Spencer's For Steaks & Chops

The story

Crafted with passion, served with love

Omaha's Standard for Prime Beef

Spencer's For Steaks & Chops holds a straightforward claim in downtown Omaha: it is the city's number one USDA Prime steakhouse. That's not a casual boast. The Wine Spectator Award of Excellence on the wine list signals the seriousness with which the restaurant approaches the full dining experience, not just what lands on the plate.

Located in the Old Market District on South 10th Street, Spencer's draws a crowd that comes for prime cuts — but stays for everything else. The menu spans lamb chops, pork chops, veal chops, and an array of jet-fresh seafood: cold water lobster, pan-seared Scottish salmon, jumbo New Bedford sea scallops, and Ahi tuna seared rare. House-made desserts round out the table. The kitchen's philosophy is direct — prime beef, pure and simple — and the execution matches the ambition.

The Kitchen Behind the Reputation

Executive Chef Glenn Wheeler has been the driving force in the Spencer's kitchen since 2010. A graduate of Le Cordon Bleu in Chicago, Wheeler arrived in Omaha in 1994 and built his reputation across some of the city's most notable kitchens — including stints as opening chef at Passport and Omaha Prime, the city's first prime chophouse, before helming Liberty Tavern at the Hilton Omaha. At Spencer's, he has cemented what many consider the definitive fine dining steakhouse experience in Nebraska, while also becoming a mentor to a younger generation of Omaha chefs.

Alongside Wheeler, Chef de Cuisine Nick Hennessy joined the team in 2022. Born in Copenhagen and raised in Minneapolis, Hennessy honed his craft at Le Bouillon and Dante before bringing his refined technique to Spencer's.

Beyond the Dining Room

Spencer's runs an active events calendar that reflects the kitchen's range. Past dinners have included a five-course American Wagyu showcase featuring Snake River Farms beef with curated wine pairings, and a Chef's Table series in which Wheeler and his team step outside the steakhouse format entirely — a modern Mexican dinner built around local summer produce being one example. These intimate, limited-seat evenings (typically 12–14 guests) give the culinary team room to push well beyond their already high baseline.

For private gatherings, an elegantly appointed private dining room seats up to 50. Parties of 12 or fewer order from the regular à la carte menu; larger groups choose from three dedicated private dining menus. Whether it's a rehearsal dinner, a corporate event, or a social gathering, the room and the team are set up to handle it properly.