{"id":7397,"date":"2024-10-30T20:35:55","date_gmt":"2024-10-31T01:35:55","guid":{"rendered":"https:\/\/www.omahanebraska.com\/blog\/?p=7397"},"modified":"2025-01-30T14:18:32","modified_gmt":"2025-01-30T20:18:32","slug":"omaha-interview-mouth-of-the-south-restaurant-interview-with-samuel-voss-part-two","status":"publish","type":"post","link":"https:\/\/www.omahanebraska.com\/blog\/omaha-interview-mouth-of-the-south-restaurant-interview-with-samuel-voss-part-two\/","title":{"rendered":"Omaha Interview: Mouth of the South Restaurant Interview with Samuel Voss, Part Two"},"content":{"rendered":"

OmahaNebraska.com Interview with Samuel Voss, General Manager of Mouth of the South Restaurant in West Omaha, Part Two<\/strong><\/h3>\n

Please tell me a little bit about Ryan Ernst coming here, because both of you weren’t born here.<\/strong><\/p>\n

No, Ryan had family here as well, so he was raised kind of all over. But he had family here and came up. He kind of migrated north, and he just got into the food scene, and ever since then it just is the thing that drives him. And so that’s how he got here. But I was already a Midwest person. Didn’t really travel much until later on.<\/p>\n

I’ve been around now.<\/p>\n

Probably six months ago I was in New Orleans for about a week. And I was actually disappointed. You see all these cool pictures and Mardi Gras happening, Bourbon Street, all these things sound amazing. But I got down there, and it smells. Like, this city stinks. It’s cool to look at, but the smell and the heat and all that stuff. I didn’t find anything good to eat until the third night when we went to Drago\u2019s and we got their char-grilled oysters. Amazing. Like, we should have gone here the first night. The second night, I\u2019d take a Big Mac at that point. I was so disappointed because we serve better food here than you can get there. Ours has better flavor. Ours has better presentation. The rice isn’t cooked to death. Sometimes when you heat a sauce that has a has a roux in it or it’s thickened, sometimes if you get it too hot, it breaks. And so sometimes there’s oil pooling on the top, and that’s kind of what it was and just really disappointing. So I was, like, man, there’s gotta be somewhere where I’m gonna hit a home run. That third night we went to Drago’s, and I was like, this is probably the best I’ve ever had.<\/p>\n

But for me, New Orleans was kind of one of those things where it\u2019s like I’ve been there, and I’m good now. I know what we do, and I know what they do\u2026<\/p>\n

You have an amazing culinary background, you\u2019re in a good place, and you went to New Orleans and just\u2026<\/strong><\/p>\n

I wasn’t I wasn’t over thrilled.<\/p>\n

This makes a really great testimony. You work here, and it\u2019s really great.<\/strong><\/p>\n

I think the greatest thing that came for me out of New Orleans was I did a couple of tours like city tours, and their history is amazing\u2026and the history of music, because I’m a music guy. And so you didn’t know a lot of these artists came out of New Orleans. You’re like, I didn’t know Harry Connick Junior was the one that helped build this music center where these kids that have no future can go in and learn how to play instruments and learn how to play music. I had no idea of any of that. And even touring the above-ground cemeteries, that was super interesting. So the history of the place was just amazing. And then it was at that point when everything clicked. Then it’s like, boom, the story comes from\u2026you know, people in New Orleans eat red beans and rice on Monday. And you’re like, well, why do they do that? I could eat it Tuesday or I could eat it Friday or Sunday. Well, they do it on Monday because it’s an entr\u00e9e that you can start on the stove and you don’t need to watch it. And Monday was laundry day, so back in the old days, these ladies are just with their washboards, their pot of red beans are just boiling away, simmering on the stove while they’re just grinding, washing laundry. And you’re, like, that’s what they ate on Mondays, because that was laundry day. Who knows that? Who, walking in Omaha, Nebraska, knows that? So some of those little nuances to the stories made perfect sense. But the history and the tourism and the architecture were probably the highlights of that trip for me.<\/p>\n

You said he had family here…when did he get the idea for a restaurant and then starting out in Florence? I\u2019m just curious.<\/strong><\/p>\n

Oh, boy. I would say\u2026 I’m not sure, exactly, of the dates. It was something that he wanted to do. Obviously, trying to get into this business is really difficult, and it’s very costly. We have some pretty unrealistic restrictions. too, in the city with build outs and trying to go through plumbing boards and getting inspections done is kind of challenging, so I’m sure he had some obstacles there, but it’s always been something he wanted to do. It was always in his heart, just waiting for him.<\/p>\n

