I went here solo while on a business trip to Omaha. Â I had read good reviews on Yelp and it did not disappoint. Â This place is definitely "trendy". Â 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. Â Went with the steak entree, which at medium was more rare than medium. Â Sent it back no problem for a little longer on the fire. Â it was quite good, not the biggest portion but enough.
The bartender was great--very knowledgeable and personable. Â Though he was busy, was very prompt. Â The ambiance is very different--the bar is below street level, as are a number of tables and the wine cellar. Â The exposed steel and ceiling really makes it feel like an old boiler room. Â
If in Omaha again, without the kids, I will be sure to stop in again!
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.
Hands down the Best meal I've ever had!! I'm from Omaha but have lived in LA the last three years, I wanted to check out the Boiler room simply because of the mixology style cocktails they offer (they don't really stand up to the worst spots here) but the food was amazing, the ambience almost as good, and the service even better! Next time in town I'll definitely be back
Review Source:This restaurant is awesome in every way. First off, they have lots of parking. Second off, the inside is perfect. I love the visible cross beams, with chipped paint. You can see the kitchen and chef from most places in the restaurant. Perfect lighting. Third, the service is wonderful. Very friendly and knowledgeable staff.
Finally, the food is delicious. I had the tête de cochon as an appetizer. Absolutely delicious. The meat was tender and flavorful, and not too salty. Then, I had the rabbit for an entree. I absolutely loved it. Perfectly cooked.
I am under 21, so they made me a delicious mocktail. Just say what you want (sour, sweet, bitter) they will create a weird, but delicious combo.
Very please by the restaurant and it definitely deserves the 4 1/2 star rating.
Amazing! The Boiler Room has great atmosphere and wonderful food. I went with a large group and everyone ordered something different. We all shared and every new bite seemed better than the last. I love the fact that the menu can change throughout the night. It just doesn't get better than this for this amount of money.......
Review Source:Let me start by staying this is our special occasion restaurant. I don't want to go here unless we are going out for a special meal.
Our first time here we were celebrating our first anniversary. We called and made reservations for a Friday night at 7pm. We got right it and the place was not packed. I realize that they specialize in Prohibition era drinks. I'm a beer, vodka-water or wine girl so their drinks are a little much for me. My boyfriend is a bourbon drink and loved his drink. The waiter recommended a wine for me to pair with dinner. I did not like the wine so he replaced it with something a usually drink-zinfandel.
We special ordered the half Hog Head over polenta. When it came out we were taken back!! (in a good way!). As gross as half a hog head may sound, it looked delicious!! We dug in right away and really enjoyed it. I realize that this is not everyone's cup of tea but it was the perfect choice for us!! If you like bacon, you would love the head!! We didn't have any leftovers. It was rich and delicious!
This is definitely one of those meals that you come to eat something that you aren't going to find somewhere else. The staff was very friendly and helpful.
We will certainly be going back and I look forward to what we might try next!!!
The ambiance is very romantic and quiet. It is beautiful inside.
Excellent meal with friends on my recent visit back to Omaha. Â Service was fantastic, food was phenomenal. Â My only gripe would be the chairs.... They are horrible. Â The space is conducive to a romantic date spot or fun with a larger group. Â Very impressive and I can't wait to return.
Review Source:Based on the Boiler Room's conceit* and its pricing, I am holding it to a higher standard than I apply to Goldberg's in Dundee or Espana in Benson.
(* Take this as a double entendre - its concept and its self-regard.)
Cool, post-industrial interior.
The wine list is expansive - even including sub-regions of the Loire so that diners have, perhaps, forty bottles to choose from - just for Loire whites and rose.
There is always a selection of meat, fish, poultry for mains.  Oysters have just been added to the  appetizer menu, and they are quite good.
The service is attentive, slightly uneven, but fairly good.
"So why no five stars?" says a squeaky voice from the back of the room.
Two reasons: one Major, one Minor.
