Omaha, like many growing towns, has a history that began with mom and pop ethnic restaurants. While the city grew, the tastes in food and pallet of the Omahans did as well. As the desire for a growing menu eventually led to widespread corporate support and the Chili’s, Friday’s, and Applebee’s moved in. Like putting down a foundation, layer after layer, the Omaha restaurant industry continued to expand, eventually welcoming Panera Bread, Chipotle, Q’Doba, P.F. Chang’s. Today, Omaha has become an oasis for chefs and restaurant entrepreneurs that are interested in making a splash in a market of locally owned restaurants that prioritize high quality ingredients and beverages from local growers, brewers and distilleries.

It goes without saying that steakhouses have been a restaurant staple in Omaha since before anyone can remember. The prevalence and access afforded by Nebraska’s cattle and beef industry (cattle outnumber humans about 4 to 1 in the state), have produced innumerable recipes on the varying cuts of beef.