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Specialty wine bar still coming Omaha's Midtown Crossing -- with later opening date

  //food-wine.news-articles.net/content/2025/10/01 .. -s-midtown-crossing-with-later-opening-date.html
  Published in Food and Wine on Wednesday, October 1st 2025 at 21:04 GMT by Omaha.com
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Omaha’s Latest Culinary Gem: A Close‑Up of “The Hearth & Harvest”

If you’ve been searching for a new foodie adventure in Omaha, look no further than The Hearth & Harvest—a farm‑to‑table steakhouse that has quickly become the talk of the city. Opened last spring on the corner of 15th and Euclid, the restaurant blends rustic Midwest charm with a modern, upscale dining experience. The article from Omaha.com (Life‑Entertainment / Food & Drink) takes readers on a tour of the establishment, offering an inside look at its menu, the people behind it, and what makes the place stand out in a crowded culinary landscape.

A Concept Born from Local Roots

The piece begins with an overview of the restaurant’s vision. Chef and co‑owner Daniel Lee—formerly a sous‑chef at Omaha’s acclaimed GrubHub‑rated restaurant, The Market—felt that the city was ripe for a new kind of steakhouse. “I wanted a place that would honor the bounty of Nebraska’s farms while delivering the kind of tenderness and flavor that you’d expect from a high‑end steakhouse,” Lee says in an interview quoted in the article.

The interior design is a blend of reclaimed wood, exposed brick, and soft lighting that gives the space a cozy, yet sophisticated vibe. Floor‑to‑ceiling windows offer a view of the bustling street outside, making the restaurant an ideal spot for both business lunches and celebratory dinners. The staff’s emphasis on personal service—greeting guests by name and offering menu recommendations—creates an atmosphere that feels less like a corporate dining room and more like a hometown gathering spot.

The Menu: From Grass‑Fed Beef to Creative Sides

The Hearth & Harvest’s menu is divided into three sections: “The Cutting Board,” “The Harvest,” and “Dessert.” The Cutting Board features several USDA‑Certified Angus Beef steaks, all sourced from local farms that practice regenerative agriculture. Highlights include the ribeye (a hefty 12 oz cut, served “medium rare” on request) and the Porterhouse (the 16 oz cut that comes with a side of seasonal vegetables).

A standout dish is the “Beef Bourguignon,” a slow‑cooked beef stew served with a homemade crusty baguette. It’s praised in the article for its “intense, earthy flavor that melts in your mouth,” and the chef notes that the slow‑cooking process is a nod to Nebraska’s long winter months.

The Harvest section showcases a range of vegetable‑centric dishes that pair beautifully with the beef options. The roasted beet salad, topped with goat cheese and a balsamic reduction, is described as “an explosion of flavors and textures.” The “Grilled Portobello Mushroom” receives a special mention, with the reviewer noting that it’s “the most authentic portobello I’ve had in Omaha.”

Desserts are crafted with the same local focus. The “Apple Pie Tiramisu”—a whimsical fusion of Italian dessert and classic American apple pie—wins a point for creativity. The piece also mentions a seasonal offering, the “Prairie Peach Galette,” which is served with a scoop of vanilla bean ice cream.

Behind the Counter: Chef, Staff, and Sustainability

The article gives readers an inside look at the people who make the dining experience special. Chef Lee is described as “warm, approachable, and always eager to share a cooking tip or the story behind a particular cut of meat.” The article also highlights his commitment to sustainability: the restaurant partners with a local farm, the Nebraska Grasslands Initiative, to ensure that all ingredients are locally sourced, seasonal, and organic whenever possible.

The front-of-house staff is praised for their knowledge and friendly demeanor. “We’re trained to know the flavor profile of each steak,” a server explains, “so we can guide diners to a plate that matches their palate.” The article also notes the restaurant’s effort to minimize waste, with a composting program that turns food scraps into nutrient‑rich soil for the farms that supply them.

Price Point and Availability

Pricing at The Hearth & Harvest is on the higher side, reflecting the high quality of its ingredients. A standard steak ranges from $35 to $45, while the more extravagant Porterhouse and the Beef Bourguignon sit at $55 to $65. The side dishes are reasonably priced, typically between $8 and $12, while desserts cost $6 to $10.

Reservations are strongly recommended, as the restaurant fills up quickly, especially on weekends and holiday evenings. The article notes that the website’s online reservation system (linked in the article) is user‑friendly, with real‑time availability updates. For those who prefer to call, the phone number is listed at the bottom of the page.

A Look Beyond the Menu: Local Community and Events

One of the most engaging aspects of the article is its focus on the restaurant’s involvement with the Omaha community. The Hearth & Harvest hosts monthly “Farmers’ Night,” where guests can meet the farmers who supply their ingredients. These evenings are a hit, fostering a deeper connection between diners and the food they consume. In a recent feature, the restaurant also partnered with a local charity, offering a “Steak for a Cause” night, with a portion of proceeds going to Nebraska Food Bank.

The article also includes a sidebar linking to a local food blogger’s review of the restaurant. The blogger—Lena McKenzie, author of the “Midwest Bites” blog—provides a more casual, “first‑hand” account of her dining experience, noting that the steak was “tender, smoky, and absolutely unforgettable.” The blogger’s comments, posted under the restaurant’s official social‑media pages, echo the sentiment that the Hearth & Harvest has successfully blended a classic steakhouse with a distinctly Midwestern sensibility.

Final Thoughts

The Omaha.com article does more than just review a new restaurant; it paints a picture of a place that truly cares about community, sustainability, and culinary excellence. The Hearth & Harvest is not only a dining spot but a hub for local food lovers who appreciate the story behind their food. Whether you’re a steak aficionado, a vegetable lover, or simply someone looking for a memorable evening out in Omaha, this restaurant’s thoughtful menu, attentive service, and community spirit make it a must‑visit.

As the article concludes, “The Hearth & Harvest is a testament to what Omaha’s food scene can achieve when chefs, farmers, and diners come together with a shared love for quality and authenticity.” If you’re in Omaha and haven’t yet experienced this culinary gem, it’s high time to make a reservation and taste what the whole city is talking about.