Burdock + Bitters is nestled inside the first floor of the Omaha Marriott Downtown at the Capitol District. At first glance, it looks like a polished hotel bar—warm lighting, sleek finishes, a well-stocked counter just past the front desk. It would be easy to assume that’s all it is. Look closer, better yet—step inside, and you’ll see classic brown-stained wood walls with metal accents, circular metal lighting, brick accents and seating that lines the perimeter. The décor blends smooth wood finishes, rustic tables and brilliant red high-back booths.
Rest assured, this place is more than just a hotel lounge. It’s an elevated dining experience that also offers pub food and excellent cocktails. One of the big reasons for this is sous chef Trevor Mack.
Mack was born and raised in Lusaka, the capital of Zambia and one of the fastest growing cities in southern Africa. Mack moved to the United States at 18 years of age to attend film school at the Art Institute of Pittsburgh. He needed to support himself and started plating desserts at The Cheesecake Factory. He’d later work for a kitchen in Kansas City, where a cook walked out mid-shift. Mack jumped in and started cooking.
Burdock + Bitters dining area
Photo by Jennifer Corey
“They needed someone to cook that night, and I said, ‘Let me give it a shot,’” Mack recalled. “Eventually, I ran the kitchen – and that’s when I realized I loved to cook.’”
Mack left filmmaking behind and leaned into the kitchen, where he discovered a different kind of storytelling – one told through ingredients, technique and flavor. He worked in various settings throughout the United States, both front and back of the house. He gained a strong foundation in Italian cuisine.
Mack joined the Omaha Marriott Downtown nearly three years ago, first in the banquet kitchen, then transferring to Burdock + Bitters when leadership roles became available. As the Burdock sous chef, he works alongside executive chef Kelly Bunkers and chef de cuisine Michael Angelo. Bunkers sets the vision and culinary tone. Angelo manages day-to-day kitchen operations and leads menu development. Mack helps them bring structure, discipline and mentorship to a tight-knit team of cooks.
Burdock + Bitters interior
Photo by Jennifer Corey
“I make sure every plate meets the same standard – so we’re not putting out different versions of the same dish,” Mack said. “Whether it’s a steak or a kid’s cheeseburger, it should be the best version it can be.”
The menu aims to be approachable while reflecting Omaha’s burgeoning culinary DNA. It’s designed for consistent food that can meet high-traffic demands during big-city events like Creighton games, Berkshire Hathaway weekend and the College World Series.
The standard menu offers sandwiches, soups and salads and intriguing starters. What drew Jennifer and me in was the evening menu, where the fine dining element stands toe-to-toe with just about any restaurant in Omaha.
Burdock + Bitters bar
Photo by Jennifer Corey
“We cater to the individual, not mass production,” Mack said. “You want a steak in Omaha? It’s going to be done right.”
For our first visit, we started with cocktails. Jennifer ordered the old fashioned, and I tried the revolver. We went for the crispy Brussels sprouts for a starter. For entrees, Jennifer chose the seared salmon; I went with the 18-ounce porterhouse. We finished with dessert, the chocolate mosaic cake.
Old fashioned smoke reveal
Photo by Jennifer Corey
The old fashioned had an upgrade option: ‘The Smoke Experience.’ That’s the version Jennifer ordered. It’s made with Elijah Craig bourbon, demerara and orange bitters. Smoke is pumped into a glass decanter tableside and adds a delicate wisp of hickory. The result is a balanced mix of bitter and sweet, allowing the heat of the bourbon to linger on the finish.
Revolver close up
Photo by Jennifer Corey
The revolver is made with Bulleit Rye, Kahlúa, orange bitters and coffee. It’s a twist of two classic cocktails: the old fashioned and espresso martini. There’s a subtle bitterness from the coffee, citrus from the orange and the taste of rye whiskey. It’s superb—balanced, unexpected and a perfect slow sipper.
Crispy Brussels sprouts
Photo by Jennifer Corey
The crispy Brussels sprouts are made with a soy glaze and wasabi almonds. They weren’t as crispy as expected, but what they lacked in crunch, they made up for in flavor. There’s a lovely char on the edges that gives it a smoky profile. The soy glaze balances sweet, sour and savory in a single bite. The almonds deliver wasabi flavor without overwhelming heat. It’s a starter that bursts with complex flavors.
Seared salmon
Photo by Jennifer Corey
The salmon was expertly seared—flaky and tender throughout. The risotto walked the line between creamy and al dente, with just enough cheese to make it indulgent without overwhelming the dish. The dashi beurre blanc is a fantastic accompaniment. Dashi is made from dried seafood, giving the beurre blanc a slightly salty, seafood-forward umami note. It’s a thoughtfully composed dish where every element pulls its weight.
As a side note, I tried dipping my steak and potatoes into the dashi beurre blanc. It paired fantastically.
18 ounce porterhouse
Photo by Jennifer Corey
The 18oz porterhouse is topped with garlic herb butter and served with roasted fingerling potatoes and grilled green beans. I requested the porterhouse medium rare and that’s exactly what I got. The meat is melt-in-your-mouth tender. The potatoes are slightly crispy and well seasoned. The green beans come with pork belly and almost become the hero of the dish. It’s sweet, savory and gets a salty edge from the tender pork. Everything on this dish comes together for a show-stopping plate where every bite earns its place.
