Nebraska Offers Fine Dining with Farm-to-Table Flair


Nebraska is known for its agricultural production, but our agricultural heritage also makes Nebraska the perfect place for a culinary adventure. Here are some highlights of fine dining in Nebraska that come straight from the farm. 

New to the restaurant scene is Jack&June in Lincoln’s Canopy Street, which embodies the heart and soul of Nebraska with traditional dishes with local ingredients. Execute chef Kevin Shinn says “The restaurant is named after my parents: two people that reflected the values so endearing to me. The menu is an effort to reach back to an earlier day, where food was made by hand, with simple ingredients, from recipes passed down from generations prior. It’s simple food that reflects and celebrates our Midwestern heritage, possibly leading you to tell a story that starts with, ‘I remember…’”

For more farm-fresh dining, Kahill’s Steak, Fish & Chophouse in Sioux City has some pretty amazing gourmet dishes. The pinnacle of Kahill’s menu is the award-winning Farm to Table Wagyu Burger with Nebraska’s own morgan ranch wagyu, house brioche, matchstick fries, veal demi-glance, gruyere, seared pork belly, farm-fresh duck egg, and house béarnaise.

The Grey Plume in Omaha focuses on seasonally driven contemporary American cuisine with an emphasis on locally grown produce and livestock. Although the menu is continually evolving and changing, the Grey Plume does offer a variety of in-house items like roasted coffee, handmade pastas, butter, and artisan breads.

Only a 40-minute drive from Lincoln, The Black Crow in Beatrice offers a great selection of local beef with a wine list to perfectly match the tone of this gourmet yet grounded establishment. Try the Filet of Beef served A La Crow with cloves and roasted garlic.

Nebraska Tourism director Kathy McKillip says, “The farm-to-table movement is a trend in the restaurant industry that has been growing. Here in Nebraska, we’ve been doing it forever. So many Nebraska restaurants are using local ingredients to make exquisite dishes, which is why we’re starting to be known as a ‘farm foodie’ paradise.”



News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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