Philadelphia has the cheesesteak. Chicago has the deep-dish pizza. Boston has its clam chowder. New York has its pastrami and hot dogs smothered in mustard and sauerkraut. In the great city of Omaha, it is all about steak. Not just any steak, but Omaha Steaks. What makes this city in the heartland of America so synonymous with steaks? For one reason, it is because of Nebraska’s history of the cattle drive which took place in the mid-19th century between Texas and Nebraska. Cattle became big money for the lone-star state and they soon were driven up by ranchers through Oklahoma and Kansas into Nebraska where they were sold and auctioned off. In fact, I was staying in downtown Omaha in what used to be the old meat-packing area. Naturally, steaks were processed and shipped all over the country making this city a meat-lovers destination right up there with Chicago and Texas. No word on whether or not Argentina, meat-lovers world capital, has any comment on this place. The restaurant I went to was the Upstream Brewing Company.
For starters, I dined on a bowl of beer-cheese soup, a dish that has its roots in Wisconsin as it combines two things the badger state is well-known for: beer and cheese. While you cannot taste the suds, the soup is certainly no dud. It is as satisfying as it sounds. It reminds me of a queso dip, but creamier and not as rich or spicy. Smooth, not too pasty and with a creamy finish that satisfies.
One part suds, one part cheese!
The eponymous steak was certainly no let down. I ordered the tender filet mignon, served somewhere between medium and medium rare. It came served atop a mound of house-made chips, sauteed spinach and mushrooms all topped with a light finish of a demi glaze underneath a garnish of blue cheese crumbles. Presentation wise, it was quite extravagant; any cut of meat that comes served atop a bevy of sides like deserves recognition. Food, however, isn’t just meant to be looked at. It was tender and juicy; the steak did, however, have a light char on top which added a certain crispiness before getting down to the tender middle. The chips, however, added a crunch to the meal and the spinach and mushroom melange added even more flavor and texture to already perfect cut of meat. People, apart from Popeye, tend to hate spinach. But when paired with filet mignon and mushrooms, it makes it much better!
Upstream Brewing Company
514 South 11th Street
Omaha, NE 68102
