A giant American flag subtly waves hello to patrons from its post high above a fleet of tables, and farming tools plant themselves firmly on a wall inside JoDean's Steakhouse and Lounge. The patriotic theme extends to the kitchen, where chefs grill, fry, and steam USDA Certified Choice steaks, fresh seafood, and sandwiches. More than 50 feet of covered islands emit puffs of steam during daily buffets, including everything from sirloin tips and all-you-can-eat crab legs to Sunday-morning ham-and-cheese omelets. Inside the dining room, framed prints by Bob Byerley adorn the wall, and the lounge boasts a hearty wooden bar where dates can enjoy libations and small talk about acid rain. A number of banquet rooms are available for parties of up to 250 people, and the parking lot can watch buses, RVs, and small aircraft as owners dine.
Cherry Street Grille specializes in omelets, with 101 different varieties flipping from frying pans seven days a week and 24 hours a day on Fridays and Saturdays. Each omelet contains four eggs with flavor combinations that range from the classic denver to a chili, cheese, and onion concoction. Sweeter options include an omelet with bananas, chocolate, and peanut butter. Gravy-slathered biscuits constitute an alternative breakfast, as do massive pancakes the size of a typical medium pizza, dubbed “Mancakes” based on their macho size rather than their ability to sprout five o’clock shadows. Burgers and fried chicken sandwiches complement breakfast fare, as do succulent 10- and 14-ounce slabs of prime rib.
The towering street-side sign at The Roadhouse shines like a beacon onto a full bar and restaurant with a menu that plays off comfort-fare conventions and spice-steeped Cajun traditions. Drinks leave cool circles on tables as patrons circulate during special events such as ladies' night, and LCD televisions broadcast big games.
An unwavering devotion to freshness permeates Tomacelli's kitchen, where pizza chefs adorn their daily made dough with house-made sauce, all-natural cheese, and more than 50 market-fresh toppings. Millions of possible build-your-own combinations complement 23 creations brainstormed by a husband-and-wife team, from a ham-and-pineapple-studded hawaiian pie to the seafood supreme's maritime medley of fresh ingredients. Not content to recline on the edible laurels of their circular masterworks, the Tomacelli's kitchen team rounds out the menu with piping-hot pasta dishes and fresh salads.
Reflecting its Spartan, all-business ambience, Dan’s Pizza keeps the focus on its menu of New York–style pizza—crispy, thin-crust medleys of sauce, cheese, and dough in delicious disk form. The bacon cheeseburger pie ($17.95 for a large) delivers the ingredients of a topping-laden burger in a convenient vehicle that allows multiple mouths to savor it without accidentally kissing. The all-meat special packs pepperoni, hamburger, sausage, canadian bacon, and american bacon into one circle of carnivorous joy ($17.95 for a large).
When the Bluejays take the court, you can expect to see a sea of bright blue shirts at the Sam & Louie's at the corner of 24th and Cuming in Omaha. The location has been one of Creighton University's homes away from home since it opened in 1994, but its welcoming atmosphere is found at each of the eatery's 24 locations. There, friends and families bond over great conversation and an eclectic mix of casual cuisine from a menu inspired by traditional New York–style pizzerias. Eighteen specialty pizzas are hand tossed into thin-crust pies before being decorated with more than 35 toppings such as creamy alfredo sauce, sliced Italian meatballs, and canadian bacon. In deference to those with special dietary needs, almost all of these specialty pizzas are available in gluten-free pizzas.
In addition to pizzas, cooks also craft their daily-made dough into calzones and strombolis, which ooze with mozzarella cheese and marinara sauce. The menu culminates in five third-pound Black Angus burgers, Italian hoagies, and eight types of pastas. In addition to hosting guests inside their welcoming pizzerias for both lunch and dinner, the cooks at Sam and Louie's also take their food on the road, offering catering services for events both large and not-so-large.