Luke.Feltz

Thanks, Dave and Pat. Just to clarify, I meant the end of December. Apologies for the confusion. I will be working at minibar for 6 months and then going to Amass in Copenhagen for the summer. 

Congratulations to the winning chefs Michael Bonk and Nuvee Netayavichitr of The Pig for their dish - Foie Gras, miso rutabaga puree, smoked carrot jam, beet gastrique, fried sourdough, root vegetable crudite.

Celebrate the Greatest Gift a Duck Can Give

 

2016 DC Foie Gras Festival 

 

Wednesday October 26th - Wednesday November 2nd

 

Join 40 top Washington, DC restaurants in celebrating one of their favorite culinary delicacies – foie gras. As part of the week-long DC Foie Gras Festival, participating restaurants will be serving foie gras-centric dishes, all featuring conscionably raised domestic foie gras. Consumers who dine at any of the 40 participating restaurants from October 26 – November 2 will have the opportunity to vote on their favorite foie gras dish and the winner of the popular vote will receive the coveted Golden Duck trophy. 

 

The DC Foie Gras Festival is the chef-driven reincarnation of Foie La La, the original H Street foie gras competition founded four years ago by former Boundary Road chef and co-owner, Brad Walker. 

 

“Foie gras has a rich cultural history dating back to ancient Egypt, but there are many misconceptions about this culinary delicacy,” said Chef Luke Feltz of Boundary Road and the organizer of the DC Foie Gras Festival. “Our mission during this week-long festival is to delight foie gras enthusiasts, introduce foie gras to those who have yet to experience it, and to educate diners on foie gras and its production.” 

 

“As the leading domestic provider of responsibly raised foie gras, we are proud to support Chef Feltz in our common mission to educate diners on the misconceptions surrounding the production of foie gras and recognize farmers who treat their animals with respect,” said Ariane Daguin, CEO of D’Artagnan. 

 

All participating restaurants will be using the highest quality foie gras sourced from Hudson Valley Foie Farms in upstate New York. Hudson Valley’s practices consistently earn approval from veterinary professionals. The birds are cage free, handled by the same person their entire lives, and every part is used, including the feathers.

 

 

For details, educational materials, voting, and the interactive “FoieCrawl” map, visit

 

www.boundaryrd.com/foiethewin

 

We look forward to dining with you! 

 

 

Luke Feltz
Chef
Boundary Road

 

1789

701 Restaurant

Art & Soul

Bar Pilar

Barrel

Belga Cafe

Beucherts Saloon

Birch and Barley

Boundary Road

Brasserie Beck

BToo

Convivial

Cork

District Distilling Co.

Espita

Fainting Goat

Flight Wine Bar

Garrison

Homestead
Irongate

Jack Rose

La Jambe

Little Coco's

Mintwood Place

Nopa

Perry's

Plume
Proof 

Rural Society

Sally’s Middle Name

Sovereign

Table

The Big Board

The Bird

The Pig

The Riggsby

Tico

Toki Underground

West End Bistro

Zentan

 

---

 

[Thanks Luke! Rocks]

Hey H Street hooligans, new fall menu rolled out yesterday. Almost all of it is "retro-inspired"-think modern twists on salade nicoise, meuniere amandine, fish and chips, shrimp scampi, pasta alla gin (not vodka), stroganoff (mushroom and truffles), short ribs chateaubriand, celery root "steak diane", and as soon as blood oranges roll in....duck a l'orange....this menu will pretty much stay the same until snow hits the ground. I've been working on it for a couple months and I'm very proud of it. Hope you can come check it out. 

P.S. steak tartare is back

Celebrate the Greatest Gift a Duck Can Give

 

2016 DC Foie Gras Festival 

 

Wednesday October 26th - Wednesday November 2nd

 

Join over 40 top Washington, DC restaurants in celebrating one of their favorite culinary delicacies – foie gras. As part of the week-long DC Foie Gras Festival, participating restaurants will be serving foie gras-centric dishes, all featuring conscionably raised domestic foie gras. Consumers who dine at any of the 42 participating restaurants from October 26 – November 2 will have the opportunity to vote on their favorite foie gras dish and the winner of the popular vote will receive the coveted Golden Duck trophy. 

 

The DC Foie Gras Festival is the chef-driven reincarnation of Foie La La, the original H Street foie gras competition founded four years ago by former Boundary Road chef and co-owner, Brad Walker. 

 

“Foie gras has a rich cultural history dating back to ancient Egypt, but there are many misconceptions about this culinary delicacy,” said Chef Luke Feltz of Boundary Road and the organizer of the DC Foie Gras Festival. “Our mission during this week-long festival is to delight foie gras enthusiasts, introduce foie gras to those who have yet to experience it, and to educate diners on foie gras and its production.” 

