Block 16 is a street food restaurant in Old Market, Omaha.
Editorially verified June 26, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Nashville hot chicken sandwich, Daily creative specials
Must order: The daily special board: creative sandwiches and bowls change each service; best items sell out before 13:00.
Address: 1611 Farnam St, Omaha, NE 68102
Kitchen Table on Farnam Street runs a farm-to-table breakfast and lunch programme with produce and proteins arriving weekly from Nebraska farms.
Signature: Farm-to-table breakfast, Seasonal grain bowls
Order: Seasonal breakfast bowl: the kitchen sources directly from regional farms and the grain base changes weekly.
Chef Tim Nicholson's Bemis Bag Building kitchen has drawn multiple James Beard nominations, built on Nebraska farm sourcing and serious charcuterie.
Signature: House-cured charcuterie, Farm-sourced vegetable courses
Order: Whatever the charcuterie board carries that evening: house-cured and always different.
V. Mertz serves five and eight-course tasting menus in the Old Market Passageway, with a 450-bottle cellar and Nebraska-sourced seasonal ingredients.
Signature: Five-course tasting, Eight-course grand tasting
Order: Eight-course Grand Tasting with Wine Spectator-honoured cellar pairings for the full evening.
Crescent Moon Ale House on Farnam Street pours over 300 craft beers and makes the Blackstone Reuben that anchors Omaha's annual November Reubenfest.
Signature: Blackstone Reuben
Order: Blackstone Reuben: the most cited version of Omaha's invention, served annually at the November Reubenfest.
Kitchen Table on Farnam Street runs a farm-to-table breakfast and lunch programme with produce and proteins arriving weekly from Nebraska farms.
Signature: Farm-to-table breakfast, Seasonal grain bowls
Order: Seasonal breakfast bowl: the kitchen sources directly from regional farms and the grain base changes weekly.
La Casa Pizzaria has been producing Sicilian-style thin rectangular pizzas on Leavenworth Street since 1953, now in its third and fourth family generations.
Signature: Thin rectangular Sicilian pizza, Hamburger pizza
Order: Hamburger pizza: the unusual thin-crust rectangular base, the Patane family recipe since 1953.
Chef David Utterback's Benson sushi counter is a two-time James Beard Best Chef: Midwest finalist, built on fish-ageing technique and Nebraska sourcing.
Signature: Fish-aged nigiri, Omakase sushi
Order: Chef's omakase: dry-aged fish nigiri in a style rarely seen outside coastal cities.
Chef Tim Nicholson's Bemis Bag Building kitchen has drawn multiple James Beard nominations, built on Nebraska farm sourcing and serious charcuterie.
Signature: House-cured charcuterie, Farm-sourced vegetable courses
Order: Whatever the charcuterie board carries that evening: house-cured and always different.
V. Mertz serves five and eight-course tasting menus in the Old Market Passageway, with a 450-bottle cellar and Nebraska-sourced seasonal ingredients.
Signature: Five-course tasting, Eight-course grand tasting
Order: Eight-course Grand Tasting with Wine Spectator-honoured cellar pairings for the full evening.