The Major: Â I understand that the restaurant is a attempting to provide locally sourced, seasonal food. Â However, it is not 1954. Â On my most recent visit, there was not a single salad on the menu, no greens, no fresh vegetables or fruits of any kind. Â It is very hard to enjoy a meal that is protein, fat, and carbs with no vegetables or fruit. Â The Sea Bream did, indeed, include cauliflower and fava beans. Â However, the cauliflower florets were the size of a newborn's pinkie, and the fava beans were their dense, waxy selves - not a good match for the delicate, flaky Sea Bream. Â Here's the rub: Â if one can grow cauliflower and fava beans, one can grow broccoli, rabe, rapini, turnip greens, spinach, celery, carrots, onions and even hothouse lettuces.
Without any vegetables or salad on the menu, I was literally choking down the food, as nice as it was.
The Minor: Â the tables are furnished with cheap copies of iconic post-modern chairs which prove most uncomfortable. Â I suggest that the restaurant invest in the real thing and then have a meeting with the accountants to extend the amortization from the immediate (used for current chairs) to a ten year schedule.
Finally made it here for dinner this week. It was a great experience from the atmosphere to the service to the food.
We started with drinks, a cheese board and the charcuterie plate - all great. Next up was a complementary intermezzo of capicola wrapped lamb heart and it was delicious. For our entrees two of us ordered the roasted half pig's head and the girls ordered monkfish and wagyu sirloin. The girls both enjoyed theirs and we had a blast eating the pig's head.
To finish the night we tried all three of the dessert offerings and they were all a hit.
This was a great night and we will definitely be back.
Just to preface, I've eaten at excellent restaurants all over the world, including Michelin starred European restaurants. Â The Boiler Room not only charges too much but they also fall short in many areas where you would expect them to be top notch. Â Â Â Â Â
The first and most annoying thing was the waiters go so slow and wander around your table aimlessly. Â They probably think they're being sophisticated, but they end up just being annoying. Â You feel like you're being circled by vultures. Â I couldn't even take a drink of water without them refilling the glass immediately. Â
Second thing is the wine list is needlessly long and complicated. Â Again, they probably think this is how to justify high $ dinners, but c'mon. Â A handful of good whites and a handful of good reds would show good command of wine selection and do just fine for 99% of diners. Â Â An expanded list upon request would meet the needs of that other 1%. Â
Starters were a disappointment. Â The olive plate was swimming in a bowl of olive oil (needless redundancy), which makes the olives slippery and likely to go shooting off your fork and across your table. Â Also they failed to provide a depository bowl for the pits. Â And cracked pepper would have been appreciated. Â Big fail on the olive plate. Â
As far as the entrees, they were both hit or miss. Â The steak and main fish were cooked perfect, but some of the accompanying ingredients may have been old. Â Â My fish entree came with tiny shrimp which had a fishy, old off-putting taste. Â I really question why they would use old shrimp to go with fresh fish. Â Also both entrees lacked sauce, which you would expect on your main meal. Â Â
All in all, it's okay if you just want to impress someone by the size of your wallet (budget about $100 per person), but there are better places to go if you care about a good experience with good food and good wine.
Went to the Boiler Room for Valentine's day. This place is very French.
As in "we change our menu everyday" French.
I didn't mind that fact... except if you have something you like, it might not be there next time you go in.
Service was very good, and so was our meal.
I had the braised waygu beef cheek and my boyfriend had the leg of lamb.
It never got to crowded as they don't allow standing at or near the bar.
Overall, it was a nice place but the ambiance is just a little too serious for my taste.
Wonderful meal, fantastic service!
The Boiler Room met all our expectations as previously reviewed. Â We had reservations for 6:15pm on Valentines. Â We showed, checked coats, and were promptly seated. Â The waiter immediately met us at the table and explained all of the cocktail choices. Â I had the Old Fashioned and my wife had a dirty Vodka martini. Â Both were excellent.
