New Eats: Boundary Road

H St.’s newest restaurant, Boundary Road is SOOO close to opening, thank the lord! I checked in with Karlos Leopold, the owner and master mind behind the H st. project back in August while paroozing around the block. At that time, the place was a giant empty space with so much as a few 2X4′s laying around the dusty ground. Don’t get me wrong, the space was outrageous and had so much potential, but was so far from being done it was hard to envision what it would become. So when Karlos invited me to come back and check out the space I was super siked!

While the space was still a bit in shambles (mostly just chairs, table and tools laying around), I could tell there was definitely major progress that took place over the last few months. The most notable thing that stuck out for me was the most amazing, unique chandelier (I refuse to  simply call it a light fixture because of it’s awesomeness) hanging in the front dining area.  It’s a freaking chandelier made out of an old spring form mattress shell! Like, OMG that is the coolest thing ever! I’m putting one in my room FO SHO.

The overall layout of the restaurant is quite flowy and comfortable. The front dining area will be littered with 2-4 top tables for a more relaxed casual dinning experience. Smack dab in the middle is the bar area complete with a really cool communal table to guzzle down libations with people you don’t know, one of my favorite past time. The back area is for a more intimate dining experience complete with accommodations for larger parties. Something that I think really sets Boundary Road apart from any other restaurants on H st. is that it will have a chef’s table (of sorts). A little bar like seating area facing the kitchen will allow patrons to interact with Chef Brad and learn about all the awesome cuisine he’s cooking up special for you! Fancy.

Now, do not be mistaken by Boundary Road’s H st. tavern/pub like feeling when you imagine their menu. With Chef Brad’s extensive culinary background (Central, Proof, Cashion’s Eat Place and Fiola) and Karlos’s Peruvian background this menu is sure to be one of the best on H st. Not only does their current menu rock -AAAhemm Foie Gras Torchon PBJ – Grilled country bread, homemade peanut butter, peach vanilla jelly- YEA I KNOW – but they will be changing it up all the time depending on what produce is in season and what kind of meats, poultry and fish are available and will always use local farmers and purveyors whenever possible! Also, Brad mentioned that he will be sourcing whole animals like lamb and pig, butchering it himself, (because butchering is one of his favorite things about being a chef, which I think is so bad ass!), and using every part in various dishes! AMAZ!

I can not wait for Boundary Road to open! It’s going to be INSANE!