“The idea behind the menu is to create your own tasting, to try two or three different things rather than having a standard entrée,” explains Rose Anderson, co-owner of Baela Rose. Rose runs the Dundee restaurant, which opened in July, with her husband, Kyle, who is the executive chef.
Rose’s restaurant experience includes several years spent as the manager at McKenna’s Blues Booze and BBQ, and Kyle, a graduate of Johnson & Wales, worked at restaurants in Chicago and New York prior to his stint as the executive chef at V. Mertz.
The two met in Dundee several years ago and ended up moving to and opening a sandwich shop in California. Rose says they loved the experience but longed for something more. Specifically, she says they both wanted to open a restaurant.
When the two found out they were expecting, they decided to move back to Omaha where they had the support of family and friends and could give their restaurant idea a go.
Rose and Kyle hope to get customers out of their culinary comfort zone by offering items a bit outside the norm for Omaha. What kind of items? Crispy pig ears for one. They’re a popular bar snack. Another customer favorite is the crispy pig head terrine, which takes 24 hours to prepare. The best bits of pork are served in slices à la mom’s meat loaf.
Other items on the menu include Brussels sprouts with prosciutto, roasted beet salad, chicken liver pâté (made in house) and pan-fried steelhead trout. Rose says she and husband Kyle source locally as much as possible, including trout from Blue Valley Aquaculture in Sutton, Nebraska, short ribs from Morgan Ranch in Burwell, Nebraska, and most greens and other vegetables from Nishnabotna Naturals in Oakland, Iowa.
“We don’t want to pigeonhole ourselves into being a special occasion restaurant. Baela Rose is a casual environment with really good food,” says Rose.
Open Tuesday through Sunday for lunch and dinner, Baela Rose is located at 4919 Underwood Avenue in Omaha. Find it online at BaelaRose.com and on Facebook at BaelaRose.
––By Cheril Lee