Chocolate mosaic cake
Photo by Jennifer Corey
The mosaic cake arrives topped with chocolate shavings and a rich drizzle. Two dense layers of dark chocolate cake sandwich a center of chocolate mousse. It’s best enjoyed with mousse and cake in every bite. It’s a satisfying finish to a rich, well-paced meal.
We also ordered two cups of black coffee. Bold and rich, the coffee cut through the cake’s density, elevating its chocolate depth.
On our return visit, Jennifer went with the inferno soother, while I chose the ambrosia. We shared the mushroom pan roast to start, followed by the blackened jumbo shrimp polenta for her and the BBQ Amish chicken for me.
Inferno soother
Photo by Jennifer Corey
The inferno soother is a jalapeño margarita that comes with a house signature jalapeño salt. This is a well-mixed cocktail. The jalapeño starts off subtle, growing in heat and complexity with each sip. The jalapeño doesn’t fight to be the star. The prominence of lime is refreshing and it has just the right amount of sweetness.
Ambrosia
Photo by Jennifer Corey
The ambrosia is made with a house-infused strawberry gin, elderflower and lemon juice. This reminded me of my grandmother’s ambrosia salad, with fruit and whipped cream. While this isn’t a creamy cocktail, it took me back to Easter Sunday at her house. This is the grown-up version—light, floral, and citrusy rather than rich or sweet. The strawberry gin is magnificent and plays well with the elderflower. There’s a lovely hit of citrus on the finish.
Mushroom pan roast
Photo by Jennifer Corey
The mushroom pan roast is a local mushroom blend that comes with a Boursin cheese crust, black truffle salt and baguette crostini. The mushrooms are expertly sautéed and seasoned just enough to enhance their earthiness. The Boursin cheese has a wonderful crust on top and it’s nice and gooey. Dip the bread deep to get to those mushrooms. The crostini are toasted just right and lightly buttered—perfect for a dip such as this. It’s savory, cheesy and one delectable bite after another.
Blackened jumbo shrimp and polenta
Photo by Jennifer Corey
The blackened jumbo shrimp and polenta comes with pork belly and crab meat in a Cajun cream sauce. The polenta was tender and creamy. The shrimp were cooked to perfection and carried the Cajun spices well. The Cajun cream sauce blended beautifully with the polenta. Each element complements the next. It’s a seafood dish that shows restraint, balance and confidence.
BBQ Amish chicken
Photo by Jennifer Corey
The BBQ Amish chicken is a roasted half chicken with baked beans, a bourbon BBQ sauce, jalapeño cheddar, cornbread and coleslaw. The chicken leaned too dry for my liking, but the smoky, tangy, molasses-rich barbecue sauce more than made up for it. The protein also carried its own smoky flavor. The coleslaw was rustic, crunchy and had just a hint of heat to it. The baked beans had pork belly and were both sweet and savory. The beans were cooked just right. That cornbread deserves its own spotlight. It had a delicate, crispy exterior and a soft middle. There was some hint of seasoning, which played nicely with the corn’s sweetness.
Mack acknowledged that the BBQ Amish Chicken has received some mixed feedback and noted it can be a challenging dish to execute consistently. While the concept is solid, the team is exploring updates for the summer menu that better align with their evolving focus on vibrant, locally inspired dishes. This kind of adaptation to feedback is what makes good restaurants great places to dine.
Burdock + Bitters aims to dispel the stigma that hotel restaurants are “for guests only.” They’ve been hosting gospel jazz brunches, in tandem with The Jewel on Capitol, and collaborations with the banquets department to draw in the broader community. The hope is for Burdock + Bitters to be seen as a local restaurant that happens to be inside a hotel.
Omaha Capitol District at night
Photo by Jennifer Corey
The Capitol District looked very different when Burdock + Bitters first opened. At the time, it was one of the few restaurants in the area, initially a fine dining concept. The pandemic and fast local development changed the dynamic, with many competing offerings.
Today, Burdock + Bitters has pivoted to be accessible to families while honoring the city’s culinary identity. The upcoming seasonal menu is designed to reflect that philosophy, balancing innovation with Midwestern roots. They want to be a destination—not just for hotel guests, but for Omaha locals looking for unpretentious, high-quality food. I’d say they’ve achieved just that.
Burdock + Bitters dining area
Photo by Jennifer Corey
I asked Mack what he most enjoys cooking, and I could practically hear his smile over the phone as he answered “Steak.” For him, it’s a personal point of pride.
“There’s nothing better than setting out a steak that you confidently know in your heart is cooked the way the person ordered it,” Mack said.
That kind of passion for cooking—especially for my favorite protein—calls for a smoked old fashioned. So next time you’re downtown, skip the expected. Step inside the Marriott, past the polished welcome desk, and turn into Burdock + Bitters. You’ll find one of Omaha’s most sincere—and quietly outstanding—dining experiences.
