Le Voltaire is a small vegetarian-friendly French restaurant, located just over a mile from the Pacific Springs Golf Course. French-born chef Cedric Fichepain serves classic French food in an intimate dining room that seats 40 and overlooks the extensive wine cellar. Starters include homemade duck, chicken and liver pates, baked brie and a vegetarian hot terrine of roasted yucca with goat cheese. Popular main courses include bouillabaisse de Marseille, coquilles Saint Jacques and boeuf bourguignon. As of 2011, Le Voltaire is open for lunch between 11:30 a.m. and 2 p.m. on Thursdays to Fridays and for dinner from 5:30 p.m. to 9 p.m. on Tuesdays to Thursdays. Fridays and Saturdays, Le Voltaire is open between 5:30 p.m. and 9 p.m.
Dario's is a small brasserie, located a few minutes' walk along Underwood Avenue from Memorial Park, heading towards the Old Market in downtown Omaha. Chef and owner Dario Schicke offers classic French cuisine paired with Belgian beers in an elegant setting with banquette seating and a cozy bar. Entrees include mussels a la Provencal and coq a la biere; classic French snacks such as croque--monsieur with ham and béchamel sauce are available at the bar. Hours are between 11 a.m. and 2 p.m. from Tuesdays to Saturdays, Sunday brunch is served from 10 a.m. to 2 p.m. and Sunday dinner between 5 p.m. and closing. Dario's is closed on Mondays.
The French Cafe is a romantic and vegetarian-friendly French restaurant in downtown Omaha. Dishes offered here include starters like baked brie en croute, entrees such as chateaubriand and steak au poivre, and a vegetarian dish of the day. As of 2011, the Cafe is open seven days a week for lunch between 5 p.m. to 11 p.m. and for dinner from 5 p.m. onwards. Sunday brunch hours are between 10 a.m. and 2 p.m.
The Boiler Room is a fashionable French restaurant located in what was once a boiler room of the Bemis Bag factory on Jones Street, a block from the Bermis Center for the Contemporary Arts. Chef Paul Kulik uses fresh local produce to make dishes like house-cured meats in the house charcuterie, Rouen duck confit made from Amish-raised poultry and torchon of foie gras with caviar. The drinks menu includes a lengthy list of mostly French wines, as well as traditional French aperitifs and digestifs like calvados and chartreuse. As of 2011, the Boiler Room is open from 5 p.m. Mondays to Saturdays.
