A Taste of Lincoln: The Local Dishes That Define the City
The smell of fresh bread drifts from a Runza shop, wrapping around downtown Lincoln like a warm blanket.
A few blocks away, someone bites into a Cheese Frenchee, its crunchy, golden crust giving way to melted cheese.
In another corner of the city, a plate of chili sits next to a cinnamon roll—an unusual but beloved Nebraska tradition.
Lincoln’s food isn’t about flash. It’s about comfort, history, and the kind of meals that stick with you long after the plate is empty.
Nebraska’s capital has always been a city built on practicality, shaped by waves of immigrants and the state’s deep farming roots.
The food reflects that—simple, hearty, and built for cold winters and long workdays.
You won’t find towering soufflés or delicate foams here. Instead, you get thick pork tenderloin sandwiches, rich kolaches filled with poppy seeds or fruit, and cinnamon rolls that have been a staple in local kitchens for generations.
Some dishes, like the Runza, have gone statewide, becoming as much a part of Nebraska’s identity as football and cornfields.
Others remain tucked away in diners, waiting for locals and curious visitors to seek them out.
Each one tells a piece of Lincoln’s story, a mix of old traditions and small-town ingenuity.
Runza: The Pastry That Became a Nebraska Icon
A Runza doesn’t look flashy—just a golden-brown bread pocket with a simple crimped edge.
But inside, steaming beef, cabbage, and onions mix in a way that’s pure comfort.
This is Nebraska’s go-to fast food, born from a recipe that Volga German immigrants brought to the Midwest in the late 1800s.
In 1949, Sally Everett opened the first Runza restaurant in Lincoln. What started as a single shop turned into a statewide franchise, making Runza a household name in Nebraska.
Unlike other fast-food chains, Runza keeps its menu rooted in local tradition.
The bread is baked fresh, the filling sticks to the original cabbage-and-beef combination, and new flavors—like Swiss mushroom and a spicy cheeseburger—add variety without straying too far.
Walk into any Runza location, and you’ll hear orders for crinkle-cut fries and a side of ranch.
During football season, Memorial Stadium’s air is filled with the smell of fresh-baked bread, and fans grab Runzas before kickoff.
The dish is more than a meal—it’s a Lincoln institution wrapped in warm dough. Other states have tried similar recipes, but nowhere else does it carry the same weight.
A Runza isn’t just food in Nebraska. It’s a habit, a craving, a reminder of home.
Cheese Frenchee: A Deep-Fried Lincoln Classic
A grilled cheese is good. A deep-fried grilled cheese coated in crispy cornflakes? Even better. That’s the Cheese Frenchee, a sandwich that first appeared in Lincoln in the 1950s at King’s Food Host.
King’s was a Nebraska-based chain that built a following with its simple but clever menu.
The Cheese Frenchee stood out—a thick slice of American cheese sandwiched between two slices of white bread, slathered with mayo, dunked in egg batter, rolled in crushed cornflakes, and fried until golden.
The result was crunchy on the outside, gooey on the inside, and packed with nostalgia.
King’s Food Host shut down in the 1970s, but the Cheese Frenchee didn’t disappear.
A few Lincoln restaurants still serve their own versions, keeping the recipe alive.
Don & Millie’s, a fast-food spot with Nebraska roots, has one of the most popular takes on the sandwich.
Some diners experiment with cheddar or pepper jack instead of American cheese, but the key elements—mayo, cornflake crust, and deep-fried crunch—stay the same.
Biting into a Cheese Frenchee feels like stepping back in time. The crisp shell gives way with a satisfying crunch, followed by the rich, melted cheese inside.
It’s indulgent, messy, and impossible to eat without licking your fingers. Whether you’re grabbing one at a local drive-in or making it at home, this Lincoln-born dish proves that sometimes, the best meals come from the deep fryer.
Chili and Cinnamon Rolls: Nebraska’s Most Unexpected Pairing
It sounds odd at first—savory chili and a sweet cinnamon roll served together on the same tray.
