chefgunshow

Most times you can sub shoulder for neck.

Chaucer did a version too that's pretty interesting. Though not as bawdy as I would like. The history plays are a little on the lame side, but we all have to be at least a little lame before we get awesome. Put that on a tshirt. Sounds like a quote from My So Called Life. Speaking of lame. . .

I like "house-made." But I'm kinda of a hyphen-phile. Get it? Homemade sounds a little folksy for me, but the message is conveyed. Wouldn't it be awesome if the phrase wasn't even necessary? In a perfect world, if the laws of time, money, and labor percentages were suspended, we could make EVERYTHING ourselves. Harvest salt, grow our own veggies, slaughter our own rabbits. Including the furniture. That would be sweet. Don't get me wrong. The fact that cooks take pride in doing things themselves makes me love my work even more, and challenges us all to take more on. Just waxing the platonic (pastoral?) ideal.

I love wings. If I could eat them everyday and not drop dead, I would. In my hood, I like the buffalo wings at The Big Board. The general Andrew's ones are too sweet for me. For delivery, the Angelico ones from U street are ok. They're not fried, which is good because I tend to order them when the wife's out of town, liquidly befuddled at 1 AM. They send them with that crappy ken's steakhouse dressing though. I'm all for crappy dressings, but those packets are airline food. Last time, I had some homemade Caesar dressing which worked out pretty well. Aw yeah. PS, my buddy says the wings at District smokehouse are the bomb.

Hi. Here's one of the things going on down at Boundary Road. This is porchetta di testi, a whole pig's head, deboned, brined, and poached overnight. We're serving it with sauce gribiche and grilled bread. I stuffed it with spicy kale. Did this work? Thx. Brad

My favorite part of that book is when he is looking out the window and seeing where, with (paraphrase) "the right kind of eyes that wave of the 60's finally broke and rolled back into the sea." And my aunt says its only about drugs. Rum diary is solid too, and my friends that work in politics insist that Fear and Loathing on the Campaign Trail '72 is the most accurate portrayal of working in a campaign. I was kind of obsessed with Thompson in my early 20's and when he was still alive, I went to the Woody Creek Tavern to watch Monday night football. The Woody Creek Tavern was the closest bar to Thompson's house and a place he frequented. Steelers versus Pats. I didn't want to be 'that guy' (even though I was), so I didn't ask the bartender about him until a few beers deep. I can't remember his name, but he was a bald dude from Connecticut. Anywho, he expressed extreme exasperation at the antics he was subjected to at closing time several times a week. About this time, a cowboy threatened me because I wasn't local and he rightly called me out on being a fanboy. I may be dumb, but I'm not dumb enough to fight a cowboy. So l left and camped on Independence pass in the rain. It was cold, and there were shotgun blasts periodically through the night. And that's my story.

May I suggest "hot as balls?" It's served me well.

Boundary Road is open and celebrating our two year anniversary today!

I would like to cry today. How much?

Lunch is always an option. Past few times I've gone around 1, no wait. Just delicious, delicious ramen.

Field Trip?

Hi Everybody! The holidays have viciously begun their annual assault, as you probably have heard. Out here on H Street NE, we got seven spots to feature Foie Gras on their menus from this Monday, 12-16, through 12-30. It's called Foie La La and here's the info page (which, come Monday, will be the voting page). Here's the press release for your edification. I hope to see you Rockwellers, but if not, have an excellent holiday. Brad During the holidays, I like to celebrate. It's time to take advantage of all that we have available to us, damn the consequences. The end of December is our last harvest festival, that time of year that marks the waning of our seasonal bounty. A feast is in order. So eat that extra cookie, have that extra brandy, and warm yourself before the long, cold winter. There is nothing quite like foie gras when it comes to indulgence. It's rich, unctuous, luxurious, and the most delicious substance on earth. We serve foie gras year round at Boundary Road, but during this time of year we want to revel in our favorite ingredient. Working on this year's dish, a holiday epiphany shone upon me. What if a bunch of our neighboring restaurants celebrated with us? Our neighbors could wander up and down H Street, come in to our restaurants all bundled up, stomp their feet, and rub their hands to warm up. Then, celebrate with us in the warm lights on a cold night. I wouldn't want them to go into the winter unprepared. At Boundary Road, we pride ourselves on our sourcing, particularly our proteins. To paraphrase my French chef instructor in cooking school, "Some people, I guess they have nothing better to do, have some kind of problem with foie gras." Foie gras is a controversial foodstuff for ridiculous reasons. The complaints lodged against foie gras pale in comparison to the horrors of commodity pork, beef, and chicken. The ducks and geese used in foie gras production are force-fed, simulating a natural process the animals use to store energy for migration. As one of the most fragile organs, a high quality liver demands that the birds raised for foie gras are healthy and well-cared for. We can enjoy this product with far less guilt than readily available, more mainstream proteins. That's it for political stuff. Happy Holidays. Happy Foie La La. Come and eat. Be warm. And be welcomed by us and our neighbors.

