dante

very overpriced. i tried the parpadelle bolognese today. while it was good, i can't believe i spent $16 (tax included) on a dish of pasta. didn't even come with a salad or bread sticks. highly overrated.

went on new year's eve, had early reservations but had to shiver in cold with other patrons who arrived a few minutes early. lots of menu items we read about not available although regular menu was advertised. loved the local greens, pizza was okay but pricy. service was adequately pleasant. tables crammed and nobody has privacy. diner next to us said dessert was dry, and they returned their first burned pizza. overall, okay but when we plan to spend that much money there are better places to go.

great pizza, but don't miss the pasta. fantastic food all the way around. have had one bad visit where the service was a miss and the food was sub-par, but every other visit has been amazing. all of the pizzas are great but i think the real treat here are the pasta dishes.

food is great! expensive unless you go for lunch, but i am good with paying for local food. service has been lacking every time i have been there with the exception of one. last time was bordering on rude & we were one of only 5 tables of people. they should focus on improving their customer service and then they would have it made

quickly becoming a favorite. i tried dante for the first time a couple of weeks ago and went back for a third time last night. i came to try the pizza but have discovered their perfectly executed pasta dishes. house made pasta, top quality ingredients, cooked perfectly. the bucatini carbonara is rich and creamy with a pleasant texture to the noodles. i could eat this every day. the parpadelle bolognese with house made noodles had a nice combination of meaty flavor with a hint of red wine. if you have never tried gnocchi, you need to try dante's version. i had it with the fried pork belly and pickled vegetables. nicely browned, light and fluffy dumplings combined with the fatty richness of the pork belly and balanced with the crunch and vinegar coming from the vegetables.

about the pizza. wood fired oven, artisan meats and cheeses, thin crust, how could you go wrong? i will say the pizza is very good. the flavors of the ingredients excellent. i would order any of their pizzas again. from a personal preference standpoint, i prefer a slightly heavier, new york style crust to the paper thin naples style.

i would agree with some reviewers that some of the menu items are pricier than i spend on my average meal but the quality and portions make them worth every penny. i like to take advantage of the happy hour bar menu. order 2-3 appetizers and a few beers and you can easily have dinner for two in the $20 range and be quite satisfied.

...one of the very few authentic neapolitan pizzerias in the midwest (also vpn certified ). true to form, the margherita pizza is always a must …yum! and of course we can’t go to a neapolitan pizzeria without sitting as close to the oven as possible and timing how long it was in the oven.  these pizzas came out in approximately 100 seconds. (see my pinterest album for compar

food is good but very small portions and expensive for what u get. won't be back.

local organic salad greens in late fall?. now, as the nighttime lows dip below freezing, how are the salad greens?

we grow them in rich organic soil in iowa. currently, i grow the hardiest greens outdoors, uncovered. beet greens turn smaller, thicker, sweeter and a deep dark red or brownish red, corresponding to lower daily sunlight. swiss chard leaves are smaller, deeply curled and almost crunchy. the colors are more intense and varied. the baby leaves of collards, kales and mustards are protected from frost by terraces. these are more hardy, smaller and sweeter, from the stress. cilantro, spearmint, italian and curled parsley continue to grow and thrive uncovered. they will all be covered by december.

less hardy greens, being pak choy, bok choy, dae cheong chae, 3 mizunas, ho mi, staghorn mustard, garnet mustard and southern mustard, 3 arugulas, baby turnip greens, several lettuces, carrot top, baby beet green, radish sprouts, baby broccoli leaf and baby kohlrabi, baby cabbage and mache' are under our low tunnels, covered in clear plastic, under hoops made of 10' sections of old heavy gauge wire mesh cattle panels. the sun warms the greens in daytime, the frost is held at bay in nighttime and the snow rolls off, further insulating the soil from freezing.

so, enjoy the bright colors, the varied textures, the richer tastes and the nutrition from our nishnabotna naturals certified usda oganic salad greens.


-----29 sep, 2012-----

my birthday dinner. we supply the salad greens to dante. two days after my birthday, chef nick strawhecker served us a memorable feast.

we started with the margaetha pizza. it is simple, plain and very tasty. i think the fresh mozarella, made in restaurant from curd supplied by a local family-owned dairy and the "inferno" oven are the reasons.

later, we got a wood slab with various italian meats and cheeses. this is not available, to my knowledge anywhere in omaha. you need to try that. it was fabulous.

i like what they do with my salad greens. the dressing matches the array of different sizes, textures, colors, tastes and aromas of our organic greens.


-----25 sep, 2011-----

pizza and salad. you can't do better than adding one of nick's signature salads to your pizza.

they are all usda certified organic by the iowa dept. of agriculture and land stewardship. the content of the mixture varies, but always includes delicate lettuces, basils, carrot and beet greens, mustards and seasonally, microgreens or spinach. we have a 3 day rule. use it in 3 days, or we exchange. it is all delivered the day it is picked.

nishnabotna naturals
oakland, iowa

www.nishnabotnanaturals.com

yum!!!. ate here for the first time at the recommendation of my daughter. she was absolutely right, it was delish. wine selection was super, food was fast and fresh. great atmosphere. 5 stars!

not impressed at all.. we purchased a groupon and were excited to check out a new restaurant. we stopped in one afternoon and were very rudely told that they took reservations only. so the week after we called and made reservations. we went very early, 5 pm, because we have three kids. the food was ok. nothing great, nothing spectacular. just ok. i've had "ok" meals at burger king too. our kids are very well behaved but they are kids, they talk, they chatter, they giggle and laugh. the uppety table of four that was later sat next to us requested to be moved to a new table, assumingly due to our giggling happy children. this is not a place for families. this is a place where the rich, snooty pretty people go. people with no families and lots of money to blow on mediocre food. i would never return here again, i'd never recommend this to a friend. heck i wouldn't even recommend this to an enemy. horrible, thumbs down ridiculously over priced and uppety.

very good food, there's no denying that! the problem is that my 3 year old daughter ate my whole meal, which was $17.00, and was still hungry! the price is outrageous for the amount of food you get!

overall we were extremely impressed with the menu selection and our dining experience. everything dante produced was perfectly prepared, perfectly presented and most importantly, it all tasted fantastic. dante pizzeria napoletana is certainly on our short list of best pizza places in omaha.

great food. dantes is one of the places which i always recommend out of towners to visit. the food is a bit on the expensive side but if you are looking for quality italian food, this is the place to visit! i know most of the people that visit go immediately for the pizzas, but one of my favorite dishes here is a field green salad. all of the ingredients are locally sourced and you can definitely taste the difference. i have never been disappointed by any of the dishes i have ordered here.

real food costs more. for those who read the negative reviews, the most common complaint is amount of food for the money. they give more food at other restaurants, because they are using ingredients full of chemicals, hormones & preservatives. dantes uses locally sourced organic meats & vegetables. good for your family & the local economy and by the way it is delicous:). i eat there 1-2 times per week & have never had anything but excellent meals. p.s. wood fire pizzas have dark spots, it is the nature of the cooking method.

awesome experience. on a recent friday evening we found ourselves at dante after not being able to get in elsewhere. boy, were we glad the first place was full. after a brief (brief for friday night standards) wait, we were seated, ordered drinks and then an entree each. we had the seared diver scallops and the pappardelle bolognese. both were fantastic. when we thought it couldn't be even better, the server recommended a dessert that involved a cake made with olive oil and lemons. the dessert was fantastic as well.

this place is a must. you can't go wrong.