The latest restaurant in Midtown Crossing is open.
The Black Oak Grill takes over the space originally occupied by Loft 610 and later by Portovino.
The restaurant is one of 115 owned and operated by Dallas-based Consolidated Restaurant Operations. It also operates Cantina Laredo, also in Midtown Crossing.
The restaurant, which opened Tuesday, has a menu of American favorites such as maple glazed pork chops, trout with a toasted almond crust and baby back ribs, all served with sides of mashed potatoes, french fries, slaw and seasonal vegetables.
The restaurant serves local beers from Nebraska Brewing Co., Lucky Bucket and Empyrean, desserts from Bliss Old Market Bakery and bread from Le Quartier Bread Co. and Rotella's Italian Bakery.
“The Manhattan Project” is the restaurant's signature take on the classic cocktail, with Jim Beam Black infused with maraschino cherries and 100 percent maple syrup and served with a Cherry Bomb.
Prices at the restaurant, which serves lunch and dinner, are between $7.99 and $17.99.
The restaurant is at 220 S. 31st Ave. Hours are Sunday through Thursday from 11 a.m. to 9 p.m. and Friday and Saturday from 11 a.m. to 11 p.m. Free parking is available in the adjacent parking garage. For more information, call 402-341-0622 or email email@example.com.
Jersey Mike's sub shop now in Lincoln
Downtown Lincoln is getting yet another sub shop.
Jersey Mike's Subs, known for its “East Coast-style” sandwiches, will open Wednesday at 210 N. 14th St. It is the first Jersey Mike's in Nebraska. There are plans for 13 more in the state over the next five years.
The restaurant will give away 10,000 coupons for a free regular sub with a minimum contribution of $1 to benefit the Food Bank of Lincoln starting Wednesday. The coupons are good through Dec. 16.
Franchise owners are Jeffrey Marcotte, Ross Olsbo and Daniel Markel.
The shop is known for subs made “Mike's Way,” which include onions, lettuce, tomatoes and a signature dressing of olive oil, red wine vinegar and spices.
Olsbo said he decided to open a shop after falling for the No. 56 “Big Kahuna Cheese Steak” sub.
The restaurant is open daily from 10 a.m. to 9 p.m. The phone number is 402-476-0500.
Cupping ceremony for coffee
If you've never been to a cupping ceremony, here's your chance.
Aroma's Coffeehouse, Bliss Old Market Bakery and the Beansmith are teaming up to present “The Blessing of God and the Walnut: A Culinary Cupping Event” at the downtown coffee shop.
The cupping ceremony is to coffee what the wine workshop is to wine.
Tasters will smell the coffee and slurp it to expose flavors, noting the different aspects of the brew. This way of tasting coffee often reflects on flavors from the part of the world where the beans were grown.
The event will feature the coffee that took first place at an international coffee competition, Ecuador's Taza Dorada.
For $30, guests get to attend the cupping ceremony, eat a sweet and savory food pairing, hear live music, see demonstrations and take home a pound of the rare coffee.
After the event, the shop will sell the coffee for $25 a pound.
Space at the cupping ceremony is limited. It takes place at 1033 Jones St. from 6 p.m.-9:30 p.m. on Dec. 16. For more information or to reserve a ticket, call 402-614-7009.
Lone Star locations are no more
Locations of Lone Star Steakhouse in Omaha and Lincoln are closed.
The Omaha location was at 17501 West Center Road and the Lincoln restaurant was at 200 N. 70th St.
The closings mean that Lone Star is no longer operating in Nebraska.
Brazilian Grill now closed
Galo Brazilian Grill, a locally-owned restaurant in the Shoppes at Legacy, has also closed. The restaurant opened in early 2012 and served grilled Brazilian meats priced per pound. It was at 16920 Wright Plaza.
Great gift idea for foodies
Food writer Sarah Baker Hansen's book “The Insider's Guide to Omaha and Lincoln” makes a great gift for foodies. It includes her take on more than 150 restaurants in both cities. Buy it online at owhstore.com or in the lobby of The World-Herald building at 13th and Douglas Streets.
— Staff writer Sarah Baker Hansen