The French Bulldog was established in September 2012 by Phil Anania, Anne Cavanaugh and Bryce Coulton.
The space on Underwood Ave in Omaha’s Dundee neighborhood, formerly inhabited by a Subway store, went through a radical transformation to become an open, inviting European-style charcuterie with rustic décor that complements its artisanal country cuisine.
Open for lunch and dinner, The French Bulldog offers a rotating selection of cured meats, cheeses and accompaniments curated by chef Bryce Coulton, as well as sandwiches, salads and entrees that showcase handcrafted meats and local produce. Also featured are daily chalkboard specials and desserts. Craft cocktails, locally brewed beers on tap and a focused, reasonable wine list round out the offering.
Chef Coulton cures all of The French Bulldog’s salami, sausage, prosciutto and other meats on site, sourcing everything from local ranchers and farmers. The curing sausages and other meats dangle enticingly for all to see, on display behind a gorgeous bay window cut into a cooler framed by funky zig-zag tiling.
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