16 editor picks in Omaha.
16 restaurants in Omaha, editor-picked for restaurants open sunday. Where to eat a sit-down dinner on sunday. All restaurants in Omaha.
Chef David Utterback's Benson sushi counter is a two-time James Beard Best Chef: Midwest finalist, built on fish-ageing technique and Nebraska sourcing.
OrderChef's omakase: dry-aged fish nigiri in a style rarely seen outside coastal cities.
V. Mertz serves five and eight-course tasting menus in the Old Market Passageway, with a 450-bottle cellar and Nebraska-sourced seasonal ingredients.
OrderEight-course Grand Tasting with Wine Spectator-honoured cellar pairings for the full evening.
Au Courant's European kitchen rotates its six-course tasting menu every week, using Nebraska ingredients in a format that changes completely by Thursday.
OrderThe six-course weekly-changing chef's tasting menu, under $80 per person at time of research.
Warren Buffett's favourite steakhouse, Gorat's on Center Street has been open for decades and makes one of Omaha's most cited Reubens with hand-cut steaks.
OrderT-bone or house Reuben: the cuts Warren Buffett has been ordering at his annual table here for decades.
The Drover's whiskey-marinated steaks over wood grill are the city's most discussed steakhouse alternative, rooted in Omaha's Western-dining tradition.
OrderWhiskey-marinated filet: the overnight bourbon marinade is the Drover's signature draw.
Dolomiti's sourdough hybrid pies fuse Neapolitan technique with New York structure in Millwork Commons, with an Italian-focused enoteca wine selection.
OrderMortadella panino with a Northern Italian wine: the enoteca side of the menu is as strong as the pizza.
Avoli Osteria on Dundee's Underwood Avenue serves Northern Italian cuisine with house-made pasta and dry-aged Nebraska rib-eye, filling early each service.
OrderHouse-made pasta of the day: dough rolled fresh each morning, shapes rotating with Nebraska farm season.
Dante is Nebraska's only AVPN-certified Neapolitan pizzeria, using locally sourced toppings on a wood-fired base with an all-Italian wine list in West Omaha.
OrderMargherita from the AVPN-certified wood-fired oven: Dante is Nebraska's top Neapolitan pizza kitchen.
Gather grows microgreens and herbs in a basement hydroponic farm and builds its Old Market dinner menu around what the vertical garden produces that week.
OrderPan-seared miso salmon: sourced from the vertical hydroponic farm the kitchen runs in the building basement.
Ika San on Jones Street is one of Omaha's best late-night stops downtown, with a tonkotsu counter open until midnight at weekends and a full sake list.
OrderTonkotsu ramen: the pork broth simmers for 18 hours and the kitchen stays open past midnight on weekends.
Monarch Prime and Bar runs a house dry-ageing programme inside the Hotel Deco XV, with a bar menu that extends alongside the dining room into late evening.
OrderThe dry-aged programme changes by cut and season: ask the server what came off the dry-age rack that week.
Herbe Sainte serves Cajun and Creole cooking in Aksarben Village with craft cocktails, locally sourced proteins, and a New Orleans-rooted weekend brunch.
OrderBananas foster French toast on Saturday brunch: the kitchen starts early and runs out by early afternoon.
Cascio's has anchored South 10th Street in Little Bohemia since 1946, with Italian-style steakhouse cooking in a room that has barely changed since it opened.
OrderItalian-dressed salad: the house Polish vinaigrette, a recipe regulars drive to South 10th Street to taste.
Crescent Moon Ale House on Farnam Street pours over 300 craft beers and makes the Blackstone Reuben that anchors Omaha's annual November Reubenfest.
OrderBlackstone Reuben: the most cited version of Omaha's invention, served annually at the November Reubenfest.
La Casa Pizzaria has been producing Sicilian-style thin rectangular pizzas on Leavenworth Street since 1953, now in its third and fourth family generations.
OrderHamburger pizza: the unusual thin-crust rectangular base, the Patane family recipe since 1953.
Kitchen Table on Farnam Street runs a farm-to-table breakfast and lunch programme with produce and proteins arriving weekly from Nebraska farms.
OrderSeasonal breakfast bowl: the kitchen sources directly from regional farms and the grain base changes weekly.
