Dining Notes

MORE CAMERAS AT BIG MAMA'S

Big Mama's Kitchen had a few special guests this week: a film crew from the Travel Channel.

Gladys Harrison, daughter of restaurant owner Patricia “Big Mama” Barron, said the crew filmed the restaurant Thursday for a show about interesting mom and pop-type restaurants that are good for travelers.

A representative of the Travel Channel said the still-unnamed show will be part of a countdown-type series of five, hourlong episodes featuring a total of 101 places to eat in America. It's tentatively expected to begin airing in December. Big Mama's is the only restaurant in Nebraska or Iowa on the crew's hit list.

“We feel that Big Mama's Kitchen is the definitive place to chow down in the Omaha area,” executive producer Daniel Schwartz said via e-mail. “Big portions, yummy comfort style food, a unique casual setting — all the criteria we looked for when picking restaurants.”

Harrison said she was told the network found Big Mama's Web site when searching for Nebraska restaurants, noticed the restaurant had been featured on the Food Network's “Diners, Drive-Ins and Dives” last year and viewed that episode before calling last week to learn more about the restaurant's home-style cooking.

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FOLLOW THE BUDS

A mural of brightly colored Mexican flowers and a new family-run Mexican eatery have bloomed near 20th and L Streets.

Itzel Lopez said she and her parents, Miriam and Miguel Lopez, and their partner, Edgar Sabaz, opened Maria Bonita this summer. The restaurant at 1921 Missouri Ave., the one-time home of Guadalajara, had its grand opening in early August.

The mural, nearly complete, is the work of an art class from Bellevue University, where Itzel attends classes.

Itzel said her parents and Sabaz have more than 20 years of combined experience at Omaha restaurants such as the Cheesecake Factory, Cheeseburger in Paradise and Firebirds Wood Fired Grill. Maria Bonita is the first restaurant they've owned.

“We focus on authentic Mexican food from central Mexico and close to Mexico City, where our family is from,” Itzel said. “Our food is a little more stewy than you find in northern Mexico, and not spicy but mild. It's really colorful, too.”

Tamales — four savory and two sweet (chocolate and raisin) — are among the restaurant's specialties.

Itzel said the 50-seat eatery is open for lunch and dinner every day except Wednesday. It also serves breakfast (think omelets, tamales, smoothies, fruit juices, hot chocolate and a full line of coffee drinks) starting at 8 a.m. on Mondays, Tuesdays and Thursdays.

The number is 731-0243.

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CHEF MOVES

Tony Abbott's French Cafe & Bistro has a new sous chef: Travis Brink.

Executive chef Jeff Camp said Brink is an Omaha native who attended the California Culinary Academy and previously worked at the acclaimed L'atelier de Joël Robuchon and Seablue (a Michael Mina restaurant), both in Las Vegas.

Brink succeeds Joel Mahr, who returned to the Omaha Country Club.

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SCRATCH THAT

Tanduri Fusion has had another shift in ownership.

Veena Mediratta, who purchased a stake in the restaurant in July, recently sold it back to Kishor and Jharana Karki, who have been partners in the business for several years.

“It was just not the right investment for me,” Mediratta said.

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LUNCH FOR A BUCK

The Jimmy John's sandwich shop at 6410 N. 72nd St. is offering $1 sub sandwiches, one per person, from 11 a.m. to 3 p.m. today as part of its customer appreciation day.

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TASTES OF NEBRASKA

A new NET Television series celebrating Nebraska home cooks is preparing for its launch with a preview dinner Monday at the Institute for the Culinary Arts at Metropolitan Community College.

Invited guests will get to sample dishes from “The Recipe Box” (to premiere on Omaha's PBS station in November). Brian O'Malley, a chef instructor at the institute and the show's host, and his students will prepare several of the show's featured dishes.

The show will feature Nebraska cooks and recipes such as stone soup (a vegetable-beef soup cooked with a rock in the pot), a jello salad made with cream cheese and whipped cream, and something called Rattlesnake Bryantini (snake meat sauteed with bacon and onion, simmered in wine and served in a cream sauce over rice).

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TO EVERYTHING, TURN

If the chill in the air this past week had you hankering for heartier fare, we're with you.

Eager for the fall menu switch, we want to know what local restaurants are cooking up.

So help us out, Omaha-area chefs: Give us a jingle or jot us an e-mail about what's new and wonderful on your cold-weather menus. We'll attempt a roundup of the most interesting- and tasty-sounding autumnal additions in coming weeks.

— Nichole Aksamit

Got restaurant news, questions or tips? Call food writer Nichole Aksamit at 444-1069, or e-mail nichole.aksamit@owh.com. Dining Notes runs Fridays.

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