Ingredients delivered fresh five days a week fill entrees at restaurant with murals on the walls and ceiling

Premium cuts of beef pair with unique seasoning styles inside an elegant dining room balanced by a lively adjacent lounge

Chefs incorporate anaheim chilies, chipotle ketchup, and other southwestern flavors into a menu of contemporary American cuisine

Custom salads made with organic, local ingredients complement 12 or more vegetarian and meaty soups daily, as well as sandwiches and dessert

Philadelphia rolls and udon noodle soup join filet mignon, salmon, and chicken cooked atop tableside hibachis

Glasses of wine or imported sake complement sushi rolls, noodles, and curries made with Thai, Vietnamese, and other Asian spices

All-natural, locally sourced sausages and 100% kosher beef hot dogs topped with gourmet, house-made ingredients

Hand-cut steaks and 15 types of sandwiches are served amid big-screen TVs airing Huskers games

Executive chef Joe Monastero Jr. makes Italian and Sicilian dishes from scratch using father's family recipe

Culinary Institute of America–trained chef draws on seasonal ingredients to craft traditional French cuisine