The Boiler Room
An Old Market fine-dining room set in a former warehouse boiler room, with exposed brick, an open kitchen and a seasonal, French-leaning menu. Go for a special-occasion dinner and lean on the wine list.
The Boiler Room takes its name from the room that once held the boiler for the roughly 120-year-old Bemis Bag Building in the Old Market. After the bag company left, the restaurant kept the weathered walls, steel posts and brick wherever safety and hygiene allowed, and part of the street-level floor remains as a balcony overlooking the boiler. Tim Nicholson, an Omaha native and graduate of Metropolitan Community College, is executive chef.
He joined in late 2010 as sous chef under founding chef Paul Kulik, became chef de cuisine in 2013 and took the top role in 2017. The kitchen focuses on local growers and seasonal products, and the menu changes with what is available. The beverage program includes craft and classic cocktails, coffee from Cultiva in Lincoln, and a cellar of more than 500 bottles, mostly Old World, originally conceived by Master Sommelier Jesse Becker.
The restaurant describes hospitality as its most important mission. Dinner is served Tuesday through Saturday starting at 5:30 pm. It suits a special-occasion evening and guests who enjoy wine. Because the menu is a sample that changes, the official menu PDFs are the place to check current dishes before you go.
What to order
View the full menu Opens The Boiler Room’s official menu
Good to know
- Menu changes frequently based on grower availability; the site menu is a sample only
- Wine cellar of over 500 labels
- Contact by phone or email for reservations; no online reservation link was found on the site
- Dinner only
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Hours, menus and prices come from The Boiler Room’s own website and can change, so check with them before you go. Back to Restaurants