Indian Creek has a highly esteemed reputation in the Omaha metro community, especially in Elkhorn. Known for its community impact, challenging courses, stunning views and as host of the Pinnacle Bank Championship, Indian Creek has established itself as a destination both on and off the course.
Now, the culinary at Indian Creek, led by Restaurant Manager Trevor Taylor and Executive Chefs Kyle Lamb and Nico Janda are all looking to add a few new titles to that list — becoming the premier destination for approachable yet elevated dining in the West Omaha area. Approach is just one of the ways the team is working to make that vision into a reality.
An Unexpected Kind of Restaurant
Walking into Approach is a sensory experience. A juxtaposition of striking fixtures, clean lines and modern architecture all combined with warmth, lighting and comfortable seating. All of this is intentional.
“The idea was to create a space that was both elevated and approachable.” says Trevor Taylor, Restaurant Manager. “ From the design to the food, we wanted there to be a place in the area that felt like that private club atmosphere but was open to anyone.”
This philosophy is displayed in every aspect of Approach. From the paintings on the walls, most of which are sourced from local artists and tied to the Gottsch family, to a menu that is exciting as much as it is familiar.
“You can come in off the course, have a burger and a Busch Light, or come in and get a filet and a bottle of wine.” explains Taylor.
Approach was intentionally designed to fill a gap in West Omaha — a restaurant that offers a higher level of food, drinks and service without requiring guests to feel as though they needed to pay the price of admission. It’s truly a place built for everyone.
That same commitment to accessibility and excellence doesn’t stop at the dining room doors though. It is perhaps is most evident through what arrives on the plate.
Familiar Favorites, Rethought
Historically, the golfing community has gravitated toward certain menu staples: burgers, wings, club sandwiches and more. But Approach doesn’t serve these favorites without giving them the proper thought and attention, explains Executive Chef Kyle Lamb.
“It might be a simple cheesesteak, but the care and passion we put into it make it more than that.”
Care and passion might be an understatement. Together with Executive Chef Nico Janda, Lamb has helped develop a cheesesteak that speaks to the deeper philosophy behind the menu: taking a golf-course staple and elevating it to a point that makes it entirely memorable.
“The thing that makes our sandwich special,” Lamb explains, “is we take a really good ribeye sourced here in the Midwest and shave it down, use an onion soubise sauce and fold in cheddar. We keep it really light and airy and top it with caramelized onions and pickled red peppers.”
All of that comes together on a locally sourced, original Philly Blackbird Cheesesteak roll.
And they don’t stop at elevating these familiar, well-loved dishes. Approach goes above and beyond to infuse intention and care into every detail. Sauces are made in-house, meats are brined and smoked and vegetables are sourced locally whenever possible.
But the creativity at Approach isn't confined to familiar favorites. For Kyle and the culinary team, the menu is an invitation to experiment.
Where Creativity Takes the Plate
For Executive Chefs Kyle Lamb and Nico Janda, inspiration begins right outside the doors, with the seasonal offerings available to them at any given time.
“Having the ability to pivot and change menu items based on seasonality is important to us, as well as using local producers.”
Being good stewards of the sustainable ingredients they use are deeply valued by the culinary team at Approach. That philosophy lends itself to the engaging offerings that regularly find their way onto a menu filled with new dishes, ensuring the experience at Approach is never static.
“It’s fun to see the produce coming in that you may not see on other menus locally. We are really given free rein to build some really creative dishes and celebrate the ingredients,” Lamb says.
A beautiful example of that local sourcing is Approach’s Wild-Caught Halibut, a beautiful cut of fish nestled among Nebraska-grown cucumbers, fennel and Mayakoba beans sourced directly from Hastings, Nebraska.
“Everything in that dish is fresh, and the local ingredients really make it special,” Lamb explains.
Whether guests are in the mood for something lighter, like fish, or a steak, they can rest assured no stone goes unturned. The steak at Approach was so carefully tested that the team went through 30 iterations from different purveyors before landing on the perfect consistency and flavor. Nothing at Approach is treated as ordinary.
