Exceptional restaurants in Lincoln
- Thread starter Charlie Marlow_rivals363743
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Misty's was good 40 years ago. Today 
This question is like the old tootsie pop commercials. The world may never know
This question is like the old tootsie pop commercials. The world may never know
It’s still good. Some of it I believe is just that our expectations have risen. We have so many options now and we eat out WAY more often than we used to. It was a huge treat to go out to a steakhouse like Misty’s. Now? It’s no big deal.Misty's was good 40 years ago. Today
This question is like the old tootsie pop commercials. The world may never know
I can remember eating at MrC’s, Caniglia’s, Rueben’s Plankhouse, Brother Sebastian’s, etc back in the 70’s. They were good but no better than today’s Misty’s. It’s been a few years since I last ate at Misty’s downtown, but it was still very good. Keeping good chef’s is the number one issue for the restaurant owners I know. Yeah servers are important but one bad chef can kill your business.
I agree. I like culvers, but Runza is better, and holds a special place in my heart. I'll never ever forget when my wife and I were in the hospital with our first born we were both beyond exhausted. Someone brought us Runza and OMG. It was the ******* best burger I've ever had. Like sign from God good.Just had a great one of these last weekend in Lawrence, Kansas.
My grandfather would always give my brother and I a $5 bill when we arrived at his house in Hastings. We would run over to the Runza and get meals.
I wish I could go back to those days.
According to their website there are 3 in Hastings. Which one did you go to?
Guessing the one on East 2nd St. Though a chance it could have been the one on Osborne st. I didn't pick it up, so I can only make an educated guess.
Detour to Mr. C's in Omaha. I sure miss that restaurant's ambiance.
The Durham Museum has that enormous Cascio family diorama, which they put out for display occasionally.
The Durham Museum has that enormous Cascio family diorama, which they put out for display occasionally.
Not sure about Lincoln but these places were pretty okay:
Mirazur (Menton, France)
Osteria Francescana (Modena, Italy)
Eleven Madison Park (NYC)
Broncos (Omaha, NE)
Mirazur (Menton, France)
Osteria Francescana (Modena, Italy)
Eleven Madison Park (NYC)
Broncos (Omaha, NE)
Gnawing on some grass fed steak is not my idea of money well spent. I've never been there but I know several who are one and done with that place. Grass fed steak is an Australian thing.
Not going to brag or anything but in Omaha the Drover is one of the best and it just so happens I seen Dylan and Dominic dinning there on Sunday a month ago.
I went to a wedding reception there and my filet was exceptionally good. Very nice meal. Generally I’m not a grass fed fan. You have to choose your cuts if you’re gonna eat that.
Exactly. I would prefer to make my own steak then leaving it to someone to cook it to the temp I prefer. Went to Flemings a few years ago ordered steak and it was terrible. I will never order steak at a restaurant again.
Grass fed steak is crap. Feel sorry for any dumbass who not only buys it, but likely pays extra for it like it’s some kind of special thing. Sucker move
Coat the steak with light brush of olive oil. Season with kosher salt and fresh cracked pepper.
I then sear mine in a hot cast iron skillet with a little oil. Then it goes on the grill until it reaches an internal of 125. Then back in the skillet basting with butter, garlic, and fresh rosemary and thyme. Delicious and perfect medium rare.
High priced. I think the Australian grass fed steak is popular in China, but what is that saying really? They eat about anything over there.
The secret is pretty simple really. First of all everyone's different and has a different favorite steak. Eat what you like not necessarily what's the highest priced or trendy. Then, quality is key. I personally raise my own but if buying don't buy anything that isn't graded atleast choice and certified angus beef. Unfortunately that still doesn't guarantee a good steak. Go to a butcher (fareway) rather than than say Walmart or super saver (although it's possible to get a good one from them but more miss than hit).
After that I don't do anything exotic. Depends on how you like your steak. I prefer a ribeye cut 1 1/4 to 1 1/2 inch thick. 3 hours prior to eating, on wax paper, salt and pepper both sides of steak. Don't over season as you can always add. I use coarse pepper and seasoned salt but plain salt is perfectly fine.
I like my steak cooked medium rare. Grill is preferred but you can absolutely do on the stove using cast iron skillet. Frying pan can work but least favorite. You're going to need high heat and seer both sides. If you like yours more done then you will want to lower the heat and cook longer. If you're not sure, make a slit on top of the steak with a knife to check doneness AFTER you've flipped it and you think you're close. KEY...imo, only turn once. If seered properly before turning, juices will be sealed in.
I like mine with horseradish coarse cut. I NEVER use steak sauce but that's totally up to you. Like I said everyone has different tastes. Combined with a baked potato, your favorite vegetable, dinner roll and a piece of pie and you have a meal fit for a king.
Now I am hungry
Oh fold the wax or butcher paper over the steak and put in zip lock freezer bag to keep from leaking in the fridge
This steak loving Nebraska native loves grass fed beef. I no longer enjoy, as I did for many years, the corn and soy fed beef that tastes like fat-sugar on my palate. I pay more for it because it tastes better on my palate, and it's more expensive to produce on sustainable, free range ranches. To each their own.