For first course, we had the rabbit foreleg and whitefish beignets. Â Both were excellent. Â Sounds weird unless you've been watching "The Taste" on tv. Â We've been watching and were feeling food adventurous. Â Glad we were. Â
The main course was a grilled striped bass for two with watermelon radishes. Â It was perfectly prepared with head and tail on and deboned. Â We sliced our own perfect fillets. Â The waiter was extremely knowledgeable and suggested a Sauvignon Blanc which could not have gone better with the meal.
Desert was a mocha custard (?) with candied pecans and cinnamon ice cream.
This is the best meal we've had in Omaha. Â Would love to come back if for nothing else than to sit at the bar and try some more of their cocktails. Â HIGHLY recommended.
I have been to this restaurant twice, and have been blown away each time. Â We are still talking about the peaky toe crab pasta from two years ago, and the wine selection is phenomenal. Â The servers here are amazing...they seem to intuitively know when you will need them and are simply impeccable. Â I am from the east coast, and I am hard-pressed to say I ever received a better quality meal or service while living there. Â It's worth it!
Review Source:If you have an affinity for shabby-sheik and fantastic service, this will be your landing spot for an outstanding Omaha dining experience. They have craft cocktails and are Farm to table (not local) the atmosphere is the best in town and Ive had almost no strike outs here.
Only once I was disappointed in a piece of cheese they served with a salad..... a buratta that really fell short... it had a firm rind...??
Everything else has been remarkable. The other day, I had the black bass with polenta that was divine.
Bartender made us a pisco sour, a gin and tonic and an old fashioned. All three were the best I'd ever had.
I love to recommend The Boiler Room.
Very cool atmosphere and setup. Our waiter was a venerable wine bible as he espoused more than we wanted...but he was spot on. Music was old swank, nice. Onto the food...the woman had the salmon which was a lil too fish flavor for me. Â My lamb, done two ways, was the fattiest piece of meat i have ever had. It tasted wonderful but come on, 27$ for fat with a side of duck? Â I would try it again though, hopefully that meal was just unlucky. Â I would give it 3.5 bordering 4
Review Source:Great place!
Was in town for the holidays and wanted a nice place to take the parents too. Made reservations using opentable before I arrived in town. Â That evening arrived a coupe minutes before our scheduled time. Â Had to wait while the pretentious maitre d' was on the phone, then got pawned off onto another host for seating. Â Only part of the evening that was "off".
The atmosphere was very inviting and eclectic with exposed brick walls, lighting was cool and the lay out of the restaurant was awesome. Â The patrons over look the bar and the kitchen area down below in addition to a few tables there.
The old time cocktails and the wine selection were on par! The bartender did a nice job of mixing and pouring that evening. The waitress was very knowledgeable, courteous and prompt. Â
Appetizers were excellent, had the olives, pigeon and then told the waitress to surprise us with an appetizer of her choice. Â She brought to the table these lightly fried fish balls, that were made out of 3 different kinds of fish and topped with greens. These were beyond expectations and were very nicely crafted from the chefs in the expert kitchen.
Parents both had steak, I had the red snapper. Â The kitchen created, prepared and delivered 3 knock out dishes that evening. Parents loved the meat dish and the red fish was cooked to precision.
Finished off the evening with deserts, that again were excellent and well crafted from the chefs.
The total bill  was just under 230$, this was certainly money well spent and worth every penny. I planned on spending a lot of money this evening. However, the prices are exceptionally reasonable.  The building was nice, atmosphere and set up exceptional, the entire staff performed to the highest standards of service and professionalism.
Go, enjoy yourself, this place is definitely worthwhile...
Probably the only well cooked fish in Omaha. Â Service was excellent. Â In spite of the upscale offerings, they do not take themselves too seriously. Â
Menu was more adventurous than the standard offerings at most nearby which was appreciated. Â All courses exceeded expectations - even your foodie friends will be delighted with the locally sourced menu (as much as possible, of course).
