Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The daily Nebraskan. ([Lincoln, Neb.) 1901-current | View Entire Issue (Jan. 28, 1999)
for first time
By Liza Holtmeier
Senior staff writer
From the body of Lenin to the body of clas
sical ballet work. Russia strives to preserve its
But this weekend, Lincoln residents won’t
have to travel as far as Moscow to see Russia's
Friday and Saturday, the Russian National
Ballet will perform two staples of Russian clas
sical dance at the Lied Center for Performing
Friday, the company will perform “Swan
Lake.’’ the iove story of a prince and his swan
maiden. Saturday, the company wiii present
“Sleeping Beauty,” the age-old tale of a young
princess doomed to sleep until awakened by the
kiss of a prince.
Both ballets maintain the original plot and
choreography from their 1890s productions and
feature scores by Peter Tchaikovsky.
What: Russian National Ballet performing
“Swan Lake” and “Sleeping Beauty”
Where: Lied Center for Performing Arts
When: Friday and Saturday at 8 p.m.
Cost: $38, $34 and $30 (half price for
The Skinny: Russian ballet classics come
The Russian National Ballet, founded
in Moscow in the late 1980s, consists of
principal dancers from the Bolshoi and
Kirov companies. The company focuses
on continuing the tradition of major
Russian ballet works. In its repertory, the
company has nearly all the achievements
of choreographer Marius Petipa, the
native Frenchman who transformed
Russian ballet in the late 1800s.
Russian classical ballet during
Petipa’s era is known for its romantic
themes and clean classicism. Petipa
worked to stay true to the forms of a bal
Please see BALLET on 14
THE RUSSIAN NATIONAL BALLET stops in Lincoln this weekend during its first United States tour.
“Sleeping Beauty,” starring Tatiana Andreeva as Princess Aurora and Norlan Abugaliyev as Prince
Desire, opens the weekend performances.
Green Mill concentrates on food, not frills
■ Minnesota pizza place brings
area microbrews and fresh
ingredients to Lincoln residents.
By Ted McCaslin
Any way you slice it, Lincoln’s food-faring
opportunities are getting a whole lot tastier.
Green Mill, a new pizza and beer joint at
141 N. Ninth (the main floor of the Holiday
Inn), held its grand opening Monday in the
Haymarket. The premiere brings to tow n one of
the best pizza places the Midwest has to offer.
In the Twin Cities, w'here the original restau
rant was founded 23 years ago, Green Mill won
several awards including 14 consecutive years
as Minneapolis’ best pizza, training director
Sharon Monaghan said.
What makes the pizza so good?
“Almost all our food is made from scratch,”
This includes dough, sauces and breads
made in the restaurant. Wisconsin mozzarella is
used on the pizza, and three kinds of sausage
are available if you want to step it up a little.
Deep dish, flat crust, pescara and wood
oven-cooked pizzas are available with 18 differ
But the menu includes much more than just
Appetizers, including spicy chicken que
sadillas, walleye strips and calamari, lunch spe
cials, salads, calzones, sandwiches, burgers,
pastas and steaks are also available.
If you're not in the mood to heap meat on
your pizza, there is plenty on the menu for veg
Entertaining with pizza dough, Tony Gemignani of Castro Valley, Calif., tosses the dough into
the air to the amusement of Annie Norris and Kelsey Barton, both 9, at the Green Mill
Restaurant in the Haymarket. Germignani learned to throw the dough when he was 18 and
started a restaurant, Pyzanos, in California. The doughy tricks have taken Gemignani to
Thailand, London and engagements at the openings of Disney’s Animal Kingdom and Tomorrow
Land in California.
More than a dozen meatless toppings are
available, along with pasta and two vegetarian
In fact, there are almost too many options
for a first-time customer.
For desert the Grilled Banana Barbados is
highly recommended. Made of sliced bananas
sauteed in caramel sauce served on banana
bread with vanilla ice cream and topped with
cinnamon, this monster is something to save
Replacing the Haymarket Grille, the Green
Mill completely redecorated the place and set it
up for more customers, former Haymarket
Grille employee Holly Stanley said.
Included in the interior makeover is a full
bar with four beers made especially for Green
Mill; a stout and three ales are brewed by
Breckenridge Brewery, which has a location in
Omaha. It’ll set you back about four dollars for
a 22 oz mug.
With microbrews and inordinately good
pizzas, Green Mill is prime among Lincoln's
typical greasy-pie offerings. As a result, it’s
both more and less than other pizza places. It’s
more because it includes a full-service bar and
widely varied menu.
It’s less because that's all it is - a restaurant.
There are no big-screen TVs or Husker para
phernalia; no pool tables and video arcades. In
a town dedicated to constant competition,
focusing on finishing a plate is a nice change of
Huskers are still welcome however.
Yesterday, former Husker quarterback Steve
Taylor competed with world pizza-tossing
champion Tony Germagni at the restaurant.
Germagni will throw some more pies for cus
tomers again today at noon for the lunch crowd.
Green Mill has what is missing from some
of Lincoln’s pizza establishments. You can hide
poor ingredients under mozzarella, but Green
Mill’s pizza cannot hide its quality.
As junior general studies major Eric
Wicherski said “I thought it was really good
and I’ve had New York pizza. Everything on the
pizza was good quality.”
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