Is Steak Sauce a Crime? Depends on whom you ask. In Omaha, our steakhouses are more concerned with the cut of the meat, the mesmerizing marbling pattern and the intricate preparation process that all culminates in the perfect bite every time. With an industry dating back to the 1880s, steak is in Omaha’s DNA and calls to all carnivores to make the pilgrimage for a legendary cut of beef. It’s tempting to believe steak is inherently delicious, but there’s more to a cut of meat than just the quality. Preparation is key and this city takes it seriously. Flame-broiled, wood fire-grilled, or whiskey-doused—all delicious and all techniques Omaha has used to perfect the steak.
The Reuben sandwich was invented in Omaha back in the early 1900s. We don’t care what New Yorkers say, this is our story and we’re sticking to it. During a late-night poker game at the Blackstone Hotel, a local grocer was asked to “ante up” and create a new dish. The ingredients he had on hand resulted in an American menu staple. How do you create a national treasure? You start with two pieces of grilled marble rye and stuff it with slow-cooked corned beef topped with sauerkraut, bubbly Swiss cheese, and creamy Russian or Thousand Island dressing. Omaha continues to perfect the classic while local restaurants add their own unique spin.
Omaha’s agricultural background paired with its prime central location puts the city on the forefront of the fresh food movement. Sprinkle in new and classic restaurants dedicated to highlighting the best meats and produce from local farms and you get a dining destination bursting with fresh flavor.