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Omaha is filled with different types of restaurants, from the sit-down, white tablecloth four star to a greasy spoon on a neighborhood corner. My favorite place to eat is a good old joint.
The latter defines Everett’s, located near 88th and Maple Streets. It sits in a strip center sharing space with a bar and laundromat—what is more joint than that?
The menu is fairly small, but complete with the basics and a few surprises. Great service from a knowledgeable server is another staple of a joint. But more than anything, a joint is where you get a great meal for an affordable price, on which Everett’s delivers.
Co-owner Tyler Theisen said one of the goals of having a smaller menu is to not waste food and to make sure the ingredients can be incorporated into multiple items on the menu. With the smaller location, it is critical to manage storage and have freshly made items that can be prepared quickly and be able to keep costs down and customers happy.
My family visited Everett’s on a Saturday night during football season and were seated right away. Most of the orders that night appeared to be takeouts.
The menu is divided into burgers, wings, pulled pork or chicken, and fries and appetizers.
I’m a sucker for Brussels sprouts, so I ordered them for the table. They were crunchy and fried perfectly, tossed in what the server called a “not-too-spicy honey glaze,” complete with chopped bacon and a lime crema. Theisen says the key is to fry them for only a minute or so to add a little crunch, but not so long that they’re overcooked.
Our table ordered two burgers: the Everett’s Burger with cheddar and the mushroom Swiss burger.
The first was perfectly cooked to our taste, sort of a medium-rare. I enjoyed the burger’s char that comes from the flattop and a mixture of salt and cracked pepper. I would describe it as a “smashburger” but thicker than most. From my first bite to the last it was as good as any burger I have had in Omaha.
My son’s mushroom Swiss burger was medium in the middle and served with huge slices of portabella mushrooms. The bun was perfectly toasted and I was pleasantly surprised how well the thick slices of mushrooms went with the burger.
The fries served with the burgers are hand-cut and fried to a crunchy finish, and as a table, we all approved.
I ordered 10 of the wings, fried, grilled, and sauced, in Omaha parlance, charbuffed style. My two sauce choices were the “saucy rossy,” which is a mixture of two-thirds medium hot and one-third Carolina barbecue. The rossy was right up my alley with a little kick combined with some smoky flavor. The wings aren’t huge, but good enough size to fill up on.
The second sauce is called the “Bubba.” This wing is fried and then grilled with medium hot sauce, then tossed with parmesan garlic. This is one of the most unique wing sauces I have ever had. With a strong garlic flavor, there is a nice balance of parmesan and spice.
The pulled meat sandwich part of the menu features a choice of pork or chicken. The meat is seasoned and braised overnight with a mirepoix of carrots, celery, and onion. After chopping the meat, it’s stored in its own juices until it’s heated on the grill before serving.
We finished the meal with what was my wife’s favorite, Jill’s famous brownie, served with a scoop of vanilla ice cream and caramel drizzle. Needless to say, there wasn’t anything left of that bowl.
Everett’s is open Wednesday through Sunday from 11 a.m. to 8:30 p.m. The owners say they are humbled by the attention they have received. The growth over the past three years has been a whirlwind and they are excited that their food has been so popular. Their hope is to continue to serve Omaha, whether folks are dining in or grabbing takeout, and maybe find a larger space so they can continue to grow.
Visit everettsmaple.com to view the menu and order online.
This article originally appeared in the March/April 2025 issue of Omaha Magazine. To receive the magazine, click here to subscribe.
