Omaha chef named one of the best - Omaha.com
go logo
article photo
article photo
Omaha Chef Clayton Chapman


DINING

Omaha chef named one of the best
By Sarah Baker Hansen
WORLD-HERALD STAFF WRITER


Omaha Chef Clayton Chapman continues to rack up accolades. This morning, Food and Wine Magazine nominated the Grey Plume's front man as one of the top ten Midwestern chefs in its "The People's Best New Chefs" contest.

The magazine chooses its top 10 chefs from a number of regions around the U.S. and then asks the public to vote for the one it likes best.

In its writeup about Chapman, the magazine says he's amazing because "despite being only 25, he's cooking with vision, sophistication and spirit."

It names his must-try dish: rabbit with baby spinach, oyster mushrooms and pickled shallots, and gives him credit for making his own butter and roasting beans for the Grey Plume's house-made coffee.

More Dining Notes:

Is a new restaurant open in your neighborhood? Are you opening a new bar? Have an event coming up? Email your dining, restaurant and cocktail news to sarah.bakerhansen@owh.com.

To read more from Sarah Baker Hansen, go to her blog, OMAvore.

Voting for the contest begins today and ends March 11. To vote, click here.

Contact the writer: Sarah Baker Hansen

sarah.bakerhansen@owh.com    |   402-444-1069    |  

Sarah writes restaurant reviews and food stories for the World-Herald.

Read more dining stories


Contact the Omaha World-Herald newsroom


Copyright ©2014 Omaha World-Herald®. All rights reserved. This material may not be published, broadcast, rewritten, displayed or redistributed for any purpose without permission from the Omaha World-Herald.

Latest Stories

A saliva-inducing look at M's Pub's new happy hour
A saliva-inducing look at M's Pub's new happy hour

The downtown staple recently introduced a happy hour. And its menu's pretty amazing.


Dining review: If you're craving sushi, head to Benson's Taita
Dining review: If you're craving sushi, head to Benson's Taita

Chef Jose Dionicio has wisely refocused Taita on sushi, and the well-crafted small bites of fresh fish I tasted from his one-man sushi bar are delectable.


New Benson BBQ restaurant opens next week
New Benson BBQ restaurant opens next week

Fusion BBQ, at 7024 Maple St., focuses on American style barbecue cooking melded with international cuisines.


Nebraska's best burger determined by folks who know about this kind of thing
Nebraska's best burger determined by folks who know about this kind of thing

The Nebraska Beef Council announced the winner of its Nebraska's Best Burger contest.


Rockbrook Village restaurant Taste has a new chef
Rockbrook Village restaurant Taste has a new chef

Ryan Devitt will come to the restaurant as both a chef and partner to focus on farm-to-table style cuisine.


Over Easy will host a west Omaha block party
Over Easy will host a west Omaha block party

Over Easy is playing host to a west Omaha block party this summer.


Movie review: 'Transcendence' ends up quite ordinary
Movie review: 'Transcendence' ends up quite ordinary

“Transcendence,” a sci-fi thriller about an attempt to meld the human mind with technology, falls far short of transcendence. So far short I had to fight off sleep.


Dining notes: Dario’s has a new spring menu

Dario’s Brasserie in Dundee has a new spring menu, a new brunch menu and late night vittles.


Movie review: 'Bears' is cute — and so much more
Movie review: 'Bears' is cute — and so much more

"Bears" is exactly the sort of nature documentary we’ve come to expect from Disneynature, which rolls out a new nature documentary every year at Earth Day.


Movie review: 'Under the Skin's' sure to get under yours
Movie review: 'Under the Skin's' sure to get under yours

Quiet, cryptic and never less than creepy, here's a sci-fi that doesn't do the work for you. No character rattles off a paragraph or three of exposition and back story.


 
Search
Movies Opening this week

Movie showtimes and theater listings






Read this!








VIDEOS

Tonight in Prime Time
© 2014 Omaha World-Herald. All rights reserved