Chronicle: Now Serving

THE STORIES AND PEOPLE MAKING A DIFFERENCE IN OUR COMMUNITY. THIS IS KETV NEWSWATCH SEVEN’S CHRONICLE. WELCOME TO KETV NEWSWATCH SEVEN’S CHRONICLE. I’M JACK KEENAN. TODAY WE ARE GETTING YOU READY FOR THE COLLEGE WORLD SERIES BY SHARING SOME OF MY FAVORITE SPOTS TO GET A BITE TO EAT. WE KNOW OMAHA IS A BIG FOOD CITY. IN OUR SEGMENT NOW SERVING INTRODUCES YOU TO SOME OF THE BEST RESTAURANTS. OMAHA HAS TO OFFER. SO COME ALONG WITH ME AS I SHARE SOME OF MY FAVORITES WITHIN A SHORT DISTANCE TO THE BALLPARK THAT ARE WORTH YOUR TIME. IF YOU’RE VISITING FOR THE BEST SHOW ON DIRT AND LATER WE’LL TAKE YOU INSIDE. ROCK JOE’S AND FIND OUT WHAT THEY’RE DOING. THIS YEAR FOR THAT NATIONAL HEADLINE SPECTACULAR JELL-O SHOT CHALLENGE. BUT FIRST, WE’LL TAKE IT TO THE CAPITAL DISTRICT FOR OUR FIRST STOP OVER AT NICK’S QUORUM. I AM JOINED BY CULINARY DIRECTOR MARVIN WOODS. MARVIN, THANKS SO MUCH FOR HAVING US. THANK YOU. THIS IS FANTASTIC. I LOVE LISTENING ABOUT YOUR BACKGROUND. YOU KIND OF TRAVELED ALL OVER THE COUNTRY OPENING UP RESTAURANTS. CAN YOU TELL EVERYONE A LITTLE BIT ABOUT NICK’S QUORUM? SURE. SO SO MIDWESTERN SUPPER CLUB. NICE. SO IF YOU DON’T KNOW ABOUT SUPPER CLUBS, THEY STARTED AND BECAME PRETTY PROMINENT ALONG PROHIBITION PERIOD OF TIME. GOTCHA. RING REASON BEING IS BECAUSE ALCOHOL WAS ILLEGAL IN THE STATES, RIGHT? THERE WAS THIS TIME PERIOD. AND SO SUPPER CLUBS ARE TYPICALLY AN HOUR TO TWO HOURS OUTSIDE OF MAJOR CITIES. AND IT WAS A MEMBERSHIP ONLY PLACE. NOW, IF YOU’RE GOING TO DRIVE THAT FAR, OBVIOUSLY YOU WANT SOME GOOD FOOD AS WELL OF COURSE. RIGHT. SO ALWAYS IN A SUPPER CLUB RELISH PLATE WHICH COULD BE A A ANYTHING FROM PICKLED VEGETABLES TO REGULAR VEGETABLES, SMOKED FISH, SHRIMP COCKTAIL CRACKERS, SOMETHING TO GET YOU STARTED. RIGHT? RIGHT. OKAY. LOVE IT. THEN THERE WAS ALWAYS PRIME RIB. OH, THERE WAS ALWAYS BROASTED CHICKEN OR A CHICKEN DISH. AND THEN FISH FRY. RIGHT. SO THIS IS, THIS IS OUR TAKE ON A SUPPER CLUB LIKE A MODERN DAY APPROACH TO IT. I LOVE THAT A LOT OF FUN. DEFINITELY. AND IT SMELLS LIKE A LOT OF FUN. IT’S TOUGH. THIS CHICKEN RIGHT IN FRONT OF ME. THAT’S FOR YOU. WE’RE PULLING ME. MY GUY. THANK YOU. CAN YOU TELL US ABOUT THE DISHES YOU CRAFTED UP FOR US? YES. SO STARTING OFF WITH ONE OF OUR SALADS, THIS IS OUR WEDGE. AND SO AGAIN, IT’S OUR TAKE. IT’S OUR APPROACH ON ON MODERN DAY. SO A LOT OF TIMES YOU GET A WEDGE SALAD. IT’S ICEBERG LETTUCE RIGHT. PERSONALLY I DON’T LIKE ICEBERG LETTUCE. I JUST LIKE IT GIVES NO VALUE. RIGHT. IT’S JUST THERE. IT’S CRISP BUT IT HAS NO FLAVOR. SO WE’RE USING SOMETHING CALLED A BABY GEM. SO COOL. THIS IS A RED