Le Bouillon
| Address: | 1017 Howard St, Omaha, NE 68102, USA |
| Phone: | +1 402-502-6816 |
| Site: | lebouillonomaha.com |
| Rating: | 4.4 |
| Working: | Closed 11:30AM–10PM 11:30AM–10PM 11:30AM–10PM 11:30AM–10PM 11:30AM–10PM 10AM–2:30PM |
Location
Photos 100
Reviews 7
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Chris Heuertz
Le Bouillon creates a culinary experience that transports diners to southwestern France with honest food and a brilliantly integrated menu. The flavors are layered, authentic, and straight out of the rustic kitchens of the French and Spanish Basque region. I am a huge fan of James Beard Award nominee Chef Paul Kulik and I’m so grateful for the ways he has elevated the culinary culture of Omaha—Le Bouillon fortifies his legacy as a taste-maker in the city and someone who continues to set the standard for dinning excellence. With winsome Parisian music quietly playing in the background, Le Bouillon’s ambiance is warm and inviting—modern and tasteful, while simultaneously reminiscent of a traditional Basque dining room. The staff are friendly and hospitable. The wine list is focused, featuring several vintages that are rarely accessible in many major US cities. And everything on the menu is designed to compliment each of its offerings (though diners less accustomed to rustic French food may need a server to guide them through the menu). Located in the heart of Omaha’s Old Market district, Le Bouillon is destined to be one of the city’s finest restaurants. Their brunch is fabulous. Were hoping to make it every Sunday were in town. We ordered the days pastries with fromage blanc, the waffles with black pepper butter and honey and fried rabbit, the egg in a brioche basket with spinach cream and prosciutto cracklings, and threw in a side of thick cut bacon. Everything was perfect and I would recommend everything we ordered. You really can’t go wrong with anything on the menu. When in Omaha, Le Bouillon is a must—don’t miss out on this unforgettable dining experience.
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Jessica Sinha
We went here for lunch. We have never tried French cuisine before and decided to give this a shot. We took a reservation online before showing up to ensure well have a spot. Upon entering, there were only a few people staffing the customers. They took our coats and hung them up behind the check-in area at the front of the restaurant. Shortly after we ordered our meals and the rest of 3-4 parties of customers left, we were the only ones left. As we finished our meal, there was no staff to be seen anywhere in the whole restaurant. Our server only checked on us once. Once we were done, we waiting to see our server so we could ask for dessert or even our check. Eventually we had to summon over a different staff member who was not our server and ask for a dessert menu. As we finished, paid, and started to leave, there was no one available in the whole restaurant to get our coat check number and give us our coats. Frustrated, we grabbed our own coats and left. Meal-wise, my husband had the Lunch Cassoulet (garlic sausage / duck confit / house ham / braised white beans / small salad) and I had the French Omelette (fines herbes / whipped chèvre / butter gem lettuce salad). My husband liked his meal and would probably try something else if we were to return, but my omelette was way over-salted and I couldnt finish it by myself. We ordered a Chocolate Mousse Cake to finish off which was extremely decadent and absolutely delicious (see photos)!
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Stasia Leyton
For the record we are food snobs. Most people would be happy with the quality and quantity of food here. We started with six oysters and chicken liver mousse. The oysters were from Washington and delicious. I wish I could remember the name. The mousse was served in a pot. On the plate was bread, pickles, stone ground mustard, and I think one or two other pickled goods. The pot was one fourth mustard (top) , 50% mousse (middle), and 25% a weird crunchy veg mix on the bottom that I wanted and expected even less than the mustard on top. Why? Chicken liver mousse is awesome. Why add stuff to it? Their mousse was weirdly tangy, too, and while the texture was fine I cant tell if the mustard on top made it too tangy or if it just wasnt that great a mousse. After that, we ordered a white gazpacho, and a camebert and apple open faced Sandwich that our waiter recommended we add salami to. He described it as a six inch open faced sandwich but instead of one open side it was two six inch open sides with a salad about the same length piled on top. He said what we ordered would be fine for us but it was far too much. We ate half the soup. We picked the cheese, meat and apple off the sandwich and ate it like a roll. We ordered a carrot cake ice cream that was quite nice. It was a cream cheese ice cream that seemed like the cake was rolled into it. The wine and service was wonderful.
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Nathan Push
Friend I was with ordered a Bordeaux, and when the waiter brings it over he explains that the restaurant "doesnt believe in them" as it does not pair well with their food. Perhaps then it is time to remove it from your menu instead of putting trick questions on there. Other friend narrowed his entree selection down to two items. The waiter, shocked that he is even interested in one of them, tells him "its absolutely too hot out for that dish, you shouldnt be ordering it"...again, its June in Omaha so just remove it from your menu if you think its going to be bad. The waiter was also trying out a fake slightly British accent that would sort of roll back into his normal voice after a few words. Is management training them to be like this? What a weird and terrible experience. My recommendation: It is much too hot out to bother with a restaurant like this.
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Mickell Imerman
My boyfriend and I visited Le Bouillon on 7/10/2016. We came in for a mid day brunch, and to beat the heat. Our server Robert was wonderful. He was very patient as we asked multitudes of questions over the menu. Ultimately we decided on 2 drip coffees, Steak Tartare, Eggs in Cocotte, and their omelet. We loved every bite. The meal was quite the experience. Our water glass or coffees were never empty. While waiting for our food I was watching them set tables with precision to make everything look unison. I even watched multiple patrons get up from their table. When they did the servers would push in their chair and fold their napkin so that it would be nice when it returned. The setting of the restaurant was beautiful and it ran like a well oiled machine. Will absolutely go back next visit.
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Shannon McCarthy
We are on a road trip and found this restaurant by chance. I love a good french onion soup and sonce they had one wr decided to stop. We shared 4 of their toasts with toppings and they were pretty fantastic. The best was the pork rillettes with carrot butter. The carrot butter was so amazing, one of the best things Ive ever put in my mouth. Their french onion soup is made with a foi gras broth and it is delicious, if rich, I would definitely share it. The service was great, are server was very attentive. The menu is simple, although the food is not. I would recommend and come again if Im ever in Omaha again.
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Dalton Wayne
I came for the Mixologist, Granville, and stayed for the amazing brunch, dinner, and staff. Weve never had a bad time at Le Bouillon and have been going here at least once a week for a month now. Its always a recommended place to friends and family as well and have yet to have anything near a complaint. Everyone has a go-to place for food and drinks and Le Bouillon will be that to me for a very very long time.
