1. Gorat’s Steakhouse Is Back in the Limelight, and So Is the Best Pizza in Each State
If you haven’t visited Gorat’s Steakhouse recently perhaps years, like me buckle up for a delightful surprise. This Omaha institution is coming back in a big way, and it’s not only acceptable; it’s truly exciting. For Steak Town USA residents like myself, Gorat’s return is like finding an old favorite in our own back yard.
Visiting this legendary location for the fourth installment of our Steak Town USA series put its rich history into perspective. Linked to Warren Buffett, retiring shortly at 94, Gorat’s enjoys legendary status. I was eager to determine if its magic still resonated after all these years and discovered instead a wonderful marriage of nostalgia and novelty. The menu blends old favorites such as Buffett’s go to T bone with hash browns frequently featured during his TV slots side by side with new, top quality offerings that enhance the meal.
Gorat’s 81 years at 49th and Center streets speak well for its staying power. Louis S. Gorat and his wife, Nettie, started it in 1944; it went to their son, Louis N. “Pal” Gorat and his wife, Shirley, back in 1960. Gene Dunn came aboard in 2012, renovated the premises, restored the historic sign, and modernized the menu without abandoning tradition. By 2019, Jimmy and Tammy Chen stepped in as new owners, introducing a new era with remarkable management and vision changes.
2. The following are the five key factors powering Gorat’s revitalization:
- 1. Revamped Leadership and Culinary Expertise: The kitchen is currently under the direction of Chef Josh Saligheh, with his mother Cathy and front of house partner Ashley Blodgett. Cathy has 24 years of experience from Little Italy’s Lo Sole Mio, where Josh worked for a decade to develop his craft. Josh and Ashley both came on board at Gorat’s in 2019, shepherding the ownership changeover. Josh’s promotion to head chef was a turning point, marrying respect for the restaurant’s Italian steakhouse heritage with an ambitious vision for its future.
- 2. Updated Menu with Timeless Roots: Josh is keen on bringing back Gorat’s without losing its roots. The menu retains the Italian steakhouse feel consider O.G. meat sauce based on a 1940s Gorat family recipe, but now with house ground steak, beef tenderloin, and red pepper flakes to warm it up. Lobster macaroni and cheese, with its truffle spiked creamy sauce and gremolata breadcrumbs, represents a more modern, à la carte steakhouse style, diverging from included sides such as bread and salad.
- 3. High Food Quality and Presentation: The commitment to quality is apparent. Everything is house made sauces, seasonings, even the steaks’ grill salt. The onion rings, previously flaky and salty, now employ a spicy wet batter for additional crunch, accompanied by smoky chipotle ranch. One of the highlights is “God’s butter,” a rich foie gras and truffle oil compound butter that elevates any steak to the status of unforgettable bites, morphing minor mistakes (such as my filet, which was slightly overcooked) into memorable moments.
- 4. Enhanced Dining Atmosphere: Staff is redesigning the dining space with fresh artwork, such as pictures of Omaha’s forgotten steakhouses like Ross’, new furniture, and lowered lighting for an upscale, cozy atmosphere. The bar features new lighting, with additional updates in the works. Simple details such as fresh napkins and high quality steak knives make a difference, displaying an eye for detail that adds to every meal.
- 5. Devotion to Tradition and Progress: Gorat’s balances tradition with forward thinking steps. Resumption of basement meat aging on the premises gives nods to history, while weekend live music introducing new bands resuscitates an old custom for a new crowd. The O.G. meat sauce, known as “Sunday gravy,” is a prime example of this balance, refined yet authentic. This way, Gorat’s stays relevant without abandoning its soul.
The cocktails hold their own, too, with Omaha’s old school steakhouses. A masterfully balanced Negroni with blood orange twist and silky Manhattan paved the way. The baked potato, smothered with whipped butter, sour cream, cheese, bacon, and chives, is comfort food at its finest. Specialties such as the O.G. meat sauce and lobster mac were impressive, as was the carrot cake three tender layers capped with sweet tangy cream cheese frosting to finish out the meal.
Gorat’s reinvention feels smart and necessary. It’s not just surviving; it’s thriving, appealing to new diners while staying true to its roots. With Buffett’s retirement, he might have more time to visit his old haunt, and I’m excited to see where this new chapter takes Gorat’s.
