Located in the award-winning hotel, The Farnam, an Autograph Collection hotel in downtown Omaha, Dynamite Woodfire Grill serves wood-fired dishes redolent with smoke. Named for the explosive that helped forever change the landscape of America, this Omaha establishment serves a wide range of dishes from an open wood-fired grill in the heart of Omaha’s Old Market.
General manager Shane Lonowski brings over two decades of experience to the property, sharing his innate sense of hospitality with both staff and guests. According to Lonowski, the teams at both The Farnam and the adjoining Dynamite Woodfire Grill bring an exciting, vibrant energy to all they do. “Making both customers and team members a top priority over financial considerations means low turnover and high satisfaction,” he said.
That low turnover means a consistent staff can raise the standard of service, enhancing the dining experience from greeting to farewell. Kindness extends beyond the guest experience to staff in many ways, including offering family meal—a meal typically provided to restaurant staff before a shift, which is offered to staff throughout the entire hotel.
Mark Budler, director of food and beverage, brings both front and back of house experience together in a unique meld. Menus highlight local ingredients at their peak, and local purveyors such as Shadow Brook Farms/Dutch Girl Creamery, Long Walk Farms, eCreamery Ice Cream and H. Olafsson Specialty Foods enjoy exposure to hotel guests and diners from near and far.
The dining room features playful art and rustic details, blending modern design with a touch of unexpected charm. Both Lonowski and Budler describe the vibe as ‘modern yet approachable, elevated yet inviting.’ Lonowski added, “The space truly reflects a story of local ingredients and bold flavors, from the dynamite explosion wood carving to the private dining room adorned with rescued beams from the M’s Pub fire in 2016. The charred aroma still lingering from the wood embodies the essence of Omaha and its rich local character.”
Diners can interact with grill cooks and then savor a quality protein cooked over a wood fire accompanied by ingredients sourced from local farms. Aside from the performance aspect of watching dishes cooked to order, bits of Omaha’s storied railroad history spark guest interest through the subtle telling of captivating stories. Lonowski further explained, “Hotels in the Autograph Collection have unique stories such as this hotel’s namesake Henry Farnam, who petitioned Lincoln to get rail through Omaha instead of Kansas City, which changed the trajectory of the city forever.”
Restaurant diners are welcomed with fresh, hot complimentary cornbread while they peruse the menu. Prime beef cuts, raised and butchered within 200 miles of Omaha from purveyors such as Piedmontese and Morgan Ranch Beef are fired on the wood grill and served with house made classic sauces such as bearnaise, chimichurri, and red-wine demi-glace.
The menu is constantly changing to highlight the best the ingredients have to offer. According to Lonowski, diner favorites include sustainably-sourced seafood options such as miso wild salmon and red snapper as well as the dramatic presentation of a Tomahawk steak. “We like to put a unique, fun twist on the menu without trying too hard—we don’t overthink things, just use pure honest simple ingredients cooked from scratch with pride,” he continued.
The food is paired with a bevy of unique beverages. Budler shared, “We wanted the beverage program to be unlike anything else: unique recipes, no premade mixes—all syrups and garnishes made in house. Just like the food, the beverage menu is seasonal, inspired by holidays and what’s happening around town.”
An award-winning wine program of over 400 bottles highlights a special wines by the glass list using patented Coravin technology that keeps wines fresh for weeks, enabling oenophiles to try rare and unique wines without committing to a full bottle.
The team is excited about an upcoming custom Buffalo Trace bourbon barrel project as well as the opportunity to offer rare whiskey bottles from The Last Drop. At bottling, a bit of each barrel from sought-after whiskies is melded together to create unique “infinity bottles.” The beverage menu also highlights local beers and a handcrafted mocktail experience for those guests choosing not to imbibe.
Lonowski expressed great pride in being a part of a locally-owned establishment, giving credit to owners Jason and Angie Fisher for fostering an environment not only focused on guest and employee success but invested in community.
