‘Legacy Chophouse’ started out as a concept drawn on a napkin by two friends. Six months later, they opened their doors in the former Jams location in the Shops of Legacy southwest of 168th & West Center Road. Opening a restaurant in a short time frame – from concept to completion – is no small feat.

The interior decor is an inspired combination of industrial, modern design with updated throwbacks to the traditional steakhouse. Despite the industrial elements, Legacy Chophouse is warm and inviting while maintaining a hip, youthful vibe.

Legacy Chophouse dining area

Legacy Chophouse dining area

The steakhouse is locally owned and everything on the menu is made fresh daily – something kitchen manager Armondo Garcia takes great pride in.

Running the show are managing partners Sara Mangiameli and Reba Schramm. They’re also known as ‘The Queens of the Front of House.’

I had the opportunity to speak with Mangiameli, who started her career as a server for Texas Roadhouse. She worked there for eight years before moving to Flagship Restaurant Group where she helped open 23 restaurants. From there, she started her own restaurant consulting company and opened Salted Edge. No doubt it was her vast restaurant experience that helped Legacy Chophouse open its doors so quickly.

Legacy Chophouse view from upstair

Legacy Chophouse view from upstair

“The concept was built to fit with this building,” Mangiameli said. “Lanoha (owner of the building) wanted a restaurant that fit with the level of service as well as Alice downstairs, the high-end bar. So they needed a high-end space in here that people could come here and enjoy.”

“We did something really fun with the bar menu,” Mangiameli said. “We had a very short amount of time to create this concept and open it. So we took a lot of inspiration from steakhouses around the Midwest. We brought back the timeless salad bar, which we have to take very good care of these days to make sure they stay.”

Something to note, all of the steaks are marinated in whiskey and soy sauce for a few minutes before they’re cooked. I found this enhanced the natural flavor a good sear produces.

For our first visit, we chose the smoked old fashioned and a bloody Mary as cocktails. For an appetizer, we ordered a crab cake from the happy hour menu. I chose the luncheon steak with a French onion soup and garlic mashed potatoes for my entree. Jennifer chose the Faroe Island salmon, a trip to the salad bar and risotto. We closed with two cups of coffee and Legacy bread pudding for dessert.

Bloody Mary

Bloody Mary

The bloody Mary isn’t on the cocktail menu, but Legacy Chophouse makes a good one. The savory tomato-based mix is spicy but not overwhelmingly so. There’s just a hint of tangy sweetness to this cocktail. If you like bloody Marys, like Jennifer does, be sure to ask them to make one for you.

The smoked old fashioned is made with single barrel Jack Daniel’s rye, a combination of Angostura and orange bitters and demerara simple syrup. It’s prominently smoky with the familiar old fashioned flavors. The smoke flavor is so bold that it might be overbearing for some. For me, it was just right.

Crab cake

Crab cake

The happy hour crab cake comes with an excellent breading and is fried to a crisp, golden brown. The outer crunch is an excellent counterbalance to the soft, delicate center. The roasted red pepper tomato sauce makes for a great dip. It’s a really good appetizer.

Salad bar

Salad bar

The salad bar boasts a great collection of vegetables, dressings and accompaniments. The greens are crisp, and the veggies are fresh. The plates were chilled and stayed cold as Jennifer brought her salad back to the table.

French onion soup

French onion soup

French onion soup is one of my favorites, and Legacy’s version is on par. It’s topped with a healthy portion of bubbly Swiss cheese. Below is a sizable baguette that allowed the broth to soak in, yet still retained some crunch. The broth is comforting and beefy. The carmelized onions add a slight sweetness. It’s a delicious soup.

Faroe Island salmon

Faroe Island salmon

Jennifer’s Faroe Island salmon was exquisitely cooked, moist and tender. It was topped with a silky lemon beurre blanc that complimented the fish well. The accompanying risotto was deliciously savory and creamy, the rice al dente.

Luncheon steak

Luncheon steak

I requested my luncheon steak – a 6-ounce, center-cut top sirloin – cooked just under medium rare, which is my general preference. It came exactly as ordered. It had a wonderful sear and was seasoned beautifully. It paired well with the garlic mashed potatoes, which had a crisp cheddar cheese topping. The potatoes were thick, rich and creamy, though I found the garlic to be a little understated. It was an excellent pairing nonetheless.

