Omaha's Best 1 night
Grey Plume and Boiler Room are both doing good things
Seasonally-driven, contemporary cuisine from locally-grown
produce and livestock. The life-cycle of food begins even before the seed and
should always end with an emotional connection. Understanding the journey to the
plate evokes a deeper appreciation and respect for the meals we share. We seek to inspire
and elevate the way Omaha thinks about food through culinary excellence, the promotion of
local foods and growers, and a commitment to community.
The Boiler Room restaurant brings to Omaha a restaurant that provides the full experience. Chef Paul Kulik's menu reflects a love of farm fresh foods and changes daily to feature the best and most exciting ingredients. Sommelier Jesse Becker produces a thoughtful wine list that tailors attractive and interesting wines to the menu. The bar features craft bartending with house made grenadines, infusions, bitters, and garnishes. Digestif and aperitif lists round out the liquor program. An artisan cheese board with house embellishments serves as either an appetizer or dessert. And desserts, also changing daily, take advantage of the fresh creams and fruits of nearby farms. For coffee, Cultiva brand espresso is skillfully pulled.
Though the Boiler Room takes every detail of the dining experience seriously, is so that the diner does not have to. The diner's only trouble is to sit back, soak it all in, and decide where to start.
1110 Jones St, Omaha, NE 68102