Full-service chop house pairs cooked-to-order steaks with one of Nebraska largest whiskey collections
47% Off Chophouse Cuisine and Drinks at The Single Barrel
The Single Barrel
Venue Restaurant & Lounge – Up to 31% Off Lunch or Dinner
Venue Restaurant & Lounge
Elegant lunches of burgers and truffled mac 'n' cheese, or dinners with hand-made pasta, seafood, and dry-aged steaks
Since 1964, Misty's has served a hearty combination of USDA premium beef and house-brewed beer, dubbed the Modern Monks Forbidden Ales. The menu lists a slew of quality steaks and chops, plus seafood, pastas, and sandwiches that satisfy even the most ravenous mad-griffin appetite. Spend your lunch hour cozied up to a smokey blues burger (topped with blue cheese, hickory-smoked bacon, and chipotle mayo; $8.95) and a pint of preservative-free Kolsch, a dry and crispy ale with fruity aromas ($4–$4.20). Hearty dinners heaped with aged Angus prime-rib, soup, salad, and a potato ($15.95–$29.95), along with a pint of Robust Porter ($4–$4.20), leave stomachs stuffed and pitched forward as their operators blissfully mosey home on chestnut mares.
Seated amid warm décor with dark wood furnishings and trompe de l'oeil stone walls, you'll feel as comfortable as a snake in a luxury-sized can. Floor-to-ceiling windows let in streams of natural light and provide ample opportunities for people watching. In the warmer months, take advantage of al fresco dining.
Backed by a cavalcade of positive press, Vincenzo's has been serving up tongue tantalizing Italian dishes for years. Its menu contains a cornucopia of comforting classics to pacify the palate. Appetizers include delicately fried calamari ($6.95) and shell-clad escargot ($7.95), prepared slowly to mimic their speed in nature. Penne Diavolo, a house favorite, combines tubular pasta with spicy Italian sausage, onion, black olives, and mushrooms in a rich roasted-red-pepper cream sauce ($11.95). Vincenzo's also serves a selection of chops, steaks, seafood, and St. Louis–style pizzas to satisfy hunger or jog ancient memories of eldritch arch-shaped structures.
The chefs of Shevy's Sports and Steaks simmer slow-roasted prime rib in the kitchen, and the restaurant's five dining areas steep patrons in sports nostalgia. In the Heisman Lounge, photos of all the Heisman Trophy winners smile upon servers as they Hail Mary menu items, such as chicken-fried steak, onto diners' tables. Classic baseball memorabilia crowds the walls of a rustic-style dining room, and outside on a 750-square-foot paved patio, guests sit beside a bustling downtown street as they decide what toppings to draft for their custom Black Angus burgers. Throughout the restaurant, high-definition televisions broadcast games available through NFL and MLB packages, as well as all Nebraska pay-per-view football games and checkers matches.
Polish immigrant Frank Kawa founded Johnny’s Cafe in 1922, improving upon an existing saloon with an expansion, the addition of electricity, and a rule that forbade ketchup fights. However, despite its renovations, the restaurant still surrounds guests with old-fashioned saloon decor, including moose heads and slick leather chairs, and sates guests with hearty steakhouse fare. Hewn from corn-fed, USDA-choice beef, hand-cut and aged steaks include options such as porterhouses, rib eyes, and prime rib, served with salads, freshly baked rolls, and potatoes. Broiled lobster tails and half chickens round out the menu paired with wines and classic cocktails such as the old-fashioned, the Manhattan, and the martini.
Anthony’s offers a range of cuts, all hand-selected, Certified Premium Black Angus slabs of beef. Anthony’s dry-aged steaks are aged for at least 21 days to offer a superior concentration of flavor as well as a tender beef that’s succulent enough to cut through with a dull spoon. The meticulous meat preparation is a tradition that reflects the restaurant’s 42-year history. The welcoming setting emanates the elegance and casual comfort of a tuxedo T-shirt and encourages all meat-lover and meatless-lover friends to unite.
Omaha magazine's Best of Omaha named Omaha Prime a winner for Best Steak House in 2010. Some reviewers are mixed on the fare, but many praise the service. TripAdvisors give the restaurant an average of 3.5 owl eyes. Forty-five percent of more than 80 Urbanspooners recommended the restaurant and Yelpers give Omaha Prime an average of 2 stars:
Nestled in the historic Haymarket area, JTK Cuisine & Cocktails works to preserve the traditions of American cooking. Chefs keep their menus short, using only fresh ingredients that are in season. As they follow the cooling or warming of the air throughout the year, they change up the menu three or four times to introduce new weather-appropriate dishes and plot twists in the story of Appetizer and Entree. Their menus have focused on elements of modern American cuisine from both land and sea, while accommodating vegetarian, gluten-free, and other diets. Culinary teams shape burgers from American Wagyu beef, marinate cuts of New York strip and flatiron steak, and sear duck and chicken breasts. They also drizzle glazes and seasonings atop scallops, Atlantic salmon, and shrimp. These dishes pair with the restaurant's wines, which include bottles from around the world that represent a range of grape varietals and regions.
Taco John's swiftly serves an assortment of tangy Mexican fare and bold-flavored innovative snacks. The edible oeuvre includes the eatery's signature super potato olés®: black olives, beef, sour cream, and melted cheese smothering a helping of golden-brown tater nuggets ($4.59). Those who create Venn diagrams to decide between soft or crunchy tortillas can choose the middle ground and get both with the taco bravo® ($1.99). Taste another victory for American and Mexican relations with the taco burger, featuring tacos' usual contents nestled between two fresh buns ($1.59). The chicken quesadilla ($3.79) awakens groggy taste buds with its strong chipotle cream sauce and fresh pico de gallo.
