Mouth of The South — Restaurant in Omaha

Mouth of the South in Omaha offers a dining experience that is nothing short of extraordinary, seamlessly blending the bold, comforting flavors of Southern cuisine with an innovative twist. My visit was an indulgence in Cajun and Creole perfection, with every dish leaving an indelible impression on my palate. Here’s why this establishment stands out as one of the best restaurants in the entire Omaha metropolitan area.

Blackened Angus Crawfish Gouda Mac and Cheese Burger

This masterpiece was an explosion of flavors. The perfectly cooked medium blackened Angus patty was juicy and rich, with the crawfish adding a delightful Cajun twist. The creamy Gouda mac and cheese layered on top was decadently smoky and velvety, balancing the savory spice of the crawfish and burger. While the pickles were a bit less salty than I typically enjoy, they still added a pleasant crunch that rounded out the texture. This burger is a bold and indulgent fusion that’s hard to top.

Gumbo (with Crawfish)

The gumbo was absolute perfection, embodying everything you’d hope for in this classic dish. The broth was rich and full of depth, with every spoonful offering tender pieces of chicken, smoky andouille sausage, and succulent crawfish. The addition of crawfish elevated the dish, infusing it with a briny sweetness that balanced the spice-laden base. Paired with the fluffy bed of rice, this gumbo was the quintessential taste of Louisiana, flawlessly executed.

Crawfish Étouffée

Rich, creamy, and incredibly flavorful, the crawfish étouffée was nothing short of divine. The expertly prepared roux-based sauce clung to every grain of Gouda cheese grits, creating a harmony of textures and tastes. The crawfish was tender and seasoned to perfection, delivering an authentic Cajun flair. This dish encapsulated the heart of Southern comfort food, leaving me deeply satisfied.

Jambalaya (with Crawfish)

The jambalaya was a true standout, with a bold and spicy kick that made it unforgettable. The seasoned rice was cooked to perfection, infused with just the right amount of heat to awaken the senses without overwhelming them. The crawfish, paired with smoky andouille sausage and tender chicken, created a symphony of flavors that transported me straight to the heart of New Orleans. This dish struck the perfect balance between spice, flavor, and heartiness.

Gouda Crawfish Mac and Cheese

To call this dish superb would be an understatement. The smoked Gouda brought a rich, creamy base that was elevated by the delicate sweetness of the crawfish. The pasta was perfectly cooked, and the flavors melded together to create a dish that was indulgent yet perfectly balanced. Every bite was a testament to the restaurant’s commitment to elevating classic comfort food to an art form.

Why Mouth of the South Stands Out

From the moment you walk through the doors, Mouth of the South sets itself apart with its welcoming atmosphere and commitment to delivering authentic, bold flavors. The menu celebrates Southern traditions while adding innovative twists that make every dish memorable. The use of high-quality ingredients, perfectly executed recipes, and generous portions ensure that each dish feels like a celebration of Southern cuisine.

What truly makes Mouth of the South shine is its ability to bring these flavors to Omaha in a way that feels both authentic and elevated. Whether you’re craving the smoky richness of Gouda mac and cheese, the spicy complexity of jambalaya, or the comforting depth of gumbo, this restaurant delivers with consistency and heart.

This is not just a meal; it’s an experience. And that’s why Mouth of the South is undoubtedly one of the best restaurants in the Omaha...

Our inaugural visit to Mouth of the South was mixed, both in terms of the food and service.

Our waiter was a nice young man. Though he hasn't been with MOS for long, he was knowledgeable about a few items I asked about, including a sauce for gizzards which are no longer on the menu. He even had a story about why the gizzards are no longer an item, which was interesting and fun to hear.

Unfortunately and maybe understandably after such a great start, our guy had a table of ten or twelve which consumed his time and we didn't hear from him again until we got our check.

Maybe because of the large table, from the time we finished eating, it took nearly 15 minutes to get our check. This is my #1 restaurant pet peeve. It happens way more than it should, not just at Mouth of the South. When you're done you're done. It's borderline rude to leave customers waiting.

Had our nice waiter shown up earlier, I would have explained the issue with my Chicken Cordon Bleu. While the crust was excellent and the presentation beautiful, the pounded chicken was overly thin and overcooked. I'm fine with paying $23 for an entree, but not one in which the main ingredient is dry and chewy. I dipped the entree in complimentary gizzard sauce to disguise the unchef like sin of overcooking the chicken.

In fairness, chicken -- thin chicken at that -- is easy to overcook, but not for a restaurant that charges a premium for its food. Bad form!

The boudin balls were excellent. My wife and I especially enjoyed the accompanying roumalade sauce.

Other highlights were the beignets, next to Cafe du Monde, as good as I've ever had. Crusty and warm on the outside, and light and airy on the inside, the heated strawberry sauce elevated this unforgettable doughnut into the stratosphere. Five stars!

My wife and I both give better than average marks to her Kickin' Chicken Pasta. The sauce was carefully concocted with just enough spice to hint of New Orleans, but not so much that it dominated the flavor. The sauce was creamy, smooth and delicious. Sadly, the blackened chicken was overcooked! Are you sensing a theme here?

I'm happy to extend some grace to Mouth of the South. There's a lot to like and I'm willing to give them at least one more try, but if the second visit isn't more memorable than tonight's visit, I probably...

We tried Mouth of the South tonight for the first time and sadly, we won't be back.

Atmosphere: Currently it's hot out, I get it. But it was no less than 87 degrees in the restaurant. Upon being seated we almost left simply due to the heat but decided to get a cold drink and push through. I could feel the A/C kicking on once in a while for 1 minute but it was not keeping up with the heat outside.

Service: I counted 9 staff, not including kitchen staff. 1 host, 2 food runners, and 6 wait staff. That being said, the service was a bit slow. We received our drinks quick enough but water took 10 minutes extra.

Appetizer: We ordered the Boudin balls. The sausage filling was mostly flavorless. However the outside was crispy and the remoulade was tasty.

Entree 1: Shrimp and grits. The shrimp were hot and fresh. The grits were a bit dry and only amounted to about 1/2 cup. The cheapest part of the entree and the grits seemed like an after thought. The andouille sausage, while flavorful was cut into odd hunks and should have been sliced instead. Although I suspect it was boiled to flavor the cream sauce. The texture wasn't great.

Entree 2: Shrimp Po' Boy. Very crusty and dense French bread, maybe that was the point but it was a bit much. The bread was sliced in half instead of half way through to give the sandwich some back bone and help keep the ingredients from going everywhere. The breading on the fried shrimp were slightly crispy but mostly mush. Lots of dressing, lettuce, tomato, and pickle. My wife took 2 bites and didn't want any more of it. However, the fries. The fries were under cooked and somehow colder than the 87 degrees the restaurant was.

For the second time in my life, I asked for an item to be comp'd. Please comp the Po' Boy entree for the reasons listed above. The server said they would ask the manager. Then came back and said they had updated the check. Upon inspection, the manager took $6 off of the bill. The manager didn't even come and address the situation.

Look, I get it's hot in there. Everyone was working hard and I appreciate the effort. However the food was sub-par. No effort by the management to rectify the situation. We will...