Restaurants in Omaha

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.

The NoDo restaurant and bar's food menu consists entirely of pizza, and more than 20 gourmet specialties are made from fresh, never-frozen ingredients, and served up either by the slice ($4–$5) or by the "round" ($15–$21). The vegetarian margherita ($4 a slice, $15 for a 14", $19 for 18") stands alongside concoctions such as the truffle-oiled apple walnut ($4, $15, $19); the Bayou blast ($4.49, $16, $20), which pairs shrimp and andouille sausage with red onions; and the twice-baked pizza ($4, $15, $19), with sliced spuds, cheddar cheese, and crumbled bacon. All of Goodnights' pies are available either on regular crust or a custom canvas baked with basil, parmesan, and romano cheese.

Whipping up tasty burger patties with stacks of tantalizing fixins, Fuddruckers has tasty-danced all over patrons’ tongue-floors since it was founded in 1980. Offering top-notch ground beef and buns that are baked fresh daily, Fuddruckers merely lays out the delicious canvas for feasters to top with a vast palette of ingredients at the complimentary fresh-produce bar. Original burgers come in four patty sizes up to a pound (starting at $4.79 for 1/3 lb.) and can be topped with hunger-blasting ingredients such as grilled mushrooms and smokehouse bacon for a bit extra. Mouth- and ear-watering patties are offered in several varieties, including buffalo, ostrich, salmon, and soil-fed veggie. Additional bites such as boneless wings ($6.99) and handmade shakes ($3.99) round out the menu like a post-Columbus Earth.

Submariners and terranean civilians stop at Milio's for a menu of subs and sandwiches stuffed with hand-sliced meats, veggies, and cheeses nestled between bread that's baked to a crispy French finish throughout the day. Wrap mitts around an Italian club with capicola ham, Genoa salami, smoked ham, and provolone on a garden bed of lettuce and red ripe tomatoes washed in Italian dressing ($5.64). Herbivores nosh guacamole, tomatoes, alfalfa sprouts, lettuce, provolone, and Hellmann's mayo imprisoned behind fresh bread bars ($4.54). Algebraic amateurs can simplify with skinny sandwiches that isolate the variables to strictly meats and cheeses ($3.34). Milio's also offers 13 different varieties of chips.

Kick-start dinner with an order crab cakes, served with fried quail eggs and yellow pepper aioli ($14), or the trio spread plate with white-bean hummus, caponata, and red kidney bean pate ($8). Moving from primers to prime time, Zurlo’s offers a variety of classic and creative entrees. Its specialty is brick-oven pizza ($10), and it also offers standout selection of pastas, soups, salads, and cute Italian grandmas working the kitchen. The homemade porcini mushroom gnocchi is flecked with sun-dried tomatoes and smothered in Gorgonzola cream sauce ($14), while less landlubbing eats include seameats such as the oxymoronic jumbo scallops ($23) or pesto salmon sided with red potatoes ($18). To quell midday invasions from internal hunger trolls, Zurlo’s also serves lunch.

The restaurant’s ambitious menu, which is heavy on the seafood, aims to please with the genuine intent of the Crayola 64 Big Box. Start with an order of fajita nachos ($7.59) or guacamole ($9.59) before moving on to entrees that include combination plates, shrimp plates, and an ocean’s worth of seafood-centric dishes. Try the whole deep-fried red snapper, neighbored with soup or salad, choice of starch, and tortillas ($12.59). Side selections with an order of chips and salsa ($3.29) or beans ($1.89), and save room for flan ($2.50), which can be eaten or used as a smooshy pillow for taking a full-belly-induced siesta.