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When Omaha Prime opened its doors in 1995, it introduced something entirely new to Omaha’s dining scene—a locally-owned New York-style chophouse unlike anything else in the city. Housed on the top floor of the historic Old Market Passageway, this upscale steakhouse quickly set itself apart from other fine dining spots around town. Nearly 30 years later, Omaha Prime remains a standout.
On a weekday evening, my dining companion and I were welcomed by a cozy bar and dining area through the 11th Street entrance, where a striking staircase ascended to the expansive second floor. The two-story layout hosts the formal dining area and full bar on the upper level, providing scenic views of the street below and the Passageway from above.
Exposed brick, warm lighting, and elegantly set tables evoke a charm in the dining room that has attracted numerous visitors over the years, including the likes of Warren Buffett and Alex Rodriguez. Inside, the deep-toned ceilings and walls establish an atmosphere of intimate luxury, complemented by the back lounge, which offers a more private setting ideal for larger groups. We opted for a table on the terrace, where plants and string lights framed our view of the skylights and the Passageway below us.
As our server guided us through the menu, she offered recommendations and clarified that sides are intended for sharing, while salads are more personal-sized. The cocktail menu boasted a solid selection, but we stuck to the wine list, settling on a Cabernet Sauvignon. It didn’t disappoint, offering a full-bodied flavor that paired beautifully with what was to come.
Another unique touch was the servers’ use of rolling carts to present different cuts of meat to guests, allowing diners to actually see their options. Whether you’re after a classic steak or something more unique, Omaha Prime’s menu has a chop or steak to satisfy.
The classic Filet mignon is offered in both 8-ounce and 11-ounce cuts, and the New York strip in 14-ounce and 20-ounce sizes. For those seeking something more substantial, the Porterhouse, a robust 24-ounce cut, and the T-bone, a hefty 20-ounces, are standout choices. The bone-in rib-eye, a 25-ounce cut, is the priciest on the menu and can certainly feed several. Additionally, lamb chops are available in both 4-bone and 6-bone servings, and the veal chop with port sauce rounds out the menu for those craving something a bit different.
A complimentary basket of rolls served with whipped butter was the first thing brought out to us—a simple touch, but a comforting one. We shared a side of asparagus that was charbroiled to a delightful smoky finish. Though some may find the flavor strong, we thoroughly enjoyed it. The lightly seasoned waffle fries, perhaps a less traditional side for a white-tablecloth type of place, were impossible to resist.
We also shared an Omaha Prime salad, with crisp greens and a tangy dressing that was a refreshing prelude to the main course. Our server went the extra mile by having our single salad order split into two plates without us having to ask—a thoughtful touch that exemplifies the excellent service we received throughout the night. Even split, the single serving was more than enough for both of us.
When it came to ordering my steak, I was slightly hesitant. I enjoy my filet mignon well-done, but our server explained that, due to the open flame grill, achieving a well-done steak without charring couldn’t be guaranteed. Though this gave me a moment of concern, I decided to take the plunge anyway, only to be pleasantly surprised. The 8-ounce filet arrived perfectly cooked—flavorful, still tender, and without any overwhelming char. The restaurant’s ability to strike that balance showed their mastery of the grill and attention to customer preferences.
As much as we enjoyed our meal, there were a few tempting options we didn’t get to sample. Our server raved about their French onion soup as “the best in town,” so we’ll definitely be back for it. Although we skipped dessert this time, we noticed an enticing key lime pie and New York cheesecake on the menu. Other standout dishes worth returning for include the shrimp cocktail, lobster mac-and-cheese, and chicken piccata.
The slow and steady pace of our meal gave us plenty of time to savor each course, a hallmark of fine dining, as the restaurant manager made rounds to personally greet and thank each table.
It’s worth noting that during our meal, we overheard two separate terrace tables mention they were from out of town and had been specifically recommended to dine at Omaha Prime—a detail my guest and I agreed spoke volumes about the restaurant’s reputation. While they’ve garnered numerous accolades and out-of-town visitors, perhaps the most telling sign of success is the loyal clientele who return time and again, some for over 20 years.
We left with a clear understanding of why Omaha Prime has remained an Old Market staple for nearly three decades. As long as their commitment to quality and hospitality remains as strong as it is, this steakhouse is sure to remain a beloved destination for locals and visitors alike.
For more information, to view the menu, and to make reservations, visit omaha-prime.com.
This article originally appeared in the November/December 2024 issue of Omaha Magazine. To receive the magazine, click here to subscribe.




