At Omar's Steakhouse, executive chef and general manager Omar Barry methodically cuts fresh steaks and ages them about 21 days to a state of tenderness. Seafood such as Ahi tuna, Atlantic salmon, lobster tail, mahi-mahi and shrimp are cut fresh daily.
Some of Omar's specialties include veal marsala gently sauteed with fresh mushrooms, blue cheese filet mignon and herb roasted prime rib. If pasta or chicken are your choice, we Omar's has many tastes to please the palate.
Omar's in the 501 Club is family owned. Bill Hurt goes around every night and touches each table, personally speaking to each patron. If he's not able to be there, Mallory Johnston happily takes her father's place.
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