BABY GEM. SO YOU SEE THE COLOR IN THE LEAVES. IT GETS A LITTLE MORE FLAVOR. I HAVE ON HERE IS A BACON DRESSING. NO BLUE CHEESE. I DON’T EVEN HAVE BLUE CHEESE ON THE MENU. NO BLUE CHEESE HERE. GOTCHA. NO BLUE CHEESE. BACON DRESSING, BOILED EGG, TOMATO. PERFECT. YEAH. ALL RIGHT. MOVING ON TO THE FISH. YES. LOCAL TROUT COMES WITH A LITTLE CELERY MASH ON THE BOTTOM. NICE. AND A GREEN APPLE. SUNFLOWER SEED SAUCE. BEAUTIFUL. AND THEN ROUNDING OUT THE CHICKEN. ROASTED CHICKEN 24 HOURS MARINATED IN SALT WATER BRINE. COMES WITH A LITTLE GOJI CHUNG SIRUP SAUCE. BEAUTIFUL AND SLAW. AWESOME. MARVIN, THANK YOU SO MUCH FOR EVERYTHING. CAN YOU GIVE EVERYONE NICK CORUM’S HOURS? SO SEVEN DAYS A WEEK WE DO BREAKFAST AND BRUNCH. WE DO DINNER FIVE DAYS A WEEK. TUESDAY THROUGH SATURDAY. WE ARE AT ROXY BRAND NEW, DOWN AT THE CAPITOL AVENUE 1150 HERE IN OMAHA. I’M JOINED BY CEO AND HEAD DISHWASHER TONY DISALVO. TONY, THANK YOU SO MUCH FOR HAVING US. IT’S OUR PLEASURE AND HONOR TO BE HERE. THIS PLACE IS SO COOL. I KNOW YOU GUYS WANT MEMORIES TO BE MADE WHEN PEOPLE JUMP INTO ROXY, AND THERE’S SO MUCH ALL AROUND CONVERSATION STARTERS EVERYWHERE. ABSOLUTELY. AND, YOU KNOW, AND THAT WAS BY DESIGN, BY DESIGN. ROXY ALL ABOUT PAYING TRIBUTE TO THE 80S 90S 2000. WHILE FIRMLY EMBRACING TODAY. AND YOU SAID TRIBUTE. I LOVE THAT. YOU KNOW, NOT A RETRO BAR, BUT A TRIBUTE. THAT IS EXACTLY CORRECT. THAT’S EXACTLY CORRECT. WE WANT TO PAY HOMAGE TO ALL THE THINGS THAT MADE US WHO WE ARE TODAY. BY LOOKING BACK JUST A BIT, SAYING THANK YOU AND LET’S HAVE FUN IN THE HERE AND NOW. I LOVE THAT WITH MUSIC, POP CULTURE, MOVIES, FUN STUFF, UNIQUE STUFF, NEBRASKA CITY STUFF, EVERYTHING. SOMETHING A LITTLE BIT DIFFERENT. YEAH, SOMETHING VERY UNIQUE, WHICH IS ALSO PART OF OUR MISSION STATEMENT. SO AND WE HAVEN’T EVEN GOTTEN TO THE FOOD YET. OH MY GOD. AND YOU’VE GIVEN US A BEAUTIFUL SPREAD, A LITTLE VARIETY. WE CAN WE START WITH THE DRINKS. ABSOLUTELY, ABSOLUTELY. SO A DRINKS OBVIOUSLY WE HAVE DRAFT BEER AND THIS THIS LOOKS REALLY GOOD. IT DOES LOOK AT THAT PERFECT HEAD RIGHT. TO WANT TO BE ABLE TO TAKE A SIP OF IT. RIGHT. ESPECIALLY WITH THE BURGER RIGHT IN FRONT OF ME HERE. YES WE DO HAVE SIGNATURE DRINKS. WE HAVE OUR ROXY SIGNATURE GLASS, WHICH BY THE WAY, IF YOU PURCHASE THE GLASS, THE DRINK, YOU GET TO KEEP THE GLASS. OKAY, THERE YOU GO. WE WANT EVERYONE NEEDS A LITTLE ROCKS. A WIN WIN AT HOME, RIGHT? THAT’S RIGHT. BRING IT HOME WITH YOU. AND WE ALSO JUST HAVE ANOTHER ONE OF OUR SIGNATURE COCKTAILS THERE AT. BUT THE DRINKS ARE AWESOME. BUT IF YOU DON’T MIND THE FOOD. NO, THIS. LET’S GET INTO THE FOOD. THAT’S THE DRAW HERE, RIGHT? WITH