Every day at BrewBurgers, Chef Yves Menard prepares hunks of beef in a style passed down from Jewish immigrants in Montreal, Canada, in the late 1800s. He soaks the meat in brine, then smokes it over maple wood, creating a richly flavored brisket that has earned his restaurant a spotlight on Diners, Drive-Ins and Dives. Chef Menard prepares the rest of his menu in the same meticulous fashion: he infuses certified Angus beef with portabella mushrooms and gorgonzola cheese, and hand-forms lamb and bison patties into miniature busts of each patron?s head. True to its name, BrewBurgers maintains an enthusiasm for fermented beverages, suggesting a beer pairing for every menu item, including selections from Pyramid, Left Hand, Boulevard, and Samuel Smith.
The owners of Brewsky’s Food & Spirits know that the best way to get friends and family together is to create a vibrant space filled with live music, all the best sporting events on TV, frosty brews, and a menu of comfort foods. While taking pride in being the spot to gather for Huskers games, as well as all other major sporting events, the owners also take immense satisfaction in serving a selection of juicy steaks, flame-broiled burgers, and wings that their chef concocted exclusively for the restaurant. The team also entertains patrons with trivia nights and shows such as dueling pianos or quarreling xylophones at the Haymarket location.
Grilled over a wood fire, baked with buttered breadcrumbs, served raw with a touch of horseradish?when it comes to oysters, the chefs at Plank Seafood Provisions have nearly every preparation covered. Updated daily, their oyster bar's menu sports catches flown in from the Pacific and Atlantic coasts several times a week. And Omahans have taken notice. One busy weekend, Plank Seafood Provisions had to order 2,000 oysters to meet demands, reports The Reader.
But beyond oysters, the eatery?named 2013's Best New Restaurant by Omaha Magazine?celebrates all kinds of seafood delicacies, from potato-crusted calamari to pan-seared diver scallops served with creamy farro and braised kale. It even steps on land with smoked beef short ribs and Angus burgers topped with fried oysters. And to complement such feasts, bartenders pour plenty of beer, wine, and cocktails as well as six varieties of spiked lemonade.
The interior of Plank's dining space derives its inspiration from some of the cooking methods in the adjoining kitchen?namely the wood-fire grill. With nautical accents, retro-style booths, and stools, hard wood furnishes dominate. The tables are hard wood, as well as the stools, the door, and a massive boat frame hanging overhead to remind diners of the sea's bounty and sunken boat skeletons.
“Laissez les bon temps rouler” is a favorite saying at Jazz, a Louisiana Kitchen; translated from French, it means, “let the good times roll.” With a blend of Cajun cuisine, cold drinks, and live music, the restaurant recreates the rollicking atmosphere of New Orleans' French Quarter. In the kitchen, chefs orchestrate multiple Gulf Coast flavors in classic louisiana catfish po'boys and blackened-shrimp platters, or let simple, properly prepared oysters and broiled crawfish stand on their own. Servers draw frothy mugs of beer from local breweries CIB and Keg Creek or mix specialty cocktails and frozen daiquiris. The lively atmosphere has drawn musicians such as two-time Grammy nominee Gerald Clayton and Mr. Tambourine Man.
One of a family of comedy clubs serving as key laugh generators in more than 25 cities, Funny Bone sits in the shopping and entertainment hub of Village Pointe Center. Luminaries such as Drew Carey, Jim Breuer, and Dave Chappelle have all taken the stage in front of audiences enjoying drinks and the bounty of a large food menu stocked with sandwiches as thick a first-grader's favorite book of knock-knock jokes, sweet potato fries, and wings doused in a signature blueberry-habañero sauce.
The light from 10 plasma-screen televisions illuminates the autographed NBA jerseys covering the walls of Blue Jay Bar and Grill. A spacious outdoor deck juts out into the summer air, overlooking a bustling volleyball court and the Creighton University campus, as servers dole out five different Nebraska-brewed beers from a tap. A menu of pizza, wings, and libations sustains patrons as they flit from one room or activity to the next, clutching pints or buckling down to feast on two-for-one burgers.