Duck confit on french fries, crab rangoon piled over potatoes, and a burrito stuffed with poutine. That is the kind of menu you will find at Block 16, a small restaurant in downtown Omaha that has built a following by giving familiar comfort food some unexpected twists.
The kitchen goes well beyond ordinary sandwiches. Its Croque Garcon Burger even earned praise from celebrity chef Alton Brown, while the Duck Duck Goose Fries combine cheese curds, duck, gravy, and gooseberry gastrique.
Block 16 also creates a new special every day, giving regulars another reason to return. With limited seating and a busy lunch crowd, knowing what to order before you arrive can make the visit easier.
And some of the most interesting dishes are not the ones you would expect from a sandwich shop.
A Small Counter on Farnam Street
Block 16 sits at 1611 Farnam St in downtown Omaha, Nebraska, a short walk from the Old Market. From the sidewalk, it looks like a simple storefront with big windows.
Inside, though, the menu reads like a chef had too much fun.
Google describes it as a locavore lunch counter with a garden-to-table philosophy. That means the kitchen leans on fresh, local ingredients whenever it can.
The food is casual, but the thinking behind it is careful.
The restaurant calls itself a sandwich shop, yet the board covers far more ground. Burgers, gyros, wraps, soups, and loaded fries all show up.
Daily specials add even more variety to the mix.
I find the size part of the appeal. A small space forces a kitchen to focus, and this one clearly focuses on flavor and creativity rather than fancy decor.
Hours run longer later in the week, with Thursday through Saturday dinner service until evening. Monday through Wednesday, it serves lunch only, and it closes on Sundays.
Checking current hours before you go is a smart move.
Once you know where it is, the real question becomes what to order first.
Fries That Need a Fork
Duck duck goose fries might be the dish that best explains Block 16. The name sounds like a playground game.
The plate, however, is serious business.
Fries come topped with duck confit, cheese curds, mayo, gravy, and a gooseberry gastrique. A gastrique is a sweet and tangy sauce, often made with fruit and vinegar.
Here, the gooseberry adds a bright, fruity note on top of all that richness.
This isn’t finger food in any normal sense. With that many toppings, a fork becomes your best friend.
It eats more like a full meal than a side.
The gastrique is served cool, so the plate doesn’t stay piping hot for long. If you like your fries steaming, eat them soon after they reach your table.
That small tip can make a real difference.
I’d order this one to share if it’s your first visit. It gives a clear picture of how the kitchen thinks.
Familiar comfort food meets a slightly unexpected ingredient, and somehow it works.
Duck on fries is bold enough, but the kitchen pushes its loaded fry idea in other directions too.
Crab Rangoon on Top of French Fries
Who decided crab rangoon belonged on french fries? Somebody at Block 16, and plenty of diners seem glad about it.
The crab rangoon fries rank among the most talked-about items on the menu.
Crab rangoon is a favorite from American Chinese restaurants. It usually comes as fried wonton pockets filled with cream cheese and crab.
Moving those flavors onto fries turns a takeout snack into street food with a twist.
This dish shows the playful side of the kitchen. It borrows from different food traditions without worrying about rules.
That freedom runs through the whole menu.
If you visit with friends, ordering a few different fry styles is a fun move. You can compare the crab rangoon version with the duck version side by side.
It turns lunch into a tasting session.
Simple fries are available too, for anyone who prefers a classic. A plain order makes a good partner for a heavier sandwich.
Not every bite needs a dozen toppings.
Still, one fry dish here has a passport stamp from Canada, and it might be the most ordered of all.
Poutine Gets Its Own Spotlight
Poutine comes from Quebec, Canada, and it has found a happy home in Nebraska. At Block 16, it shows up in more than one form.
It’s easily among the most mentioned dishes connected to this restaurant.
The classic version features fries, beef gravy, and cheese curds. Diners describe it as generously topped, with lots of gravy soaking into the potatoes.
It’s hearty food built for a cold Midwest day.
Then there’s the poutine burrito. The kitchen wraps those same comfort flavors inside a tortilla.
It’s portable poutine, which feels like a very Block 16 idea.
Vegan diners have options here as well. The kitchen offers a vegan poutine that should come with vegan cheese.
If something seems missing, the owners have said they’ll fix it when contacted.
I like that one dish can wear so many outfits on the same menu. Poutine as a side, as a main, or as a burrito keeps things interesting on repeat visits.
Fries may get plenty of attention, but the burgers sitting next to them have their own loyal crowd, and their names are just as fun.
Burgers With Personality
Burgers here come with names worth reading twice. The Croque Garcon Burger nods to the French croque sandwich, famous for ham and melted cheese.
It’s a playful spin that fits right in on the chalkboard.
The Block Burger serves as the house classic. It’s a straightforward option for anyone who wants a dependable choice.
Not every order has to be an adventure.
A French Onion Smash burger has also appeared, borrowing ideas from the well-known soup. Caramelized onion flavor on a smashed patty makes plenty of sense.