Legacy bread pudding

Legacy bread pudding

Legacy’s bread pudding boasts “Best in town, we promise!” on the menu. As it turns out, that’s not an empty promise. It’s a wonderful, comforting bread pudding – the perfect end to a meal in January, or likely any time of year. A crisp outer texture gives way to a soft center with cinnamon and apples. The caramel drizzle played nicely with the apples. It comes with a generous scoop of creamy vanilla ice cream, which was served separately by request. It’s a great dessert to share.

For our second visit, we had the reposado retreat and sour d as cocktails. For an appetizer, we tried the shrimp cargo off the social hour menu. Jennfier opted for the shrimp and scallops with saffron rice as her entree. She also requested the lobster bisque as her side. I ordered the smothered chicken with mac and cheese. Instead of soup, I took a trip to the salad bar. We finished off with a hazy espresso cocktail.

Reposado retreat

Reposado retreat

The reposado retreat is made with Ocho Resposado Tequila, Hennessy VSOP Cognac, Cointreau, lime, lemon and agave syrup. The flavors are a complex, delectable mix of tequila and cognac. The lime and lemon add fantastic citrus notes, while the sprig of rosemary gives an ever-so-slight herbal finish. I’m tempted to call this a fusion of margarita and old fashioned. It’s an excellent cocktail.

Sour d

Sour d

I found the Sour D to be an inspired bourbon cocktail. It’s made with Makers Mark bourbon, a house sour mix, simple syrup and merlot. The boozy bourbon remains the star, while a hint of sweet and sour elevates the merlot. The elements in this concoction play very well together. I liked it so much, I’ll be working on my own version at home.

Shrimp cargo

Shrimp cargo

The shrimp cargot is a buttery, cheesy and savory starter. Each shrimp sits in its own pocket on the platter, surrounded by seasoned, melted butter and topped with cheese. It’s a little reminiscent of a shrimp scampi without the noodles. The cheesy toast is an excellent accompaniment to the shrimp, butter and cheese. It’s an indulgent appetizer that’s worth every calorie.

Lobster bisque

Lobster bisque

The lobster bisque is a thick and hearty soup with a savory, creamy tomato base and generous chunks of lobster. It’s rich and robust, and the lobster adds a natural hint of sweetness. This bisque sticks to the ribs in all the right ways – a very satisfying seafood soup.

Shrimp and scallops

Shrimp and scallops

The shrimp and scallops comes with four expertly seared scallops and four large, perfectly cooked shrimp. They sit on a bed of greens and are topped with a silky, tangy lemon beurre blanc. Jennifer ordered the saffron rice as a side. This rice has just the right amount of saffron, enough that you taste it but not so much that it’s overwhelming. All elements together make a fantastic meal.

The smothered chicken breasts come with two 6-ounce, char-grilled chicken breasts smothered with melted swiss cheese, sautéed mushrooms and onions. The breasts were tender and juicy. The sautéed mushrooms and onions paired deliciously with the bold flavors of the swiss. The mac and cheese boasts a rich, creamy cheese sauce among al dente noodles, topped with parmesan. It was a nice mac and cheese, though it would have benefited from a pinch more salt.

Hazy espresso

Hazy espresso

We concluded our journey with the hazy espresso. It’s made with Van Gogh Espresso Vodka, Frangelico (a hazelnut liqueur), Kahlúa and Hardy Coffee cold brew. If you like coffee, this is the cocktail for you – especially if you enjoy a cup right after a meal. It’s an expert blend of ingredients that make bold statements on their own yet balance together for a sweet, caffeinated sip. This is an excellent espresso cocktail.

The staff is incredibly well trained, friendly and accommodating. Having been open for only a couple months, they may still be ironing out a few very minor kinks, but our overall experience was top notch. From the management, to the kitchen staff, to the servers and bartenders, everyone seems to enjoy working together to provide guests a complete experience.

Legacy Chophouse flames

Legacy Chophouse flames

Legacy Chophouse has enjoyed the warm welcome they’ve received in west Omaha, already amassing a few regulars. I expect this trend to continue as they look for ways to enhance their dining experience.

In the near future, ownership plans to expand the patio and add more seats. A location in Destin, Fla. is also in the works.

If I find myself in Florida after 2026, I’ll definitely look them up. Meanwhile, I’m glad to have them near my neighborhood.

Legacy Chophouse

17070 Wright Plaza #100
Omaha, NE 68130

(531) 999-8035

https://legacychophouse.com/