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Seasonally-driven, contemporary cuisine from locally-grown
produce and livestock.
The life-cycle of food begins even before the seed and
should always end with an emotional connection. Understanding the journey to the
plate evokes a deeper appreciation and respect for the meals we share. We seek to inspire
and elevate the way Omaha thinks about food through culinary excellence, the promotion of
local foods and growers, and a commitment to community.

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The Grey Plume Earned Its Fourth Star from the Green Restaurant Association

  Recent Press
June 2014 | Spirit | Eat. Drink. Sleep.
May 2014 | Wusthof.com | Chef Profile: The Artisan, Clayton Chapman
May 2014 | Wusthof Video | Watch the Video Now!
March 2014 | CultureTrip.com | Omaha's 10 Greatest Cultural Restaurants...
March 2014 | James Beard Awards | 2014 Restaurant and Chef Award Semifinalists
February 2014 | FlipKey.com | Dining in 50 States...
February 2014 | Boston Globe | Butchering, curing, and more in an Omaha..
December 2013 | Kansas City Star | Creativity, innovation just the beginning...
October 2013 | Saveur | 9 Great Heartland Products
September 2013 | Saveur | Local Boy Makes Good
June 2013 | Omaha World-Herald | Burger Rises Above
April 2013 | Grub Street | Cocktail Country
  More Press...                           

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