Omaha knows steak. It’s a city fluent in dry-aged, corn-fed, salt-crusted tradition, which is exactly why PIVOT Prime, the newest concept from Lucky Eleven Hospitality Group, doesn’t just join the conversation—it shifts it, reframing the classics through the lens of a chef whose experience stretches from the Caribbean to France. The results are layered, confident, and rooted in technique, without losing sight of pleasure.
At its helm is Chef Partner Joel Hassanali, a classically trained chef born in Trinidad with a résumé that reads like a culinary travelogue: New York, New Orleans, Paris, Nashville, Chicago, Florida and finally, Omaha. After culinary school, he spent time in France and Italy, then worked under a French chef at Fisher Island, honing a style shaped by classic technique and global perspective. He’s spent the past four years in Omaha, and PIVOT Prime is his third concept with Lucky Eleven—joining the more globally focused Salted EDGE and the nostalgic Sugared LEDGE Bakery. “What we do is all about creating exceptional experiences that create lasting memories,” Hassanali said.
“It’s about elevation,” Hassanali said. “What we are doing is different and unique–not just in the food but in the service and experience. That mindset threads through every part of the concept. “We want people to talk about it after,” he added. “That’s the goal.”
PIVOT Prime is located just off 137th and Dodge streets and marks a new chapter for the hospitality group. Here, the details are deliberate. The lighting casts a low, flattering glow. The bar invites you to linger. Dishes are paced with care—elegant but without fuss. Even the wine list reflects the group’s imprint: Hassanali, and Gregg and Ashley Young traveled to Napa Valley, California, to hand-select a custom lowercase cabernet, The Warrior, that now appears at all Lucky Eleven restaurants. A portion of the proceeds from each bottle are donated to Delivering Hope, a local non-profit that provides resources and financial support to families quietly living through infertility.
In a city that’s long followed the steakhouse rulebook, PIVOT Prime isn’t rewriting it—it’s evolving it. Think aged prime cuts, but also French-inspired dishes with a playful bent. A beef tallow candle—yes, a real candle—melts slowly at the table, releasing the richness of bone marrow and served with an assortment of warm, fresh-baked bread. A splash of 10-year aged balsamic deepens the flavors.
That balance between polish and flair is woven throughout the menu. You see it in dishes like the “Best Part of French Onion Soup,” a decadent spin with braised short rib, crostini, and a golden gratin of Gruyère and mozzarella. Brussels sprouts arrive lacquered in a baked apple and peanut miso dressing, dusted with spiced cashews and Espelette pepper. The Filet Rossini is a dish close to Hassanali’s heart. His version features a 6 oz. filet nestled on toasted brioche and spinach glazed in a madeira wine sauce and topped with foie gras butter and fresh truffle.
The menu covers familiar ground but isn’t bound by it. Classic cuts are there: prime ribeyes, filets, and a dry-aged tomahawk. But so are dishes that take more risks—Truffle Ravioli, Hamachi Crudo, and an oversized Wagyu meatball. Some menu items nod to French technique; others lean playful. The through line is intention.
PIVOT Prime also brings contrast, variety, and a touch of drama. The flaming tomahawk—28-day bourbon-aged is presented tableside in flames—commands the dining room. A red wine aged signature Manhattan steak is dry-aged for two weeks, and finished with blue cheese butter. Other highlights include Riri’s Chicken, a Sakura Pork Tomahawk, and the Crab Cargots, bathed in bacon-herb butter. “We wanted to bring something new to Omaha,” Hassanali said. “Flavor-wise, it’s about contrast. You’ll get a little heat, a touch of acidity and richness. We use ingredients to layer textures and flavors that not only complement each other but surprise the palate.”
A chef’s table is launching soon: six courses, tailored only by your answers to two questions—what can’t you eat, and what won’t you? The rest is up to the kitchen. “It’s an exclusive and intimate experience for our guests – much like I am cooking for you at my home,” Hassanali said.
The service reflects the same balance. Staff move with composed ease—attentive without being intrusive. Many team members are trained across both PIVOT Prime and Salted EDGE, part of Hassanali’s emphasis on cross-training and culture-building.
Those who have already experienced the upscale dining service PIVOT offers, return not just for the food, but for the sense of discovery—for classics reimagined with the kind of creativity that only comes from having cooked in so many places, and for so many people. In a city long defined by tradition, PIVOT Prime doesn’t aim to upend the steakhouse. It approaches it with clarity, care for every detail, and a few ideas of its own.
