A passionate meal with memorable company is the light at the end of the tunnel that many look forward to as the arctic air floats through these next few months. Amid the culmination of the semester, the Flagship Friends went out on their final locale of the 2025 year at Blatt Beer & Table, located adjacent to 13th Street in central Omaha. Commonly described as an ‘elevated pub’ where friends and family gather, they offer a wide variety of craft beers and kitchen-made delicacies rooted in local history, offering 100% Angus beef burgers, topped with Guinness-braised onions on a buttery brioche bun. If food straight off the grill isn’t your thing, Blatt has a classic combination of golden brown Chicken and Waffles, drizzled with honey-orange butter and smothered in cracked pepper gravy for your morning cravings to be met.
From the instant you walk in, the space’s warm and inviting character sets the tone, enveloping you in a sense of comfort that encourages you to sit at your own pace. Soft lighting and a relaxed hum of external conversation make the transition from entrance to table feel effortless. Before long, an attentive server approaches with a welcoming presence, ready to guide you through the menu and take down your selections with ease. To commence our dining experience, we ordered a Dixie-Fried Chicken Sandwich, adorned with a myriad of condiments, including pickles, mayo, lettuce, tomatoes, and onions. A supplemental collection of beautifully cooked chicken, freshly topped with the finest selection of veggies and house-made mayo, may as well be the pinnacle of your dining experience. In tandem with the natural essence of the sandwich, a plethora of crispy fries and a small serving of ketchup await your taste buds. As depicted, the presentation of the meal was sure to impress at first glance.
As satisfying as the initial sandwich served had been, it had just set the stage for what quickly became the favorite of the table: Blatt’s perfectly crispy Macaroni and Cheese bites in a basket, arriving in a modest bowl that belied their rich flavor, each bite-sized piece carrying a golden exterior that crackled delicately beneath your fork, then revealing a molten center of creamy indulgent cheese and noodles. The contrast between the crunch of the breading and the velvety warmth of the inside made them an irresistible follow-up to the Dixie-Fried Chicken Sandwich, proving even the simplest pub-style appetizers can rise to unforgettable heights when crafted with the ultimate care and perfection. So immediately comforting, they hardly had much time to cool before one after another began to disappear. In fact, their lifespan on the table was not surprisingly brief, claimed almost instantly, but eager hands, Corinne in particular, eager to indulge in the final bite, unfortunately, too late to the fleeting moment. A dish that has unquestionably earned its place on the must-order list for any future visits among the Flagship Friends.
Following, we concluded on ordering the Smoked Chicken Nachos. The nachos came in a huge portion with BBQ sauce, chile con queso, pickled red onion, jalapeños, jack and cotija cheese, cilantro, and creamy coleslaw. This appetizer wasn’t the favorite among the group, probably because it was so different. The nachos had an American accent to them with the BBQ sauce added. If indulging in any delicacy that has the flavor intertwining with BBQ sauce, then this is definitely an interesting and unique plate to try. According to John Jack Green, the Smoked Chicken Nachos were a stacked, flavor-loaded plate of crispy tortilla chips topped with tender smoked chicken and a drizzle of sweet, tangy BBQ sauce. Melted jack cheese and cotija add both creaminess and a salty bite, while chile con queso brings extra richness. Finished with pickled red onions, fresh jalapeños, cilantro, and a scoop of creamy coleslaw for a cool, crunchy contrast. On the other hand, Angel did not particularly enjoy the nachos. She felt that the barbecue sauce was overpowering, as it was heavily layered on almost every chip, which took away from the other flavors. Angel would have preferred the dish with little to no BBQ sauce so the smoked chicken and cheeses could stand out more. Overall, if you are not a barbecue sauce lover, this may not be the best appetizer to order, but for those who enjoy bold, smoky flavors, it could be worth trying.
Lastly, the other main meal we tried was the Shrimp Tacos. These tacos consisted of Baja Slaw, avocado, red onion, chipotle aioli, salsa fresca, and cotija cheese, along with some fries. These tacos were very delectable. The first bite was refreshing with all the new and enticing flavors combined. John Jack Green thoroughly indulged in the shrimp tacos; he described the Shrimp Tacos as warm tortilla filled with crispy or grilled shrimp layered over Baja slaw and slices of fresh avocado. Topped with red onion, cotija cheese, and a smoky chipotle aioli for heat. Served with bright salsa fresca on the side and a generous portion of fries to round out the plate. This seemed to be a favorite among all of us, as the shrimp tacos offered a balance that the other dishes lacked. The freshness of the avocado and salsa fresca paired well with the smoky chipotle aioli without overpowering the shrimp. Each bite felt light yet flavorful, making it easy to enjoy the entire plate without feeling overwhelmed. The fries on the side were a nice addition, providing a familiar and comforting contrast to the bold flavors of the tacos. Overall, the Shrimp Tacos stood out as a well-rounded and satisfying dish that we would most likely order again, especially for someone looking for something flavorful but not too heavy.
