The Beef Program
We raise it. Then we wait.
Most steakhouses buy their beef. Ours walks off a family operation a few miles from this building, then spends weeks in a cabinet by the front door where you can watch it happen.
What’s on at Old Main
The Cabinet
Aging you can stand in front of.
The dry-aging cabinet sits at the entrance, not hidden in a walk-in behind the kitchen. You pass it before you reach your table, and you can see exactly what is hanging and how far along it is.
Dry aging concentrates a steak. Moisture leaves, the outside forms a crust that is trimmed away entirely, and what remains is denser and more beef-flavored than the day it went in. It is a slow, expensive way to lose weight on a product you have already paid for — which is precisely why most kitchens skip it.
The first thing you walk past.
The Herd
The shortest supply chain in the county.
The cattle are the owners’ own — Angus, raised on family ground outside Crete on the same soil that has been in the family for generations. There is no broker in the middle, no distributor’s truck, no guessing what arrived this week.
That closeness is the whole argument for eating here. When the people who raised the animal are the people cooking it, nobody upstream can cut a corner without them knowing.
The Room
Woodwork you’ll want to run a hand over.
When the rebuild started, the owners tore out finish work that wasn’t right and did it again. The bar top, the booths, the trim — all custom, all theirs.
Along the stairs hangs a wall of Crete history photographs — the town this building has watched for a century.
The Kitchen
The menu and the room answer to the same person.
Rebecca Myles runs Old Main as both General Manager and Executive Chef. The person writing the menu is the person responsible for the dining room it goes out to, so a dish is judged on a full Friday night rather than in a tasting.
The kitchen is built around beef that never leaves the family. How long each cut hangs is decided in-house, and the menu follows the cabinet rather than the other way round — house focaccia, tallow butter, desserts from scratch every morning.
The Nights This Room Is For
Bring the occasion. We will handle the rest.
Date night
Low light, hand-built woodwork, and a room quiet enough to hear each other. Book the downstairs dining room and take your time — nobody is turning the table.
The celebration
Birthdays, anniversaries, the promotion that finally landed. Tell us when you book and we will make sure the night is marked properly.
The drive out from Lincoln
Twenty-five minutes each way turns dinner into an evening. Most people who make the trip do it on purpose, and most of them come back.
Before you come
Planning a visit
Reservations RecommendedService
Lunch Tue–Sat 11 AM – 2 PM
Dinner Tue–Sat 5 PM – 9 PM
Late night Fri–Sat 9 PM – 11 PM
Dress
Smart casual. Jeans are fine; most people dress up a little.
Reservations
Recommended for dinner, essential on weekends. Walk-ins can usually find a seat at the bar — or head upstairs.
Tables on OpenTable, or call and we’ll sort you out. (402) 418-7101
The other floor
The cabinet is full. The table is not.
Reservations are recommended downstairs, particularly Friday and Saturday. Walk in upstairs any time.
Or call (402) 418-7101