The Boiler Room — Restaurant in Dublin

We came in for a Mother’s Day lunch with a 2:00pm reservation and were seated right on time. The space had a nice, relaxed vibe and our server greeted us quickly with water and came back shortly after for drink orders. She was incredibly sweet, which we appreciated.

That said, the timing of everything felt a bit off. While the restaurant wasn’t particularly busy—most tables were already eating or almost finished eating when we arrived—we ended up waiting about 45 minutes for our food. We ordered around 2:15, just two casual lunch items: the cheeseburger and the chicken sandwich. Our server did stop by around 2:45 to say it shouldn’t be much longer, but at that point it was already 30 minutes since placing the order and then the food still didn’t arrive until just about 3:00. Since we were ordering lunch-style meals and there were only two breakfast-style appetizers available at the time (like cinnamon rolls), we hadn’t gotten anything else to snack on while waiting. By the time our meals arrived, we were pretty hungry.

One thing that added to the awkward timing was that while we were still waiting for our food, every other table around us had finished, left, and been reset. It was a little uncomfortable and made the long wait feel even more noticeable.

Another small note—when I asked about the market price oysters, the server wasn’t sure and guessed they were around $47 for a dozen based on what she remembered from a different day. That seemed unusually high and also was not a confirmed price. If something is listed as market price, I think it’s reasonable to expect the staff to know that information each day.

Despite the long wait, the food was genuinely good, and we enjoyed the meal once it finally arrived. With some improvement in pacing and menu awareness, this could be a...

Won't go back!

We ate here for the first time recently, and had one issue after another.

We were told the Lunch menu wasn't available, only the Brunch menu. They claimed that's on the website, but it's not.

We ordered oysters, and most of them smelled bad -- they had turned. We were told different stories about when they came in -- "two days ago", "just yesterday" -- who knows when they actually came in. The staff comped the oysters.

The place is "decorated" with concrete, which makes any sound echo -- terrible acoustics. How can they possibly have live music?!?!

When the server got my order wrong, she apologized and said it was because she's dyslexic. Dyslexia has to do with written words. Her problem was the inability to hear or pay attention to the spoken word -- not a good trait for a wait person. She cleared the table, but left one dirty plate. She said she'd be right back with a wine menu, and came back ten minutes later. Meanwhile she carried the wine menu around with her, right past us, without dropping it off.

Some dishes were great -- the biscuit, Lobster Benedict, an appetizer special. But the bad oysters and terrible service...

Enjoy a culinary experience that combines artistry with exceptional drinks! Chef Vincent Minissale develops seasonal menus that showcase his skills and techniques, honed through years of culinary experience, exploration, and experimentation. The thoughtful selection of locally sourced ingredients will captivate your senses and thrill your palate. Chef Minissale is dedicated to sourcing ingredients from local suppliers to support the community. The Boiler Room's meticulously crafted cocktails embody the art of mixology, showcasing innovation, tradition, and creativity. Each signature cocktail is crafted by Samantha Krauss. Heres what we dined on First course Shrimp cocktail Fat basters ( oysters)

Second course Fois gras Salmon tataki

Third course Grilled 14oz prime NY strip done Pittsburgh rare (IYKYK) The meat is from CreekStone Farms Miso glazed Halibut I can’t recommend this restaurant enough. New York and Philly restaurants have competition in Chef Vincent . Tell him the...