There’s no doubt that Omaha is continuing to write its culinary story—a page turner that shows no sign of running out of ink any time soon. There are staples that still thrive like The Drover and new players in town like Terra Gaucha and Pivot Prime. Omaha’s food prowess continues to impress, with no shortage of inventive dining experiences.
If there’s one thing that stood out this year, it’s the comeback of tableside service. Terra Gaucha has a cocktail cart where they mix magical concoctions at your table and set them on fire. Pivot Prime brings a tomahawk steak to your table, pours whiskey on it and…sets it on fire. And though this is a restaurant I reviewed for 2026, Clase Código makes a delicious guac in front of you. Tableside service is a comeback trend I want more of.
And no, they don’t set the guac on fire. Thank goodness.
Like last year, it’s hard to pick favorites. But I twisted my own arm and forced myself to pick a top five. No easy task—and that’s a wonderful thing.
Fizzy’s front dining booths
Fizzy’s Fountain & Liquors
There’s just something about the vibe you get at Fizzy’s the moment you step inside. It’s like you’re immediately transported to 1950, from the decor to the whiff of fresh food. The atmosphere is a combination of the fictional Jack Rabbit Slims in Quentin Tarantino’s Pulp Fiction and the basement at grandma’s house.
They’re not kidding when they say it’s elevated bar food. The cheeseburger was simple, yet delicious. I called out the mac ‘n cheese as scrumptious. The beef bourguignon was fork tender, swimming in a fantastic beef gravy broth. The little bucket o’ chicken was fried chicken with an awesome crust and moist, tender meat. And those cocktails? It’s hard to choose a favorite, but you might find one of them as my favorite cocktail below.
You can read the review here.
Dry age vault
Photo by Jennifer Corey
Pivot Prime
They may have taken over the former Mahogany Prime building this year, but they’ve carved out their own niche. The dining room is upscale and sexy. The service is top notch. Despite the high-end panache, you’re immediately given VIP treatment and made to feel welcome.
The kitchen serves up some inventive dishes, from the beef tallow candle appetizer to the dry aged steaks to the soft and fluffy seasonal crème brûlée. Chef Joel Hassanali strives for innovation and creativity in his dishes. But he does so with careful restraint and humility—with a delicate regard for the ingredients and a bold presentation that tells their story. It might be new, but I expect Pivot Prime to be around for a long time.
If you haven’t read the review, check it out here.
The Drover dining area
Photo by Jennifer Corey
The Drover
It took me eight years to finally check out The Drover, an Omaha staple that’s served generations of diners. Inside feels timeless. Brick walls, dark woods and a fresh salad bar make this a cozy dining experience that feels lived in. It’s a place that’s found its niche and has settled in, poised to serve Omaha diners for generations to come.
The menu is standard steakhouse fare but boasts a whiskey marinade that many, including myself, rave about. It’s simple food, executed with confidence. There’s no cocktail menu, which threw me off at first. I’m convinced that, within reason, the bartender can whip up darned near any request you throw their way.
Read the Drover review here.
A gaucho and churrasco steak (fraldinha)
Photo by Jennifer Corey
Terra Gaucha
Terra Gaucha occupies the former Charlestons near West Dodge Road on FNB Parkway. It has carved its way into Omaha’s steak scene with succulent, all-you-can-eat meats, an innovatively impressive cold bar and fantastic Brazilian cocktails. The full rodizio lets you sample every cut the gauchos bring to your table and slice in front of you.
This restaurant is more than a place that serves good meat. It’s a lesson in hospitality where the entire staff is vested in your dining experience. From the greeters at the door to the gauchos slicing meat tableside, everyone loves serving good food. You’ll feel welcome here and get a knowing nod from other guests indulging in the meat sweats.
Here’s a link to the review.
The Orléans Room dining area
Photo By Jennifer Corey
The Orleans Room
If the calendar flipped to the new year in 1920, this is where the party would be. The decor is classic, with an excellent use of black-and-white accents and tiles. It echoes the timeless decor of The Cottonwood Hotel in which it resides. It’s at once a night-on-the-town destination and an inviting landing spot for hotel guests who don’t want the night to end.
It boasts a claim to the original Reuben sandwich, something I’ll dare not dispute because it’s easily one of the best, if not the best, Reuben I’ve ever had. The entrees and cocktails are inspired and exciting and the lobster deviled eggs are a must-try. This is a great place to keep coming back to.
You can find the review here.
More favorites
Like last year, I also wanted to include the dishes that stood out to me as the most memorable in 2025. Like choosing a top five restaurant list, a list of my favorite dishes and drinks isn’t easy, but I managed to put together the menu items I keep thinking about when I reflect on last year’s reviews. So, let’s dig in shall we?
Grasshopper
Photo by Jennifer Corey
Best Cocktail
Fizzy’s Fountain & Liquors: The Grasshopper
Ever since I was a little kid, my favorite ice cream was chocolate chip mint. This ice cream cocktail takes me back to my childhood and brings me back to riding with my grandma to the local Safeway to pick up a carton. The menu says it’s grandma’s favorite. Made with gin, mint, chocolate, branca menta and Coneflower vanilla ice cream. It’s certainly a favorite of mine.
Beef tallow candle and bread service
Photo by Jennifer Corey
Best appetizer
Pivot Prime: Beef Tallow Candle
For me, this was a standout appetizer. It’s innovative—who has ever dipped their bread into a candle? For some, the novelty of this dish might wear off after the first try. But Jennifer and I love a good dip of bread in olive oil. The subtle notes of beef in the tallow oil as the candle melts makes this memorable. It’s hard to argue with the coolness factor.
Beef carbonnade
Photo By Jennifer Corey
Best entree
The Orleans Room: Beef Carbonnade
There were many dishes that caught my attention this year, but I keep going back to the beef carbonnade at The Orleans Room. The braised short rib is fork tender and damn near melts in your mouth. The beets and carrots were roasted well and the whipped potatoes were soft and buttery. The sauce is full-bodied with a red-wine beefy flavor and elevates the dish, tying it all together. It’s the plate all Sunday roasts wish they could be.
Mousse de maracuja (Brazilian passion fruit mousse)
Photo by Jennifer Corey
Best dessert
Terra Gaucha: Mousse de marauja
Finally, dessert—and we tasted several good ones this year. As I look back and reflect, this one stands out because it’s fruity, creamy and carries that kick of tartness that hits in the back of the jaw. This mousse is decadent and memorable—it’s light and refreshing, just what you’d want after experiencing Terra Gaucha’s full rodizio.
So that’s my list for this year. 2025 was a fun culinary adventure. I’m looking forward to 2026 and getting to know some new restaurants as well as established fare I’ve yet to try. If Clase Código is any indication of what 2026 will be like, it’s going to be a great year.