It was the right opportunity\u00a0 when the location came up down on 30th and Florence. Even to this day, I wear this jacket or the shirt. I’m always in something that says Mouth of the South. And when I\u2019m at the store, I\u2019m stopped, like, \u201cOh, my God, you work at Mouth of the South.\u201d I’m, like, \u201cYeah.\u201d \u201cI just love that place. When are you coming back to Florence?\u201d And it’s like, \u201cWell, there’s not really a location in Florence right now, but we do have the Lakeside location of 168th and Center, and visit us out there.\u201d A lot of the same menu items from day one. A little bit of menu evolution that went on there, a little bit, but probably 60 to 80% of the menu is still the original from day one.<\/p>\n

It must be hard figuring out what to keep and what to change. As you said, people’s tastes are evolving or can be influenced by different trends.<\/p>\n

Yeah. Sure. Sure it is, and literally this business is all about trial and error. There’s not any equation like a perfect equation where you could get online and compute \u201cI want my restaurant to be very successful.\u201d There’s a lot of components that go into this business. This is probably next to the medical industry, and I always joke\u2026 because my good friend is a nurse and so we always chat. It’s like you have so many working pieces in your industry with medicine, so I can equate all the different medications to ingredients. If you make a wrong move to a patient and they’re harmed or whatever, I could do that too, if I don’t abide by guidelines for temperature and time. So, just like Chi Chi\u2019s, the chain that closed years and years ago, they found a foodborne illness in green onions that tanked their corporation, something as simple as that, and it got back to somebody didn’t wash their hands. There’s so many working pieces. Like, from the vendors, you need to make sure that you’re getting reputable suppliers with products to make sure that you don’t have anything coming in that’s contaminated. And then it\u2019s how do you train and teach your staff to handle things properly and cool them correctly and follow things correctly and reheat correctly and hold it correctly. There’s just a lot, and so this business is really, really complex. That’s the thing. Sometimes when you get on Food Network and you see these competitions, it’s all about the glitz and glam. And I just sit there and I chuckle, and\u2026 like, there is so much more to it than \u201cOh my gosh. you burn a salmon and the whole night just went to heck.\u201d There’s so much more behind that.<\/p>\n

\u00a0Not just fast, fancy chopping for 25 seconds…<\/strong><\/p>\n

Right.<\/p>\n

\u00a0It\u2019s hard work.<\/strong><\/p>\n

Right. If I could take 14 minutes to put a garnish on an entree, I certainly would do that, but it’s not… When you’re in the\u2026 and you got tickets to move, and you’ve got people to serve\u2026because in my history, what I have realized in this business is people coming in, they get hangry. They want to eat right now. They don’t want to wait. And I don’t blame them cause I’m the same way. When I go somewhere, I’m like, \u201cI am starving, and I want to eat.\u201d I don’t want to wait 45 minutes for something to come out, or 30 minutes. I want something quick.<\/p>\n

\u00a0But it’s also amazing to say I’m where you are.<\/strong><\/p>\n

Right. And so that’s where you the balance comes in, to teach your staff on how to do that and how to execute that the right way. Don’t cut corners. You don’t get anywhere in this business by cutting corners. Just don\u2019t. And that’s what I teach, too. You can’t rush something. We don’t microwave anything, so don’t even think about it.<\/p>\n

\u00a0So nothing is microwaved.
\n<\/strong><\/p>\n

Yeah. We don’t use a microwave at all. And even our freezer space is super, super small. We don’t have a lot of things that come in frozen, either, so it’s fresh. And like I said, we process, we make, and we sell. We do it in small batches. So it’s the freshest that we can get.<\/p>\n

\"\"
Mouth of the South’s Shrimp and Grits, artfully placed in a bowl on wooden table by window with sun streaming in to the restaurant<\/figcaption><\/figure>\n

I enjoyed the meal that I had here. The shrimp was very fresh. It didn’t seem like it was sitting in a freezer forever.
\n<\/strong><\/p>\n

Right.<\/p>\n

And then the peppers were really good. What kind of peppers were those?<\/strong><\/p>\n

Those are poblanos, and we get those fresh. And again, like, when I say literally we do everything, we’ve got a team back there that roasted peppers. And then they wrap them and then they’ll stand\u2026 and I’m like, holy cow, there’s got to be a simpler process for this. But there really isn’t. And they love it. Like the Hispanic crowd that we have back there\u2014amazing workforce for us. Love them. They’re just literally like a family. They’ll stand back there for hours just peeling the burnt pieces off of these roasted peppers. And that’s what we put in things, so it’s\u2026<\/p>\n

There was a little surprise with the shrimp in there, and it was just like at the perfect timing. You’re enjoying all these flavors. And then there was the pepper, and it was really enjoyable.<\/strong><\/p>\n

