The Committee Chophouse opened December 2020 just after the Kimpton Cottonwood Hotel opened for guests following a major renovation. It’s nestled in the building’s lower level and is a big part of the rebirth of the historic Blackstone Hotel. Walking into the hotel feels like stepping back into the Roaring Twenties. You can almost hear the faint sounds of a Prohibition-era party somewhere nearby, with men in pinstripe suits and fedoras alongside women in flapper dresses, feathered headbands and glamorous bobbed hair.
In fact, workers discovered a secret room during renovations between the first and second floors, believed to hide liquor between 1920 and 1933. Now, a speakeasy of sorts greets you as you make your way down the staircase of marbled walls and meticulously tiled floors. You’ll pass the Cottonwood Room, a dark, sexy cocktail lounge. To your left is the chophouse.
Kimpton Cottonwood Hotel at night
Photo by Jennifer Corey
The Committee Chophouse gets its name from the weekly poker group that met roughly between 1920 and 1935. The players were known as “The Committee.” Legend has it that food was a central focus as decks were shuffled, bluffs were called and stakes raised. Another legend many Omahans, including myself, swear by is that the Reuben sandwich was invented here.
As the story goes, local grocer Reuben Kulakofsky was a Committee member. He came up with the sandwich during a late-night game. Bernard Schimmel, son of hotel owner Charles Schimmel, and a hotel chef helped turn the idea into an actual sandwich. Charles liked it enough to add it to the hotel restaurant menu.
The Committee Chophouse daytime exterior
Photo by Jennifer Corey
The main competing origin story points to New York deli owner Arnold Reuben. It became known as the Reuben Special, often served cold and sometimes featured meats other than corned beef, such as ham or turkey. He used coleslaw instead of sauerkraut. But the Reuben we all know is grilled, strictly corned beef, sauerkraut, Swiss cheese and Russian dressing (or Thousand Island if you prefer).
This hotel is bursting with culinary history. Now it sears steaks at 1,200 degrees.
Our tour of the menu began with two cocktails, the Plush Horse and The Committee Old Fashioned, alongside half a dozen chilled oysters on the half shell. For entrees, Jennifer tried the lamb rack, and I ordered a Delmonico steak. For sides, we ordered the mashed potatoes and Brussels sprouts. We finished the meal with crème brûlée.
Plush Horse
Photo by Jennifer Corey
The Plush Horse is made with Wheatley Vodka, cherry-thyme syrup, lime juice and ginger beer. It’s an upscale version of a Moscow Mule. The cherry-thyme adds a tart, herbaceous sweetness. The lime lends a citrus punch while the ginger beer gives a spicy warmth. Altogether, it’s a refreshing, refined cocktail—easy to sip and hard to stop drinking.
The Committee Old Fashioned
Photo by Jennifer Corey
The Committee Old Fashioned is made with single barrel Committee Edition 10-year aged bourbon, demerara syrup and orange and angostura bitters. This Old Fashioned is luxurious and deeply satisfying. The balance between sweet and bitter is just right. It’s a smooth sipper.
Oysters on the half shell
Photo by Jennifer Corey
The oysters on the half shell are served chilled by the half dozen, though you can also order them grilled. The oysters were Beausoleil from Prince Edward Island—notably fresh. They came with three sauces: Cara Cara Mignonette sauce, traditional cocktail sauce and hot sauce. The Mignonette sauce has a tangy punch of vinegar with citrus notes. Jennifer and I agreed our favorite was the hot sauce. It had a gentle, acidic heat with notes of garlic. The cocktail sauce was sweet, tart and tangy, with plenty of zip.
Lamb rack
Photo by Jennifer Corey
The Lamb Rack comes with fregola, smoked eggplant, mint and Zatar chimichurri. The lamb was melt-in-your-mouth tender. The fregola, an Italian pasta similar to Israeli couscous, was tender, herbal and buttery. The roasted zucchini and radish slices were a nice complement. The demi-glacé was sweet, fruity and a perfect pairing with the lamb. While every element on the plate was delicious on its own, together the dish ate a touch heavy.
Delmonico steak
Photo by Jennifer Corey
The Delmonico is a 16-ounce boneless ribeye. I requested medium rare, exactly how it arrived. It was tender, juicy and expertly seasoned with salt and pepper.
For sides, we tried mashed potatoes and Brussels sprouts. The mashed potatoes are blended with confit garlic, horseradish and chives. The Brussels sprouts come with apple, jus de vie and pecorino Romano.
Mashed potatoes
Photo by Jennifer Corey
The mashed potatoes are a touch rustic which is part of their charm. The roasted garlic lends a fantastic savory depth. This is a textured mashed potato, more than an afterthought. This side was meant for steak. For lamb, too.
Brussels sprouts
Photo by Jennifer Corey
The Brussels sprouts arrived a touch underdone, needing a few more minutes to make them fork tender. As served, they were slightly on the tough side. Even so, the apple, jus de vie and pecorino add fruity, salty elements that complement the sprouts’ slight bitterness. Conceptually, it’s a good dish.
Crème brûlée
Photo by Jennifer Corey
The crème brûlée is vanilla custard and fresh fruit. The brûlée is thin and cracks delicately under the spoon. The custard was rich, creamy and silky smooth. It’s gently sweet with fresh vanilla. Crème brûlée is a luxurious finish to a good meal, and this one fits the bill.
Our server for the evening was Sayde, whose tableside manner was warm and pleasant. She thoroughly explained the menu to us and made some wonderful suggestions. She helped us make the hard choice between the Baked Alaska and crème brûlée. Her recommendation capped the evening on the right note.
The restaurant’s namesake may come from a poker game, but there’s no gamble here. From strong cocktails to expertly cooked meat, The Committee Chophouse has its poker face on and isn’t bluffing. There’s usually something to love at any steakhouse. For me, the winning hand is a medium-rare Delmonico at 1,200 degrees.
