Plank Provisions has been on the corner of 12th & Howard Street in the Old Market for 13 years. Since opening its doors, it’s become a local seafood favorite and a long-standing success for Omaha’s Flagship Restaurant Group.
Upon stepping inside, you’re greeted with warm, modern fish-house decor. At the front is a striking display of oysters on ice surrounded by a rustic, elegant bar. The nautical decor is well thought out with a modern flair, teasing the great meal to come.
Fresh oyster bar
During our visits, assistant general manager Kirsten Ipock kept busy, going from table to table making sure diners were enjoying their experience. Plank has a welcoming atmosphere.
Ipock has 10 years of restaurant experience, mostly in Omaha’s downtown market. She tended bar through grad school and eventually found herself training as a server at Memoir shortly after their summer opening. It wasn’t long before she was tapped for management.
“I started my server training at Memoir, and I made it through three whole days before they were like, we want you to come and be a manager,” Ipock recalled. “There’s a running rumor about how I’m like the mayor of downtown Omaha just because I know everybody, and I tend to know everything that’s going on.”
This rings true, as we observed how fast she relates to restaurant guests.
Plank interior
We tried two cocktails on our first visit – I had the port old fashioned and Jennifer the coco inferno. For appetizers, we sampled both fresh and broiled oysters. For entrees, Jennifer had the grilled Atlantic salmon, and I went with the fish and chips.
The port old fashioned is made with Elijah Craig bourbon, aged port, demerara sugar, Angostura bitters and a pinch of sea salt. I’ve never had an old fashioned with port, but it’s a great spin on tradition. The port adds a sour sweetness that brings out the bourbon flavors; the touch of salt adds complexity. I enjoyed it so much, I had another.
Coco inferno
The coco inferno is a blend of Patrón Blanco tequila, passion fruit, coconut, jalapeño and lime. It’s essentially a jalapeño margarita, but the passion fruit gives it a tropical flair. The jalapeño, while prominent, never overpowers the cocktail. It’s sweet, spicy and would pair well with just about any dish on the menu.
The type of fresh oysters you get varies, because they are flown in daily. Indeed, they are as fresh as I’ve had at any coastal restaurant. They come on a platter of ice with a serving of horseradish and dropper bottles of hot sauce and malt vinegar.
The oysters are fantastic by themselves, but our favorite was with a touch of horseradish. However you enjoy them, you won’t be disappointed.
Broiled oysters
The broiled oysters are topped with a cornbread crumble, Calabrian chili butter, chives, and lemon. Again, they’re fresh and delicious, and the savory crumble along with the chili butter make this a wonderful appetizer.
Cod fish and chips
It’s hard to pass up good fish and chips, and Plank’s are certainly worth your attention. The fried batter is delicately crunchy. The cod is flaky, moist and tender – perfectly cooked. The fries have a thin, delicate crispy outer layer that hides tender, pillow-soft potato inside. As far as fish and chips go, this is top-notch.
Grilled Atlantic salmon
The grilled Atlantic salmon was cooked to perfection. It’s topped with a lovely lemon beurre blanc and accompanied by expertly prepared mushroom risotto and Brussels sprouts. Everything on the plate complements one another. I may have snuck an extra bite or two when Jennifer wasn’t looking.
During our next visit, we tried the cucumber Collins and strawberry surfer cocktails. For appetizers, we chose the golden beet salad and everything crunchy maki. For entrees, we had bacon wrapped shrimp and the flounder, which is found on the daily catch menu. For dessert, we sampled the banana bread pudding and coffee service.
Cucumber Collins
The cucumber collins will pair perfectly with any seafood dish on the plank menu – at least the ones we tried. It’s made with cucumber infused gin, lemon, soda and garnished with a cucumber. The cucumber is prominent and adds a refreshing element to the drink. It’s just sweet enough to counterbalance the cucumber. If this wasn’t an early dinner visit, I’d have easily ordered a second.
Strawberry surfer
The strawberry surfer is made with citrus infused vodka, lemon, strawberry and coconut. The coconut lends a wonderful tropical element, while the citrus in the vodka, along with the prominence of strawberry, makes this a very well balanced, delicious cocktail.
Golden beets
The golden beets are tossed in a honey vinaigrette and plated with chunks of goat cheese, orange slices and topped with dots of chili rice crunch. The strong goat-cheese flavor works well with the beets, the vinaigrette adds a wonderful sweet acidity, and the chili rice crunch lends a welcome texture. Beets are becoming a favorite of mine and this offering furthers their cause.
The everything crunchy maki is a lovely sushi roll with smoked salmon, cucumber and jalapeño rolled inside and topped with chili aioli and scallions. The roll itself is so flavorful, it’s almost a shame to dip it into the soy sauce. That being said, a soy sauce with plenty of wasabi mixed in balances really well here.
Bacon wrapped shrimp
The bacon wrapped shrimp arrived perfectly cooked. Bacon wrapping makes the shrimp even better. It sits on a bed of dirty rice along with roasted tomatoes and green beans. It’s tossed with a chive-horseradish remoulade that has a punch of heat with a savory creaminess that blends well with every element on the dish.
The flounder came with a choice of sauce – Jennifer opted for the lemon beurre blanc. For the side option, she chose the green bean almandine. Flounder is a thin fish and the finish on it was just right. It was flaky, tender and not at all dry. The green beans were a lovely accompaniment with a sherry gastrique, bacon and crispy shallots.
