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Heavy timber posts and beams framing the dining room, glass-front coolers built into the millwork beneath a green pressed tin ceiling

Guides

How to plan the night.

Five things people ask before they drive out here, answered at length — the timing, the rooms, the booking, and the beef.

What’s on

What’s on at Old Main

Why these exist

Questions we get asked, answered properly.

These are the things people ask before they drive out here: what a date night actually looks like, how a show night runs, whether a room works for a rehearsal dinner, what to do with a company after dinner, and why Nebraska beef is supposed to be different.

Each one is written to be useful whether or not you end up booking. Where the honest answer is “ask us”, it says so rather than inventing a number.

All guides

  1. Date Night in CreteWhere to book, which floor to sit on, and what to do after the plates go away.Read the guide
    The downstairs dining room looking toward the bar, tables set along a reclaimed plank floor beneath the hand-built stair rail and diamond wine racking
  2. Dinner & Live MusicHow a show night actually works here — when to eat, how seating goes, and why the dining room fills up early.Read the guide
    A band playing the beer garden stage at sunset, string lights strung over full picnic tables
  3. Rehearsal DinnersWhat makes a room work for the night before — and the questions worth asking any venue you tour.Read the guide

    Private room

  4. Private & Corporate EventsRooms, menus, one bill, and the after-dinner problem that decides whether the night works.Read the guide
    The Old Main crew behind the outdoor bar in the beer garden, set up for a private event
  5. Nebraska BeefGrass, corn, time and ownership — what is really behind the reputation, and what dry aging changes.Read the guide
    A member of the Old Main team by the dry-aging cabinet just inside the front door, holding a dessert and a specialty coffee

When you have read enough

The table is the point of all this.

Reservations are recommended for the downstairs dining room. Everything upstairs is walk-in, always.

Reserve on OpenTableSee the menus

Or call (402) 418-7101