I made it for family meal one time. Ground meat, tomato sauce, and topped with mashed potatoes. I put it all in a hotel pan, covered it with cheese and threw it in the oven. I took it out before service and it looked (in the politest possible terms) like a giant opening orifice. The mashed potato had turned pink from the tomato sauce and for some reason the middle had volcanoed from the bottom up. Unfortunately, It was in the days before cell phone pictures. Haven't tried since.

I would like to thank Celia C. for her thoughtful takes on Crackerbarrel and Walgreens. Now I will always know where to head for biscuits and Robotusin DM, so that I can orchestrate my favorite personal holiday; Southern Robotrip Thanksgiving. See you on the flip side.

Qualia has better coffee than I had anywhere in Lyon France or Portland Oregon. I live in the neighborhood and am totally spoiled.

This one was two stars, but a good read nevertheless. Just to clarify; we're not racist or sexist. From Karmalita J, Washington DC: I ate at Boundary Road last night. I was promptly seated at the back of the restaurant, by the coat rack and kitchen pick up window. There were other tables available in the front of the restaurant. The waitress started off not introducing herself, but by telling me they were out of the Bison Spare Ribs, which I wanted to order. The braised oxtail pasta was good, but tasted as if it had set for a while even though I was right by the window. The chicken was underdone. I do not send my food back unless there is a major problem. This was minor. My very dirty Ketel One Martini was hard to drink; the wine was not much better. It tasted like it was rose out of a box. Kind of stale, and not properly preserved. Best part of the evening was the dessert brownie with caramel sorbet; dessert always makes things okay. Tips for this restaurant: 1. If there are other tables available DO NOT sit single black women (OR anyone for that matter) at the back of the restaurant, it is a horribly offensive and loud experience. 2. Wait Staff - Introduce YOURSELVES, I should not have to wait for my check to know who waited on me. It is inappropriate, rude and unprofessional to drop a plate on one table while taking another table's order. I don't care how close you are to the window. Multi-tasking works well in some professions just not one where you are charging folks to serve them your product. Instead of stopping to see if maybe I would've liked fresh ground pepper, or if my dish arrived as ordered, you just sidestepped the table beside me and plunked my plate haphazardly in front of me. Sorry if you were having a bad night; you should try your best to fake it or go home. When I was a waitress you could have given me an OSCAR!! Smiles don't kill; they actually heal. 3. Bartenders should not spend most of their evening shooting death darts at tables because they do not want to make someone's drink as requested. Secure your wine and alcohol better. Folks can tell when you don't. I like my martinis dirty. I have heard several folks in the industry suggest this is "ghetto." Well, from now on I will order Olive Juice and Ketel One!! Do not serve wine to customers, seated beside other wine drinking customers, in a high ball glass. 4. Bread; when one orders bread, please do not serve them bread from the GRILL (bread was actually flattened and buttered on the GRILL. Which was not clean, resulting in black lined bread). It was at best disgusting. Bottom line, I work hard for my money, I eat well and I tip well. I enjoy spending it in establishments that respect my time and choices. I should not HAVE to be accompanied by a man, white person or another female to be treated fairly. I make it a point not to have diva moments inside of the restaurants, especially while dining alone. Thanks, Yelp, for allowing me to thoroughly express my opinions. Have a great day.

Hi. Like cooking Bison, Duck, and Tripe in a casual setting on H street? We work with small farmers, do things the right way, don't own a microwave, butcher a lot, change the menu a ton, etc. If you're down with this, shoot me your resume for a part time line cook gig. 3-4 days per week with 2 late night shifts. Pay based on experience. Brad chef@boundaryrd.com 081913dinner.pdf PS, our website is a work in progress. Attached is a current menu.

I like her review of Walmart.

What I love about this place is the fact that they don't overstuff the sandwiches. It's a quality product and shouldn't be served in Jurassic portion sizes. I've had the rueben twice, both awesome.

To my recently departed beagle, Nixon. He was a champion amongst us, and will be sorely missed. I hope he's gratuitously humping a much bigger dog in the sky right now. Like Lassie. Yup, that would be just fine.

And there's always this. . .

Best. New. Restaurant. Legit, honest, not out of a marketing box bullshit. Highlights: tripe salad, ember eggplant, cauliflower, really just everything. And Kat is awesome. (Mic drop).

YYYYeeesss!

Sweet. Thanks. We're happy to be included in such good company. But, I insist that I am indeed a ninja.

Because I am a ninja.