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.
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.
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.
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.
At Oasis Hookah Bar, couches, a circular bar and a combination of cocktails, drinks, and hookah work together to create a relaxed environment. Customers can breathe in the chilled air of a large variety of shishas, taking in flavors such as berry, blueberry grape, lemon tea, or even varieties without tobacco. Meanwhile, they can sip on a number of drinks, such as whiskeys, sodas, or cocktails.
"No cookbooks. No measuring cups. No measuring spoons. No scales. I know from experience," Be Lam—the executive chef of Saigon Surface—responded when Jane Palmer of the Omaha World-Herald asked if she uses a cookbook. Lam, who runs the restaurant with the help of her daughter and son, Ngoc and Tu Nguyen, told Palmer that she learned her culinary and artistic techniques from a group of elders in her native Saigon. She creates her signature grilled pork dish, for example, not from a written-down formula but from a memorized marinade that developed over years of practice and bestows flavor to the meat over several days.
Though steeped in the food wisdom of several generations, the restaurant's overall vibe is decidedly modern. The Omaha World-Herald, which had already named it one of the Top 8 restaurants in 2011, said that it "mixes the traditional with the technological to great effect. It's a welcome addition to the downtown dining scene." There's an iPad at every table, which guests can use to order a lychee martini from the lime-green-backlit bar or fiddle with when their dates decide to show their ventriloquism skills. The walls, meanwhile, are covered with dark wood paneling, which provides a pleasingly stark contrast to the sleek white booths and tables.