 

“As the leading domestic provider of responsibly raised foie gras, we are proud to support Chef Feltz in our common mission to educate diners on the misconceptions surrounding the production of foie gras and recognize farmers who treat their animals with respect,” said Ariane Daguin, CEO of D’Artagnan. 

 

All participating restaurants will be using the highest quality foie gras sourced from Hudson Valley Foie Farms in upstate New York. Hudson Valley’s practices consistently earn approval from veterinary professionals. The birds are cage free, handled by the same person their entire lives, and every part is used, including the feathers.

 

 

For details, educational materials, voting, and the interactive “FoieCrawl” map, visit

 

www.boundaryrd.com/foiethewin

 

We look forward to dining with you! 

 

 

Luke Feltz
Chef
Boundary Road

 

 

1789

701 Restaurant

Art & Soul

Bar Pilar

Barrel

Belga Cafe

Beucherts Saloon

Birch and Barley

Boundary Road

Brasserie Beck

BToo

Convivial

Cork

District Distilling Co.

Espita

Fainting Goat

Flight Wine Bar

Garrison

Homestead
Irongate

Jack Rose

La Jambe

Little Coco's

Masa 14

Mintwood Place

Nopa

Perry's

Plume
Proof

Rappahannock 

Rural Society

Sally’s Middle Name

Sovereign

Table

The Big Board

The Bird

The Pig

The Riggsby

Tico

Toki Underground

West End Bistro

Zentan

For all the people who have been saying we should do a burger, we have finally answered the call. On Tuesdays only [lunch only], we have started serving a different Bob's Burger-themed bison burger each week. I can't say that we won't copy one of Bob's puns now and then, but thus far, we have kept it original through two weeks. 

Last week: "I Ran Za'atar A-whey" - whey-brined bison burger with za'atar, greek yogurt, and feta. 

This week: " 'Nduja Believe in Life After Lovage" - 'nduja-stuffed burger with lovage remoulade and pickled green tomatoes

Each day starts with 15 burgers and we go until we sell out. $10 each. $15 gets you a burger and any draft beer. 

As long as we keep doing musically-themed puns, we will also play the accompanying song with the first order. Today, the three gentlemen did not notice. We were disappointed. 

Suggestions are welcome. 

Hey folks, I'm teaming up with Undone Chocolate out of Union Kitchen this Sunday for a chocolate everything brunch. We'll have some chocolate cocktails (not sweet-think tequila infused with chocolate shells and made into margarita, and a coffee old fashioned has no chocolate, but tastes like it. Also a boozy milkshake that I call "this isn't Ted's Bulletin"), plus a bunch of other sweet and savory dishes. The chocolate makers themselves will be in house to answer questions, do tastings, give samples, and sell their stuff. Trust me, it's good. They control the whole process from bean to bar, are USDA certified organic, and use single source beans only. Menu below:

White Chocolate Summer Vegetable Baba Ghanoush . . . $10

Blistered peppers with chocolate picada sauce . . . $9

BLT—thick-cut bacon, local tomatoes, arugula, cocoa nib mayo . . . $13

Reuben Benedict—corned bison, sauerkraut, rye,
chocolate stout-brown butter hollandaise . . . $13

Gentlemen Will Take a Chance—pork confit, veggies, chocolate bbq sauce, fried egg . . . $13

Chocolate and Peanut Butter French Toast . . . $11

Chocolate Chip Cultured Buttermilk Buckwheat Pancakes [gf] . . . $11

Molé Huevos Rancheros—masa tortilla, tomatoes, avocado . . . $12

Chocolate Caponata with duck egg and toast . . . $12

Chocolate nib-crusted Steak and Eggs . . . $16

On June 14, 2016 at 4:00 PM, JoshNE said:

I am glad to say that we leave on a high note, with what may be one of the top meals I've had at BR.  

Thanks for your wonderful comments, Josh; they are greatly appreciated. So too, was your feedback on that woeful New Years brunch this past year. Best of luck in Houston. I hear they got some good food..

Starting a weekly vegetarian tasting menu every Wednesday. New menu every week. $30 for 3 courses, $15 for wine pairing. Menu for next week is below.

VegTasting_menu_6.08.16.pdf

Eat Your Veggies Flyer.pdf

Hey folks! Our 4th Annual Artichoke Week is going to start next Friday, May 20th. For those of you who aren't familiar with this festival, we basically artichoke-ize the fuck out of the dinner menu. Anywhere I can put artichokes, I'm gonna put artichokes. And yes, there will be Cynar-based cocktails with punny names. Also getting a 5 year old goat in. She's gonna be funky. 

