THE COMMITTEE CHOPHOUSE

Hoppen Hierarchy:★★★★

Upscale steakhouse

Perfect For: Date Night; Drinks; Upscale Dining

Standout Dishes: Chateaubriand Prime Cut; Lyonnaise Potatoes; Baked Alaska

The spectacle of the Baked Alaska at The Committee Chophouse alone almost makes it worth ordering. Served tableside, this dessert has flaming 151 rum spooned onto it, creating a gorgeous blue flame that toasts the meringue and changes the appearance of the dish before your eyes. Before you even take a bite, the display is so spectacular you feel you’ve gotten your money’s worth.

But then you dig in and the flavors immediately overwhelm any memories of the dessert’s appearance. All concentration must be devoted to appreciating every moment these flavors are on your tongue.

In that way, the Baked Alaska sums up The Committee Chophouse as a restaurant.

Located in the lower level of the Kimpton Cottonwood Hotel, The Committee Chophouse is an experience before a dish hits your table. The space is stunningly beautiful, eliciting an elegant 1930s vibe and allowing diners to step into a bygone era. Unlike many steakhouses, the lighting is kept up, creating a warm dining feeling that beckons guests to have a drink and stay awhile.

Due to the classic decor and extensive wine and cocktail menus, both in the restaurant or at the swanky attached bar, the Cottonwood Room, one could have a great time at The Committee Chophouse without taking a single bite.

But in doing so, you would miss out on some tremendous food.

The menu is filled with steakhouse favorites like filet mignon, ribeyes, strips, and an epic 48-oz. porterhouse. Alongside are the classic “surf” options: jumbo shrimp, crab legs, and lobster tails.

But The Committee Chophouse’s menu pairs these expected dishes with chef-driven specialties like Prime Beef Tartare, Twice-Cooked Pork Belly, Cornbread Canales, and more.

Steak is the highlight, however, and the Chateaubriand Prime Cut is an excellent example. The tenderloin steak is so clean, lean, and tender, it’s almost velvety in texture. The beef is mild in flavor, but its decadent succulence gives it a regal elegance. And you can forget the steak knife: this beef is so tender, it dutifully surrenders to a swipe from the fork.

The Chateaubriand is wondrous on its own, but The Committee Chophouse allows you to up the ante with several standout sauces. From the creamy Hollandaise to the herbaceous Charred Scallion Chimichurri and the sweet Demi-Glace, each sauce allows you to redefine the flavor profile of the delicate beef.

If you want to sample several different cuts of steak, The Committee Chophouse sometimes offers Steak Flights, showcasing four different cuts of beef on one plate. From the buttery, luscious Filet Mignon to the rich, robust Denver Steak with a beautifully charred crust, each bite in an exploration in just how delicious beef can be.

While The Committee Chophouse works wonders with its steak, I think I’m more impressed with how it transforms its sides. It’s one thing to amp up an adored product, but to make humble ingredients like potatoes and mushrooms the arguable star of the meal takes true talent.

The Lyonnaise Potatoes are a great example. Cubed spuds are pan-fried and sautéed with a truckload of butter and parsley. Adorned with caramelized onions and a creamy, tangy sauce, these are home fries amplified to the nth degree.

Then there’s the Wild Mushrooms. The Committee Chophouse takes several varieties of these fungi and cooks them down in butter and red wine, creating tender, sautéed bulbs that soak up all the richness of the fats they’re cooked in. Each order comes with roughly 3/4 of a pound of mushrooms, and shame on you if you leave a single one of these delectable morsels uneaten.

Let’s return to the epic aforementioned Baked Alaska. There’s a reason you don’t see this item on many restaurant menus; combining hot and cold elements simultaneously makes it very difficult to execute.

But The Committee Chophouse pulls it off with a perfect balance of flavors. A sweet, tender almond cake is offset by the tartness and rigidity of the cherry ice cream. The torched merengue incorporates a campfire effect, similar to the flavor of a perfectly cooked s’more. If you’ve never had this dish before (hand raised), it’s admittedly odd at first. It takes your brain a bite or two to process what it’s experiencing; but once you compute the flavors, you won’t be able to stop shoveling this wonderful dome into your face.

Even the salads are standouts in this meat-forward restaurant, and the Wedge Salad in particular, with a creamy, tangy blue cheese dressing and enormous hunks of bacon studded throughout the crisp lettuce, is worth inserting into your steak-filled bliss.

On top of the food and the environment, you’ll be hard-pressed to find better service in Omaha. The wait staff is exceedingly friendly and eager to help you traverse the menu should you need any assistance.

And on top of it all, The Committee Chophouse offers an extensive wine and spirits list, and these bartenders know their way around a cocktail. They expertly craft interesting flavors with alcohols to serve drinks that pack a punch, but also taste great. Most of the cocktails are reminiscent of classic drinks, such as a gin and tonic or an old fashioned, but with a fun twist. But they can also execute the classics extremely well; their Old Fashioned is my favorite in Omaha.

The bottom line: there’s no steakhouse in Omaha quite like this place. Enter The Committee Chophouse to be wowed by the elegance and the good vibes, stay to be blown away by the wonders coming out of the kitchen.