The Paradigm Concepts

The Paradigm Concepts Fresh. Innovative. Nose-to-Tail. Wild Foraged. Traditional Preservations. Unique Local Ingredients.

There’s something special happening out at Meadowlark Hearth.Not just farming. Not just vegetables. Not just another loc...
05/29/2026

There’s something special happening out at Meadowlark Hearth.

Not just farming. Not just vegetables. Not just another local collaboration.

Seed saving. Biodynamic farming. Community. Stewardship of the land. A slower way of living that remembers food is supposed to connect people back to the earth and to each other.

Over the last few years we’ve spent more and more time building relationships with people who care deeply about the future of food in Western Nebraska. Meadowlark Hearth is one of those places. Their work with regenerative agriculture, seed production, education, and ecological stewardship is the kind of work that deserves attention and support.

The future looks like farm dinners, vegetables pulled from the soil that morning, wild provisions, fermentation projects, seed work, shared tables, and creating something meaningful together for this community.

A partnership built through faith, hard work, and the belief that God gave us abundance all around us if we are willing to slow down enough to see it.

This is the beginning of a bigger story.

Please take some time to support and follow Meadowlark Hearth and the Living Environment Foundation. The work they are doing matters. Meadowlark Hearth

Learn more here:
https://livingenvironmentfoundationne.org
https://meadowlarkhearth.org

Dinner reservations this weekend:
https://www.theparadigmconcepts.com/dining





















Weekend reservations are open.Brunch and dinner service this weekend at Paradigm.Sun noodle.Polenta sauce.House sausage ...
05/28/2026

Weekend reservations are open.

Brunch and dinner service this weekend at Paradigm.

Sun noodle.
Polenta sauce.
House sausage from whole pigs we butcher in house.
Parmesan pigs.
Herbs.

Simple ingredients, handled properly.

The menu keeps shifting with the season and the work behind it.

Dinner service Friday & Saturday 5–9
Brunch Sunday 10–2

Reserve a seat:
http://www.theparadigmconcepts.com/dining

Lambs quarters.One of the oldest wild greens eaten across North America and Europe.Used for centuries the same way peopl...
05/23/2026

Lambs quarters.

One of the oldest wild greens eaten across North America and Europe.
Used for centuries the same way people use spinach now—cooked down, eaten fresh, worked into soups, breads, and stews.

Most people walk past it without realizing what it is.

Mild, mineral driven, and one of the first real signs things are starting to grow again.

This is the start of our foraging season; rain pending…..

We still have dinner reservations available tonight.
And don’t forget brunch tomorrow morning.

Dinner 5–9
Brunch Sunday 10–2

Reserve a seat:
www.theparadigmconcepts.com/dining


















Friday is fully booked.Reservations are still available Saturday night.CHICKEN PAVE’A classic French preparation built b...
05/22/2026

Friday is fully booked.

Reservations are still available Saturday night.

CHICKEN PAVE’

A classic French preparation built by layering and pressing the chicken for a more refined texture and cleaner cook.

Served with mushroom chicken mousse, demi, beer battered mushrooms, and asparagus.

The season is slowly starting to shift.
Still waiting on enough rain for morels to really start pushing—hopefully next week.

Until then, we keep building with what’s here.

Saturday dinner service 5–9

Reserve a seat:
www.theparadigmconcepts.com/dining

Spring is trying to show itself.Slim pickings still.Dry ground, not enough rain, and everyone waiting for things to real...
05/15/2026

Spring is trying to show itself.

Slim pickings still.

Dry ground, not enough rain, and everyone waiting for things to really start moving.

But we’re starting to see life again—
wild herbs, flowers, greens slowly coming back.

Hopefully this weekend brings rain.
Until then, we keep building with what’s here.

Come spend the weekend with us.
Dinner service:
Friday 5–9
Saturday 5–9

Reserve a seat:
www.theparadigmconcepts.com/dining

Rhubarb is back.Which means spring is actually starting to show itself around here.The menu keeps changing with it.The b...
05/14/2026

Rhubarb is back.

Which means spring is actually starting to show itself around here.

The menu keeps changing with it.
The bar keeps changing with it.
The kitchen keeps moving with it.

📷Isaac with rhubarb from

Dinner service this weekend:
Friday 5–9
Saturday 5–9

Reserve a seat:
www.theparadigmconcepts.com/dining

Isaac with rhubarb from

Mother’s Day weekend tends to move fast here.Brunch is already booked out.We still have dinner reservations available Fr...
05/07/2026

Mother’s Day weekend tends to move fast here.

Brunch is already booked out.

We still have dinner reservations available Friday and Saturday night.

If you’ve been meaning to bring your mom, your wife, your family—or just spend a night around a good table—this is the weekend to do it.

We’ll be running the new spring menu, new bar program, and everything the kitchen has been building over the last few months.

Friday 5–9
Saturday 5–9

Reserve a seat:
www.theparadigmconcepts.com/dining

Dont forget to pick up your spring flowers from Peaceful Prairie Nursery, Inc., they donated all of these beautiful plants for our table setting

House made sausage from whole pigs we break down.Bloody Mary tomato.Parmesan.Pasta made in house—one noodle, two feet lo...
05/02/2026

House made sausage from whole pigs we break down.

Bloody Mary tomato.

Parmesan.

Pasta made in house—
one noodle, two feet long.

That’s how we’re doing it right now.

Dinner Sat & Sun 5–9
Brunch Sun 10–2

www.theparadigmconcepts.com/dining

Pine Bluffs whiskey. Brown butter. Salted sarsaparilla.Simple idea. Done properly.Dinner Sat & Sun 5–9Brunch Sun 10–2www...
05/01/2026

Pine Bluffs whiskey. Brown butter. Salted sarsaparilla.

Simple idea. Done properly.

Dinner Sat & Sun 5–9
Brunch Sun 10–2

www.theparadigmconcepts.com/dining

Things are starting to show up again.Lilacs coming in.Trimmed down and worked into chungs, vinegars, teas, syrups—findin...
05/01/2026

Things are starting to show up again.

Lilacs coming in.
Trimmed down and worked into chungs, vinegars, teas, syrups—
finding their way into the bar and the kitchen.

This is how the season starts for us.
What’s outside slowly making its way onto the table.

Dinner this weekend.
Friday 5–9
Saturday 5–9

Reserve a seat:
www.theparadigmconcepts.com/dining

Address

1344 Center Avenue
Mitchell, NE
69361

Opening Hours

Friday 5pm - 9pm
Saturday 5pm - 9pm
Sunday 10am - 2pm

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