Brother Sebastian's — Restaurant in Omaha

I had high hopes going into this restaurant for the first time, the ambience of the place is very nice, and the menu, particularly the prime rib seemed very promising from other images and reviews I saw, however I left very disappointed and confused. After being seated, it took around 10 minutes for us to get our waters and bread. Not a big deal as it was decently busy, but then after we had placed our order, we had waited a staggering 45 minutes to receive our food. Table next to us had a similar experience. Reasoning I heard being the head chef was away that night. That might explain the prime rib I received after an extended wait. The prime rib had no crust, in fact it looked like someone with a jackhammer removed the entire crust of the steak, or ate it themselves. Maybe it was left under the broiler for too long and burned and to salvage it they removed the crust. I had asked my waitress what had happened and she claimed that's just how prime rib is served. I wish I gave a bit more pushback than I did since I know better, and the resulting piece of beef was essentially just a bland, unseasoned slice of sous vide beef served with lukewarm jus that still had unmelted fat floating in it despite the small candle lit under it. She did offer to have the kitchen prepare us another piece, but having just waited 45 minutes to receive the food, I would've eaten a plate of sawdust at that point. After a disappointing entree, I had hoped if nothing else I could have a decent dessert to make things a bit better. I ordered the baked Alaska. The waitress advised me it was a bit on the larger side, but since I was splitting it with my partner I didn't see that being an issue until they brought out the plate. This was essentially a full sized cake made mostly of ice cream. Being a baked Alaska, the presentation was expectedly good, some alcohol being poured around the meringue topping and burned off, giving the meringue the consistency and flavor of a toasted marshmallow, but unfortunately the inside of the cake was frozen solid, the ice cream being particularly hard and crystalized. This cake was massive, I couldn't imagine a family of four successfully splitting it, much less one or two people, which normally wouldn't be an issue; the more bang for your buck the better. But clearly there was no thought put into how anyone would actually take this melting monstrosity home in the inevitable situation that they're unable to finish it. After finishing as much as I could, I asked for a bag with some ice and a to go box to try to keep our great state of Alaska, true to size, from succumbing to global warming during the 30 minute drive back to my house. This did not work. I want to give this place the benefit of the doubt and say I went on an off day, however eating out at a nice steakhouse is a rare treat for me, so I doubt I'll risk...

You are immediately transported to a charming rustic world reminiscent of a Spanish monastery, complete with low lighting, wrought iron fixtures, and servers dressed as monks—a unique theme that sets a distinctive tone for the dining experience. We arrived a little early and went to the bar to grab a cocktail. The bartender was hustling but still polite and engaging with guests.🍸

The highlight of our visit was undoubtedly the food. We opted for two of their standout dishes: the Filet Oskar and the Porterhouse.

All dinner entrees come with a trip to the salad bar which is a meal in itself.

🍽🥩🥔🧄🍞

Filet Oskar: A luxurious choice, the Filet Oskar was expertly prepared. The steak was tender and cooked to a perfect medium (I know be nice to me about that!) as requested. It was topped with a generous portion of lump crab meat and was well-seasoned. The asparagus was tender and the hollandaise sauce was rich and creamy. Each component was balanced, enhancing the flavors without overpowering the succulent filet.

Porterhouse: Ideal for those with a hearty appetite, the Porterhouse was a substantial cut, featuring both sirloin and tenderloin. The steak boasted a beautiful char on the outside while maintaining a juicy interior. The seasoning was spot on, allowing the natural flavors of the beef to shine through. This dish was a testament to the skill of the grill at Brother Sebastian’s, showcasing their ability to handle classic steakhouse cuts with precision.

Service: The service was another facet where Brother Sebastian’s truly excelled. Our server was attentive without being intrusive, maintaining the delicate balance of being on hand for anything we needed while allowing us to enjoy our meal uninterrupted. The timing of each course was impeccable; there was just enough pause between courses to savor the experience but not so long that we were left waiting.

Ambiance: The ambiance at Brother Sebastian’s adds greatly to its charm. The monastery theme is fun contributing to an atmosphere that is both cozy and intriguing. The subdued lighting and thematic decor create a warm, inviting environment that is perfect for a romantic dinner or family gathering.

Overall Experience: Brother Sebastian’s Steakhouse offers a great dining experience where every element – from the ambiance and attentive service to the delectably prepared food – works in harmony. This visit left us thoroughly impressed, making it clear why this restaurant is considered one of the gems of Omaha. Whether you’re a local or just passing through, a meal here promises not just a feast for the palate but a memorable evening out.

I will share the restaurant name says winery but they are not. They do have a phenomenal wine list though! 🍷

Our ticket ended up being $140 without tip for two people. This included food, 2 cocktails and a glass of red...

I made a reservation here for my boyfriend and my two month anniversary because he really is a fan of good steak.

The place had a really nice vibe. Dim lightning, cozy corners and very individualized private seating. Definitely perfect for date night!

For the food we ordered the Baked French Onion Soup to start with and then split the Filet Sebastian.

The Baked French Onion Soup was really fresh and warm and had nice cheesy coating on top. It was steaming but not at all too hot. This was actually my first time trying a dish like this and I really liked it. Good balance and flavor of the onion with that cheesiness.

We took an extra salad bar with the main order because we were afraid there wouldn't be too many vegetables in the meal. The salad bar options were decent. Spinach and lettuce and some basic other vegetables. I really would have appreciated a few more options on there. Ended up taking a mix of spinach and lettuce with green bell peppers onions and mushrooms. I got the red wine when they go on top for the dressing and it really had a good flavor. I was happy that the items were still fresh even though it was around 9:00 at night.

The Steak came with a choice of potato and vegetables of the day, which was green beans with bacon and butter. We asked to remove the butter from the beans just to avoid the extra fat and also replaced the potato with steamed asparagus. I was genuinely very surprised by the portion size of the vegetables here! I loved it! Most steakhouses give only a small amount of the side vegetables and a big piece of meat but this place did not compromise on the veggies at all! I'm also usually not a fan of green beans but these were cooked so soft and perfect I wanted to have the entire thing myself!

We got the tenderloin cooked medium rare (that's how he likes it) and the cook was really on point. I wasn't too big a fan of this because I usually go for a medium but he loved it. My favorite part was the charred outside. Really good flavor. The mushrooms and hollandaise sauce were really beautiful as well! Perfect addition and even so good...