Ten years in, the Boiler Room remains at the forefront of Omaha’s wine and food scene, anchored by Chef Tim Nicholson’s imaginative cuisine. Wine Director Anthony Johnson’s more than 500 wine selections are made accessible with an informative, well-organized list and some remarkable values.
From The Sommelier: “I’m really hyped on the fact that more young people are becoming food and beverage savvy. Part of this is obviously due to the fact that restaurant culture starts with driven young people working in the industry, but I’m starting to see the same enthusiasm from non-industry patrons. What we do on a daily basis has undeniable crossed over into mainstream culture, whether it be through the continued success of things like the Food Network, or internet shows or podcasts that help shed light on what happens behind the scenes. And people are relating to that in a way that ends up being really palpable at the table.” —Anthony Johnson, The Boiler Room Restaurant
Dish We Loved: Pan-roasted corvina with carrot dashi, poblano gnocchi, lion’s mane mushrooms, sugar snap peas, pumpkin seed oil
