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McDonald's

1.7 (27 reviews)
Open • 5:00 am - 12:00 AM (Next day)

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Us wondering what we did so wrong?

If there were negative stars on this app I would rate this McDonald's as such. I called a little late , maybe around 20 minutes before closing. Asked the worker that picked up the phone if it would be too much or a hassle to come pick up an order if we were to get there at closing time. He responded in a very vulgar manner saying "you could but that would be a DICK move". WOWWWWWWWWW!! But they do have gooey cookies FYI:)

filthy drink area
Cal R.

I've been to this location multiple times within the past few months and I wanted to give it the benefit of the doubt, but this is genuinely the filthiest McDonald's I've ever seen. It is ALWAYS disgustingly dirty and I have NEVER seen a staff member actually clean it. Today was the last straw, ants were even on the mess!!! Do not go here if you value your health at all.

a hand holding a hamburger and french fries
Becca L.

I was served raw hamburger meat today. There is no means to contact to submit this concern privately, so I'm posting it here, publicly (believe me, I searched for a private means to share the photos). I was not paying attention to what I was eating, as I trust McDonald's to cook their hamburger meat, and I hope that I will not get sick from eating raw meat a few minutes ago. A photo of the burger and my receipt are attached to this review. I think this will be my last purchase at our local McDonald's.

Hair found in my burger

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1 year ago

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9 months ago

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2 years ago

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1 year ago

The food is good, the drinks were good, and the MINECRAFT MEAL HIT DIFFERENT, so yeah it's good

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2 years ago

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7 years ago

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10 years ago

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3 years ago

Filthy, nasty, disgusting! Bathrooms appear to have not been cleaned for days, staff were dirty and disheveled.

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2 years ago

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13 years ago

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Astute Coffee - Hazelnut latte

Astute Coffee

4.7(38 reviews)
41.4 mi•Downtown
•$$

Let me lead off with the fact that this is probably the best multi-roaster shop I've ever been to…read more I've loved specialty coffee since before it was cool to love specialty coffee, and I've hit hundreds--if not thousands--of coffee shops all across North America looking for golden pourovers. This place is absolutely IT. They have a rotating selection of specialty roasters such as DAK and B&W, and the experience and expertise to do them justice. The ambiance is warm and amazing, and I feel incredibly welcome here. If you're looking for an amazing place to get a true cup of specialty coffee, and you happen to be in Omaha, you don't need to read anything else--just give them a try. However, if you aren't really sure what I mean when I say "specialty coffee," or why this is such a big deal for me ("It's just a cup of joe!?"), please read on. WARNING: Coffee geek out ahead! "Coffee" is a berry, much like a large, firm cherry, that grows in equatorial climates. The seed of this berry, when the "meat" is removed, is dried, stored, shipped, roasted, and ground; water of the appropriate temperature is introduced for an appropriate amount of time to achieve a partial extraction of the acids and oils that make up the structure of the seed. Every step of that process, from the nutrients in the soil of the growing region to the precise duration of the pour / the partiality of the extraction changes the flavor substantially. Coffee, roasted until it dries and its proteins have just begun to undergo the mailliard reaction, ground evenly to a consistency somewhere between table salt and ground pepper, combined with 94-95°C water at about a 17:1 ratio by weight, and then filtered to remove the partially-extracted ground coffee, will yield a cup with remarkably wild flavors--berries, flowers, and explosion of floral aroma. It can taste like strawberries and cream, or blueberries, or caramel and peach, depending on any or all of the factors above. As a crop highly subject to the variation of its growing season, however, sometimes those flavors can trend to less pleasant, or not mix well in milk, or dominate a beverage that they're mixed into. Further, the coffee harvest season is not a single time of year--you need to follow the coffee calendar around the world to know what's in season at any given time. For large coffee shops, or roasters that specialize in "coffee beverages," or even specialty shops that exist in a market that requires them to maintain a consistent base espresso or blend for their regular, non-specialty customers, or who are subject to a pricing cap that rotating lots will exceed, that level of variation is often undesirable, and the cup results will likely be unappreciated by the body of the clientelé. So it can be desirable to "unify" that wildness to focus on round, caramel notes and big body. The one thing that unifies the flavor of coffee, more than any other single factor, is the roasting process. When you want to use coffee as a beverage base with a "generic coffee flavor," you want to reduce the wildness of the flavors and enhance the body flavor, and so you subject the seeds to a more prolonged roasting process that results in the evulsion of oils, and gives you a body that milk settles into for that "roasty toasty bold rich" flavor. People like me, who are looking for those wild, sweet, floral, mind-altering cups refer to all of these as "over roasted," although we can appreciate roast variation and coffee blending for espresso beverages. With the preamble out of the way, 99.9% of coffee in North America is what specialty coffee enthusiasts refer to as "bad." That includes Dunks, Folgers, Horties, Chock full, and so on, ad nauseam. Worse than that, for us, is what we consider "gross"--Starbucks, Peet's, Philz, and so on, that is roasted so dark that it tastes, at its best, like bitter, undrinkable char. If you like any or all of these coffee brands, that's totally ok--I enjoy the "bad' coffee as a nice, warm beverage with milk and sugar. (I can't drink the "gross" coffee, though). And as I said, it's almost certain that, despite the exhortations of people you know about how "good" their favorite coffee is, that you've never had true specialty coffee. That's something I'd like to help change--even if people try it and find that they prefer sweetened milk drinks, I think everyone owes it to themselves to try a pourover from an epic coffee shop. Astute is such a shop. These guys absolutely rule.

I really wanted to love this spot. Astute Coffee is absolutely beautiful inside -- clean, warm,…read morethoughtfully designed, and somewhere you actually want to linger. The branding and overall vibe feel intentional, and I genuinely appreciate their mission and what they're trying to build in Omaha. That part really stands out. That said, the coffee itself didn't quite hit for me. I ordered a seasonal latte and was excited for something distinctive, but the flavor felt pretty muted. It tasted more like a standard latte than something seasonal or layered. Not bad by any means -- just not memorable. I'd still come back to try something else because the space and concept are strong. I just hope the drinks lean a little more bold next time.

Photos
Astute Coffee - Pour over medium roast coffee

Pour over medium roast coffee

Astute Coffee - Wide-angle shot of the interior of Astute Coffee downtown, a warm, open circular space with a neat, angled design.

Wide-angle shot of the interior of Astute Coffee downtown, a warm, open circular space with a neat, angled design.

Astute Coffee

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McDonald's - coffee - Updated October 2026

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