But in Nebraska, this combination is as common as peanut butter and jelly. Schools, diners, and home kitchens across Lincoln have been serving chili with cinnamon rolls for decades.
The pairing’s origins go back to Midwestern school lunches. By the 1960s, many Nebraska school cafeterias started offering chili with a cinnamon roll on the side.
It was a smart move—chili provided protein and vegetables, while the roll gave kids a filling, homemade dessert.
Over time, the two became inseparable, creating a tradition that stuck long after students graduated.
Today, Lincoln restaurants keep the tradition alive. The Dish, a downtown favorite, serves chili with a warm cinnamon roll that’s soft in the middle and glazed to perfection.
Locals debate the best way to eat it—some keep it separate, and others dunk the roll right into the chili.
Either way, the balance of heat and sweetness makes for a comforting meal, especially on cold Nebraska days.
The mix works because it plays on contrast—spicy meets sweet, soft meets hearty.
For Lincoln natives, chili and cinnamon rolls aren’t just a quirky regional habit.
They’re a reminder of home, school lunches, and the kind of Midwestern comfort food that keeps you coming back for more.
Kolaches: A Czech Legacy in Lincoln’s Bakeries
Kolaches arrived in Nebraska with Czech immigrants in the late 1800s, bringing soft, pillowy dough filled with sweet fruit, poppy seeds, or cheese.
While many associate them with Texas, Nebraska has its own deep-rooted kolache tradition, especially in smaller towns and bakeries across the state.
Lincoln has its fair share of kolache spots. Traditional flavors include apricot and raspberry, while modern takes include sausage and jalapeño fillings.
Some bakeries add a twist by topping them with streusel or glazing them lightly with honey.
Unlike the heavier, yeast-based pastries found in other regions, Nebraska kolaches stay true to their origins—light, airy, and baked fresh each morning.
In Wilber, an hour outside Lincoln, the annual Czech Festival draws crowds eager to sample authentic kolaches made using old family recipes.
Lincoln benefits from this tradition, with bakeries keeping the craft alive year-round.
Whether bought from a farmers’ market stall or a downtown café, a good kolache is best eaten fresh—soft, warm, and slightly sticky from the fruit filling.
The best ones have just the right balance of sweetness. They don’t overpower, and they don’t need anything extra. They’re meant to be simple, a reminder of the old recipes passed down through generations.
Pork Tenderloin Sandwich: Bigger Than the Bun
A Lincoln pork tenderloin sandwich isn’t a meal—it’s a challenge. The breaded pork cutlet spills over the sides of the bun, fried to a crisp golden brown.
It’s a staple across the Midwest, but Nebraska’s version holds its own against the best.
The sandwich starts with a thick cut of pork pounded thin until it nearly doubles in size.
It’s dredged in seasoned flour, dipped in buttermilk or egg, and then coated in breadcrumbs or crushed crackers before hitting the fryer.
The result? A crunchy, juicy piece of pork that dwarfs the bun it’s served on. Some places stick with classic toppings—lettuce, pickles, and mayo—while others get creative, adding spicy mustard, hot sauce, or even a fried egg.
In Lincoln, places like Toast and LeadBelly serve their own takes on this oversized sandwich.
Some go for a thicker cut with a juicier center, while others aim for a thinner, crispier bite.
Every version has its fans, but one rule holds true—the meat should be the star, not the bread.
It’s the kind of sandwich that demands two hands and a good appetite. The first bite crunches, the second drips, and by the third, you’re in for the long haul.
This isn’t delicate food. It’s fried, messy, and exactly how it should be.
Rocky Mountain Oysters: A Dish for the Bold
Rocky Mountain oysters test a diner’s sense of adventure. Despite the name, they aren’t seafood—they’re deep-fried bull calf testicles, a ranching tradition that’s been around for generations.
Nebraska’s cattle industry has made this dish common in farm towns and steakhouse kitchens.
The preparation is straightforward: the meat is sliced thin, soaked in buttermilk, dredged in flour or cornmeal, and fried until crisp.
