By the time the first guests stepped through the doors of 30hop this past December, the transformation was nearly unrecognizable. What had once been an empty shell with concrete floors, open beams, and a sky’s-worth of windows, had become something far more inviting: a sleek, sunlit bar and grill with architectural timber ceilings, verdant green tile details, and a sweeping 360-degree bar lined with classic leather barstools, the kind that practically invite you to settle in and stay awhile.
“It’s wild to think about what this place looked like a year ago,” said Executive Chef Ben Stewart, who grew up in Omaha and returned to help lead the launch of 30hop’s first Nebraska location. “It was just this big, echoey box. Now it’s got energy. It feels alive.”
The Iowa-based group behind 30hop already operates successful locations in Coralville, Cedar Rapids, and Ankeny, Iowa, as well as Lee’s Summit, Missouri, and Merriam, Kansas. It chose west Omaha for its next venture as part of a larger vision: 30 restaurants over 10 years, if all goes according to plan. But this doesn’t feel like a cookie-cutter franchise dropped onto a map. From the locally brewed beer list to the freedom Stewart has in shaping the menu, there’s a distinct sense of place here.
“There’s a lot happening in west Omaha right now—new spots popping up, more people choosing to live and work out here,” Stewart said. “We wanted to match that energy. This place should feel like part of the neighborhood, not just a chain with a zip code.”
That neighborhood includes office towers, apartment complexes, gyms, and retail centers, and 30hop aims to be the kind of place that fits all of it. Pop in after a workout for a rice bowl and a cold pint, meet a client over lunch, or come back later for cocktails with friends. The menu is designed to reflect that versatility.
On paper, it reads like a global passport stamped with American comfort classics. In practice, it’s bright, bold, and hearty without being heavy. Think appetizers like Bang Bang Brussels, a mound of crispy shredded veggies lacquered in a sweet-chili glaze and topped with scallions, sesame seeds, and crunchy wontons. It’s the restaurant’s best-selling appetizer and the kind of dish that makes an impression at the table without trying too hard. “I like dishes that hit a bunch of notes at once,” Stewart said. “Crunch, heat, sweet, something fresh. When it all plays together, that’s what gets people excited.”
Entrees are organized into four categories: handhelds, bowls, noodles, and salads. Burgers and sandwiches command special attention. Stewart’s go-to? The tenderloin sandwich, stacked with juicy meat, a tangy napa cabbage slaw, house pickles, and what he calls the “dynamite sauce,” a spicy-creamy number that pulls the whole thing together.
It’s a menu built for range but rooted in crowd-pleasing flavor. Diners who want something hearty can dive into the sticky Korean noodle bowl or the gochujang-braised short rib sandwich, while lighter options include grilled chicken salads with ginger vinaigrette or grain bowls loaded with roasted vegetables.
And then there’s the drinks list, which boasts dozens of taps, the majority from Omaha’s local breweries. “We’ve got a ton of pride in Nebraska beer,” Stewart said. “There’s so much talent in this scene; it’s kind of a no-brainer to build our list around it.”
The bar, which anchors the space with its circular layout and glowing shelves of bottles, is also the centerpiece of 30hop’s fledgling brunch service, a weekend offering Stewart hopes will find a loyal following in a part of town not especially known for its breakfast culture. “We don’t just want to be good at brunch, we want to build a brunch community,” he said with a grin. “Somewhere you can post up with friends, get a really solid meal, and maybe start your Saturday with a cocktail that feels a little too fancy for your kitchen.”
That slightly indulgent, elevated-but-approachable tone threads through the overall experience. It’s in the pace and rhythm of service, the openness of the space, and the flexibility built into the concept. It’s also in the way Stewart talks about his team’s autonomy.
“Even though we’re part of a bigger group, there’s real buy-in from the top to make each location reflect its city,” he said. “They trust us to know our crowd. That means I’m not just reading recipes from a playbook. I get to have fun with it.”
That balance between polish and personality, ambition and ease, is what gives 30hop its staying power. It’s a restaurant built with an eye toward the future, but it’s also a place to relax into the present. To catch up with friends. To order one more drink. To come back next weekend—and bring someone new.
