DUBLIN BOROUGH, PA — The Boiler Room, which began as a cocktail and wine bar at the Shops at the Square, is now offering fine dining in the heart of Dublin Borough.
Earlier this year, the owners acquired a full-service liquor license, ended its three-year partnership with a local vineyard, and transitioned to a full restaurant and bar operation.
“We’re very proud of what we’ve become,” said a Boiler Room employee, who took Patch on a tour of the new restaurant and bar. “There are not a lot of fine dining options in Dublin. There are a lot of bars and more casual fare, which is great, but we thought someone needed to fill the fine dining gap.”
At the heart of the new Boiler Room is Chef Vincent Minissale who has created a changing seasonal menu composed of dishes “crafted with skills and techniques” he gained through years of culinary work, exploration, and experimentation.
“The choice of ingredients, locally sourced and thoughtfully prepared, will delight the senses and excite the palate,” says the chef, who added that he “continuously strives to source local ingredients and purveyors to use in our cuisine so that we can continue to support our local community.”
The Sous Vide Duck Breast is a guest favorite. It is served with confit potatoes, charred broccolini, and blackberry gastrique.
The Boiler Room’s three most popular dishes are its seared diver scallops with a celery root-parsnip purée, honey glazed heirloom carrots, and red pepper coulis; a sous vide duck breast with confit potatoes, charred broccolini, and blackberry gastrique; and a prime filet Mignon with whipped potatoes, broccolini, mâitre d’ butter or béarnaise sauce.
Other popular items include the Boiler Room’s tuna tacos (Ahi tuna, avocado, Yuzu soy, Sriracha Aioli, pickled shallots and crispy wontons); its lamb chop lollipops (grilled Australian lamb, chimichurri, and sun-dried tomato citrus aioli); and a cheese and charcuterie board featuring a seasonal selection of artisan cheese, cured meats and accompaniments.
Complementing its fine dining menu are the Boiler Room’s selection of “meticulously crafted cocktails that embody the artistry, innovation, and tradition of mixology.
“Every one of our house cocktails is a creation of Samantha Krauss,” says the Boiler Room’s website. “She has blended premium spirits and fresh ingredients, with precise techniques, striving to elevate the cocktail experience by offering a harmonious balance of flavors, all with a nod to classic recipes.”
Some of its more popular cocktails include Primrose Path, Raspberry Lemon Drop, Bramble On, and the Hibiscus Old Fashioned. The restaurant also offers an extensive wine list, beer on tap, zero-proof cocktail options, ciders, soda, and bottled water.
To top off dinner, the Boiler Room offers a selection of traditional desserts including carrot cake, locally-made ice cream from Owowcow, and a flourless chocolate torte. In addition, the menu offers something unique – liquid dessert – including Tangerine Dream (Boardroom vanilla vodka, tangerine juice, lemon, and egg white), the Ultimate Chocolate Martini, and Black Coffee (Boardroom vanilla vodka, expresso, and simple syrup).
The Boiler Room is located inside the Shops at the Square, 123 North Main Street, Dublin. Hours are Tuesday to Thursday from 4 to 9 p.m. and Friday and Saturday from 4 to 10 p.m. The restaurant is closed on Sunday and Monday. Reservations are suggested by calling 215-249-9419 or email info@boilerroompa.com
