaha’s Best Burger by Thrillist.com! Their National Burger Critic (sounds like a dream job to us), is on a Burger Quest to find the greatest burger in America. He stopped in Omaha and ranked his favorite nine burgers and we’re number one!! We couldn’t be more pleased to be ranked among these fellow burger champs! Check out the entire article here!

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Half priced draft nights through March!

Posted in: News/Specials
Half priced draft nights through March!

Over the last 10 years, we’ve amassed a lot of beer glasses. A lot. So we’ve decided to give them away. Every Tuesday, Wednesday & Thursday for the remainder of March, we will be offering half priced draft beers & half priced glasses of wine in the bar. Watch our Facebook for your chance to get some of those sweet glasses.

Cheers!

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Dario buys you dinner!

Posted in: News/Specials
Dario buys you dinner!

To keep the celebration of a decade of Dario’s rolling, we’ve decided to thank our customers in the best way…with a free dinner! Dario will pick up the tab for one lucky table every Tuesday, Wednesday & Thursday during February. At the end of the month, we will tally those tabs and donate that amount to the Open Door Mission & Lydia House. All you need to do is stop in and enjoy some delicious food & drinks, to help us make a donation.
Dario came to this country, with his mom & sisters, as war refugees and he is so grateful to be here. Omaha & Dundee have been a wonderful & welcoming community, Dario & his family are excited to give back. We hope to see you soon for your chance to be one of the lucky 12 tables that enjoys dinner on Dario.
Cheers!

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10 years!

Posted in: News/Specials
10 years!

Thank you, thank you, thank you! I don’t feel like I can say it enough, it’s hard to believe that Dario’s has been open for 10 years! It’s been a lot of work, and a lot of ups and downs, but at the end of the day there’s nothing I’d rather do. Ok, almost nothing.

dario

While we were planning Dario’s, Amy and I had several discussions about what type of restaurant it should be. We kept coming back to the fact that we didn’t want a café or bistro, it had to be special and unknown to Omaha. We would talk out our ideas over bottles of Belgian beer and the brasserie was born. A brasserie is defined as a welcoming & warm restaurant that serves drinks, especially beer, and simple or hearty food. Good food is good food, it doesn’t have to be fancy.

dario

To celebrate Dario’s being open for a decade, we’ve decided to bring back some of our favorite dishes from menus past. Every week in January we will be featuring a different dish. This week is Duck Shepherd’s Pie, we’ll also have Carbonnade a la Flamande, Tenderloin Stroganoff Crepe & Lamb Steak later this month. We’ve got so much fun planned for this year, we’ll keep you posted!

dario

Thank you for 10 wonderful years, here’s to 10 more!

Cheers, Dario

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ICYMI: our summer beer dinner

Posted in: News/Specials
ICYMI: our summer beer dinner

Summer weather is perfect for beer. It’s always so exciting to plan beer dinners, but looking forward to a nice cold beer after a hot shift in the kitchen, makes planning them extra special. There’s nothing quite as inspiring as that first sip of a good beer on a hot day.

Thank you to everyone that was able to join us on Tuesday. Also, thank you Ryan Penke of Arbella Distributing for presenting and educating us on those wonderful beers!

dario

First course was pork cheek blanquette served on Le Quartier sourdough rye toast with pickled carrots and puffed basmati rice. Paired with La Guillotine.

dario

Second course was a mussel & potato salad with a lemon balm pistou vinaigrette, grilled romaine heart and some confit lemons. Paired with Saison Dupont.

dario

Third course was a grilled guineafowl breast glazed with molasses & apricot, crispy fried guineafowl tenderloin, mashed navy beans and an arugula & pickled cabbage salad. Paired with Kasteel Blond.

dario

For the dessert course, we served peaches & beer. Fresh Georgia peaches in a Scaldis Peche Mel reduction, pancrepes, and some beer malt ice cream. I made the ice cream in the party room with some liquid nitrogen and our KitchenAid mixer. You’ve never had such smooth, creamy ice cream. Paired with a blend of Scaldis Peche Mel & St Louis Oud Gueuze.

Thanks again to everyone that came and enjoyed the dinner, we’re looking forward to the next one!

Cheers, Dario

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