Awesome. I appreciate it. So yeah, that’s it in a nutshell. That’s Mouth of the South. It’s always evolving. There’s always things coming. We sort of got menu ideas stabilized to where we want to go, and now I think it’s time we\u2026because dining out is more than just grabbing a bite. It’s more about, you know, you want an experience. If you’re going to\u2026especially in this day and age, we hear the word inflation<\/em> so much and it’s like I understand that word, and how do you then create a better value for somebody that’s coming to your establishment to spend money with you? You\u2019ve got to give them a better experience. That’s what it is.<\/p>\n

When I go out to eat, I love to just chat with the server, because it’s more than just… Of course they’re taking care of me, but they’re not my servant. I can form a relationship with somebody and ask, \u201cHow are you? How long have you worked here?\u201d Because I always ask those questions when I go out. And I always frequent places that I find somebody that’s interesting like that, where my service was just the best I’ve ever had, and then I tend to go there. I’m a creature of habit. If I like the product and I like the service, I always go back. And so that’s kind of what we preach here: Just get to know your people. Just give them what they expect. Don’t cut corners. Don’t rush. Never ask anybody to hurry up or leave. Even if there is a wait, they have the table for as long as they want it. And that’s just kind of how we operate here. And we have a lot of good people, too, and I think it gets back to the character of the person as well. Everybody here gets along. There’s not a single person on our team that we have an issue with. Everybody just knows what to do. They’re willing to come in, they’re ready to take care of people, they’re ready to give good service, they’re ready to sell a really great product, and they’re ready to get somebody to come back. We want repeat business because that’s the way that we can showcase what we’re doing.<\/p>\n

But like I was saying earlier, our next plan of attack is our bar offerings on that side, to kind of elevate cocktails a little bit. So we’ve got a bunch of new glassware that we just got in. We’re going to be making a few changes there, just with some better things. Trying to get some local things. Maybe instead of using an off-brand vodka like a normal bar does, just provide a good vodka like a Tio’s. There’s no reason to put a really crappy vodka in something nice that you made. And the syrup from scratch, that you’re just going to load it down with this garbage vodka.<\/p>\n

Yeah, this just seems to need to have a better partner. I haven’t had anything here, but when you’re spending that much attention to detail and trying to keep the food more like food instead of some of the other things we have out there, it makes sense that you’d want to do that as well.<\/strong><\/p>\n

Yeah, yeah.\u00a0 We do want to elevate it. And like I said, that’s kind of my motto. Every day that I walk in, I look at something and say, \u201cHow could we do that better?\u201d<\/p>\n

So constant ideas, creativity, innovation\u2026<\/strong><\/p>\n

Have to. Yeah, have to every day. You just can’t\u2026 and sometimes you get those places that are just unwilling to look at the menu, or like, \u201cThere’s nothing wrong with my Caesar salad.\u201d You’re right. It\u2019s not. I’m not saying that it’s wrong. It’s good. But I think your dressing could be better. Maybe if you used anchovies in there like a true Caesar salad, it might be a little bit better and have a little bit more robust of a taste instead of just it tastes like mayonnaise with a little bit of Parmesan cheese in it and maybe a crack of black pepper, right? Or there’s no reason why you’re buying pre-cut lettuce. Like, lettuce should be fluffy, and the edges shouldn’t be brown, and it shouldn’t be soggy and dense. Lettuce should be nice. Okay, well, is there a farm somewhere where we could buy locally grown lettuce, you know? And that just where my mind is always at\u2026 like, what can we get? How can we do it better? Even from a layout. Like, does the layout of the restaurant makes sense, or are people kind of packed in here like sardines? Do I want to sit this close to somebody else if I’m sitting here, like, they’re trying to have a good experience and so am I, but I feel like we might be part of the same group, right? And so there’s just some of those\u2026<\/p>\n

Yeah, in some places it\u2019s way too tight.<\/strong><\/p>\n

Right. So it’s just thinking outside of the box in those ways, and it’s every day. You just walk in, even when you park your car. You look at the patio, like, \u201cOh, wow, our patio\u2026\u201d<\/p>\n

Yeah, it was very inviting.<\/strong><\/p>\n

And in the midsummer, it’s like, \u201cOh, there’s wrappers out there. I gotta go get them, because they blew off the table\u201d or \u201cCould the landscaping be better?\u201d<\/p>\n

Thank you. Thank you so much. Favorite menu items are things people should try?<\/strong><\/p>\n

