Grilled over a wood fire, baked with buttered breadcrumbs, served raw with a touch of horseradish—when it comes to oysters, the chefs at Plank Seafood Provisions have nearly every preparation covered. Updated daily, their oyster bar's menu sports catches flown in from the Pacific and Atlantic coasts several times a week. And Omahans have taken notice. One busy weekend, Plank Seafood Provisions had to order 2,000 oysters to meet demands, reports The Reader.

But beyond oysters, the eatery—named 2013's Best New Restaurant by Omaha Magazine—celebrates all kinds of seafood delicacies, from potato-crusted calamari to pan-seared diver scallops served with creamy farro and braised kale. It even steps on land with house-smoked chicken and Angus burgers topped with fried oysters. And to complement such feasts, bartenders pour plenty of beer, wine, and cocktails as well as six varieties of spiked lemonade.

The interior of Plank's dining space derives its inspiration from some of the cooking methods in the adjoining kitchen—namely the wood-fire grill. With nautical accents, retro-style booths, and stools, hard wood furnishes dominate. The tables are hard wood, as well as the stools, the door, and a massive boat frame hanging overhead to remind diners of the sea's bounty and sunken boat skeletons.