Served with cocktail sauce or a squeeze of lemon, the taste is often compared to fried chicken or calamari.
Some describe it as slightly gamey, but the crunchy breading and seasoning do most of the work.
Steakhouses in Lincoln occasionally feature Rocky Mountain oysters on their appetizer menus, usually as a novelty or a challenge for first-timers.
The single best time to try them? The Nebraska State Fair, where food vendors sell them fresh from the fryer.
For those unfamiliar with the dish, the first bite is the hardest. After that, it’s just another fried snack, best enjoyed with a cold beer and a willingness to try something out of the ordinary.
Miller & Paine Cinnamon Rolls: Lincoln’s Sweetest Legacy
Miller & Paine was once Lincoln’s most well-known department store, famous for its bakery as much as its retail.
Though the store closed in 1988, its cinnamon rolls never disappeared. They live on in Lincoln’s diners, school cafeterias, and even Runza locations, where they are still made from the original recipe.
What sets these cinnamon rolls apart isn’t size or extravagant toppings. The dough is soft and light, with just the right amount of cinnamon swirled through each layer.
Instead of being covered in thick frosting, they are glazed with a thin, buttery icing that melts into every bite.
The balance between sweetness and spice makes them different from the gooey, oversized rolls found elsewhere.
Generations of Lincoln residents grew up eating Miller & Paine cinnamon rolls.
They were served with school lunches, packed into holiday dinners, and picked up on lazy Sunday mornings.
Even after the original store closed, locals kept the recipe alive, baking them at home or finding them in familiar places.
In a city with plenty of bakeries, this old favorite still holds its place.
Whether paired with chili—a Nebraska tradition—or eaten fresh with a cup of coffee, Miller & Paine cinnamon rolls remain a taste of Lincoln’s past that refuses to fade.
Butter Brickle Ice Cream: Nebraska’s Toffee-Flavored Claim to Fame
Butter Brickle ice cream has roots in Nebraska. It was first created at the Blackstone Hotel in Omaha in the 1920s. Though the original toffee pieces were later rebranded as Heath bars, Butter Brickle ice cream kept its name and remains a local favorite.
The flavor stands out because of its simplicity. The base is a smooth, buttery vanilla, rich without being heavy. Small chunks of crunchy toffee, which melt slightly as you eat, add a deep caramelized sweetness.
It’s not an overpowering flavor—just enough to give the ice cream extra depth.
While the original Butter Brickle candy pieces are no longer available, Lincoln’s ice cream parlors still serve their own versions of the classic flavor.
Ivanna Cone, a downtown favorite, regularly features Butter Brickle among its rotating flavors.
Some versions stick to the basics, while others add a bit of sea salt or extra caramel.
For those who grew up in Nebraska, Butter Brickle is a reminder of old-fashioned soda fountains and summer nights.
It’s not flashy, but it’s dependable—one of those flavors you always come back to, no matter how many new ones pop up.
The Reuben: Nebraska’s Famous Sandwich with a Lincoln Twist
The Reuben sandwich has a long-standing connection to Nebraska, though its exact origins are debated.
Some say it was first made in Omaha in the 1920s at the Blackstone Hotel, while others claim it was created in New York.
Regardless of where it began, the sandwich became a staple across the state, with Lincoln putting its own spin on the classic.
A traditional Reuben includes corned beef, Swiss cheese, sauerkraut, and Russian dressing, all grilled between slices of rye bread.
Lincoln’s delis and restaurants serve the classic version but also experiment with different takes.
Some swap corned beef for pastrami, others replace sauerkraut with coleslaw. LeadBelly, a well-known spot in the Haymarket even offers a Reuben burger.
What makes the Nebraska Reuben stand out is the quality of its ingredients. Many Lincoln restaurants house-cure their corned beef, slice it thick, and serve it hot off the grill.
Bread is often sourced from local bakeries, and the sauerkraut is sometimes homemade.
