The Boiler

About the Business

Specialties

The Boiler brings the first complete "Steam Kettle Cooking" concept to Southern California. We serve a variety of your favorite Southern Flavors. Taste the trinity, okra, fresh seafood and spicy zest in our Cajun and Creole dishes such as Etouffee, Gumbo, Jambalaya, Pan Roast and Bouillabaisse. We cook your entrees individually with unique jacketed steam kettles, as you sit at our counter. Steam Kettle Cooking uses high-pressure steam to heat the cooking kettles. It is an indirect heating method, which prevents our food from over cooking, thus allowing us to make dishes with consistent perfection. Our food comes alive with flavor as we tailor the taste of each entree to your specific liking. You can also try our awesome New England-Style clam chowder, House Oyster and Cajun Calamari. These are some of the many favorites that you don't want to miss when you come visit us. Laissez Les Bon Temps Rouler!

History

Established in 2009.

Modeled after Las Vegas' Oyster Bar, dishes are prepared in cooking kettles at a U-shaped counter in front of you. High-pressured steam is pushed through pipes onto your dish at 280-307 degrees so it simmers evenly and without the chance of overcooking. Sauces are made from scratch so that spices can be tailored to your specific liking. The Boiler is currently the only Cajun/Creole restaurant in the Inland Valley, which opened in 2009. It is the destination on the horizon at The Commons mall in Chino Hills.