I don't like to be judged. Â I admit I look rough around the edges with the piercings and tattoos all over the place and stuffs but I'm really a pretty dandy guy. Â I work hard, pay my taxes, hold doors open for people, say "please" and "thank you", chew with my mouth closed and occasionally hose the disabled kid as he rolls past my house because, you know...water is good for stuff. Â
 I especially don't like to be judged at fine establishments that think by looking at me, that I'm too homely looking to tip well or even be there ( I have a CRAVEing to mention one place).  So the fact that I decided to surprise My Special Lady Wife with a fine night out here and I was met with open arms and fan-frakking-tastic treatment here gives it 5 stars alone!  Hats off to you on that my fellow humans.
 So like I said, I decided to treat My Special Lady Wife for the night, because I'm a nice guy( I hydrate the handicap for cryin out loud)!  So I called in the reservation 2 weeks in advance which, by the places reputation, is cutting it close.  I was able to get a table in the last open time slot on a Saturday night.  I eagerly awaited and bided my time by looking online at their menu,which changes daily.  No matter what was on it each day there was something on it I wanted in my head and I knew she would love.  I got myself built up on high expectations. (spoiler alert:they get surpassed)
 So Fine Dining Day came and I even dressed up a little for it.  I wore a shirt that didn't have either Jason Voorhees, Godzilla, or a saying that told people what to go do to themselves(use your imagination). I even wore those things all those people are all wearing and talking about...oh yea...pants.  I wear shorts year-round unless at work, then its torn up jeans.  So I was dressed to the T's and My Special Lady Wife was looking as elegant as always and we headed out.  Our tattooed,pierced selves walked in and had our parking validate, they will tow you, and were immediately taken to a table that gave us a view of the whole establishment and, our favorite, a view of the open kitchen.  We were then swiftly brought water, menus, bread and graciously explained all the specials and wine menu.  Super nice!  We opted for a nice Hungarian red wine which eagerly dispensed to use throughout our entire meal and not by us but by our attentive waiter.
 We decide on our entrees which I had the farm fresh goat and it never stood a chance.  I was tender, it was flavorful and it melted my mouth.  I used their bread to clean my plate of ever drop of sauce and every morsel.  My Special Lady Wife ordered something that they regretted they ran out of which was a bummer because she wanted it because it came with shaved black truffle on it.  Like a superhero swooping in they offered her a substitute of equal quality and even added the black truffle, heartily, to it.  Wow...
 So to say we were both impressed would be an understatement.  They served us amazingly and treated us like we were the most important people they had ever served and on the night when I wanted to treat someone as special as they deserve this place did a good job of making me look awesome!  So I recommend this place...a lot.  Ack!  Look at the time...I need to go water...the lawn...yea...Eat up Minions!
For our last night in town, the gf and I had been making our rounds through the Old Market in the search of good cocktails. Â It was after 9 pm on a Wednesday night when we got to the Boiler Room on the recommendation from Richard, our bartender at 801 Chophouse. Â The Boiler Room resides in a boiler room in an old building on Jones St. a short walk from the heart of the Old Market. Â Once inside, I was struck by the restaurant's open, multi-level, almost steam punk interior. Â It was one of the more unique, if not cool, dining rooms that I've seen in a long while.
