Omaha World-Herald wrote:The Grey Plume — a restaurant most people likely reserve for special occasion dinners — has pushed itself onto the list of random weeknight dinner spots.
I saw the restaurant post its new “Bar Snacks” menu on Facebook and I decided to check it out. The menu includes sandwiches, pizzas and snacks such as popcorn and chicken wings done in the elevated style diners expect from chef Clayton Chapman.
Every time the waiter comes to your table at the elegant, laid-back The Grey Plume, he’ll tell your party about yet another item that the kitchen has produced: the butter churned in-house, the ricotta-style buttermilk cheese made here, the prosciutto cured for up to 24 months, the sourdough rye baked in the kitchen.
In most cities these days, “locavore” references are worn like badges of honor. But in Nebraska, where farms and ranches occupy 93 percent of the land, “locavore” may as well be axiomatic. There’s far more to the Cornhusker State’s ecosystem than corn and hogs.
The Grey Plume is adding "Grey Plume Provisions" set to open summer of 2014. From OWH "The new shop will sell the restaurant's coffee, charcuterie, jams, preserves and mustard, among other items. The shop will also sell the ceramic serving pieces used at the restaurant." Grey Plume to open new Midtown storefront Apparently this was announced last fall.
1) The Grey Plume, Omaha, Nebraska
The Grey Plume believes in an eco-friendly dining environment and with the 90 percent recycled content floors to the extensive LED lighting throughout the space, they’ve created one. It has received a four-star rating from the GRA and remains top of the heap amongst its competitors. In terms of water and energy conservation, the restaurant has Energy Star refrigerators, ice machines, and office equipment, and the most energy-efficient dishwasher available on the market. When you’re done marveling at the beautiful and sustainable space and are ready to chow down, the menus are printed with soy-based ink on recycled paper. Perhaps sample the duck fat fries and the local oyster mushroom soup.
RESTAURANT & CHEF AWARD SEMIFINALISTS
FOR THE 2015 JAMES BEARD AWARDS,
Chef: Midwest
Paul Berglund, The Bachelor Farmer, Minneapolis
Mike Brown, Bob Gerken, and James Winberg, Travail Kitchen and Amusements, Robbinsdale, MN
Justin Carlisle, Ardent, Milwaukee Clayton Chapman, The Grey Plume, Omaha, NE
Jim Christiansen, Heyday, Minneapolis
Gerard Craft, Niche, Clayton, MO
Doug Flicker, Piccolo, Minneapolis
Dan Fox, Heritage Tavern, Madison, WI
Michelle Gayer, Salty Tart, Minneapolis
Howard Hanna, The Rieger Hotel Grill & Exchange, Kansas City, MO
Jonathan Hunter, Forequarter, Madison, WI
Russell Klein, Meritage, St. Paul, MN
Kevin Nashan, Sidney Street Cafe, St. Louis
Ben Poremba, Elaia, St. Louis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Patrick Ryan, Port Fonda, Kansas City, MO
Andy Schumacher, Cobble Hill, Cedar Rapids, IA
David Swanson, Braise, Milwaukee
Kevin Willmann, Farmhaus, St. Louis
Sean Wilson, Proof, Des Moines, IA
That would be awful if Grey Plume were to close. Clayton is one of Omaha's most celebrated chefs... Are you sure its the restaurant, and not just the "Provisions" shop?
A friend forwarded me this link and I thought I would take the opportunity to let you know that all is well and we are still going strong at TGP! Thank you for the support!
All the best,
Clayton Chapman
Chef | Owner
The Grey Plume
Yeah, I was at the Night Market on Friday and the Grey Plume was packed and Chicago Dawg House had a food truck up at the event. Both establishments didn't look like they were ready to throw in the towel.
That's a relief. We eat there a few times a year. It's my favorite Omaha restaurant, it's where my wife and I ate after our wedding and where we eat every anniversary dinner.
Ha! I asked my chef about Grey Plume after reading the thread here and he went right to the source. I'm always trying to tell people this is place to find out about European Villages being built in west O. Glad to help put this rumor to rest.
We have decided that it is time to close the doors on our decade-long run. We are truly thankful for all of the opportunities we were given and the memories will be cherished forever.
We have decided that it is time to close the doors on our decade-long run. We are truly thankful for all of the opportunities we were given and the memories will be cherished forever.