About Boiler Room
A converted boiler room in the Bemis Bag building, built in 1896, The Boiler Room is an ingredient driven modern American/French restaurant. Chef Paul Kulik's menu changes daily to reflect local farm product availability. Now open six days a week for dinner, offering hand crafted cocktails and an extensive domaine driven Old World wine list.
Omaha, NE 68102
Contemporary American, Contemporary French
Hours of Operation:
Dinner: Monday - Saturday: 5:30pm - 10:00pm
11th and Jones
$31 to $50
AMEX, Discover, MasterCard, Visa
Reserved street parking available immediately in front of the restaurant free of cost.
Bar Dining, Bar/Lounge, Corkage Fee, Farm to Table, Full Bar, Late Night, Non-Smoking, Outdoor dining, Outdoor Smoking Area, Wine
Special Events & Promotions:
Follow The Boiler Room Restaurant on Facebook to receive updates on our frequent wine dinners with great importers and winemakers!
Boiler Room Ratings and Reviews
Service is always impeccable, staff is well trained on the menu and beverages on hand. Interesting wine selection available. Always love the ambiance there - especially with the new trend in restaurants that are too loud to hold a conversation.
I had the scallops appetizer, and unfortunately, they were incredibly over salted. The tile fish was super. Our guests were very pleased with their meals, so I'm thinking my scallops were a one off accident. I will definitely return.
The Boiler Room is one of the finest restaurants in Omaha. From the environment to the professional wait staff, not detail is missed. The food is beyond amazing; some of the most unique and flavorful dishes you will find in this area. Above all else, the deserts were out of this world. I would recommend to anyone looking for an amazing place in downtown Omaha.
The food was excellent and just the right amount. The Sea Bass was perfect, the best I've ever had. The Ribeye melted in your mouth. The cocktails were good, not your usual distillery's, just different from what I am use to. We went for Valentine's Day and they had a nice selection set up. Don't know if I will go again, a bit expensive for me, but I am glad we went. It was a very pleasurable experience.
Server was pretentious; told me they did not serve a particular variety of bourbon (basil hayden) and rudely asking if I really understood how manhattans are made. When our party (a business dinner) asked if any entrees were not to be missed, he told us he didn't know how to answer that and then just stared at us. It was hard to have an enjoyable meal with this level of arrogance from the server. The place was empty on a Thursday night at 7:00. Perhaps others have had the same kind of service and decided not to go back?
The food was quite good, but no salads of any kind on the menu and hard to get anything green. Good place for meateaters who like to be insulted!
I cannot remember not being able to eat a dinner, but it happened here. I travel through out the united states monthly and have to eat out often and i cannot remember eating red not pink but red pork. I cannot describe. Its that bad. I couldnt separate the sides and determine what they were. Just a bad experiance.
As a foodie it can be tough finding great, interesting cuisine while traveling. The food here is GREAT and interesting! Pastrami butternut squash on the lamb belly dish was shockingly amazing. The bar has an amazing selection of European wine. Overall fantastic dining experience.
Our dinner was fantastic! The only negative was the carrot cake ... a totally new recipe is needed or removal from the selection. The cheese board was delicious...we just let the server decide the cheese. Grab the Boiler Room book and peruse after ordering. We were out for a celebration and quiet talk. It was a leisurely dinner and a success.
The food and the service were outstanding. The waiter was very attentive without being intrusive. The food and drinks were excellent and the ambiance was great. I hate going to a restaurant and having to yell to the other person because the music is so loud. Boiler rooms background music was soft, and we were able to have great conversation. Highly recommend
Free parking out front - if there's a parking spot available. Otherwise, paid parking is available nearby.
Dining room was spacious, with somewhat odd paintings of food on the walls. Bathrooms are outside of a fire door, are quite utilitarian and have the typical East Omaha smell.
The menu is creative and very, very limited. You need to familiarize yourself with it before you go and be ready to accept that the focus is very much on serving a large portion of protein with small, ornamental sides - more of a garnish than a side. Substitutions are frowned upon, although the chef did allow me to make a substitution on one side because of a food intolerance. With the Wagyu beef, you have no choice on how you want it cooked - on the rare side of medium rare. (I objected and my beef came out WELL - completely ruined a fantastic cut of beef.) The bread served before the meal is a very pungent rye bread, and there is no creativity in its serving - small chunks are just dropped on the tiny bread plate. If you don't like rye bread there are no alternatives.
