The Green Gâteau

The story

Crafted with passion, served with love

A Restaurant Built on Honest Ingredients

The Green Gâteau on South 10th Street in Lincoln is the kind of place that earns loyalty over decades. Chef and owner Eric Lemke arrived on Mother's Day 2000, after working in 14 kitchens since he started cooking at 16. He was looking for a home — and found one. The restaurant's Wine Spectator Award of Excellence reflects a commitment to the table that goes well beyond the wine list.

Lemke grew up with parents raised on farms in Northeastern Nebraska, and that upbringing shaped everything: Saturday sourdough bread, garden vegetables, fresh fish, farm-raised meat. Later, time in Oregon's Willamette Valley added a taste for fruit and seafood that still shows up on the menu today. The food at The Green Gâteau, he says, has always been created with those childhood meals in mind.

The Kitchen's Guiding Philosophy

Farm-to-table is not a marketing phrase here — it's a purchasing habit. Lemke actively sources from local farms, ranches, bakeries, and breweries, and rotates the menu with the seasons and the preferences of his guests. Weekly specials across all three meals allow the kitchen to test and refine dishes continuously, adjusting seasoning, portions, and balance. That restlessness, Lemke suggests, is part of why the restaurant has lasted.

The menu spans American, French, and Mediterranean territory with confidence. Starters range from Baked Brie en Croûte — mild cheese with caramelized pears and cranberries baked in a French pastry shell — to Maryland Crab Cakes and a Tuna Poke Bowl with yellowfin, mango, avocado, and sriracha aioli. Among the Gâteau Specialties, the Steak Au Poivre Fettuccine brings angus steak tips flamed in brandy with gorgonzola and fresh pasta, while the Crêpes Cordon Bleu Casserole wraps chicken, ham, and shiitake mushrooms in delicate crêpes, baked au gratin with ricotta and Swiss cheese.

Beyond the Dining Room

The Green Gâteau also operates a Reception Center for private events, with plated banquets, build-your-own buffets, and a signature dessert spread that includes the namesake Green Gâteau cake. Office catering and delivery round out the operation, making this one of Lincoln's more versatile fine dining destinations.

Happy hour runs Monday through Friday from 5 to 6 p.m., with a short list of classic cocktails — a Rob Roy, a Mojito, a Moscow Mule — and discounted house wine, paired with small plates like Truffle Fries and Spinach & Artichoke Fondue. It's an accessible entry point into a restaurant that rewards deeper exploration.