Hidden in Omaha’s vibrant Benson neighborhood sits Au Courant, a European-inspired restaurant that’s quietly becoming the city’s most talked-about dining destination. 🌟
With an ever-changing menu that shifts weekly based on the freshest seasonal ingredients, this intimate spot has earned a loyal following of food enthusiasts who return again and again for experiences that feel nothing short of magical.
What started as a culinary dream has transformed into something genuinely special—a place where James Beard-nominated chef Benjamin Maides crafts extraordinary experiences night after night.
How This Hole-In-The-Wall Spot Became an Omaha Obsession
When James Beard Award nominee Benjamin Maides, a Swiss-born Omaha chef with experience cooking at prestigious establishments including Bouchon in Yountville, California, opened Au Courant in November 2016 alongside local restaurateur Carlos Mendez, few could have predicted just how beloved it would become.
The restaurant claimed the former España space at 61st and Maple Streets in the heart of Benson, and from day one, there was something profoundly different about this place.
Rather than relying on a static menu, Maides envisioned a completely different model—one where the kitchen stays intimately connected with local farmers and producers to source the absolute freshest ingredients possible.
“We want to get rid of the notion that a quality dining experience has to be really expensive,” Maides explained in early interviews, and that philosophy has become the restaurant’s secret weapon.
What sets Au Courant apart from other acclaimed restaurants is that no two meals are ever identical.
As one comprehensive review perfectly captured it, the restaurant has become “among the best in the Midwest, maybe even among the best in America.” 🎯
Food Highlights
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Chovy’s Egg: Named after the restaurant’s sous chef, this signature amuse bouche consists of a perfectly soft-boiled egg with a creamy, satiny yolk sits atop crisp green beans and crème fraîche.
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Beef Cheek Cappelletti: Handmade pasta filled with tender, braised beef cheeks delivers richness without heaviness and is usually accompanied by house-made potato chips and caviar pops that create an elegant first course.
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Agnolotti with Taleggio: These plump purses of house-made pasta contain delicate goat cheese centers and are dressed with a sauce that balances sweetness and acidity perfectly.
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Eye of Ribeye with Bacon and Mushroom Quenelle: The excellent steak is better than what you’ll find at most Nebraska steakhouses, finished with a tremendous quenelle of bacon and mushrooms that nearly upstages the beef itself.
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Six-Course Chef’s Tasting Menu: The true star of Au Courant, this dynamic menu changes completely week-to-week and includes a journey through French amuse bouches, raw preparations, house-made pastas, seafood, premium proteins, and absolutely transcendent desserts. 💎
Atmosphere 🌿
The dining room at Au Courant perfectly balances sophisticated elegance with genuine warmth.
Natural wood elements, soaring ceilings, and abundant greenery create a calm, welcoming environment that feels simultaneously upscale and approachable.
The minimalist design philosophy—with walnut tables crafted by chef Maides himself—puts all focus exactly where it belongs—on the remarkable food emerging from the kitchen.
Servers are knowledgeable, attentive without being intrusive and genuinely excited to guide you through each course.
The only caveat: the dining room does experience acoustic challenges once the dinner crowd arrives, but the lively energy this creates actually enhances the celebratory feeling of the experience.
Bottom Line ⭐
Experience a weekly-changing, $55 six-course tasting menu that rivals fine dining in major cities and get to discover and fall in love with impeccable European technique elevated with locally-sourced Midwestern ingredients topped off with an intimate, welcoming setting.
Address:
6064 Maple St, Omaha, NE 68104
📞 (402) 505-9917
🕔 Open Thursday–Sunday, Thur, Sun, 5 PM–9 PM, Fri-Sat, 5 PM–10 PM (Closed Mon–Wed) | Reservations Strongly Recommended