One great thing about owning your own restaurant is that you get to serve what you like. No corporate dictation sent down to us from on high. Nope, I like the autonomy.

But it was your comments on the pasta selection last week that prompted us to repeat last Friday’s entrée. I counted at least a half dozen people, unrelated to one another, who said nearly verbatim, “I’ve never tasted anything like this before.” So why set it aside just yet?

Tonight’s Friday Pasta is Whole Wheat Fettuccine with Cherry Tomatoes and Walnuts. These cherries come from Harvest Home in Waverly and are sweet like candy. We use them to make a slightly sweet and tangy sauce of chopped walnuts, leeks, zest & juice of lime and a little honey & olive oil. It’s bright on the plate as well as on the palate. It’s a perfect summer dish to enjoy out on our patio with glass of wine. It sells for $13

We also serve our usual Fettuccine with Marinara or Olive Oil for $11. Both entrées are served with a small garden salad and our bread.

Dinner begins at 6pm. Our regular menu is also available

Market Meal Sneak Peek

When I first got into the joy of cooking for other people at home, my mainstay meal was handmade pizza. It’s such a pleasure to make and consume. When some of my past house guests find out we have a restaurant now, they often ask, “Are you selling your pizza?”

I’ve decided to make this week’s Market Meal centered on pizza. We’ll use our own SlowDough as crust, and depending on what we find at the Market, that will determine our topping choices. You can expect fresh, seasonal flavors applied to the wonderful tradition of pizza.

Everything on the Market Meal menu can be ordered individually. We post it by 9am on Saturday morning. Some have asked, and yes, our regular menu is also available.

We’ll set the table; you bring the conversation.



find us at the corner of 8th & S Street in Lincoln’s Historic Haymarket


Working for the weekend

One thought on “Working for the weekend

  • August 19, 2008 at 2:38 pm

    Kevin, have you ever considered putting your recipes in print? I’ve finally reached an age where I don’t have to cook in “bulk” anymore for six kids. I enjoy trying new tastes but I’m not ready to just mix it up myself. I still like reading directions. ha ha Some of your creations sound delicious and I would like to try them at home since I may never get to Nebraska. If you ever decide to put a collection together…. Thanks


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