1110 Jones Street
The Old Market
Omaha, NE
402-916-9274
The Boiler Room is owned by Mark and Vera Mercer, the same couple who owns V. Mertz (named after Vera, Mertz was her maiden name). Mark's father saved many of the warehouse's in the Old Market in the 1950's by buying them up, including the building where the Boiler Room is now from the Mayor of Omaha for $1. Read more about the Boiler Room's history at http://www.theboilerroomrestaurant.com/history.html.
The Boiler Room has created a fabulous dining experience by paying attention to detail and doing everything they do with a purpose. Their food source is mostly local when possible (see the end of this post for a listing of farms) so the quality of the food is impecable. They have experienced and knowledgable chefs to prepare the quality food in an excellent and creative way. Their cocktails are all pre-prohibition style so if you ask me, are well made! The servers are experienced and thoughtful and they boast a sommelier on staff to advise a wonderful pairing of wine with your choice of food.
An interesting tidbit: The Boiler Room's pasta chef worked for a few weeks at famous restaurants all over the world to add to his skills in an apprenticeship fashion and now wows patrons with his creations!
READ ON for more information on the meal...
Pasta Chef's Housemade Bigoli - Jon enjoyed this for an appetizer
pulled amish duck sugo, grana padano, olio nuovo
Parsnip Sformato - my appetizer
farm egg, house duck prosciutto, sage powder
Although amazing in and of itself, I had to dip bread into the egg yoke in the middle as it was all very rich. My skilled and attentive server also brought me a sample of their Burgundy wine to pair with this appetizer as it was the perfect pairing. And it was! After, sipping the Burgundy I would take a bite of the Sformato and couldn't imagine eating this appetizer any other way. Bravo!
Although amazing in and of itself, I had to dip bread into the egg yoke in the middle as it was all very rich. My skilled and attentive server also brought me a sample of their Burgundy wine to pair with this appetizer as it was the perfect pairing. And it was! After, sipping the Burgundy I would take a bite of the Sformato and couldn't imagine eating this appetizer any other way. Bravo!
In between the appetizer and entree was the Cheese Board
sheep and cow milk cheese from France and Italy with smoked almonds
and cranberry chutney
Honey Creek Farm’s Lamb - Jon's entree
potato gnocchi, winter carrots, braised shoulder, turnip
Majinola Ranch Wagyu Hanger Steak - my entree
acorn squash, spaetzle, roasted sunchoke, lobster américaine
Espresso with Steamed Milk to end
I had to take a picture of it because it is the perfect example of how this restaurant does everything with purpose and pays attention to details. They have truly "thought of everything."
Views of the Restaurant From Our Table
Wine Cellar
The blobs lit up on the brick wall are Terra Cotta masks created by owner Mark Mercer. The bar boasts mixed drinks made exactly like pre-prohibition days. The Manhattan was amazing and Jon's Bourbon sour was made with egg whites like back in the day.
Another view from our table, the dark mass in most of the right half of the picture are the stairs. The upper level has seating and that is where you enter the restaurant as well. We will try the upper level sitting next time. This particular table was romantic and cozy but lacked in any kind of panoramic view of the restaurant.
Me
Jon
Below is the menu from the night we ate at the Boiler Room
January 21, 2012 at 4:44pm
Tonight’s Menu
˜house marinated olives
house charcuterie
selection of house cured meats, pickles, mustard
housemade bigoli
pulled amish duck sugo, grana padano, olio nuovo
winter carrot bisque
oregon black truffle, bone marrow, radish
parsnip sformato
farm egg, house duck prosciutto, sage powder
crudo of lemon sole
lemon aioli, kohlrabi, english walnut, beet chips
braised wagyu shortrib
roasted polenta, red beet, cauliflower jardinière, “merguez”
main course
roasted pig’s head
cauliflower purée, roasted parsnips, shallots, house cured ham
florida golden tilefish
oregon white truffle, ricotta agnolotti, braised cabbage, fried cauliflower
plum creek farm’s chicken 2 ways
baeckeoffe, butter beans, confit leg, chicken liver sauce
t.d. niche farms pork loin
silesian dumplings, boiled peanuts, oyster mushroom, braised leeks
honey creek farm’s lamb
potato gnocchi, winter carrots, braised shoulder, turnip
majinola ranch wagyu hanger steak
acorn squash, spaetzle, roasted sunchoke, lobster américaine
The Boiler Room proudly sources local meats and produce whenever possible and would like to give special thanks to all of our local grower/producer partners: squeaky green organics, rhizosphere, honey creek farms, shadowbrook farms, clementines p&p, bedford gardens, blooms organics, le quartier, madonna school, t.d. niche farm, majinola ranch, plum creek farms, sanders farms, birdsong farms, dakota harvest lamb.
