Whether you are out to impress a date, a client, or are in search of a beautiful space for a private family occasion, Mahogany Prime Steakhouse beckons with intoxicating aromas in an intimate and elevated atmosphere. Simple, consistent, and perfect are the ideals to which the team aspires daily in this expansive, upscale restaurant located on West Dodge Road in Omaha.
Part of the Hal Smith Restaurant Group, Mahogany Prime was founded in Tulsa at the turn of a brand-new century and has been a quality fixture on the steakhouse scene for well over a decade. Jeremy Kurland has been a part of the company for nearly 10 years, working his way up through the ranks at sister eatery Charleston’s before taking over Executive General Manager duties at Mahogany two years ago (just in time to greet an unprecedented global pandemic).
The restaurant group proudly sponsors a minimum of two community projects per year; past events included charity runs, building playgrounds, and silent auctions benefitting local hospitals, schools, and foundations such as the Ronald McDonald House. Kurland shared, “Community impact projects give the team a sense of camaraderie and value—we are a family here, caring about the well-being of not only our guests but each other.”
Regular neighborhood customers comprise much of the guest list, but the well-appointed dining room hums with business dinners, celebrations, and tourists. Returning events such as the College World Series have kept staff on their toes, but, according to Kurland, business remained brisk even during the shutdown.
In early 2020, the close-knit Omaha team pivoted to carry-out meals and grill packages, completely revamping service procedures, systems, and training materials along the way. “We knew if we were going to do it, we wouldn’t settle for less than being the best,” recalled Jake Regier, Area Partner for the Hal Smith Restaurant Group.
For consistency, Corporate Chef Brad Johnson, a well-travelled professional cook with an impeccable palate, develops all recipes, but individual onsite chefs are afforded flexibility in rotating seasonal off-menu features.
The menu is obviously steak-driven, and Mahogany Prime is proud to serve the highest-quality luxury ingredients. Sourced from a small, family-owned Chicago shop, hand selected prime beef cuts are custom-aged and hand-trimmed. The indulgent Bison Tomahawk Ribeye, sourced from High Plains Bison Ranch, is a spectacular option, or customers can savor the rare and unctuous A5 Wagyu from Japan.
Seafood items are equally decadent, featuring Alaskan King Crab and Australian Rock Lobster, served simply and beautifully with drawn butter. Seared sushi-grade Ahi Tuna appears in an appetizer, and both sea bass and North Coast salmon are available as main dishes.
As with most traditional steakhouses, the menu is ala carte, so diners can choose their own accompaniments. Popular side dishes such as Brussels sprouts, flash-fried with seared pork belly in a honey-molasses glaze, the more traditional au gratin potatoes, or the rich mac ‘n’ cheese complement the steaks beautifully.
Both managers favor the flavorful New York Strip, but the most popular cut is the 8-ounce filet mignon. Ultimately, though, the experience is all about the guests. “When you dine with us, we are going to ensure your steak is seasoned well and served at your desired temperature,” Regier elaborated. “We take care with plate appearance and want to meet your expectations at every level.” To wit, the beet salad is a feast for the eyes: jewel-toned roasted beets, paired with Texas goat cheese and juicy mandarin oranges, tossed with a spicy orange vinaigrette, and topped with micro basil.
Meticulous attention to detail ensures no item is overlooked in creating a sensational experience for the guest. “The goal is to provide stellar service without being intrusive,” said Kurland. Many members of the service team have been with Mahogany Prime in Omaha for years, translating decades of experience into sublime meals driven by instinctive knowledge and hospitality.
Guests can pair proteins with a glass of wine or select a bottle from the expansive yet well-curated list. A full bar and rotating list of seasonal craft cocktails and mocktails provide alternative refreshment that changes with the seasons. Service staff is well-versed on tasting notes and pleased to make recommendations to pair with both palates and dishes.
The decadent Mahogany Prime cheesecake, bruléed and served with a raspberry chocolate ganache and marinated berries is an excellent dessert option, but many guests prefer to linger over a dram of whisky, dessert cocktail, or glass of port after dinner.
Reservations are encouraged, and celebrations are elevated. The establishment presents custom truffles to guests who mention special occasions, one containing the rarest chocolate in the world: Pure Nacional, Fortunato No. 4.
It’s apparent that guest service is paramount at Mahogany Prime Steakhouse, and Regier sums up their philosophy with pride, “We want guests to leave the restaurant with smiles on their faces, already thinking about their next visit.”