I would say probably my go-to is gonna always be the shrimp and grits.<\/p>\n

Yes, it\u2019s amazing.<\/strong><\/p>\n

We have the best grits. Like I said, I always chuckle every time I pass a Waffle House, and I was like, \u201cMan, I used to love their grits,\u201d and I think they just boil them with water and there’s nothing to them. Maybe a little salt. They’re just kind of flat. But then I got here, and ours are just fluffy. It’s just like clouds, you know? And you got that Gouda coming through, and you taste the butter and it’s just real. Our burgers are really good. We hand patty those in-house so we’re not getting like a pre-done, pre-grill-marked or pre-frozen patty or a \u201cpuck\u201d is what they call them. So we patty those. The crispy romaine salad is really good because we do the crispy tasso, which is like a Southern-style New Orleans bacon. Sometimes when people hear the word tasso,<\/em> they\u2019re like, \u201cOh my God, what is that?\u201d It’s like, \u201cNo, you’re going to love it. It’s cured, it’s salty, it’s crispy. It\u2019s just like bacon. And then we make our famous black peppercorn dressing the real way, with eggs and all that.<\/p>\n

\u00a0Oh, I\u2019ll have to try that.<\/strong><\/p>\n

It’s really good, and we take the Gruyere and we shave it. So you’ve got nice strips of Gruyere in there, and then we make our croutons out of French bread. We toss those in oil and some herbs, and we cook those, so it’s a really solid sandwich. A lot of people love the kicking chicken, but I’m not a I’m not a carb guy, so I don’t eat a lot of pasta or bread. I try to stay more on the whole-muscle meats. I love the Bourbon Street Surf and Turf because that’s got the crawfish and the Hollandaise on it with blackened shrimp and the mashed potatoes with garlic and real butter. It’s super good.<\/p>\n

\u00a0I’m very full, but now you’re making me kind of hungry and wanting to try something.<\/strong><\/p>\n

It\u2019s super good. Super good. And we have a Gouda ale right now that’s really delicious.<\/p>\n

\u00a0I saw that. That sounds really strange.<\/strong><\/p>\n

It’s really good, and we use Abita beer. That was a nice thing, too, I forgot to add about touring New Orleans. We try to feature as much Abita products as possible because they’re based out of New Orleans. I toured their brewery while I was there. I got a VIP tour.<\/p>\n

\u00a0Oh, nice.<\/strong><\/p>\n

It was amazing. I got to try a lot of things that we can’t get up here in the Midwest. And I was just, like, bummed. I’m, like, \u201cWhy? I want your\u2026 your blueberry wheat beer was delicious.\u201d I think people here would really love that. But so I would say for the most part, that. And obviously the bread pudding. Once in a while, I’ll snag a bite if somebody’s got one. I can’t eat it, obviously, for the for the bread and the carbs. But we’re known for that. It won awards here in the city, #1 Bread Pudding in Omaha.<\/p>\n

\u00a0Ooh, okay!<\/strong><\/p>\n

And we do a Bananas Foster cheesecake that’s really phenomenal.<\/p>\n

I saw the description on that. That looked really good.<\/strong><\/p>\n

Yeah. It\u2019s, like, brul\u00e9ed bananas, and it’s just really tasty. The brownies that a lot of the younger kids like those, like the teenagers. It’s just this big brownie that comes all bubbly with this praline frosting and a big bowl of French vanilla bean ice cream, and homemade chocolate sauce that we make with\u2026 there’s whiskey in it. Yeah, it’s just\u2026 there’s so many things that are just really good.<\/p>\n

\u00a0Thank you. I\u2019ve got a lot to look forward to for next time.<\/strong><\/p>\n

Sure.<\/p>\n

Thank you. I appreciate the interview.<\/strong><\/p>\n

\u00a0Visit this Omaha restaurant at:
\n<\/strong>Mouth of the South<\/strong>
\n16909 Lakeside Hills Plaza<\/strong>
\nOmaha, NE 68130<\/strong>
\n(531) 375-5399<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

OmahaNebraska.com Interview with Samuel Voss, General Manager of Mouth of the South Restaurant in West Omaha, Part Two Please tell me a little bit about Ryan Ernst coming here, because both of you weren’t born here. No, Ryan had family here as well, so he was raised kind of all over. But he had family … Continue reading Omaha Interview: Mouth of the South Restaurant Interview with Samuel Voss, Part Two<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,547,36,43],"tags":[678,660,679,659],"class_list":["post-7397","post","type-post","status-publish","format-standard","hentry","category-omaha","category-omaha-business","category-omaha-interview","category-omaha-restaurant","tag-mouth-of-south","tag-new-orleans","tag-ryan-ernst","tag-samuel-voss"],"_links":{"self":[{"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/posts\/7397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/comments?post=7397"}],"version-history":[{"count":16,"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/posts\/7397\/revisions"}],"predecessor-version":[{"id":7527,"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/posts\/7397\/revisions\/7527"}],"wp:attachment":[{"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/media?parent=7397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/categories?post=7397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/tags?post=7397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}