3. A Slice of America: The Best Pizza in Every State
Now, let’s pivot from steaks to pizza, the ultimate comfort food. From Detroit’s thick squares to Neapolitan rounds, pizza’s versatility sparks endless debates. We’ve scoured personal visits, reviews, and online buzz to pinpoint 51 standout spots one per state, plus D.C. serving everything from historic pies to bold new creations.
In Alabama, War Eagle Supper Club in Auburn, restored on top of the Graduate Auburn hotel, employs its original 1950s dough recipe and sauce recipe for traditional square pizzas. Alaska’s Moose’s Tooth Pub & Pizzeria in Anchorage, a neighborhood staple since 1996, serves up hand tossed pies such as the Amazing Apricot topped with blackened chicken. Arizona’s Pizzeria Bianco in Phoenix, owned by James Beard award winner Chris Bianco, offers iconic pies such as the Sonny Boy topped with salami and olives. Arkansas’ Red’s Pizzeria in Eureka Springs, located in a funky converted residence with a schoolbus, produces gigantic pies topped with such things as basil pesto. California’s Flour + Water Pizzeria in San Francisco is innovative in creations like the Clamato pizza topped with Manila clams.
Colorado’s Rosalee’s in Longmont gets NY and New Haven style pies just right, while Connecticut’s Frank Pepe Pizzeria Napoletana in New Haven, marking its centennial, dishes out classic coal fired White Clam Pizzas. Delaware’s Cafe Napoli in Wilmington, a family treasure, presents gourmet, Sicilian, and Neapolitan pies. Florida’s Prato in Winter Park makes seasonal wood fired pizzas such as the Funghi topped with maitake mushrooms. Georgia’s Varasano’s Pizzeria in Atlanta employs all natural sourdough for sophisticated pies such as the Pancetta Garlic.
Hawaii’s Big Kahuna’s Pizza in Honolulu adds island flair with pies like the Banzai with teriyaki chicken. Idaho’s The Wylder in Boise serves artful pies like the Basque in the Sun with chorizo and goat cheese. Illinois’ Coalfire in Chicago redefines local pizza with coal fired, thin crust pies. Indiana’s Napolese Pizzeria in Indianapolis blends local ingredients with stone hearth baking. Iowa’s Harris Pizza perfects Quad City style with malty crust and toppings under the cheese.
Kansas’ Wichita Brewing Company combines craft beer with special pies such as the Grilled Cheese Stuffed Pizza. Kentucky’s Pearl’s in Lexington features wood fired pies topped with fermented peppers. Louisiana’s St. Pizza in New Orleans brings Jersey Shore style vibes with thin crust pizzas. Maine’s Lazzari in Portland features chewy sourdough pizzas, and Maryland’s Little Donna’s in Baltimore incorporates Eastern European elements. Massachusetts’ da LaPosta in Newton combines Neapolitan style with native ingredients such as figs and lardo.
Michigan’s Loui’s Pizza perfects Detroit style with caramelized crust. Minnesota’s Young Joni in Minneapolis, led by James Beard winner Ann Kim, offers global pies like the Korean BBQ. Mississippi’s Leña Pizza + Bagels in Cleveland uses a wood fired oven for weekly specials. Missouri’s Pastaria in St. Louis crafts Neapolitan style pies with local ingredients. Montana’s Biga Pizza in Missoula uses a fermented starter for seasonal pies like the Flathead Cherry.
Nebraska’s Dante in Omaha serves wood fired Neapolitan pies with local ingredients. Nevada’s Double Zero Pie & Pub in Las Vegas takes Tokyo inspiration with pies such as short rib with chimichurri. New Hampshire’s Pizza by George in Raymond serves unaltered NY style pies since 1993. New Jersey’s Razza in Jersey City surpasses even New York with daily rotating pies. New Mexico’s Farina Pizzeria + Wine Bar in Albuquerque incorporates green chile for local flavor.
New York’s Andrew Bellucci’s Pizzeria in Astoria, led by the late “Don of Dough,” serves iconic Vodka Roni pies. North Carolina’s Pizzeria Toro in Durham offers creative pies like lamb meatball. North Dakota’s Blackbird Wood Fire Pizza in Fargo uses local flour for unique pies like the Lumberjack. Ohio’s Gatto’s Pizza in Columbus showcases thin, square cut Columbus style pies.
This pizza adventure demonstrates the food’s limitless creativity, ranging from ancient recipes to daring new flavors. Whether in your own backyard or a state away, these places are worth finding.
