: Boiler House is nothing if not dramatic; its setting in the space that powered Pearl Brewery in its heyday is alone worth a look-see. In the restaurant’s early days, however, the menu played second fiddle to the surroundings. But with a new chef, the void between interesting sides and painfully pricy steaks has begun to fill. Yes, one can still pay $95 for a tomahawk rib-eye for two, but there’s pan-roasted salmon for $25. Skewers of pork, chicken, lamb or beef go for under $15, as do “tastes” of buffalo tartare and braised pork belly. On the vegetarian side, young beets with feta, and zucchini with quinoa and golden raisins serve as stalwart sides. Then there are the wines. The buying power of sister restaurant Max’s Wine Dive means that the wine list is more than up to any challenge the menu can throw at it. We expect to spend some lazy summer hours in the outdoor wine garden.

Boiler House Texas Grill & Wine Garden

Boiler House Texas Grill & Wine Garden Restaurant Review

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