THE AMBIANCE 100%. RIGHT. COOL. IT’S I MEAN, IT’S A GREAT BALANCE OF AMAZING ATMOSPHERE, OF INCREDIBLE DRINKS AND THE FOOD. SO IT’S LIKE A ONE PLUS ONE PLUS ONE EQUALS FIVE. I LIKE THAT THAT’S THAT’S MY KIND OF THAT’S WHERE TO GO. SO WE HAVE OUR BURGERS THERE. SMASH BURGERS. THEY’RE QUARTER POUND PATTIES FRESH FRESH I JUST CAN’T SAY FRESH AGAIN THIS IS HOW YOU WANT IT TO LOOK. THIS IS HOW MUCH OUT. AND THEY ACTUALLY LOOKS THIS WAY ALL THE TIME. LOVE THAT HOUSE MADE CHIPS. WE HAVE OUR PHILLY CHEESESTEAK WHICH I HAVE TO TELL YOU, IT’S SLICED SIRLOIN. IT IS AWESOME FRENCH FRIES. YOU CAN ALSO HAVE A SIDE OF TATER TOTS. SPEAKING OF TATER TOTS, WE HAVE OUR SHEET TON OF TOTS. THAT’S BEAUTIFUL. I MEAN, TATER TOTS THINK ABOUT IT. I KNOW THAT MY MOTHER AND I’M DATING MYSELF BECAUSE, YOU KNOW. BUT I KNOW I LOVE TATER TOTS. AS A KID WHO DOESN’T LIKE TATER TOTS, HOURS OF OPERATION SO PEOPLE CAN COME CHECK OUT ROXY. ABSOLUTELY. ALL RIGHT. CURRENTLY, IT’S GOING TO BE MONDAY THROUGH SATURDAY, 5 P.M. UNTIL 2 A.M. PERFECT, IF I MAY. YES, IF I GET A LITTLE TIME HERE WE HAVE DJ’S THURSDAY, FRIDAY, SATURDAY NIGHTS. I MEAN, THIS IS A RESTAURANT BAR BAR. FULL EXPERIENCE. COME ON IN BEFORE OR AFTER A CREIGHTON GAME AND DANCE AND HAVE A GREAT TIME FOR A LATE NIGHT. YOU ARE GOING TO LOVE IT HERE AT ROXY. TONY, THANK YOU SO MUCH FOR JOINING US AND FOR SHOWING US OFF THIS REALLY COOL PLACE. THANK YOU. SITS ON 10TH RIGHT AROUND THE CORNER. OWNER JACQUELINE JOINING US TODAY JACQUELINE THANK YOU SO MUCH. THANK YOU SO MUCH. THANKS FOR COMING IN. OH MY GOSH. ABSOLUTELY ALREADY HOOKED ME UP WITH A LITTLE COFFEE. YEAH YOU GOT A LOT MORE FUN OPTIONS HERE A LOT MORE FUN OPTIONS. YES YES YOU LIKE WHITE WINE RED WINE, CHAMPAGNE, WHITE WINE. YEP. RED WINE. CHAMPAGNE. WE’VE GOT A REALLY NICE KIND OF CLASSIC COCKTAIL MENU. WHETHER YOU WANT SOME SPARKLING IN YOUR COCKTAIL OR JUST A NICE CLASSIC COCKTAIL, WE’VE KIND OF GOT A LITTLE BIT OF BOTH. AND THE AMBIANCE IS SO FUN HERE. EVEN THE ARCHITECTURE, THE FURNITURE. YEAH, IT’S REALLY, REALLY UNIQUE. YES, IT HAS BEEN A PROJECT OF LOVE FOR THE LAST COUPLE OF YEARS, SO WE WANTED TO KIND OF MAKE IT NICE BUT STILL CASUAL, SO YOU COULD COME IN AND GET A GLASS OF CHAMPAGNE, OR YOU COULD COME IN AND GET A BUD LIGHT. WHAT DO YOU HOPE PEOPLE TAKE AWAY FROM VISITING SIPS ON 10TH, ESPECIALLY BEING, YOU KNOW, SO NEW. YEAH. SO WE REALLY WANTED TO, YOU KNOW, COME OFF AS A UNPRETENTIOUS, CASS KIND OF CHAMPAGNE BAR. SO WE WANT PEOPLE TO BE ABLE TO COME IN AND GET A NICE GLASS OF CHAMPAGNE WITHOUT BREAKING THE BANK, MAYBE TRY SOMETHING NEW THAT THEY HAVEN’T TRIED BEFORE. I LOVE THAT, YEAH. AND