North 40 Chophouse

The second you walk in, you are greeted and welcomed which is important. Then the style and decor is just top notch and compares to high class steak places in big cities. The service is amazing, the drink menus are never ending, and the food! So far in my 2 trips I have tried and lounge steak bites and a side of asparagus (both absolutely AMAZING) and this time we tried the oyster special to start (only wish they were a tad warmer when they got to our table but I am a oyster fanatic since I ate them all the time living in FL) but the flavor of the butter, seasoning and cheese made up for it! My husband got the ribeye which was cooked perfectly! And then the shrimp and grits!! This chef hands down makes the best shrimp and grits I have ever had in my life. Definetly try this dish! The grits are so rich, creamy and flavorful and the sauce is out of this world. The shrimp is cooked perfectly with a cajun like seasoning. To get food and service like this in North Platte....... so thrilled. Yes it is a little pricey but well worth every penny and so thankful someone brought a restaraunt like this to town!

This will be my last time ordering from North 40. :( I really thought the high quality food served here is worth the price. Unfortunately, it’s not the same for these “baked mushroom caps”. For my take-out order, I paid $16 for 5 small ones. I honestly expected a bit more. I called the restaurant to clarify how much of the mushrooms they intended to provide. They said 5. If it were 5 large mushrooms, I would be slightly okay. But for what I paid tonight, it is very unfair and very disappointing to any customer. I shared this issue with others and they were just as flabbergasted about it as I was. This time around, these mushrooms weren’t worth it at all.

Amazing. Best steak this side of Omaha. Extremely nice staff, great atmosphere, fine drinks, this is a rarity in western Nebraska. I highly recommend for fine dining and drinks!

I am thinking their second franchise needs to be in Alabama. We had such a great experience, that’s right…experience. When you first step in, the first thing you see is a wonderful display of aged beef and large Maine lobster. Whomever was the designer did a wonderful job of establishing a great first impression. The crystal chandeliers were pretty. The music set a great atmosphere. When we sat at our table, we were impressed with a wall of leather panels…beautiful. All the details were so distinguished: silverware, placemats..even the ceiling. And I haven’t even gotten to the food. So let’s go there: The rolls were hot and fresh: the wedge salad, crepe appetizers, and our main course of shrimp and grits were DELICIOUS! The owner and chef visited our table. For a girl from Alabama where hospitality is not just a spiritual gift but our DNA…I was so impressed.

Absolutely wonderful little gem in North Platte. Nothing you would expect for the area, but a wonderful addition! My boyfriend and I were traveling to meet in between our two homes for a visit and stopped in randomly. We had filet mignon and pan fried chicken breast. Both were phenomenal. We also had dessert which was great. The owner came over to check on us and have a little chat, which was wonderful and he is very personable. The design and attention to detail in the restaurant is absolutely gorgeous. And to top it off, we were given two blueberry muffins for the morning in a to-go bag you on the way out. It couldn’t have been a better experience. However make sure to make a reservation as they are busy on the weekends, for good reason. I’m so glad we chose to come down with you and I hope you guys are around for a long time to come. Thank you!

