Edible Omaha

Community-Driven Dining

The Market House

Owner Nick Bartholomew describes the Market House as “a Modern American restaurant that utilizes local produce and protein that can be shared and enjoyed.” Executive Chef and Investor Matt Moser and Chef de Cuisine Ben Maides work with Nick on executing that vision every day.

Nick says most of the food used in the restaurant is dropped off by the individual producers. It’s something Nick and his staff take pride in. They change the menu every season and have a release party to celebrate. “Most of the main ingredients in our dishes come from Nebraska and Iowa. We do however do specials like oysters and fish that are flown in from a small producer in the United States. Elevated ingredients become excellent food,” says Nick.

The Market House’s menu is broken up in a rather unique way and consists of snacks, spreads, small plates and large plates. Snack offerings include deviled eggs with salmon roe and country bacon. A roasted-grape spread with ShadowBrook Farm chèvre cheese, grapes pan-roasted with sherry, and local honeycomb served with a half loaf of grilled peasant bread and olive oil is a current option. Spreads are served in stout Mason jars.

Nick explains the small plates are meant to be “tastes” and include crispy pork belly and compressed seasonal melon and veal and foie gras meatballs. Large plates serve multiple people and are meant to be passed around for sampling. Offerings feature steelhead trout from Blue Valley Aquaculture and brick-grilled chicken. Other local producers include School House Gardens and Fulton Farms.

“The menu and dishes on it are all built around family-style dining. Everything can be passed and shared. Shared experiences are what make community, and that’s the soul of the Market House,” says Nick.

The Market House, located at 1108 Howard Street in Omaha, is open daily, and can be found online at MarketHouseOmaha.com.

—Story and photo by Cheril Lee