Merle's has been a family owned restaurant since 1959! A popular stop along highway 6 for many occasions or just to hang out and have fun!
Inside a red-painted building built with a rustic design, Skeeter Barnes serves up a truly Nebraska experience with smoked pork, chicken, and beef brisket and grilled, hand-cut filets of high-quality corn-fed Nebraska steak. Cooks pull and chop the meats to stuff into baked potatoes with sour cream and cheese, layer over nachos, or pile onto sandwiches. Patrons can round out meals with sides such as bourbon mashed sweet potatoes or mushrooms sautéed in white wine, or opt for a salad topped with Nebraska-made Dorothy Lynch dressings.
When it comes to steak, Glenn Wheeler is devout. The executive chef behind the mouthwatering cuts at Spencer's for Steaks and Chops, Wheeler exclusively stocks his kitchen with the choicest cuts of well-marbled, USDA prime beef—a distinction bestowed on only the top 2% of the country's beef—from the Chicago stockyards. Each cut spends at least 21 days in Wheeler's aging room before being cooked on a 1600-degree, infrared broiler that sears the juices inside, resulting in a tender steak plump with flavor. His scrupulous selection and preparation delivers a menu of consistently exceptional meat, including the 14-ounce new york strip and the 16-ounce, bone-in kansas city cut. Though known for its steaks, Spencer's also offers seafood entrees including Australian lobster and pan-seared Scottish salmon.
With dark wood paneling, white tablecloths, and burgundy upholstery, Spencer's dining room fosters formal occasions, while those looking for a casual experience can sip premium scotches and cocktails prepared by a mixologist at its airy, soft-lit bar. Though the steaks may command the lion's share of attention, Spencer's far-reaching wine list has won four consecutive Awards of Excellence from Wine Spectator, as well as the grudging respect of the kitchen's less-celebrated soda machine.
801 Chophouse establishes itself as a special-occasion restaurant, where every table might well hold a ring in a hidden box or a couple celebrating an anniversary. There are the white tablecloths popping against dark leather booths, the racks of wine tended by a certified sommelier, and, of course, the chops and steaks, all USDA Prime. On the other hand, it's quite conceivable that someone might gladly eat at 801 Chophouse every week and for any occasion—the menu, drink selection, and Wine Spectator-awarded wine list could accommodate months of exploration, and an ever-changing "fresh sheet" overflows with the jet-fresh seafood selections of the day.
On any given night, the wait staff moves across wooden floors beneath high ceilings and 1920s-inspired decor, trays loaded with nine creative potato preparations, filet mignon, and dry-aged pork chops. Meanwhile, the cattle of a pastoral mural gaze out over the dining room's cherry-wood finishes, waiting patiently to graze on uneaten garnishes.
In many ways, Texas Roadhouse is a throwback—the tunes still play from a jukebox, and the steaks, chicken, and seafood are still prepared by hand in-house. Since founder Kent Taylor opened the first location two decades ago, the steak house has spread across the nation, bringing hand-cut steaks and made-from-scratch sides with it.
The restaurant's signature steaks assume many shapes and sizes, from 12-ounce Kansas City strips and 10-ounce Fort Worth rib eyes to 20-ounce bone-in rib eyes and 23-ounce porterhouse T-bones. Diners can top steaks with sautéed onions or brown gravy, or pair them with shrimp, ribs, or 10-gallon hats. Cooks prepare skewers of grilled, seasoned shrimp as well as hand-battered country-fried sirloins slathered with housemade cream gravy. Behind the bar, the staff preps signature margaritas, blending different tequilas with triple sec and a sweet-and-sour mix.
Kumeo Komazaki, known to friends as "Koma", relocated to New York City from Japan 30 years ago, bringing with him the culinary skills he learned as a chef for Japan's Imperial Palace Hotel. While working as a chef in New York, Komazaki happened to read the address on a box of beef shipped from Wichita, then seized the opportunity to establish his own restaurant there. At the Wichita location and its sister restaurants in St. Louis and Omaha, chefs entertain diners as they prepare steaks, seafood, and chicken at teppanyaki tables, flipping sizzling victuals through the air and searing meat to perfection. Sushi chefs roll and slice fresh seafood into bite-size pieces, which can be brought to mouths with chopsticks or hunger-induced telekinesis.
Sitting at the intersection of gastro-pub, chop-house, and whiskey bar, The Single Barrel celebrates Nebraska's local food and drink with fresh local ingredients, made-from-scratch cooking, and one of Nebraska's largest selection of whiskey. The 10,000-square foot restaurant is housed inside the former Boomer’s Printing building in downtown Lincoln, and contains a stage large enough to host everything from live concerts from country bands to jazz performances and karaoke nights. Throughout the dining space, the aromas of grilled steaks and fish can be traced back to the full-service kitchen, where chefs assemble dishes from a range of local ingredients.
In addition to pork from TD Niche Pork in Elk Creek and trout from Blue Valley Aquaculture in Sutton, chefs gather ingredients on frequent trips to the nearby Haymarket farmer's market. Their perennial menu of hand-cut steaks now cozies up to a new barbecue menu that showcases certified Piedmontese brisket, shredded pulled pork, and other various smoked delights. Even after the kitchen closes, the whiskey bar stays open—until 2 a.m.—to serve spirits and local craft beers by Blue Blood Brewing Company, Nebraska Brewing Company, and Lucky Bucket Brewing Company.