Since we had an early flight out the following morning, we opted to sit at the bar for just one drink.  We were getting a little hungry, so we checked out the menu for something to eat.  The concise yet intriguing menu appeared to change frequently, if not daily.  We decided to split orders of their house cured charcuterie plate and cheese board. <a href="http://www.yelp.com/biz_photos/6aBLmr3XaHte4yxGEK239w?select=TU4xUlXb86grRulC0bkLgQ#TU4xUlXb86grRulC0bkLgQ">http://www.yelp.com/biz_…</a> The Boiler Room touts itself as a locally sourced, farm to table restaurant.  The chef, Paul Kulik, is a 2012 James Beard semi-finalist for Best Chef-Midwest.  His local sourcing philosophy was well represented in the diverse selection of delicious, flavorful meats and cheeses we received, which most, if not all, were from Nebraska and Iowa.  For my drink, I had the Equinox, a boozy yet smooth concoction made with rye, amaro averna, applejack, and vermouth di torino. <a href="http://www.yelp.com/biz_photos/6aBLmr3XaHte4yxGEK239w?select=TU4xUlXb86grRulC0bkLgQ#-w1ceJSR_w7g-oYllGD7SQ">http://www.yelp.com/biz_…</a> While it wasn't made with locally sourced ingredients (not that I thought it would or should be), it was excellent!  Our bartender, Clark, displayed professionalism, passion, and serious skills behind the bar while crafting our drinks. Â
The Boiler Room is at the pinnacle of Omaha's restaurant landscape. Â It truly impressed me with its cocktails and teased me with the small taste of food I had. Â The Boiler Room is at the top of my to do list for a proper meal the next time I'm back in Omaha. Â 4.5-stars rounding up to 5.
Was in Omaha overnight and the GF and I decided to venture to The Boiler Room. From the decor (open ceilings, exposed brick, warehouse-ish, "shabby sheek?" ) to the excellent service, to the great drinks, and the awesome food, this was an all-around good experience. Waitress was very attentive and when we put our cocktail orders in, she brought us some complimentary proseco because "the bartender was a bit busy with a large group and it would be just a few minutes." Awesome. And the wait for our cocktails was probably less than 6 or 7 minutes. The waitress was able to give recommendations and knew the menu very well.
We started with an appetizer of house-made pasta in a butter sauce with sea beans. Truly one of the best pastas I've ever head. This night, one of their features was sea bass, prepared whole and meant to be enjoyed by two. It was phenomenal. Cooked perfectly, great presentation, and nice sides of fresh beats and some other veggies on the side as well. The cocktail menu is unique and original, and the drinks aren't poured lightly. We left with full bellies and smiles on our faces, and wishing that the Boiler Room was closer to home.
I went to dine last night and here my 3 advises and hopefully next time will be better: 1. The bread is not tasty neither good. It taste like a peace if cardboard and is always cold; 2. The waiter last said several "excuse my reach" if he knows that is wrong to cross your entire body in front of the lady dinning why in the first you do it and then add "excuse my reach" 3. The fish was raw because I wasn't' asked what was my preference. On the other hand, Sara, is absolutely wonderful so next time I am going to request for her to be my waitress/hostess. I have been attending your place for couple years and I the only purpose of this note is for you to improve. Contact me if you have questions. Gisella
PS: I posted this comment on their facebook page and it was erased. The 3 starts are because Sara is really awesome!!!
I haven't sampled much of Omaha, but this place stands with my favorites in DC. Great, innovative cocktails (thanks Clark!), and good, interesting food. Mmmm, beet puree.
Everyone says to get beef in Omaha. Fine. get the Wagyu, and put yourself in the barkeep's capable hands. Would I have ever thought to order a port flip varient as a digestif? Nope, but I was damn glad to try one.
This has got to be one of the best restaurants in Omaha - if not between Chicago and Aspen (wow, that's snotty). Â I was expecting a (hopefully) charming attempt at upscale steak house and it turned out to be a real foodie experience. Â The decor is charming and the staff was stereotypically midwest friendly but also very competent with the menu and the wine list. Â The signature retro-cocktails were well executed and the food was very solid - even the sea food. Â
I'm sure there are other great discoveries out there on the Great Plains - and I can't wait to stumble upon them as I did this find.
This place is an overall thumbs up. Â The food is top-notch and the drink list is very extensive. Â Ambiance was really rich, warm, and posh with brick walls, exposed piping, and dark woods, but not pretentious at all. Â My BF made reservations for Valentine's Day and we were definitely not disappointed with the experience. Â We both decided to get the 4-course special menu for the day that included farm rabbit, oil poached swordfish, wattle pork "porchetta" and the banana tartuffi. Â The flavors and ingredients complimented each other very well. Â I would say that this place is a wonderful restaurant for those with an adventurous palate who want an overall dining experience, not those who are picky and only order what's "safe." Â
Service was wonderful hands down and the server checked in on us about every 10 minutes. Â I ordered a standard glass of white wine, but I overheard our waiter talking about different types of wine with the couple next to us and boy was he knowledgeable about his wines and the companies/vineyards themselves.