The menu loves taking a familiar dish and moving it somewhere new.
Then there’s the Sloppy Nick, a creative take on the sloppy joe. It can even be ordered in a vegan version with plant-based meat.
That flexibility helps groups with different eating habits share one table.
A vegan Block Burger with a veggie patty is available too. It’s a thoughtful touch in a city known for beef.
Choices like these widen the restaurant’s appeal.
Burgers bring the comfort, but the sandwiches and wraps are where the kitchen really shows off its range.
Sandwiches and Wraps With Big Ideas
One sandwich at Block 16 carries a person’s name, and it has fans who will drive hours for it. The Bacon and Brie A La Emily features duck, brie, bacon, and more.
Rich ingredients stack into one memorable handheld.
The Dragon Wrap brings some heat with chicken inside a wrap. It’s a lighter-feeling option than a loaded fry plate.
Spicy chicken sandwiches also appear for those who like a kick.
A Pulled Pork Roll and a Sailor Dip have been on the menu as well. Each one shows a different style of comfort cooking.
Variety seems to be part of the plan.
The kitchen makes many of its sauces and spreads in house. That attention to detail sets the sandwiches apart from standard deli fare.
Fresh bread helps hold everything together.
Some saucy sandwiches can get messy, so grab extra napkins. A fork and knife might be handy for the juiciest ones.
Nobody here will judge you for it.
Menu staples are only half the story, though, because the chalkboard keeps changing in ways that reward people who show up early.
Specials That Sell Out
Daily specials at Block 16 often disappear before the day is done. That’s a good reason to arrive earlier rather than later.
Waiting until late afternoon could mean missing out.
The menu lives on a big chalkboard. A chalkboard makes it easy for the kitchen to switch dishes quickly.
It also gives each visit a sense of surprise.
A creative special is usually on offer. Since they rotate, the dish you loved last month might be gone next time.
That keeps regular diners curious and returning.
Some regular items can run low toward the end of the day too. Planning a visit closer to opening gives you the widest choice.
It’s a simple habit that pays off.
I’d recommend reading the board while waiting in line. Having your order ready helps the line move along.
It also gives you time to weigh tough decisions, like duck fries versus crab rangoon fries.
Speaking of timing, the afternoon brings another reason to plan your visit carefully, and it involves some surprisingly small bills.
A Happy Hour Worth Knowing About
Early afternoon holds a little secret for budget-minded eaters. Block 16 has offered happy hour food specials during that window.
Small plates at small prices make a midday snack feel like a treat.
One example was a tuna salad tostada topped with avocado, sprouts, and tomato. It’s fresh, light, and different from the heavier items on the board.
Specials like this fit the garden-to-table theme nicely.
Happy hour offerings can change, so don’t expect the same dish every time. That fits the restaurant’s style of rotating ideas.
Part of the fun is seeing what’s available.
Drinks come with unlimited refills on fountain options. For a long lunch with friends, that’s a handy perk.
Nobody has to keep paying for a second soda.
If you work downtown, this window could make a nice afternoon break. It’s also a smart time to visit if the lunch rush feels too hectic.
Crowds can ease a bit after the noon peak.
Of course, knowing how the ordering process works can save even more time, especially on busy days.
How to Beat the Line
Lunchtime at Block 16 can get busy fast. The line to order at the counter sometimes reaches the door.
A little planning goes a long way here.
Here’s how it works. You order at the counter, get a number, and staff bring your food to you.
Since everything is made to order, food can take around 20 minutes or longer when it’s crowded.
Online ordering is a smart shortcut for carryout. You can place your order ahead and pick it up.
That’s especially helpful if you’re on a tight lunch break.
Seating is limited, so courtesy matters. Ordering first and then finding a table helps everyone.
That way, people with food in hand have a place to sit.
Arriving right at opening is another good strategy. Early birds often get first pick of tables and the full menu.
Weekends draw plenty of visitors too.
The wait makes more sense when you see the space itself, which has its own simple appeal worth a closer look.
Windows, Farmhouse Tables, and Press Clippings
Sunlight pours through the big front windows at Block 16. The dining room is casual and simple, with farmhouse-style tables.
Small window counters let solo diners eat while watching downtown go by.
Nothing here feels fancy, and that seems to be the point. Food arrives on trays, cafeteria style.
The focus stays on what’s on the plate.
Look at the walls and you’ll spot articles celebrating the restaurant. Those clippings show how much attention this little shop has earned over the years.
They make good reading while you wait for your number.
Outdoor seating has been available as well, depending on the season. On a nice day, eating outside near the Old Market is pleasant.
It adds a few extra seats to a small space.
The location makes Block 16 an easy stop during a day downtown. You can explore nearby shops and streets before or after your meal.
It fits naturally into a walking afternoon.
I like that a place this size never tried to become something bigger. It stayed small, kept cooking bold food, and let the chalkboard do the talking.
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