The Boiler Room — Restaurant in Omaha

My wife and I went to the Boiler Room for the first time a few days ago to celebrate our anniversary. It seems like we’ve been to most of the restaurants downtown but we had never visited the Boiler Room. Our reservation was for Friday at 7 PM and surprisingly parking was relatively easy. Because the Boiler Room sits just outside the busiest part of the Old Market, there seems to be a little less traffic and parking space are more prevalent. The signage above the front door is a little small but because we knew where we were going, it wasn’t a problem but for someone new to the area, they might drive by and miss it a time or two. The host at the front collected our coats and lead us to the table. It’s uniquely set up that the entrance is on the street level but the kitchen is below the ground but both areas are open to one another. We were able to sit on the main level which overlooked some other diners and the open kitchen below. It seems that they kept the interior true to its original nature. I don’t know the history of the building but I imagine it was a factory space of some kind. Also they keep the tables fairly separated from one another so it feels like you have a bit more privacy at your own table then you would at another restaurant.

For dinner, my wife and I shared a cheese plate and then she had the steak while I had the lamb. The menu was small but sufficient. We didn’t find any salads though, unless we misunderstood the menu. Our server was very good about explaining the menu items to us since some of the vocabulary was unfamiliar and he did so in a way that was informative and without making us feel silly for not recognizing some of the entrées. We both said to one another that we really appreciated the alert but relaxed manner in which he served us. Even the recommendations he made to us felt more sincere than they do most of the time. Frankly all the service staff working nearest us was great. It appeared they all worked within intentional synchronism. We have several people serve us or collect something from us and they all did so seemingly on purpose (rather than just to help a server who has fallen behind). We were impressed with their service on an individual and overall level.

It was obvious that the pace of service was meant for a longer, slower meal but our server was quick to adjust to our pace. We’re naturally quick diners. Without having before or after dinner drinks and knowing what we wanted to order, we pushed the pace faster than is typical but we didn’t feel like it was a problem for our waiter. Our whole meal was probably just over an hour but there were many diners who were there when we arrived and still seated when we left.

We were too full to try dessert but I think we would return for it. It all looked quite good and I think would be worth the drive to try a few things. Frankly, another night we might do dinner elsewhere (just to try something new) and then return for dessert and coffee. I think our final impression was that it totally competed with other restaurants of similar caliber but may not knock out another one on our personal list of favorites. We would definitely give a positive recommendation to someone who asked us about it. Thanks Boiler Room for letting us celebrate our...

Omaha recently started to grow up on me, and Old Town Market is mostly responsible for it. Any given day or evening, it's such a pleasure to walk around and enjoy the architecture, wall art, and some of the storefronts. If you plan on going to Old Market for food either for The Boiler Room or for another restaurant, I suggest parking a little further than your destination and taking a walk. You will not be disappointed. The Boiler Room is located a little off of the beaten path, and as you walk towards the restaurant, just the view of the building and the colorful garden area immediately elevates your mood. It is relatively small and I strongly recommend you make reservations. The restaurant door opens to a second level, looking directly over the bar and kitchen. Second level seating, which is the best location in my opinion, offers open floor plan and high ceilings. The lower level ceiling is a little too low, and clearly, this restaurant is not made for bar customers as the bartop is a little too narrow, and the chairs, let's say, a tad too uncomfortable View of the aged brick walls, dark brown steel posts, steel pipes, beams, and ducts overhead really complete the ambiance as you are looking to the wine cellar. Great wine and cocktail selection. If you are getting red meat, I would recommend La Sala del Torriano, you won't be disappointed. I have ordered wagyu sirloin steak. I don't like the cold center, so I ordered it medium, and it was cooked to perfection. This dish is executed to perfection with eggplant puree, marinated lentils, shishito, cherry tomatoes, and mushroom demi glace. Bitters from eggplant puree and rich mushroom demi glace really elevates the soft tender sirloin, which really compliments to chef on this brilliant option. I would really be excited and interested in to try a steak dish with Béarnaise sauce from this chef. I am not posting the menu, because I was told it is constantly changing, so I would not want to mislead anyone to certain menu items. Here are a few setbacks; The server forgot to get my drink, had to finish the second half of my food without a drink, In summer, avoid the left side of the bar as the fan from the fridge blowing hot air right on your feet, Bathrooms, oh god, I'm not sure what ladies one looks like, but the men side reminded me of LaGuardia restrooms. It's clean but just not fitting the restaurant. Really can use some upgrades. Also, please install a door stopper and fix the hole in the wall. So if you are going on a date and impress your date, or if you are in town for business for a great bite, this place with its cool ambiance and delicious food should definitely be on your list. May be a plan on logistics ahead of time to avoid restrooms, score a second floor table with a kitchen view, and you have gotten yourself a...

Obviously, a lot of thoughts and passion went into this restaurant: the decoration, the staff and the menu tells a consistent story of inspired new american cuisine, aiming to transform an old warehouse into a hip foody hotspot. The staff give the artistic vibe while being friendly and helpful. However, the food, albeit quite good, has some flaw in the execution that don't quite realize the ambition and inspiration of the chef. We ordered braised calamari, pork chop, braised lamb and flank steak. The doneness of the main ingredients (or tenderness of the braised items) are absolutely flawless. The texture of my pork chop is by far the best pork chop I have ever had. The reasoning of the majority of the ingredients in every dish are spot on, too. However, there are always something in every plate, probably serving as a "pop of taste" by design, that is so over salted. Like the pickled olive and pickled onion in the braised calamari, like the polenta in the pork chop, the "pop of taste" becomes "grenade of saltiness" that, when you happen to have a piece of those in your bite, can obliterate all other well balanced flavors. There is other things that I don't think really worked, but on a more personal opinion level. The chef included some pork rind in my pork chop. This design makes perfect sense on paper, but, to me, the large piece of crackling does not play with the rest of the dish flavor wise or texture wise. I ordered "black mass" (not sure if that is named after the book or the movie), which is a daring play with bitterness and medicinal flavor. The result of the drink hit me at the sweet spot. I like the slight sweetness that balanced the bitterness to a certain extent. The most lovely part of the taste is the after taste, with layers of medicinal, herbal flavor reveals themselves through the bitterness. Manhattan is a classical drink with bitter in it, "black mass" reminds me of that but is much darker, like..... Gotham. As a guy with interest in Physics, I also think "dark matter" would be a fun name for the drink, too. Overall, I think the restaurant is definitely worth a visit and provides something inspiration beyond classical steak-and-potato. I would have given 4.5 stars if I could, just hope the chef and the crew in the kitchen can perfect their execution and push this place to...