Banana bread pudding
Let’s talk about one of the best desserts we’ve had – the banana bread pudding. The menu says to allow for 10-to-12 minutes because they prepare it fresh. The bananas are brûléed and add a caramelized element that compliments both the pudding and the salted caramel sauce. The vanilla ice cream is the perfect exclamation point. This is an incredible dessert – simple and delicious.
Coffee service
Allow me to mention the coffee service, as it’s a neat assembly of French pressed coffee, cream, pure cane sugar cubes, sugar-free sweeteners, rock sugar sticks, and seltzer as a palate cleanser. The coffee by itself was full-bodied and bold, and those extra additions were a very nice touch, adding to an already fantastic experience.
On our final visit, we explored the overboard oyster shot, Bloody Mary, and sea foam margarita for cocktails. For appetizers, we had the spicy tuna maki sushi and Brussels sprouts. Instead of an entrée, Jennifer opted for the Thai clam chowder as well as the mixed greens and Asian pear salad. I chose the shrimp pasta diavola. We ended our journey with the lemon chess tart and coffee service.
Overboard oyster shots
If you like oysters – or if you’re looking for an introduction – the overboard oyster shot is a chef’s choice oyster served in a shot glass with Bloody Mary-infused vodka, cocktail sauce and hot sauce. It has just the right amount of spice, which pairs magically with the oyster and makes for a memorable shot.
Jennifer was craving a Bloody Mary, which wasn’t on the menu. The bartender kindly mixed one for her. The drink had a nice hint of heat and tangy tomato. If you’re in the mood for a savory drink and willing to venture off-menu, give it a try.
Sea foam margarita
The sea foam margarita catches your attention right away. It’s made with Espolòn Reposado tequila, mandarin, lime, agave nectar and topped with a bubbly foam made from salt air. This vibrant, playful cocktail offers a brilliant interplay of sweet and slightly salty flavors. The tequila agave and mandarin are punctuated by the salt air that infuses the cocktail as the foam dissipates. The flavor is complex and worth every sip.
Spicy tuna maki
The spicy tuna maki is an eight-piece sushi roll that includes cucumber, avocado and tuna, topped with atomic aioli, chili rice crunch and scallions. I appreciated how the cucumber and avocado complimented the fresh tuna. The atomic aioli brought a decent level of heat without being overpowering. The rice crunch added a lovely texture.
The Brussels sprouts came perfectly roasted, mixed with miso chili sauce, almonds and chives. The chili and miso make an excellent sauce blend that adds a savory, sweet heat and allows the almonds and chives to stick to the sprouts. We really enjoyed the way the sweet spice paired with the roasted bitterness of the Brussels sprouts. The crunch of the almonds was a welcome addition.
Thai clam chowder
Plank’s Thai clam chowder is a subtle, welcome deviation from traditional clam chowder. It features a moderate blend of Thai spices, with prominent pieces of bacon and potato that naturally pair with the clams.
The mixed green and Asian pear salad is made with thinly sliced pears, pickled red onion, feta, cucumber, chives and pumpkin seeds, all tossed with a sherry vinaigrette. The dressing is sweet, a little boozy, and its acidity balances well with the pears. The feta adds a deliciously funky creaminess, and the cucumber and pumpkin seeds add a crunchy texture. It’s as great a summer salad as it is a fall and winter salad.
Shrimp pasta diavola
I love a good shrimp pasta, and the shrimp pasta diavola does not disappoint. The radiatore pasta (which resembles tiny radiators) is made fresh in-house and arrived perfectly al dente. The shrimp was cooked to utter perfection. The sauce was a fantastic blend of Calabrian chili and tomato, and the dish was topped with Parmesan and breadcrumbs. This shrimp pasta brings a high level of heat. If you like it as spicy as I do, this dish is for you.
The lemon chess tart is a simple yet visually pleasing dessert. It’s as flavorful as it is beautifully plated. Made with lemon, topped with blueberries and coconut whip, and featuring a buttermilk crumb crust, it’s a delightful treat. I wished for a bit more of the lemon to punch through but the tart was delicious all the same. The blueberries added a sweet tartness while the coconut whip was a playful addition, making it a memorable dessert.
Lemon chess tart
Plank has changed its menu over the years, and more changes are coming in early 2025. The aim is to take parts of the menu back to its roots.
“We’re bringing back some of those very unique menu items that don’t really exist in downtown Omaha,” Ipock said. “We’re getting back the lobster roll. I heard word this week that’s a sure thing.”
Other menu favorites are making a comeback, but Ipock held those close to the vest.
What struck me about our experiences with Flagship’s restaurants is the staffs’ professional enthusiasm – from management to host. There seems to be a genuine excitement and eagerness of the team to make the corporate vision work – No small feat in a time when restaurants are struggling to hire and retain excellent employees.
Brussells sprouts
“When I think about restaurants, I think the entirety of restaurants really depends on the people that you have in the building,” Ipock offered. “It’s what builds the culture and the environment of how a restaurant is going to function. And I think that’s something really unique that Flagship does. They have been able to form a culture where they can hold on to employees for a really long time, which just doesn’t really ever happen. And I think they do the best job of that here in Omaha, which I think is just so unique.”
Plank kitchen
Ipock also told me that Plank’s general manager, Brian Wall, has been at the helm since it first opened. That’s relatively unheard of in the hospitality industry.
From new restaurant concepts to their tried-and-tested establishments, Flagship seems to have found a winning formula with great food, excellent service and the team to make it happen.
https://plankprovisions.com/locations/nebraska/omaha/old-market