North 40 is a shining star in an otherwise culinary destitute small town. I had an opportunity to speak with the head chef and provided very nitpicky critiques, which were very well received. The quality of the ingredients is extraordinary given the restaurant’s geographical location. The diver Montauk scallops were exceptionally seared. Albeit, the sauce treatment is a bit of identity crisis between the beurre blanc and poblano sauce the scallops are the shining star. The orange reduction didn’t quite add the acidic value to elevate the prawn, but nonetheless well cooked, well seasoned. The gratin was the most balanced seasoning of the three sides - I could go as far as saying there was a taste too much salt, but I’m a salty eater and for me they were perfect. The white pepper wasn’t overpowering, but you knew it was there and that was a nice treat if you know what you’re tasting. The middle of the gratin was too al dente, it could not be cut with a fork, but the perimeter of the ceramic dish was absolutely perfect. The potato was the shiny star - as it should be. The 8 ounce filet was near perfect rare. These are not sous vide steaks and salamander broiled at 800 degrees and you can tastes that unmistakable sear. The beef is local Nebraska and wet aged which just adds that extra awesomeness. The crème brûlée did not appear to me to be brûléed a la minute, the sugar was cold and the ramekin rim was cold, but the chef assured me that it is in fact brûléed a la minute and I believe him. The berry compote does indeed come from the refrigerator when applied to the dish and it was unexpectedly cold - room temperature would have just given it one more notch. The custard was perfect. Given the color the egg to cream to ratio is on the egg side and that’s ideal. The custard is the winner here… Note to management. I realize this is a small town, but staff migrating to the bar after hours for a drink and or food is poor optics and creates an ambience which borders on too friendly. Chit chat between of duty and on duty staff should be avoided in the presence of patrons. I was there for a good two hours and the general manager never left the bar. That’s not to insulate he was imbibing, but nonetheless it’s poor form. The staff should be properly educated on the provenance of the food. Where did it come from? Why should I be excited about it? My server didn’t know that the beef was local for example. At this price point I would expect a server or bartender to rarely go into the kitchen to ask a question from a diner. This happened on least three occasions when I asked questions. Hosting kitchen and front of house knowledge sessions would very simply elevate the dining experience which would also empower the staff to “sell” the merits of the dishes based on sourcing and preparation. This is an easy to do. Oh, I did sample the crab and Brie bisque. I didn’t order a full portion of it. The bisque itself was of crab of unknown origin until I asked where the crab came from. “Bluecrab from the gulf”… There were various bits of onion, I think I spotted some celery and what I believe to be jalapeño chunks in it as well. The bisque has good intentions, but lacks that seafood umami punch; I didn’t taste any sherry and it generally felt like a soup to me. Cheese and seafood are hard to pull off which is why the Italians forbid it. We could save the expense on the “gulf crab” and dial in an amazing French onion topped with Gruyère and the fans would go wild. Use the bones from the steak chops and build an extraordinary stock layered with a crouton and brûléed Gruyère garnished with chive and no one will remember that the bisque was eighty-sixed (see what I did there)! This is a gem. I worry about the local financial support to sustain the quality of the ingredients. Trim the menu in times of need and stick to higher quality fewer things as we enter an economic downturn. I hope to have an even better experience on my next visit. Thank you, Team! 5/5 for North Platte. 4/5 if in an MSA >1 million in population.

Fantastic spot in North Platte, NE. Sit at the bar and have a burger with the best Caesar salad you’ll ever have or treat yourself to a fantastic steak. Attention to detail is unmatched. You won’t regret it!

Wow! We traveled from Illinois to Colorado last week, via my van. The food in Colorado was all bar food. My husband and I were craving an upscale, fresh, detail oriented meal. North 40 did not disappoint. Amanda (?) at the Hampton Inn front desk recommended this restaurant. The moment we stepped in, we knew that we had hit the jackpot. North 40 is in what looks like, a revitalizing area of town. The decor was classy and unique. The owner or manager approached our table and asked had we dined there before. As we had not, he offered us 2 free glasses of champagne. Genius way of welcoming new diners and identifying new customers! Our waitress was a great lady. We enjoyed the relaxed conversation. On to the food.... Homemade fluffy, warm rolls were brought to the table! I had scallops on top of fried cheese and the shrimp and grits. Delish. The adobo sauce on the shrimp? Magnificant. My husband had the Caesar salad, ribeye, and au gratin potatoes. He said that it was the BEST steak he had ever had. And we are from beef country! At the end of the meal, we were presented with 2 homemade blueberry muffins for breakfast. This meal is in our top 20 list. We travel as much as we can and search out eclectic, highly rated, top quality food. North 40 did not disappoint. The only sad thing is, we don't live down the street!

We found this place on our road trip to Yellowsrone from Kansas City. It's worth every penny. They do not skimp on the details. Bread brought in mini cast iron skillets. Excellent quality steak knives. Sliced to order prosciutto. The food is excellent and very well presented. The service was excellent. They gave us some champagne as it was our first time. Our server boxed up our leftovers she threw in a couple of the best blueberry muffins we've ever had!! This was definitely an unexpected gem in North Platte. We will definitely make it a stop on our trips and may even go just for the meal!!! It's that good.

Highly recommend stopping at here if you make it to the North Platte area. The service was phenomenal and the teamwork was impressive. The timing of drinks, appetizers, meal & dessert was perfect! We did not leave hungry, that's for sure! The pound of bacon was amazing and the bread was delightful. We will definitely be back to enjoy again!