IN ADDITION TO THOSE OPTIONS OF TRYING SOMETHING NEW, YOU HAVE A FULL KITCHEN BACK THERE AS WELL. A FULL KITCHEN, YES. SO WHEN WE STARTED THIS PROJECT, IT WAS MORE SMALL SNACKS. UM, AND IT HAS SIGNIFICANTLY SNOWBALLED INTO A FULL KITCHEN WITH SOME AMAZING FOOD BY CHEF COLIN. COLIN KIRK IS THE EXECUTIVE CHEF HERE ON SIPS ON 10TH. COLIN, THANK YOU SO MUCH FOR THIS BEAUTIFUL SPREAD YOU’VE MADE FOR US. THIS IS INCREDIBLE. CAN YOU WALK US THROUGH SOME OF THESE DISHES SO THIS IS OUR CHARCUTERIE BOARD. LOOKS FRESH. YES. SUPER FRESH. UM I GET ALL MY MEATS AND I SLICE THEM BY MYSELF. UM, WE GOT SOME FANCY CHEESES TO, UM. THIS IS CALLED A RED DRAGON CHEESE. IT HAS DIJON AND WHITE WINE IN IT. UH, THIS IS A COTTON RESERVE, WHICH IS KIND OF LIKE A SHARP CHEDDAR. AND THEN YOU HAVE A CLASSIC ROMANO THERE. PROSCIUTTO. NICE SOPPRESSATA AND MORTADELLA, AND THEN SOME TOASTED CROSTINIS AND FRESH FRUITS RIGHT OUT AROUND THE BOARD. I MEAN, THAT GOES SO WELL WITH WINE, SOME COCKTAILS. RIGHT. SO PERFECT KIND OF. YES. APPETIZER. YEP. ESPECIALLY FOR, YOU KNOW, THE CONCEPT OF, YOU KNOW, BEING A CHAMPAGNE AND WINE BAR. SO I THINK IT FITS PERFECTLY. SO I THINK SO TOO. AND IF YOU WANT A LITTLE SOMETHING TO GRAB ON TO, YOU GOT SOME SLIDERS. YES. SLIDERS. THESE HAVE BEEN A BIG HIT RECENTLY. UM, IT’S MADE WITH ANGUS BEEF, CARAMELIZED ONIONS, UH, SLICED GOUDA. AND THEN I ALSO DO A HOUSE MADE CHAMPAGNE AIOLI. YOU KNOW, BEING A CHAMPAGNE BAR, I TRY TO INCORPORATE CHAMPAGNE IN A LOT OF STUFF. UM, IN OUR SIGNATURE SAUCES. STEAK. WE GOT CREME DE LA CREME. YES, AT THE END. YES. THESE ARE OUR BEEF MEDALLIONS. UM, I TRIM THEM, CUT THEM MYSELF. AND THEN I GOT SOME HOMEMADE RISOTTO. AND THEN I LIKE TO DECORATE MY PLATES WITH BALSAMIC GLAZE AND SOME DIFFERENT PUREES, YOU KNOW, FOR COLOR AND STUFF. YOU GOT SOME, UH, VEGGIE MEDLEY MIX IN THERE. SO YOU GOT ASPARAGUS AND TOMATOES ROUNDED OUT WITH OLD SCHOOL HERE. SECRET RECIPE. CANNOLI. YES. SECRET RECIPE. CANNOLIS. SO I MAKE THE FILLING, BUT I DO NOT MAKE THE SHELLS. IT IS A SECRET FAMILY RECIPE OF THE OWNERS. UM, BUT I MAKE HOUSE MADE WHIPPED CREAM, HOUSE MADE CHOCOLATE SAUCE. EVERYTHING. IT’S JUST FANTASTIC DESSERT. THIS IS GREAT. COLIN. THANK YOU SO MUCH FOR GIVING US A LITTLE SNEAK PEEK INSIDE HERE. OF COURSE, IF PEOPLE WANT TO CHECK IT OUT, WHAT ARE YOUR GUYS’S HOURS? UM, WE ARE OPEN ON THE WEEKDAYS FROM 4 TO 10, AND THEN ON FRIDAY WE OPEN AT TWO, AND THEN WE CLOSE AT 11 ON THE WEEKENDS. NEXT ON KETV NEWSWATCH SEVEN’S CHRONICLE. EVEN MORE OF SOME OF THE BEST SPOTS IN OMAHA TO GRAB A BITE BETWEEN MATCHUPS ON THE BASEBALL DIAMOND FROM A GERMAN BEER GARDEN TO SOME GREAT PIZZA.