Tip:
Highlight text to annotate it
X
Dixie Quicks is
relatively new to the Council
Bluffs restaurant scene.
But it is certainly not new to
the area.
(music)
Famous for its Sunday
brunch, this longtime Omaha
fixture moved across the
Missouri River in the fall of
2011.
Now, operating in a much bigger
space, Rob Gilmer and Rene
Orduna's distinctively named
eatery continues to deliver
outstanding food in its own
unique style.
Robert Gilmer: Rene lived in
Atlanta and cooked in Atlanta
for many years.
Then we decided to open up a
restaurant, he wanted to do a
southern restaurant.
(music)
Gilmer: We do have sort
of a TexMex southern Louisiana
spin on American food.
We've been open for 16 years now
and people still think we're
just open for Sunday brunch, you
know, so.
In those 16 years of business,
Dixie Quicks has switched
locations a couple of times but
they are now firmly and happily
situated in Council Bluffs.
Gilmer: It's just -- it's like
Americana Main Street and it's
just really beautiful, turn of
the century and they saved the
building.
When we moved here we said to
each other, it's like, oh my
God, now we have to play real
restaurant, you know, because it
is a larger building, more
things to do but it still kept
the Dixie Quicks quirkiness.
(music)
The larger space
provided ample room for the RNG
Gallery.
Gilmer: Every show we have in
the gallery is a reflection of
the artist but it's also a
reflection of me so I want to
make sure that standard is very
high.
Bruce Bufkin: A lot of times
when you come we might be busy,
that gives you something to do.
We also use it for a waiting
area so you have, you know,
something to look at, you're not
just sitting and waiting and it
gives the artist more
recognition.
Dixie Quicks is more family than
restaurant, a welcoming place
for everyone that just happens
to serve phenomenal food.
You know, we have the young
college students, we have the
groovy hipsters, we have the
older people.
The thread that goes for
everyone is they are willing to
try something new.
We're trying to get local stuff
here as much as possible and
we're finding out more and more
places.
But don't look for those
ingredients on the menu because
there are no menus.
Bufkin: That's part of the fun.
We want it to be like you're at
home eating or at your grandma's
house.
And the menu is on a chalkboard
so it's a little different, it's
a little off-putting.
If you find that it's difficult
we will be happy to help you.
But if you go up and read the
menu what you're going to find
is that my customers, my
regulars and even some of the
regulars, people who are just
there for the first time,
they're going to talk to you.
I have people like, ooh what's
that, ooh what's this, ooh
what's that, walk by the tables.
You know, a lot of times when
you go out and you do stuff
you're stuck in your own little
piece.
We try to make this very social.
Gilmer: The people in the
Midwest are very friendly, very
nice.
People really like that
interaction.
The decor of Dixie Quicks is a
very personal and true
expression of its owners.
If anybody comes in they'll see
all these dinosaurs around and
originally they were for the
amusement of children but we
found that adults are amused by
them too.
The atmosphere at Dixie Quicks
is definitely stimulating for
all ages and serves as a
wonderful conversation piece on
its own.
But it's the food that garners
some truly passionate feedback.
Bufkin: A lady the other day,
she called back to tell me that
a sandwich should not be that
good, she wanted to punch it, it