The service seemed to be focused on the tables of 4 or more, rather than on the tables of 2, which is a pity, since I was there for a special occasion. The servers and the maitre d' work together through the experience - topping off waters, sometimes clearing plates, but everyone seems to enjoy folding napkins that a guest has set down on a chair when they excuse themselves. Rather a pretentious touch, when there were other services that could have been rendered instead (clearing plates, wiping off crumbs, refreshing the lonely lime slice that was offered for an entire bottle of sparking water which was left uncapped for an hour and a half . . .) I felt judged by our waitress because of my food intolerances and my desire to have my beef cooked to my pleasure; service was noticeably lacking after we placed the order.
More adventurous, hip eaters would probably enjoy this experience more than we did.
My wife and I dined here at 5:30pm on a Wednesday evening in January. Alec was our server. We had the pleasure of experiencing a great meal with notably competent staff! The house charcuterie was the first food item on the table, which we chose to enjoy with a craft cocktail - mine was a tequila cocktail with a very tasteful amount of habanero influence. Alec ascertained our general wine preference with a couple quick questions and chose one for us that he thought would pair well with my monkfish and my wife's John Dory: both of these were flavorful dishes. It was a Sancerre from the Loire Valley, and I believe it was a Sauvignon blanc. On its own the wine was perfectly acidic with so much green apple, pear and bright citrusy floral aromas. We loved it! With my lobster-like monkfish, gnocchi and fennel in a saffron-lobster broth, I felt like this crisp, citrusy, medium-high acid wine changed completely. Now it was very creamy, and a new bouquet opened up for me. Wonderful pick, Alec!
We ended the meal not with dessert, but with a savory alternative instead: yellowfin tuna from the small plates menu. Alec brought a couple glasses of another white wine he felt paired with the tuna very well. It was a pleasure to be a sponge around someone so competent with wine and cocktails. Alec was great.
The ambiance was a pleasure, the food was fantastic, the wine and cocktails met all my expectations. We'll be back for sure.
We had a wonderful experience at the Boiler Room for our 10th Anniversary. Our waiter was very knowledgeable about the vast wine and cocktail selection and helped us choose wisely based on our food selection. We would highly recommend the Boiler Room for special occasions!
All in all, yes we will definitely go back. The food made it well worth it. But it was clear our waitress was spread too thin, not her fault, but a management error for sure. Due to that it took forever to get initial service at our table. Our waitress made up for it though after we voiced our disappointment. The bartender, although sporting a major ego/attitude mixed good drinks, just hope to God that when you are there he doesn't have friends come in; as soon as that happened he totally ignored us...this is not an over-exaggeration at all. He even asked us to move down a few seats to accommodate his friends' plates of food on the bar. I'm sorry, but we were there first, were comfortable, and if they want that much food, get a G.D. table! I guess at least he finally acknowledged us...So go for the food and hope for a different bartender and full staff...also request to sit upstairs, not on the lower floor, all ambience is lost down there.
We celebrated our 37th wedding anniversary at The Boiler Room last week. It was the first time we had been there and, coincidentally, there was a review in the Omaha World-Herald just a few days after we had made our reservations. The review proved to be on point! Everything we ate was exceptionally tasty. From the house made charcuterie and grana padano stuffed sausage, to the chicken confit and wagyu beef steak, all were well prepared and presented with a flourish. Our server was knowledgeable, friendly and very helpful in explaining the various dishes on the menu. We will definitely go back again, especially for the charcuterie! The menu changes often and while it isn't a "large" menu, we still had several different choices we wanted to try.
This was a weekend dinner, with reservations, for first-time diners. The swordfish was delicious as was the sirloin. They have a wide variety of wines. Ours went well with the meals. Cinnamon dessert was plenty for two. Service was fine. Pricing is at a special occasion level. We will go back when we can. Restaurant is now on our short list of favorites in Omaha.
Our entire party was underwhelmed by the food and the service. We started with the calamari. Although the calamari itself was well prepared, the dish had pockets of pure salt in it, essentially ruining it. When one of our guests asked to substitute a side on an entree, we were told the chef would prefer not to since they carefully craft the flavor profile of the dish. While I am sure this is absolutely true, it is also absolutely horrible service and uneccessisarly pretenious. When you serve a handful of entrees, you should be prepared to have a little flexibility in protein and side pairings. While the one fish entree we ordered was good, the two beef entrees were tough and unevenly cooked... one coming out sub-rare and the other medium+. Both were ordered medium rare. For the price, there are numerous other choices for fine food and excellent service. The wine list and suggestions were fantastic, however.
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