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Seasonally-driven, contemporary cuisine from locally-grown
produce and livestock.
The life-cycle of food begins even before the seed and
should always end with an emotional connection. Understanding the journey to the
plate evokes a deeper appreciation and respect for the meals we share. We seek to inspire
and elevate the way Omaha thinks about food through culinary excellence, the promotion of
local foods and growers, and a commitment to community.

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The Grey Plume Earned Its Fourth Star from the Green Restaurant Association

  Recent Press
March 2015 | James Beard Awards | 2015 Restaurant and Chef Award Semifinalists
March 2015 | Wall Street Journal | 6 Great Small Cities for Food Lovers
February 2015 | Omaha Magazine | Labor of Love
June 2014 | Spirit | Eat. Drink. Sleep.
May 2014 | Wusthof.com | Chef Profile: The Artisan, Clayton Chapman
May 2014 | Wusthof Video | Watch the Video Now!
March 2014 | CultureTrip.com | Omaha's 10 Greatest Cultural Restaurants...
March 2014 | James Beard Awards | 2014 Restaurant and Chef Award Semifinalists
  More Press...                           

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