Omaha’s Nick’s Quorom Bar and Supper Club offers link to the ‘Good Ol’ Days’

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Prime rib on plate
Nothing beats the first slice of a freshly-prepared prime rib loin.

As a kid, I remember dressing up and heading to Phillippe’s Supper Club midway between Oakland and West Point in northeast Nebraska. We were celebrating my 12th birthday. My Grandpa and Grandma Carson were visiting from Georgia, and Grandpa was buying dinner. After initially ordering a burger, Grandpa encouraged me to order a steak. It was the first time I had my own steak. Happy birthday to me!

It’s those types of memories that people can expect to experience at Nick’s Quorom Bar and Supper Club at the Hilton Hotel Omaha, near CHI Health Center Omaha. Using old-fashioned supper clubs as its inspiration, Nick’s is a welcome throwback to a time when dining out was a special occasion and not just another dinner.

We were invited by the supper club to enjoy a complimentary dining experience. We didn’t receive any special treatment not offered to other diners.

Cracker and carrot on small plate
The relish plate is throwback to the days of Midwestern supper clubs.

Nick’s servers explained the supper club tradition of a relish dish to start dinner. With a smoked trout pate, our small plates also included a sweet pickle chip, carrot stick and a Ritz cracker. With a carafe of water at the table, we cleansed our taste buds afterward.

Lisa ordered a cocktail to enjoy during dinner. The Lavender Lemon Drop featured Aviation Gin, lavender simple syrup and fresh lemon juice.

Lavender cocktail
A cocktail is a tasty addition to a meal at Nick’s Supper Club.

An appetizer of fresh shrimp cocktail included six large shrimps, a lemon wedge to squeeze over the seafood and a slightly spicy red sauce.

Shrimp cocktail plate
A shrimp cocktail appetizer started our dinner off right.

For her entree, Lisa went with a pan seared salmon with a brown sugar brandy glaze.

Salmon dish
Glazed salmon.

My choice was a junior cut of prime rib (my Kryptonite of dining out). The cut was about 12 ounces, cooked medium rare. The senior cut is 16-18 ounces.

Chef slicing prime rib
Chef Marvin slices prime rib selections at a diner’s tableside.

Chef Marvin Woods, the club’s culinary director, delivers the loin tableside to slice the perfect cut of prime. Adding au just over the prime rib, along with an extra serving on the side, Chef Marvin takes care of guests. Add the horseradish or horseradish cream (my recommendation) to complete the dish.

Other entree options include pan seared trout, crab cakes, roasted chicken and a filet.

Entrees don’t include a side dish. Instead, sides are sharable and we ordered the gratin potatoes. With a cream base, the sliced potato dish is reminiscent of homemade mac and cheese.

Gratin potatoes
Gratin potatoes have a mac and cheese feel.

Other sides include street corn on the cob, sautéed kale and red chard, mashed sweet potato and a baked potato.

While too full for dessert, we do recommend checking out the menu for delectable options.

Nick’s Quorom Bar and Supper Club is home to a bar offering “cocktail hour” 5-6 p.m. Tuesday-Friday featuring half-off drinks. Bartenders create supper club favorites ssuch as its signature Brown Sugar Brandy Old-fashion, as well locally-brewed Lucky Bucket beer.

Nick’s features a brunch menu 7 a.m.-2 p.m. daily. The menu includes specially-prepared omelets, waffles and honey-glazed ham and eggs.

Dinner begins at 5 p.m. Tuesday-Saturday. Reservations are strongly recommended.

Our dining experience was outstanding and brought back a lot of wonderful memories. Whether or not you’ve experienced a Midwestern supper club, you’ll leave Nick’s with your own supper club memories. Bon Appétit.