And the menu truly has something for everyone. Must-try dishes, like the Bresaola Plate, which Restaurant Manager Trevor Taylor describes as a “don’t skip this” moment, offer a delightful way to begin a meal. Or start with an unexpected favorite: Smoked Salmon Dip — served with house bread, olive oil and chives.
The dish was first introduced as a way to sustainably incorporate a byproduct of their salmon entree. The salmon is cured, smoked and transformed into a dip served alongside housemade naan.
“That dish sells like crazy,” Taylor says with a smile.
And still, there’s so much more to celebrate.
Good Pies, Great Pours
For Chef Lamb, there is perhaps nothing he is more emphatic about than the pizza program at Indian Creek.
“Our pizza program is easily the best here in West Omaha,” Lamb exclaims.
With an innovative and incredibly talented pizza chef on staff, Chef Alek Bartles has become an integral and celebrated part of the Approach team.
“His creativity and attention to the scientific process of making the pizza dough are second to none, and I’m proud to be able to try his creations and work with him every day,” Lamb says.
With months of experimentation under his belt, Bartle has perfected the pies served at Approach during the lunch hour, with seasonal specials regularly making their way onto the menu.
But the same attention to detail that goes into the pizza also makes its way behind the bar.
“I come from a heavy craft cocktail background,” Trevor Taylor says. “But the things we’re doing here are beyond what I’ve seen.”
And it’s no surprise the same innovative drive that inspires everything on the plate would inspire every pour at the bar.
“Take the blueberry mojito,” Taylor explains. “To make our blueberry syrup, we use a Spinzall, which is a centrifuge that spins 6,000 times per minute. So rather than cooking down the berries to make a syrup, we put them into the centrifuge. This creates a deeply rich blueberry flavor without adding any heat that might dilute it.”
Like everything else, from mocktails to Arnorld Palmers with a twist, everything behind the bar is both familiar and recognizable while making room for innovation and techniques that celebrate the drinks everyone knows and loves.
And the wine service is no exception.
“Wine at Approach is a curated program,” Taylor says. “We wanted to feature wines you wouldn’t normally see anywhere else.”
Steering away from many of the conventional steakhouse staples, Taylor and his team instead aim to promote small wineries and family-owned vineyards, including Annafrancesca from Verona, Italy.
“Anna is a Northern Italian winemaker who actually made a couple of trips out here to Omaha herself,” Taylor says. “They only do a couple hundred cases of some of these wines per year, so they are really special, and we’re honored to get to feature their wines here at Approach.”
It’s truly an above-and-beyond philosophy at this burgeoning new restaurant experience, from the plates and beverages to the people who greet you as you walk through the door.
“To me, there's a distinction between service and hospitality,” Taylor explains. “Service is taking a food or drink order, but hospitality is the how — how you serve. It’s how you make each guest feel as they walk into the dining room, sit down and as they leave.”
For Taylor, every interaction is about so much more than a greeting. It’s taking the time to learn names, listen to the needs of each table and help curate a dining experience that gives guests a reason to return time and time again.
The Go-To Place
In a city with no shortage of places to spend an evening, there are countless options when it comes to choosing where to celebrate, gather or simply enjoy a meal. For the team at Approach, the goal isn’t simply to give guests another restaurant to try. It’s to create a place they’ll want to return, whether they’re meeting friends for a drink, celebrating a special occasion or simply looking for a good meal close to home.
That idea runs through every part of the Approach experience, from the care put into each plate and pour, to the intention behind the hospitality. It’s about elevating what’s familiar without losing the warmth, community and charm that have long been part of Indian Creek.
“I love it that our community views this place as theirs,” Lamb says.
It’s a truth that’s not lost on Kyle, Trevor and Nico. They care deeply about the community they’re part of, and that care is infused into every part of the Approach experience.
To learn more about Approach, view the menu or make a reservation, visit indiancreekexperience.com/restaurant.
“The idea was always to create a space that was both elevated and approachable.”
“I love it that our surrounding community views this place as theirs.”