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.
Like the organizer of an eternal neighborhood picnic, 9 South Chargrill mixes together a bounty of Southern-style barbecue and comfort food with a homey ambiance created by red-painted brick walls and deep-navy tablecloths to draw friends together. This combination has worked on such devotees as Jeff Korbelik of the Lincoln Journal Star, prompting him to place the eatery atop his 2010 list of the Top 5 Neighborhood Restaurants, where he called it his "favorite out-of-the-way place." Although the chefs embrace homespun cooking by churning their signature barbecue sauce and chipotle aioli in-house, many of their entrees look beyond regional and national borders. Texas-size loaded potatoes, certified Angus steaks, and Memphis-style pulled-pork sandwiches feature a range of distinctively American flavors, but lighter continental alternatives, such as an Italian-inspired spinach fettuccine dish, spotlight the chopped tomatoes and fresh basil found in Old-World favorites and inventive toddlers' Easy Bake Ovens.
Smashburger's chefs cook each Smashburger ($4.99+) on the menu to order, in addition to crafting grilled and crispy Smashchicken sandwiches ($5.99+), Smashsalads ($4.99–6.99), and Smashsides such as rosemary and garlic-tossed Smashfries ($1.99–$2.99). The Smashburger pairs 100% Angus beef with veggies and cheeses on a toasted artisan bun, and Häagen-Dazs shakes keep mouths grounded, cool, and smiley ($3.99). This location also serves up an original Husker Smashburger, a fresh Angus patty topped with A1 steak sauce, swiss cheese, and sautéed mushrooms ($5.99+).
Chefs spin classic American dishes with a touch of gourmet flare. The "Americana fusion" technique, which yields such comforting cuisine as smoked-chicken-enhanced gouda mac 'n' cheese, helped Zin Room earn a spot on the Omaha World-Herald's list of Top 8 Restaurants in 2011, as well as ongoing usage in love songs written by foodies.
Located inside the luxurious Hotel Deco, the restaurant features sleek lights and chandeliers that softly illuminate diners' artistically arranged plates and rough-hewn pillars that support two floors of seating. Behind the stocked bar, bartenders mix drinks and use the wine wall's sliding ladder to allude to former lives as librarians.
The air at 501 bar and grill pulses to the beats of live music and sports games, which are regularly toasted to with eight frigid draft beers that flow from tap lines integrated into a massive, illuminated ice block to ensure beer frigidity. Hearty homemade bratwursts prepared according to a secret recipe, towering burgers, and mounds of chicken wings top the plates of patrons mesmerized by a giant 8'x12' projection TV streaming big games or a live feed of another bar’s television set. Weekend evenings bring live bands, which perform from 8 p.m. to midnight on Friday and Saturday and from 6 p.m. to 10 p.m. on Sunday.
Froth-topped glasses of house-made beer welcome patrons to Rock Bottom Brewery, where chefs prolong the flavor fun with creative American dishes made from scratch. To pique the interest of coy appetites, kitchen artists toss firecracker shrimp in sweet thai chili sauce and pair ale-brushed giant ballpark pretzels with spicy spinach-cheese dip. Stomachs ready for main fare can request a plate of short rib, braised overnight and dished with white-cheddar mashed potatoes, fire-roasted tomatoes, pearl onions, and mushroom sauce. Half a roasted hunter’s chicken lounges in a wild mushroom and tomato demi-glace, and the creole jambalaya’s jumbo shrimp parades into mouths atop a float of andouille sausage, roasted chicken, tomato sauce, and white rice. The pizza selection sends toppings to tables via flatbread rafts, and Bourbonzola burgers bombard mouths with a combination of Jim Beam glaze, creamy gorgonzola cheese, and crisp onion straws—the same mixture that Kentucky gentlemen use as shaving cream.