The Boiler Room

I went here solo while on a business trip to Omaha.  I had read good reviews on Yelp and it did not disappoint.  This place is definitely "trendy".  If you're not into that then don't bother, this place is too nice for you.

Got a seat at the bar and started with one of their "handcrafted" drinks.  Went with the steak entree, which at medium was more rare than medium.  Sent it back no problem for a little longer on the fire.  it was quite good, not the biggest portion but enough.

The bartender was great--very knowledgeable and personable.  Though he was busy, was very prompt.  The ambiance is very different--the bar is below street level, as are a number of tables and the wine cellar.  The exposed steel and ceiling really makes it feel like an old boiler room.  

If in Omaha again, without the kids, I will be sure to stop in again!

I'm a huge fan of the Boiler Room and their amazing chef, Paul Kulik. He personally came out during the third course of our meal to be sure everything was prepared perfectly--magnifique!

I had high expectations of the Boiler Room after seeing such a high Yelp score. However, the food was disappointing and the service was puzzling.
In a restaurant in which at least 8-9 tables were empty, we were not permitted to place our order for almost an hour. I say permitted because about 45 minutes after sitting down, still without any discussion of the menu with the waiter, I requested to order some appetizers and was denied. The waiter stated he wanted to place our entire order at once. When I said we wanted to order soon, the waiter said, "Oh, that's good that you're excited." After we had been at the table for more than an hour, the waiter brought out bread. If you are going to provide bread, please provide it soon after the guests sit down, not right before the food is going to come out.
One of my dining partners wanted to order the veal chop, which was listed as one of six entrees on the menu that night. The waiter told us they were already out of the veal chop and had only prepared six veal chops to serve that evening. He then proceeded to tell us about how the baby cows in this dish were actually humanely raised on a gentle farm before their slaughter. OK.
The small plates were tasty, but none of my party of four was happy with their entree. The seasoning on the pork dish that replaced the scarce veal chop was so much that one of my companions could not come close to finishing it. I ordered the striped bass, and would have greatly appreciated it if the waiter had told me that it was actually a whole bass with the head and tail intact.
I will not be returning. If you're looking for a special-occasion restaurant, take your hard-earned money to the Grey Plume.