ABOUT THE RESTAURANT

 

The Boiler Room Restaurant is called that because the space was the boiler room providing heat for the 120 year old Bemis Bag Building . The construction of steel posts and girders, brick walls and reinforced concrete ceilings was designed to isolate and fireproof the room. A part of the street level floor remained like a balcony overlooking the boiler dramatically, theatrically. Over the years and decades, especially since the Bemis Bag Company, which manufactured all sorts of bags for produce moved out, the paint on brick walls, steel posts and beams, and concrete ceilings wore off, chipped off, leaving variegated, stained, rusted, paint splotched, flaked, eroded surfaces, the beautiful texture of ruins. Most buildings, perhaps even paintings, are at their best during construction and in a state of decay.

 

It is recommended in matters of restoration, of works of art, sculpture fragments and historic buildings to repair rather than replace original elements where possible and to distinguish clearly between the new and the original elements.

 

So, within the limits of safety and hygiene, we tried to preserve as much as possible the romantic state of decay, the varied texture of aging and weathering.

 

As a set piece for the dining experience, the warmth and patina of the space stand in compliment to the crispness of service, the freshness of product, the panoply of beverage, and the eagerness to curate the most important mission of the restaurant: hospitality.

 

ABOUT CHEF

TIM NICHOLSON

 

Tim Nicholson is an Omaha native who graduated school at Metropolitan Community College’s Institute for Culinary Arts in 2008.  During school, Tim started working in his first kitchen frying fish.  Working his way up through the ranks he soon moved on to work for hotels and steakhouses around the area.

 

In late 2010 Tim found himself meeting with founding Boiler Room Chef, Paul Kulik, where he was brought on as Sous Chef.  Tim fell in love with the restaurant, its food, and philosophy. For the next years Paul and Tim worked side by side molding The Boiler Room into the restaurant it is today.  Promoted to Chef de Cuisine in 2013, Tim really started to put more of himself into the restaurant. Learning new techniques, perfecting recipes and helping push The Boiler Room forward.  With a constant pursuit of quality and refinement Tim was given the promotion and title of Executive/Head Chef at the start for 2017.

 

Inspired and Excited.

 

Tim brings a steady hand to the kitchen and a

relentless pursuit of the refined.

 

ABOUT LOCAL FOOD PURVEYORS

 

Our menu is a showcase of the talents of local growers and the finest of their harvest.  As in the kitchen, countless of hours are spent carefully tending to fields ensuring that only the highest quality makes it to the guest.  The relationships that we have developed over the years remind us that what we put on the plate starts at what goes into the field.  Although not all of our farmers are certified organic, all work in the most natural and humane way possible.  We are proud to present them and the fruits of their labor not only as local stewards of our landscape but as the creators of some of the finest products available anywhere.

 

Squeaky Green Organics

Blooms Organics

Shadowbrook Farms/ Dutch Girl Creamery

Rhizosphere Farms

Branched Oak Farms/Dairy

Honey Creek Farms

Schoolhouse Farms

Fayette Creamery

T.D. Niche Pork

Plum Creek Farms

Dakota Harvest Lamb

Majinola Ranch Wagyu

Certified Piedmontese

Sanders Farm

Birdsong Farms

Nishnabotna Farms

Bedford Gardens

George Paul Vinegar

 

ABOUT DRINK PROGRAM

 

We have created a beverage menu that matches our enthusiasm for dining.

 

At the bar, we offer an array of craft, custom, and classic cocktails utilizing artisan spirits, house-made ingredients, fresh seasonal juices, and expert technique. Our bar is a place to imbibe, explore and enjoy.

 

Our wine list, originally conceived by Master Sommelier Jesse Becker, is diligently maintained with a strict focus on lively aromatics, expressive minerality, and effusive pair-ability.  With over 500 selections of terroir focused bottles, the list is designed to reflect our passion for finding the right bottle for the right occasion.  We greatly admire the effort that goes into each bottle and hope to share the story and passion of every winemaker.

 

We source our coffee from Cultiva Coffee in Lincoln, Nebraska.  Cultiva selects beans of single origin for carefully custom roasting, protecting their fruit and complexity while layering toast and richness.

 

ABOUT OUR TEAM

 

Sous Chef

Danny Flores

 

Danny Flores was born in Guerrero, Mexico. Raised in both Mexico & Omaha, Nebraska, Danny graduated from Metropolitan Community College Institute for the Culinary Arts in 2017. In 2013, Danny started at Spencer's for Steaks and Chops as his first professional kitchen job. In 2015, Danny competed with the Culinary Team Nebraska from the ICA. He joined the Boiler Room team in October 2016, and become Sous Chef in June of 2018. Danny cooks food inspired by his childhood, but with classic techniques learned from Executive Chef Tim Nicholson at the Boiler Room Restaurant.