Hey folks, my friend Jonathan Uribe (now exec chef at Toki Underground) and I will be doing a taco take over here at Boundary Road this Sunday night at 9pm. $5 cocktails. Taco menu below:

 

Thank you so much, Pat. Very glad you and your guests enjoyed dinner. We hope to see you back again.

For those interested, Pojarski was an innkeeper favored by Tsar Nicholas I for his dish of a veal chop, with the meat minced and mixed with soaked breadcrumbs and egg, and then reformed on the bone in the shape of the chop and cooked in butter. We're serving with with baby beets, mushrooms, dill, and tarragon, with a jus made with beet vinegar for some acidity.

Hey folks, just wanted to let you know that our new dinner menu is hitting the floor this week. Lots of new stuff, different lay out, etc. Link here

Thanks for sharing this, Kanishka! If I remember correctly, your son loves broccoli and cauliflower. Off to a good start. Happy to have him here any time (you and dad, too).

Hey folks, on today, our 4th Birthday, I just wanted to send a thank you to everyone who has supported Boundary Road the past four years. It has been a surreal experience for me and we're grateful that this community continues to support what we do. I know it's busy weekend for everyone (still not sure why Brad decided February 13 was a good day to open), but we will be pouring free glasses of cava with desserts all night long to celebrate. 

Undone Chocolate desserts are off to a great start. the flourless torte turned into a flourless chocolate sassafras cake; kinda reminiscent of a root beer float but somehow i got banana flavors in there? Maple-Chocolate creme brulee is also bomb.

In addition, this weekend I am doing three dishes for two:

Veal breast, mushroom, and chard roulade, with twice baked mashed lemon-caper potatoes, grapefruit-glazed charred sunchokes, and madeira jus.

Pork Shank "Ossobucco" with stewed fregula, braised rapini, cannellini bean puree, and fennel gremolata.

Riesling-Braised Guinea Hen stuffed with chestnuts, cranberries and celery leaves, served with wild rice, celery root, caraway butter and caraway seed gastrique.

Finally, we will host the makers of Undone Chocolate Sunday night at 10pm. Come out for desserts, tasting flights, pairings, chocolate cocktails, and spiked hot chocolate after V-day dinner. And Willy Wonka (original) murdering children.

Hey folks, just wanted to let you know that we will be doing a special dessert menu starting next week, February 10-17. We will be working with an awesome bean-to-bar chocolate company up at Union Kitchen called Undone Chocolate, using their products in every dessert for the week. They're really great about sourcing their beans, and the owner, Adam, is very scientific in his approach. On Valentine's Day itself, we will host Adam and his team at 10pm to sell some of their retail chocolates, as well as feature additional tasting flights, spiked hot chocolate, and a chocolate cocktail. And I really want to show Willy Wonka on the projector, too.

Furthermore, Saturday, Feb. 13th is our FOUR YEAR Anniversary. It would be great to see some of you here that night. Still working on what specials we are going to run, but we'll definitely have something fun. Because that rhymed and I didn't plan it, I will end here.

Dessert menu v. 1 here:

Chocolate Zeppole...$8

    fried doughnuts sprinkled with cinnamon and sugar, served with prickly pear and blood orange curd

Due to popular demand, we will be extending Foie Fest through Sunday, January 24th. If you haven't gotten your foie fix yet, come check it out. 

Due to popular demand, we are extending DC Foie Fest through the weekend, ending on Sunday, January 24th.

Still waiting on a couple descriptions from folks, but here's the list. Also got a cool interactive map to "Map your Foie" 

Boundary Road - Chicory Chai-Rubbed Foie with smoked pear french toast, poached persimmons, pomegranate, pickled ramps, and duck cracklin'

Still waiting on a couple descriptions from folks, but here's the list. Also got a cool interactive map to "Map your Foie"

Boundary Road - Chicory Chai-Rubbed Foie with smoked pear french toast, poached persimmons, pomegranate, pickled ramps, and duck cracklin'

So I can't figure out how to put up a picture of the dish, but here's the description:

Chicory Chai-rubbed Seared Foie with smoked pear french toast, poached persimmons, pomegranate gastrique, pickled ramps, and duck cracklin'

I am also doing a "Kitchen Sink" Pierogi with Mushrooms, Thyme, Madeira, and Foie Cream, as well as Foie Gras and Black Truffle Butter with grilled bread to snack on.

If anyone knows how to put up a picture, I have one ready. First night was a resounding success. Over 10 PETA members came and protested, but there were a lot of people here eating foie. Super excited to try the other restaurants' stuff, too. Looking forward to the rest of the week.

Full list of participating restaurants:

Full details, map, and voting here.