The Grey
Plume
220 S. 31st
Ave., Suite 3101, Omaha, NE (402) 763-4447
I have been
to The Grey Plume half a dozen times now.
I have waited to write anything about them because they are Just. So.
Good. It is difficult to give a review
when you don’t have anything bad to say.
One of the
things The Grey Plume does well is the attention to detail. When they bring around warm crusty bread and
house-made butter, the butter is delightfully spreadable soft. That may seem like an insignificant detail,
but spreading cold butter that tears up your bread is annoying.
The menu is
ever changing to keep up with what is fresh and available. Some dishes are variations on a theme and
simply incorporate new ingredients. The
comments I will make about the food are therefore, a bit general.
My favorite
thing at The Grey Plume is the soup. I
have tasted Butternut Squash Bisque, Beet Soup, and Parsnip Chowder. All have been the smoothest, most velvety
soups I have ever had. The Beet Soup was
served with smoke and when the dome was lifted, it was fantastic. The Parsnip soup was served with coffee
crumble, kumquats, roasted parsnip and huckleberry. The combination seemed odd, but all
worked.
When it
comes to entrées, I have experienced beautifully prepared halibut and the
single best bite of scallop I have ever had.
The portion of halibut was buttery and moist and had been seared on one
side until it had the perfect crust. The
halibut came with parisienne gnocchi which were as light and pillowy as gnocchi
are supposed to be. The pasta is always cooked
spot on. The vegetables are fresh and
truly delightful.
I like my
desserts more spicy than sweet as I don’t have much of a sweet tooth. The Grey Plume usually has scoops of house
made ice cream as an option. These ice
creams are also smooth and velvety.
Perfect little rich and creamy quenelles that are a terrific after
dinner bite, but not overwhelmingly sweet.
On a recent visit, they offered a take on Lemon Pie. The dish was served with cubes of dill
gel. I thought this was brilliant as I
love herbs, dill in particular. It was a
great complement to the lemon curd atop a puff pastry with a side of
creamscicle ice cream. I’m totally
stealing the idea of putting dill with my lemon when I made my own ice creams
this summer. If you like your desserts
more traditional, I’ve also had apples served three ways which came out as the
best of apple pie, apple crisp and apple fritters all re-imagined and put on a
plate.
Best of all,
the service is outstanding. The staff is
well informed. They make excellent
suggestions and offer thoughtful wine pairings.
Every person on staff you come in contact with during your visit strives
to make sure your needs are attended to.
THIS is fine
dining.
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