Luke.Feltz

Full list of participating restaurants: Barrel Belga Cafe Beuchert's Saloon Boundary Road Cafe Berlin DC Harvest Driftwood Kitchen Granville Moore's Le Grenier Montmartre Rappahannock Oyster Bar Smith Commons The Big Board The Queen Vic

Just started a new topic dedicated solely to DC Foie Fest 2016. Link here. Participants will be announced Tuesday, January 12th.

BOUNDARY ROAD ANNOUNCES WINTER FOIE FESTIVAL DATES Over a dozen DC restaurants will celebrate foie gras January 13th-20th, 2016 WASHINGTON, DC "“ A dozen restaurants located on Capitol Hill and H Street NE are participating in the Winter Foie Festival January 13th-20th, 2016. The event aims to educate diners about foie gras and celebrate the culinary delicacy. The Foie Festival is the reincarnation of Foie La La, the annual foie gras event established three years ago by Brad Walker, co-owner of Boundary Road. This is the first year that restaurants located outside the H Street corridor will participate in the event. Also new this year: support from D'Artagnan, the company that supplies premium Hudson Valley foie gras products to restaurants across the United States. The premise of the week-long event is a friendly competition between neighborhood restaurants for the Golden Duck trophy. Chefs and restaurant owners also plan to use the event as a way to educate diners about foie gras by addressing misinformation about the ingredient and by recognizing and celebrating the farmers who engage in responsible practices. Participating restaurants will create and offer a foie-centric dish as a menu special for the duration of the competition. The winner is decided by popular vote. Diners try the dishes and select a favorite via an online poll. The list of participating restaurants and their dishes will be released on Tuesday, January 12, 2016. For more information please contact Boundary Road chef Luke Feltz at chef@boundaryrd.com. BOUNDARY ROAD ANNOUNCES WINTER FOIE FESTIVAL DATES A dozen DC restaurants will celebrate foie gras January 13th-20th, 2016

Thanks, everybody. I really appreciate that. Of particular note to this topic, we will have hand-sliced hickory smoked bacon beginning tomorrow. And the Reuben (and Reuben Benedict) will finally be on rye bread! On a side note, I'm sure many of you are familiar with the Foie La La festival that Brad Walker started three years ago. After a bit of a bumpy start to it this past December, we have rescheduled and regrouped and will run the 2016 Capitol Hill Winter Foie Festival January 13-20. You might notice that this is no longer restricted to H Street, as we will have several restaurants over by Eastern Market and a couple just off H Street. I am not releasing the names until next Tuesday, the 12th, but I can say that we have over one dozen restaurants signed up as of this moment, and I expect a couple more to trickle in tomorrow. We have also partnered with D'Artagnan, a wholesale specialty meat and food supplier, to supply all of the foie gras for the competition from Hudson Valley Foie Farms in New York, ensuring that each restaurant uses only the best, most responsibly sourced foie gras. Voting will be on our website www.boundaryrd.com/foiethewin, and voters will enter for a chance to win a multi-course foie dinner for two here at Boundary Road. I'm super excited about this event, and I really hope that the community comes out to support it. There's a lot of stigma about foie and we've definitely received some negative press in the past, but this is about removing that stigma, clarifying some facts, and celebrating the farmers who do it responsibly. Also, in addition to my signature dish, I'll be adding foie gras here and there to other menu items. I'll post a photo and description this weekend.

Hi Josh, you're right, fair is fair. There is no excuse for mistakes like that and I am very sorry that your experience didn't live up to our standards. I'm sure you saw me running around that day, but I would have been happy to take the time to correct these mistakes for you. I always prefer to address issues like these at the moment they occur. We appreciate your continued support for our business and I hope we can earn it back. I would also like to know more about the inconsistencies in food that you mentioned. Now for some specifics. I am working on a new source for bacon, meeting with someone today in fact. The BRB sandwich will also be getting a splash of mustard vinaigrette to dress up that charred radicchio, and there should have been a few slices of raw red onion to give it a bit more bite. We had no other issues that day with the GWTACs (that we're aware of...), but that's no excuse for a singular mistake, everything should be tasted before it hits a plate. And there will be some reeducation on proper salt levels for dressing salads. As for the level of service, again I am very sorry that it was subpar. New Years Day brunch is always a hectic day and I agree, we could have benefitted from an extra set of hands. There will be some more significant changes to the menu in the coming months, because you're right, we do need to up our game. I would love to sit down and chat in person sometime, both about these issues and some new ideas I'm working on. Thank you for your honesty and objectivity and I hope we get the chance to serve you again. Luke

Thank you! And yes she most certainly is!

Yep that's me! Hello everyone, I am the new chef at Boundary Road. As mentioned above, I was the sous chef for awhile before taking over as Brad leaves to focus solely on his new project, ANXO Cidery and Pinxtos Bar. There will be (and already have been) some small changes to the menu, but stylistically and thematically, the food will remain the same. I will continue to execute Brad's vision of high-low/european-influenced peasant food. That being said, I have one change to announce here. In homage to the Kitchen Sink Omelette at classic breakfast diners, we have added the option to get the Quark and Black Pepper Pierogi "with the kitchen sink." Basically, I am going to come up with a combination of things from the kitchen to make with the pierogi instead of the usual butter/cream/onion sauce (again, optional, the normal pierogi will never ever leave). Right now, the kitchen sink pierogi comes with brown butter, sage, onion, roasted butternut squash, spicy squash soup, and baby kale. The squash soup and pierogi combo was actually something that Brad came up with one day when he was cooking lunch.