Since opening its doors in early June, new Flagship eatery Clio beckons guests from the streets of Omaha’s historic Old Market with enticing aromas, brilliant colors, trickling fountains, and draped greenery reminiscent of the Hanging Gardens of Babylon pictured in mid-century encyclopedias.
Lexi Christiansen, general manager, explained the inspiration for the concept. “Clio went through an interesting evolution. Initially it was a wine bar with antipasti, but the team quickly realized they could do their own take on mezze platters and serve them alongside large plates. The name is borrowed from the Greek muse of history, which aligns with Flagship’s family history, the unique flavors, and how we brought them to Omaha.”
The restaurant’s wow factor is unique, and Christiansen said they receive numerous comments on both the food and aesthetics. “I think environment adds to the experience, food comes out so beautifully, aromas, colors, textures, greenery, it’s just homestyle European food.”
Donnie Topolski, executive chef, echoes Christiansen’s enthusiasm for the concept and the space, adding, “The plateware welcomes the food. Colorful tagines decorate the restaurant, and the lamb dish is served in one as well. The oval entree plate has artwork scattered on it, which echoes the dining room vibe.”
Neither Topolski nor Christiansen took formal paths to the hospitality industry, but both possess an ardent passion for service; Flagship provides the training, support, and work-life balance for their innate skills to flourish. The work culture at Clio mirrors this ardor, as Christiansen further expounds, “I think Clio does a great job of encompassing greater Flagship culture. Teamwork, collaboration, genuine care for one another—we have each other’s backs and love to serve our guests.”
Serving foods and flavors inspired by the eastern Mediterranean, small plates emphasize family sharing and camaraderie around a table. Four spreads are available to start the meal: piquillo pepper-based muhammara, chickpea-based hummus, yogurt-based labneh, and tahini-based baba ganoush. To scoop up the spreads, the team crafts 600 – 700 fresh pitas daily, using local Miller Dohrmann Farm wheat flour.
Though many of the flavor profiles may be new to diner’s palates, they are rich and diverse, with a combination of fresh, aromatic, and earthy ingredients, according to Christiansen. “As you take a look at the menu, lots of flavors repeat but are expressed differently depending on sauce. For example, the tomato sauce for the merguez sausage stuffed date dish is similar to the Turkish beef dumplings, but the flavor profile is so different.” According to Topolski, the flavors resonate with those who grew up with them as well, “Garlic, onions, lemons, lime, pomegranates, a combination of nutty flavors including walnuts, pistachio, tahini paste, chickpeas, rich and creamy yogurt, and labneh are some of the foundations of a lot of the flavors that come from our dishes. We’ve had people who order the labneh and falafel and said they are as good if not better than others they’ve tried.”
Service training is professional and extensive, with an emphasis on menu and flavor knowledge. “We lean into that ‘cool as cuke’ vibe, laughing with guests and sharing our expertise, while not coming off as rude,” said Christiansen. Part of staff knowledge is a respect and awareness of allergies and dietary restrictions—to wit, Clio offers a separate gluten sensitive menu. The restaurant welcomes all, encouraging guests to come as they are, whether that’s dressed up or down, dining solo or with children.
The unique wine list, curated by Shannon Saulsbury, Flagship sommelier, focuses on traditional and naturally-made wines from indigenous grapes hailing from Mediterranean regions such as Italy, France, Spain, Greece, Lebanon, Macedonia, and Armenia. In addition to savoring wines by the glass, bottle, or flights, patrons can join the Clio Wine club (three bottles/month for $69).
Sustainability and local sourcing are evident through Flagship’s purveyor relationships. For seafood, the team consults the Monterey Bay Aquarium seafood watch list and sources steelhead trout from Riverence Provisions in Idaho. Perfect ice and coffee are supplied by Maven Bar and local specialty coffee company Hardy Coffee Co. and, in addition to providing the flour for the pita, Miller Dohrmann Farm provides eggplant.
Community support and service also comprise a significant part of the culture at Flagship establishments. During Clio’s soft open, the team raised money for the Heart Ministry Center, and every Omaha Flagship concept supports the Ronald McDonald house, whose efforts directly affect the health and well-being of children.
Christiansen is grateful to the team and to Omaha for the love they’ve shown Clio thus far. “I feel very grateful for the support of the true labor that goes into the beautiful work we’re doing here.”