The only downside was that portions were on the smaller side and with $55 per person, I wish this were a 5-course prix fixe menu. Â With that said, I would pay this price again for the dining experience that we received.
When I walked into boiler room, I immediately thought wow, fancy but not. It has the old factory turned upscale restaurant feel, " I like it". After getting settled in, we ordered cocktails which were pretty good. We followed with about 7 appetizers for 6 of us. The charcuterie plate, so so. The bone marrow, was as expected. We ordered a dish which is now escaping me, but it was like a custard cilantro which I didn't care for. The waitress mentioned that the appetizers were individual and not meant to share which kind of turned me off.
The entree, which I can't even remember, was petite and just okay. I wouldn't say anything was particularly standoutish except for the giant dead fishes in the bathroom.
Its an Okay restaurant, but nothing stellar.
The farm to table concept is wildly popular in California. Â Where the provenance of the ingredients on your plate is prominently displayed on the menu and dutifully recited by the waitstaff at many highly acclaimed fine dining establishments. Â Any accidental omission would be considered blasphemy by extremists who simply love the concept. Â At most places that place an emphasis on these superfluous facts, the story about the ingredients is actually better than food itself. Â I often end up thinking, "spare me the intricate details, it will do nothing to improve the taste of my meal, maybe my conscience...if I were a member of PETA." Â
So on a recent trip to Omaha, I was surprised to find that the Boiler Room is a farm to table restaurant. Â But one jarring difference: their main focus is on the food and not the extraneous details about how the the animal on your plate was raised or the poor sap who spent yesterday afternoon scouring some local mountain to pick wild herbs for your dinner. Â The food at Boiler room is undeniably prepared with the best in season ingredients, you can tell in the taste the of dishes. Â While I felt that everything I sampled that evening was thoughtfully prepared and highlighted the freshness of the ingredients; there were not many standout dishes that simply blew me away. Â I did thoroughly enjoy the delicious specialty cocktails that you wouldn't readily find at your local watering hole. Â
One small annoyance is that most dishes are intended for a single person, so it's hard to share plates if you want to try multiple things on the menu. Â The execution of food at the Boiler Room lacks the over zealous devotion the ingredients that unfortunately is found in most restaurants that claim to practice the farm to table concept. Â They do, however, make a good honest attempt at preparing dishes with simply the best seasonal products.
This is some serious food. Â Not stuffy, pretentious or anything very fussy. Â This is real food, well executed from farm fresh ingredients to really allow the inherent qualities of the food to shine through.
Take the pork belly for instance. Â It was perfectly cooked; meaty and rich, all of the fat cooked enough to crisp at the edges. Â This is why I go out to eat, to enjoy great ingredients being showcased for what they are, at their peak. Â
The whole menu reads farm fresh and the food stands up to the promise. Â The menu changes very often, so keep an eye out for gems like fresh California sardines. Â I really appreciate the local cheeses as well as the well crafted cocktails.
I've recently had the pleasure of hosting (very gourmand) Californians visiting Omaha to eat meat under the guise of visiting me and everyone loved the Boiler Room. Â Last time I went we had 6 people, 7 appetizers, 6 entrees and 3 desserts. Â I am confident I have tried enough of the food to warrant a thoughtful opinion.
I've noticed people checking out the menu and shying away from the restaurant. Â I really encourage these people to give it a try. Â Its really not a fancy place. Â Come in have a cocktail, maybe a starter or two, just give it a try.
