A Culture of Cooperation

Can a decadent bowl of macaroni and cheese change your life? It can at contemporary Omaha eatery Ooh De Lally, where a comforting cheesy bowl of pasta sates diner cravings while enabling those who craft the dish to positively change the trajectory of their lives. 

Opened in March 2024 in the former Dundee neighborhood spot Marks Bistro, the restaurant’s moniker is inspired by the rallying cry of Robin Hood’s merry band in the 1973 movie—a fitting homage to a tale of camaraderie. 

Inspired by Cleveland eatery EDWINS, Ooh De Lally operates as a 501c3 and is the first restaurant to fully partner with the Metropolitan Community College (MCC) Re-entry Assistance Program (RAP) 180 curriculum aimed at rehabilitation and transition of those impacted by the justice system. Currently funded by grants from the Sherwood and Richard Brooke Foundations, the effort is shepherded by executive director Tim Steinbach.

Under the guidance of director Diane Good-Collins, the MCC RAP 180 program provides marketable skills, support, new perspective, and training needed to break negative decision cycles and chart new courses for the future of program participants and their families. The 12-week training efforts undertaken at Ooh De Lally also benefit the community by providing skilled labor to an industry often short of qualified applicants.

Executive Chef Doug Case orchestrates the kitchen with a calm presence, positive reinforcement, and patience. A self-professed “true Nebraska chef,” Case revels in producing craveable neighborhood comfort food. Steinbach is quick to sing Case’s praises, “Doug is an excellent chef who has a heart for the mission and loves to teach. I keep having to remind people of the mission because the food the team is putting out is that good,” he shared. 

Seeing the transformative power food and hospitality have on patrons proves inspirational to those who work at Ooh De Lally, about 50 percent of whom are associated with RAP 180 or in need of some level of assistance. When reviews are published, Case is the first to proudly show the cooks, ensuring they know the plates of food they prepared made a positive impact. 

General manager Ben Dabney and assistant general manager Bennet Riley work in concert to foster a front-of-house culture as positive and encouraging as that in the kitchen. Steinbach further elaborated, “The culture here is one of caring—we say you should never have a problem in this building alone—let someone know and we will help resolve it.” 

Ooh De Lally’s commitment to community is also evident in the purveyor relationships. Coffee is sourced from nearby Myrtle & Cypress, tap handles crafted by Heimwerker Haus, mushrooms from Flavor Country Farms, and the patio mural and indoor art created by local artist Eduardo Gardea. 

According to Case, the menu of approachable new American cuisine is simple, comfortable, and focused while paying homage to Marks Bistro. “Only two of our kitchen staff are not a part of the RAP 180 program, the level of engagement and pride they take in the food is extraordinary, and they are making it happen through a culture of cooperation,” he added. 

Aficionados of Marks Bistro will find familiar flavors in the Marks Signature Mac & Cheese, featuring spiral cavatappi in a four-cheese blend topped with toasted breadcrumbs, or the Brussels sprouts topped with lemon, garlic, and pecorino cheese. Case took extra time developing the well-received ODL Burger, which uses Snake River Farms beef and bacon from Jon’s Naturals. 

A robust drink menu includes both mocktails and cocktails, and even the most discerning oenophiles will find a glass or bottle of wine to suit their palate. Bar lead Victoria Albritton enjoys crafting the creative beverages, noting that many components such as syrups, infusions, and foams are made fresh inhouse. The Poire sour is a creative reincarnation of the classic New York sour made with house pear reduction and a Malbec float, and the quaffable Ooh De Lager pairs well with any dish in any season. 

According to Steinbach, this is not merely a job for those involved in the project. “Everyone here has a story of when they felt the ‘nudge’ from a power bigger than themselves, and there are no egos with which to contend.” The executive director also expressed his gratitude to the Dundee neighborhood for its genuine support of the endeavor, “They’ve been welcoming, receptive, and supportive, presenting ideas with respect and genuine care.”

A spacious outdoor patio invites guests to relax under the shade of umbrellas, and in August 2024, the team will open the downstairs space on Underwood Avenue as La Bodega at Ooh De Lally (La Bo), serving pintxos (light bites), wine, and cocktails. Reservations for Ooh De Lally are recommended and can be made at www.oohdelally.org.

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