Jared Clarke can just as likely tell you how to make a great-tasting vinaigrette as he can the science behind why the mixture is called an emulsion and why oil floats on top of vinegar.
An experienced restaurant chef, Clarke has degrees in both culinary arts and culinology. The latter field focuses on the science of food, and culinologists are equally familiar with beakers and test tubes as they are with pots and pans. While many culinologists work in food-product development, research, quality control, and other roles in laboratories and government agencies, Clarke chose restaurants because of his passion for food and love of cooking.
The 34-year-old Fairbury, Neb., native is chef-owner of Railcar Modern American Kitchen, which opened in December near 144th and Blondo streets. Its name and railcar era-inspired decor is a nod to the railroads that were key to Omaha’s growth and development.
Clarke envisioned a restaurant inspired by the dining cars prevalent during the golden age of rail travel. The result is a cozy yet elegant space with wood accents, warm paint colors, vintage chandeliers, and a variety of train memorabilia. Industrial elements such as open ceilings with exposed ductwork lend a modern touch to the dining room.
The restaurant sources several products from local food producers, including Little Red Barn Beef, Jisa Farmstead Cheese, Truebridge Foods, and Le Quartier Baking Company. Railcar’s eclectic menu features fresh takes on classics.
“What I try to do is modern comfort food,” Clarke says. “Everything’s from scratch.”
Though hearty meat-and-potato entrees like the Woodford Reserve Tenderloin Medallions and Stout Braised Short Ribs are popular, there are several dishes for fans of lighter fare. When creating the menu, Clarke wanted to include options for a wide variety of guests, from vegetarians to gluten-free customers. A vegetarian-friendly cauliflower hash features cauliflower instead of potatoes, which means it’s also suitable for people watching their carbs.
Customer satisfaction has been a part of Clarke’s mission since his first restaurant job at Chili’s in 1998. Just six weeks into the job, he was asked to help train new employees how to cook. In 2005, he moved to Chicago and worked as an executive chef for five years.
“It was pretty awesome,” he says. “I love Chicago. I’m a huge Cubs fan, and the dining scene is really amazing.”
Expecting their second child, he and his wife returned to Nebraska to be closer to family. Clarke was a partner in the locally owned Blue Agave, where he developed the menu and headed up the kitchen. A few months after Blue Agave closed in summer 2012, he launched Railcar. With Omaha home to Union Pacific headquarters, he thought his concept would be a perfect fit.
What hasn’t been ideal, however, is a road-widening project at the intersection near his restaurant. Traffic on portions of Blondo Street has been detoured while crews move utilities and do other work.
“It’s hard to say if it’s hurting us,” Clarke said, “but it has slowed down our growth.”
Despite inconveniences caused by construction work, which is expected to continue into fall, Clarke plans to keep chugging away and welcoming diners all aboard at Railcar.
Railcar Modern American Kitchenbr1814 N. 144th St.br402-493-4743brrailcaromaha.com