Creative chef, interesting atmosphere, great service and a good bar. Â What more could you ask for? Â
I came to Omaha expecting a culinary wasteland, but had two good experiences my first week there. Â The Boiler Room was definitely the better of the two. Â Melt in your mouth braised pork belly, and a branzino that was cooked perfectly. Â The bartender made a perfect Sazerac as well. Â
Their farm-to-table approach shows the chef focuses on quality ingredients, and it shows in the finished product. Â
Don't miss this place.
OMG I had a foodgasm and it was goooooood!
Usually I don't like going to fancy or expensive restaurants because I always get dissapointed by the food considering I'm shelling out the big bucks for a meal. However, this is one of the FIRST restaurants (in Omaha too, who would've thunk?) where I've been completely satisfied. Also, it didn't seem too fancy to me and the prices were pretty reasonable - entrees started at about $22. Considering we had an appetizer (cured meats), 2 entrees (rabbit and pork), 2 drinks (yum), and a glass of wine for a little over $130 didn't seem that bad.
Just go here, it's good and worth it!
One thing, make sure you make a reservation because for some reason I didn't think I needed one for a Tuesday night but I guess they always get busy.
Love it, love it, love it! Â Even from the first moment I walked in, this place was impressive. Â The atmosphere is a fantastic representation of the charm of the once-industrial Old Market district of Omaha, rusting I-beams, brickwork, and enormous open spaces. Â Yet amid this coarse environment, there is still somehow stylistic space for white tablecloths and all the modern lighting and furnishings that make this place inviting.
The service was warm, accommodating, and knowledgeable, without being condescending. Â The bar served up some superb cocktails, using an outstanding variety of ingredients. Â My date and I had one drink each: one was a wonderfully silky mix of pimms, st germaine, honey, and egg whites; the other was a bizarrely great drink with yellow chartreuse, creme de violette, prosecco, and a few other things that I can't remember at the moment.
The food was also excellent. Â We sampled four plates:
- Chicken livers with potato gnocchi, spinach, ricotta vinaigrette, dill
- Citrus braised octopus with blood orange, chili oil, braised easter egg radish
- Pan roasted new england fluke with potato cream, shaved fennel, shadowbrook spinach, spätzle
- Roasted home sweet home farm kid goat 2 ways with torta di riso, braising greens, golden raisins
All of these were expertly prepared, nicely balanced, and simply delicious. Â I also love that the menu changes daily, depending on what is available locally or can be gotten fresh. Â I'm definitely glad we each ordered an appetizer and an entree, as the entrees are a bit small by themselves--even though this drives the price up, I still feel that the meal was a good value for the sort of quality we received.
I couldn't recommend this place more--I'll be going back myself in the near future.
I've been to The Boiler Room 3 times. Â The first time we ate, we were greeted by the host, seated immediately, and had an absolutely great time. Â The menu selection was pretty unique (anything from cow cheek to sweet breads). Â I opted for a steak with some sort of marrow thing (I skipped it). The meat was cooked perfectly and had a great taste. Â My friends had a few other options and they were equally impressed. Â The night that we were there, an Italian wine maker was in house. Â She came to our table, suggested a wine that paired nicely with our meals... It was a fun experience.
I brought another friend with me a few weeks later and we sat at the bar.  We had a few drinks and decided to order a meal. My friend is a vegetarian and hasn't eaten meat for years.  We let the server know that and he suggested a vegetarian option.  Unfortunately, the server didn't realize that fish served on chorizo.  My friend took the first bite and said, that's meat... she didn't eat.  We let the server know and he  didn't really offer any appology or any other alternative.  Also, when we went to pay the bill, we were double charged for our cocktails.  In fairness, when i called the restaurant back, they did credit the 20 bucks for the few drinks to my credit card.
On the third visit, a friend and i stopped in to have a cocktail at the bar. Â We sat at the bar for about 10 minutes without being greeted by the anyone. Â The staff was coming to get their drinks from the bar but wouldn't make eye contact. It started to get comical... Â Eventually, we were served.... it just took some time.
