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What Hot In: Omaha, Neb.

Bailey’s Breakfast & Lunch

1259 S. 120th St. (402) 932-5577.Seats: 70.Cuisine: “Old World fare, new country flair.”Specialties: eggs Benedict; huevos rancheros; breakfast crêpes with grilled asparagus; biscuits and gravy; Moroccan chicken sandwich; house-made grilled-tuna salad.Main courses: $7-$11.Chef: Jon Dye.Owner: Greg Lindberg.

The Cellar Wine and Dine

7040 N. 102nd Circle. (402) 934-4912. .Seats: 120.Cuisine: eclectic American.Specialties: pan-fried chicken breast stuffed with prosciutto and fontina cheese in a creamy white-wine sauce; grilled steak sandwich with sautéed mushrooms, onions and havarti cheese served on a hoagie.Main courses: $8- $25.Chef: Carmel Wendell.Owners: Nick and Jamie Saldi.

Lucky’s ten O one

1001 Pacific St. (402) 991-1001. www.luckys1001.comSeats: 300.Cuisine: contemporary Italian-Americana.Specialties: hand-cut, classic Omaha steaks; The Cattleman Pizza, topped with rib-eye steak, smoked Cheddar cheese, mushrooms, caramelized onions and a tangy sauce; seared soy salmon topped with vanilla-tarragon beurre blanc; cordon bleu pasta, made with smoked chicken, ham, mushrooms and green peppers tossed with cavatappi pasta in a light Dijon cream sauce.Main courses: $8-$30.Chef: Jose Aviles.Owners: John and Mary Jo Begley.

Nebraska Brewing Company

7474 Towne Center Parkway, Suite 101, Papillion, Neb. (402)-934-7100. .Seats: 200.Cuisine: casual American.Specialties: Southwest burger infused with corn, black beans, cilantro and chipotle pepper and topped with cheddar-Jack cheese and fresh salsa; Cuban sandwich with ham and slow-roasted pork with yellow mustard and dill pickle on a pressed baguette; grilled halibut steak; penne with Alfredo sauce, green pepper and red onion, topped with blackened Cajun chicken breast.Main courses: $7-$20. Kitchen manager: Adam Graybill.Owners: Kim and Paul Kavulak.

The Old Mattress Factory Bar and Grill

501 N. 13th St. (402) 346-9116. .Seats: 256.Cuisine: upscale tavern food.Specialties: Thai chicken pizza with basil, cilantro, sweet-chile sauce, fontina cheese, sprouts and spicy-peanut sauce; The Matt Pig Sandwich, containing pulled pork smoked in-house and served Carolina-style with cole slaw and a side of Kansas City-style barbecue sauce; The Matt Gourmet Burger, containing a half-pound of Angus beef topped with sautéed mushrooms, caramelized onions, horseradish and Swiss cheese.Main courses: $8-$27.Chef: Cory Guyer.Owner: OMF LLC.

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