OMAHA'S BEST RESTAURANTS FOR MEAT LOVERS
Omaha’s culinary scene has grown by leaps and bounds in recent years. You can now find elegant tasting menus, exquisite French plates, and wonderful vegetarian and vegan concepts that make veggies the star of the plate.
But this is the Beef State, after all. Sometimes you just need to get your meat on.
And when those protein cravings hit, Omaha’s restaurant scene is happy to provide. These 10 restaurants are sure to provide enough beef, pork, chicken, and more to cure your meat hankerings.
Porky Butts BBQ
The trophies and ribbons that line the walls of Porky Butts BBQ tells you all you need to know about its protein prowess. Pitmaster and owner Blane Hunter has over a decade of professional BBQ competition, and he’s racked up enough hardware to fill a trophy room.
But you don’t need to see trophies to understand why this is Omaha’s favorite BBQ joint. Just take one bite of the ‘que and you’ll have all the evidence you need.
The burnt ends are supremely fatty and buttery tender, practically dissolving in one’s mouth. The ribs have a pronounced smoke ring and pull cleanly from the bone when gently tugged. The brisket, featuring wagyu beef, is rich and fatty, and the smoked sausage has a pleasant smokiness and touch of heat.
But Porky Butts’ mastery of protein might be best represented in its turkey. This bird tends to be dry and borderline flavorless, but Porky Butts’ version is moist and juicy, especially when paired with blueberry bread on the Turkey Turkey sandwich.
The Boiler Room
Every plate at The Boiler Room is delicious as it is visually stunning. Here you’ll find excellent pasta, seafood, and desserts, but the meat steals the show.
The ever-changing menu will always feature cuts of rich, delicious wagyu steaks from Morgan Ranch, but it’s the versatility of protein cookery and creativity that makes The Boiler Room special. From beef cheek to porchetta, short rib, pork shoulder, and venison loin, chef Tim Nicholson and his crew can do no wrong. Each meat is prepared brilliantly, tender and well-seasoned and paired with the ideal accouterments.
The House Charcuterie might be the best example of The Boiler Room’s expertise, as several cured meats and salumi are served with mustard, pickles, and bread. It’s a meat lover’s paradise.
J's Smokehouse
This food truck exemplifies what makes Texas BBQ great. J’s Smokehouse employs a simple salt and pepper rub, which creates a brilliant crust while allowing the flavor of the meat itself to be the dominant flavor. Don’t get me wrong, the sauces at J’s are expertly crafted, but the smoked meats need no sauce to stand out.
The ribs are meaty, juicy, and have enough integrity to require only a light tug off the bone. The burnt ends are heavenly meat cubes flowing with fatty richness, and the brisket has a brilliant pink smoke ring.
But J’s excellence is best exemplified in its pulled pork, which tends to be a bland add-on at most barbecue restaurants. But J’s Smokehouse’s pork is rich and juicy, bursting with a savory smokiness normally reserved for more revered cuts of pig. That J’s makes this protein so excellent is a testament to the smoking prowess of owner James Hawk.
Everett's
Burgers, pulled pork sandwiches, and chicken wings; Everett’s menu is a love song to all things meat, and it’s the restaurant’s attention to detail that makes these dishes shine.
The pork for the pulled pork sandwich requires 20 hours to achieve its flavor and tenderness. The burgers have interesting components, but the beef is seasoned so well you could serve it in between a pair of gym socks and it would be great.
But the kicker are the wings, which are brined, fried, and grilled before being tossed in one of Everett’s house sauces. This process locks in the inherent juiciness of the bird while adding a crispy exterior and a smoky flavor. Regardless of sauce, these are some of the best wings in Omaha; I personally recommend ordering the Bubba.
The Drover
The Drover is synonymous with steak in Omaha for numerous reasons. Its dining room, with low lights and Western vibe, invokes a speakeasy atmosphere, like you’re part of an exclusive club. But, more importantly, this place just knows how to cook a steak.
This historic steakhouse is known for its sirloin, New York strip, and prime rib, but it’s the Whiskey Ribeye that helped The Drover stake its claim to fame. Marinated in (you guessed it!) whiskey and spices, these cuts have a pleasant smoky flavor, but the whiskey doesn’t overwhelm the incredible flavor of the juicy beef itself.
Smokin Barrel
I’ve been to some of the top-rated BBQ joints in Texas and, blasphemous as it may seem, I’m willing to put Smokin’ Barrel‘s brisket up against just about any of them. These thick cuts of beef are so fatty and tender that you barely need a knife to cut through them, and the bark adds a sharp peppery flavor.
But Smokin’ Barrel is more than just brisket. The ribs are brilliantly tender, requiring just a slight tug to pull them from the bone. The sausage’s casing has a pleasant snap, and the interior is laced with flavorful herbs and spices. Even the pork, a bland meat at most BBQ joints, is juicy and wonderful here.
Spencer's For Steaks & Chops
With Glenn Wheeler, one of Omaha’s most important culinary figures, at the helm, you never have to worry about the quality at Spencer’s for Steaks & Chops. Every piece of meat that leaves the kitchen is not only be cooked near perfection, but also paired with interesting and complementary sides, sauces, and garnishes.
The selection of meats makes Spencer’s stand out. As a steakhouse, it’s no surprise to see filet minon, NY strip, and bone-in ribeye on the menu. But you can also order pork belly, lamb chops, pork chops, chicken, and all manner of seafood, not to mention seasonal pastas, meatloaf, and the famous burger, The Big Spence.
Cheeseburgers: A Takeout Joint
When you name your restaurant after a sole menu item, it had better stand out. Cheeseburgers – A Takeout Joint delivers on its name’s promise. These smash patties are juicy and form a nice caramelized crust, adding texture and extra char to each bite.
And meat lovers go crazy over The Nation, Cheeseburgers’ ode to the Big Mac that far surpasses the original. The crisp, juicy pickles and the sweet, tangy sauce dance beautifully with the griddled patties. The middle bun soaks up sauce, grease, and any leftover meat juice to add an extra punch of flavor.
The Committe Chophouse
The ambience is the first thing that grabs your attention at The Committee Chophouse, located on the bottom level of the Cottonwood Hotel. The space is rips you out of the present and back to the 1930s with its well-lit, elegant vibe. The bright, fun atmosphere beckons diners to have a drink, stay awhile, and enjoy themselves.
Of course, the food does that too, starting with the steak. You’ll find the traditional steak options here, but all cooked extremely well and paired with interesting sauces. The Chateaubriand Prime Cut is a particular treat; it’s so tender, you could practically cut it with a spork. Pro tip: get the Baked Alaska, served aflame tableside, for dessert.
Taqueria Tijuana
Prefer your meat served in a tortilla? Look no further than Taqueria Tijuana, the South Omaha joint serving arguably the city’s best tacos. They’re adored partially because of the homemade tortillas, but the quality and flavor of the meats deserves a lot of the credit, too.
The adobada (marinated pork) combines a charred exterior with a succulent inside and just a touch of sweetness. The asada (grilled steak) is peppery and tender, good as you’ll find at a taco joint. The cachete (beef cheek) is rich and tender as can be with a flavor that brings to mind brisket. And the lengua (beef tongue) is soft and springy, similar to traditional beef steaks, and it’s rich and bursting with umami. Whatever meat you choose, Taqueria Tijuana will cook it well and serve it in whatever vessel (taco, burrito, sope, torta, etc.) you desire.