The space is beautiul and the menu is probably the most unique in the city. I'll go back again in hopes that the service issues can be attributed to being a new restaurant.
We chose The Boiler Room for dinner last night and I was so excited. Â We hadn't eaten here yet and I was hoping to before the end of the year. Â I called around 6pm to check on availability (yes, a little late, i thought). Â The hostess was very gracious and said luck was on our side because they had just had a cancellation for 7pm! Â I was a little concerned about parking in the Old Market on a Saturday night, but luck was on our side! Â We found a spot right in front of the restaurant!
The interior is just beautiful. Â My eyes were instantly drawn to the open kitchen and bar in the lower half of the restaurant. Â Low, soft lighting and candles on each table added to the already warm feeling of the dining room.
We were sat at a great table with a perfect view of the kitchen and bar. Â Our waiter allowed us just enough time to look over the drink menu and arrived to take our order. Â I started with a French 75, one of my favorite champagne cocktails and my boyfriend had a Hendricks and tonic with lime juice. Â
For our first course we shared the slow-roasted pork belly with eggplant puree, tomato confit and dandelion greens. Â It was delicious. Â The tomato confit was so wonderful and I wanted more. Â It just melted in our mouths. Â The eggplant puree was something I'd never tried before and it paired so well with the pork belly.
For our second shared first course we had the house charcuterie plate. Â On the plate was lomo, prosciutto cotto, pate de maison and crespone. Â They also included their house-made mustard (which was wonderful) and house-made pickle slices. Â Just perfect in every way.
Our entrees were just as delicious as the first courses. Â I ordered the sauteed minnesota walleye and my boyfriend ordered the heritage pork loin. Â My walleye was the perfect portion and was paired with braised pork shoulder, squash puree and roasted sweet peppers.
His pork loin was beautiful and arrived alongside creamy polenta, glazed turnips and a chestnut and apple salad. Â Every element in our entrees was deliberate and delicious. Â Jesse chose a sauvignon blanc for myself and Chris made an elderflower cocktail for my boyfriend.
Everything about the experience was spot-on, even down to the chocolate pot de creme and the espresso for dessert. Â I also want to give props to our waiter who tried very hard to convince the table of 5 ladies next to us that there WAS something on the menu they could eat. Â They clearly weren't adventurous diners and couldn't get past the lamb brain ravioli. Â Their loss...but still.
This restaurant doesn't belong in Omaha. It feels like a restaurant from SF, Chicago, NYC or some other big city. But here it is... this trendy restaurant with an industrial, loft feel with a super-long wine list and beautiful skinny people as waiters... in OMAHA.
Waiters were super attentive and provided the level of service with the mannerisms I would expect from a serious restaurant in NY.
I started out with the olives, then had the alaskan halibut for my main course. There was some red sauce-type thing in the dish that added just the right amount of kick to a dish that would have otherwise been a little bland. The mashed potatoes were perfect. Presentation was beautiful. I had a glass of Bordeaux with my meal. One of the best "by the glass" wines I've ever had at a restaurant. They definitely take their wine seriously.
I took a pass on the dessert, which I now regret.
In the end, my meal, with tip, cost around $42, which is really amazing for a place like this. It would have easily been at least $60-70 in NY. If you had to choose one place to eat in the Old Market area, I would go strongly recommend The Boiler Room.
The 5 best restaurants in the 2015 Denver Restaurant Week
3,611 Views | Category: Denver
The complete list of 2015 Denver Restaurant Week businesses
1,972 Views | Category: Denver
The tourists' guide to Portillos: 5 must have dishes
3,318 Views | Category: Chicago
Pho = Pronounced "fuh" not "foe" for pho-king sake
2,915 Views | Category: Denver
Indulgery selected to exhibit at Collision Conference
2,987 Views | Category: Press Releases
Not Logged In
BUSINESSES
Local Businesses
Near Me
My Favorites
SOCIAL
Blog & News
MY ACCOUNT
Login
Register
Contact Us
Add Your Business