It’s a sandwich built for those who like bold flavors. The salty beef, tangy sauerkraut, and creamy dressing come together in a way that hits every taste bud at once.
Whether you believe Reuben was born in Nebraska or not, one thing is certain—Lincoln knows how to make a good one.
Local Farmers’ Markets: Fresh Ingredients That Define Lincoln’s Food Scene
Lincoln’s farmers’ markets do more than sell produce—they shape the way the city eats.
Every Saturday from spring to fall, vendors set up in parking lots, alleys, and town squares, selling fresh ingredients that end up in the city’s most loved dishes.
The Haymarket Farmers’ Market is the largest, running downtown from May through October.
Rows of stalls stretch along the brick streets, offering everything from sweet corn to homemade jams.
Vendors bring seasonal favorites—tomatoes in late summer, apples in the fall, and honey year-round.
Food trucks park along the edges, serving breakfast burritos and pastries made from the same local ingredients found at the market.
Smaller markets, like the Fallbrook Farmers’ Market, offer a quieter experience.
Specialty vendors sell organic vegetables, pasture-raised meats, and small-batch baked goods.
Some vendors cater directly to restaurants, supplying Lincoln’s chefs with ingredients that are on menus the same day.
Nebraska’s deep agricultural roots are on full display here. The state produces some of the best beef and pork in the country, and local butchers sell cuts that end up in dishes like the pork tenderloin sandwich or homemade kolaches filled with sausage.
Dairy farmers offer fresh cheese and cream, often used in Reubens or Butter Brickle ice cream.
For Lincoln locals, farmers’ markets aren’t just a place to shop. They’re a weekend ritual—one that keeps the city’s food connected to the people who grow it.
Sweet Corn: Nebraska’s Summer Staple
Come August, cornfields stretch for miles outside Lincoln, their green stalks waving in the breeze.
The best of that harvest ends up at roadside stands, grocery stores, and backyard grills.
In Nebraska, sweet corn isn’t just an ingredient—it’s a late-summer tradition.
The most common way to eat it is simple: boiled or grilled, slathered with butter, and sprinkled with salt.
Some take it further, rolling it in mayonnaise and cotija cheese for a Mexican-style elote or mixing it into creamy corn casseroles.
The best ears have kernels that pop with every bite—sweet, juicy, and tender.
Restaurants work it into seasonal dishes, tossing it into chowders or slicing it off the cob for fresh salads.
Some places, like Honest Abe’s, use it in unexpected ways, blending it into spicy corn aiolis or using it as a burger topping.
The season doesn’t last long. By mid-September, the fields turn brown, and fresh corn disappears until next year.
Until then, Nebraskans eat as much of it as they can, knowing that nothing beats a fresh ear straight from the stalk.
Nebraska Beef: The Backbone of Lincoln’s Food Scene
Beef is everywhere in Lincoln. Steakhouses, burger joints, and barbecue spots all build their menus around it. Nebraska’s cattle industry produces some of the highest-quality beef in the country, and in Lincoln, that quality shows up on nearly every plate.
Steakhouses like The Single Barrel and Misty’s serve thick-cut ribeyes and filets, aged to perfection and grilled over open flames.
A proper Nebraska steak doesn’t need much—salt, pepper, and a good sear do the job.
Diners pair it with baked potatoes, creamed corn, or a side of onion rings, all classic steakhouse staples.
Burgers take center stage at casual spots like Honest Abe’s, where creative toppings—like jalapeño cream cheese or peanut butter—meet Nebraska-raised beef patties.
At dive bars, simple griddled burgers cooked on well-seasoned flat tops can compete with fancier versions.
Lincoln’s barbecue scene also relies on local beef. Brisket, smoked for hours until tender, headlines menus. Burnt ends, chopped and caramelized in sauce, are a local favorite.
Beef isn’t just another option here—it’s an expectation. Restaurants take pride in sourcing locally, and diners expect every bite to be delivered.
Whether grilled, smoked, or smashed into a burger, Nebraska beef is the backbone of Lincoln’s food scene.
