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Bistro - small establishment
serving food & wine
We arrived in Omaha from Seattle in late
2007 to open our first bistro Twisted Cork Bistro's
emphasis is on regional, seasonal, boldly flavored natural foods
and handcrafted wines. We have created recipes that
feature some of our favorite Northwest products and married then
with renowned goods from the Heartland.
Food isn't about
work. It is about the pure enjoyment of experiencing both
the new and the familiar, and being surprised each and every
time. We seek out Wild Seafood from Alaska and enhance
with locally sourced ingredients from a wide variety of farmers
and markets. We allow each ingredient to speak for itself
while harmonizing with others. The result is food you'll
want to share, yet keep for yourself.
We’re strong believers in knowing
exactly where our food comes from, so that when you enter
Twisted Cork Bistro, you’ll know it too.
Darrell & Laura Auld
Haku, mea,'ona
 Twisted
Cork offers a taste of the NorthwestT
Darrell Auld, chef at Omaha’s Twisted
Cork Bistro, takes pride in a menu that showcases wild
salmon, Nebraska beef and wines from the Northwest. Auld,
50, and his wife, Laura, opened the restaurant in March
2008.
Q. Where are you from?
A. My wife and I are from Seattle. We
moved to Omaha about two years ago. Laura’s sister is in the
Air Force and she ended up at Offutt (Air Force Base). Her
parents moved here and then they pressured us to move — in a
nice way.
Q. How is it working out?
Whet your appetite
Where: Twisted Cork Bistro,
10730 Pacific St.
Hours:
Lunch, 11 a.m. to 3 p.m. Tuesdays
through Saturdays;
Dinner, 5 p.m. to
8:30 p.m. Thursdays through Saturdays.
Information: 932-1300 and
twistedcorkbistro.com
A. We’re enjoying the four seasons.
Seattle has three rainy seasons and one nice season.
Q. How did you get interested in cooking?
A. I was running some restaurants and I
opened some restaurants. I managed 300-seat restaurants and
100-seat restaurants. After a number of years, it seemed
like a good opportunity to try it on my own. ... In my runs
as general manager, creating new menus, creating new
concepts and tasting wines for new restaurants, I got to the
point where I knew which ingredients worked.
Q. What’s new at Twisted Cork?
A. As part of our winter menu, we have a
Seattle Cioppino: a fish stew with a tomato base, salmon,
mussels and shrimp.
Q. What stays on the menu because you
really like it?
A. Our Duet: a slider of our Twisted Cork
Burger and a slider of our sockeye salmon. We serve that
with kettle chips from Oregon and a homemade slaw made with
apple vinaigrette and Maytag blue cheese from Iowa.
Q. Do you have a favorite cookbook?
A. Two books. One is from Hawaii by Alan
Wong, “New Wave Luau.” He marries island flavors, Pacific
Rim foods and seafood. It’s unique, fresh. The second is
“Pure Flavor” by Kurt Dammeier. He was one of the owners of
a restaurant where I worked in Seattle. He uses
ingredients without additives and preservatives.
Q. Anything on your menu from these
books?
A. No particular dish. Some spinoffs from
the Seattle restaurant. The concept of a special grind for a
burger — not just 100 percent beef. Putting cheese and
seasonings in the burger, instead of on the burger. A couple
of dressings play with recipes from the restaurant.
Q. Do you have a favorite cooking
technique?
A. We do a lot of cooking with a flat-top
grill because it sears in flavor. I like searing a protein,
as opposed to charring a protein. It’s versatile, quick and
a fun way to cook.
Q. What’s next for you?
A. I’m thinking of a second location
somewhere in the Omaha area or Lincoln. We have a nice base
of customers we’ve come to know and they’ve been supporting
us. There are a lot of chain restaurants, but a lot of
people tell us they like to support the little guy.
Contact the writer:
444-1052, jane.palmer@owh.com
Pop the Cork
"Couple brings taste of the Pacific
Northwest to the Midwest"
The brick and wrought
iron exterior of the Twisted Cork hints at its interior. A
small, gated patio leads to a dining room with about 30 seats.
Decorated and furnished in dark wood, deep mustard and burgundy
tones, simple iron bistro signs and wood glass topped tables,
this little eatery is kind of formal, yet relaxing, intimate and
restful. Low lighting and the warm tones enhance the
ambiance. read more...
Published Friday | September 4, 2009
Dish
BY CAMILLE KELLY
THE OMAHA READER STAFF WRITER
Restaurant Standouts of 2008
Omaha World-Herald lists Twisted Cork Bistro as Top Ten Hot Spot
Bistro owners come from Seattle, with wine
A former Seattle
couple are cooking up an intimate Omaha bistro with food and
wines that blend Northwestern, natural and local influences.
Darrell and Laura Auld
plan to open
Twisted Cork Bistro,
10730 Pacific St., on Monday.
Darrell Auld, who formerly managed two Seattle restaurant
companies, said the bistro marries wild fish and wines from the
Pacific Northwest with local beers and produce and
preservative-free foods. He said the 30-seat bistro will be open
from about 9 a.m. to roughly 6 p.m. weekdays, with weekends and
evenings available for private parties. He hopes to bring some
Washington and Oregon winemakers in for occasional wine dinners.
Darrell, who also is the head cook, said he'll serve espresso
and made-on-site muffins in the morning, entrees at lunch, and
wine and appetizers during "social time" — his version of
late-afternoon happy hour.
Lunch dishes will include a house-ground steak burger made with
flatiron steak and pork shoulder and a salad with pan-seared
wild salmon.
The bistro has polished concrete floors, low banquette seating
and an open kitchen. It's in a former tea shop north of Pacific
and west of Ethan Allen.
The number is
932-1300.
Published Friday | March 7, 2008
Dining Notes: Like Grandma would make
BY NICHOLE AKSAMIT
WORLD-HERALD STAFF WRITER
Here's to the small, hands-on approach
Twisted Cork Bistro is a bistro in the truest sense.
Unlike some restaurants using that cute six-letter word to lend
themselves a European air, Twisted Cork is, in fact a tiny,
proprietor-run place.
Its banquette-flanked dining room seats just 28 - and that's
including the stools lining the front windows. The
ex-Seattle couple who run it are as likely to take your order as
any other employee. And their perspective is clear from
the outset: natural foods, carefully chosen ingredients and bold
flavors that wed Nebraska with the Pacific Northwest.
Yelp.com
Omaha would benefit from more establishments like the Twisted
Cork. I mean it in a most flattering way when I state that you
can actually taste that which you are eating. The Twisted Cork
is located in Shaker Place.
read
more...
Food & Spirits - 5 of our favorite salads
Summer is here and the time for light lunches has arrived.
Whether you are a year-round salad enthusiast or one who sways
with the seasons you know that a tasty and satisfying salad can
make the perfect meal in warm weather. Here are the five top
picks in Omaha
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