After getting married in IA, their business was recruited to cross the river too

[Omaha Steve]

The article doesn't address that. It does talk about how they left Omaha for Council Bluffs, IA. They rehabilitated a historic building that was to be demolished.

Marta and I go there about once a month for breakfast. Reviewed as the BEST eggs Benedict in the area by the Omaha World herald below story. Was fetured on Diners, drive-ins, and dives.

http://www.nonpareilonline.com/business/beloved-blackboard-at-dixie-quicks-joined-by-paper-menus/article_a6fad68c-5641-11e4-982a-f79eb871ea9c.html




Rene Orduna, co-owner of Dixie Quicks at 157 W Broadway, holds up the restaurant's new physical menus on Tuesday. Dixie Quicks added the menus after years of scribbling the days' dishes on a large chalkboard on the wall.


By Ashlee Coffey
[e-mail] | 0 comments

Changes have come to Council Bluffs’ Dixie Quicks – and owners Robert Gilmer and Rene Orduna have said they’re for the better.

The 100 Block restaurant, whose beginnings can be traced back to Omaha in 1995, is now using paper menus – a first for the business in its nearly 19-year existence.

But that doesn’t mean the popular – or unpopular, depending on who you talk to – blackboards are gone. They are still being used to promote specials, according to Rob Gilmer, co-owner.

Gilmer said the first two Dixie Quicks locations – at 15th and Dodge streets and then 20th and Leavenworth streets in Omaha – were small enough to just use the one blackboard.

FULL story at link.


November: Eggs Benedict

Our favorite: Dixie Quicks Public House

Hollandaise is one of the French “Mother Sauces” for a reason.

It's fattening. It's temperamental. It's decadent.

I learned on this month's Food Prowl for eggs Benedict that hollandaise can teeter somewhere between good and bad or go horribly wrong. When its perfectly made and slathered over a soft poached egg and a crisp English muffin, as it was in our tightly contested winning breakfast, it's simply sublime.

I'd been wanting to prowl all year with Derek Eskens, creator of the food blog Gastronomic Fight Club. His Facebook page is one of my favorite local food reads. And when a chef-friend suggested Michael Rhoades, executive catering chef at Creighton University, as another judge and mentioned his hollandaise expertise, I knew I had a panel qualified to judge such a specific and complicated dish.

Thick hollandaise sauce is drizzled atop eggs Benedict at Dixie Quicks in Council Bluffs. Winning fans were the dish's lemony sauce, its free-form egg and its classic and crunchy English muffin.(ALYSSA SCHUKAR / THE WORLD-HERALD)
Published Friday November 30, 2012

[progressoid]

1. Hey Steve,

We went to the old Dixie Quicks in Omaha a few years ago. ]
Strange that they are just a couple miles from us now but we haven't been there yet. But we don't go out to eat much. Hope to find the time to get there soon.

[LostOne4Ever]

2. The thing about Hollandaise sauce

Is that its hard to make the traditional way, but there is a secret around it.

Made traditionally it will often separate if you make the slightest mistake. However, if you use the Julia Child shortcut (make it in a blender) it's just as good and just short of completely idiot proof.