Luke.Feltz Posted April 20, 2016 Share Posted April 20, 2016 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: Tostada - Cobia tartare, avocado, radish - $3 Celery Root Taco - braised portabellos, ramp slaw, tomatillo queso de cabra - $4 Fried Chicken Waffle Taco - spicy maple syrup, whipped coriander butter - $5 Reuben Lengua Taco - cured tongue, jicama kraut, cured oyster 1000 island - $5 4 Link to comment Share on other sites More sharing options...
Luke.Feltz Posted May 13, 2016 Share Posted May 13, 2016 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. 5 Link to comment Share on other sites More sharing options...
Luke.Feltz Posted June 6, 2016 Share Posted June 6, 2016 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 4 Link to comment Share on other sites More sharing options...
Josh Posted June 14, 2016 Share Posted June 14, 2016 We move to Houston on Friday, and sadly had our final meal at our neighborhood standby last night. 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. The menu has definitely gone through some changes, and there are some very exciting looking dishes to be had. I started with the Cured Cobia, thinly sliced, and topped with a pistachio and caper relish and a dusting of finely grated bottarga. This was an excellent starter - light, refreshing, but with enough backbone to it that it feels substantial. My main course of Grilled Wild Alaskan King Salmon was a hit as well. Cooked to medium, as recommended by the waiter (I normally like my salmon med-rare, and would ask for that next time), it was moist, with a nicely charred skin from time on the grill. It came served on a salad of chickpeas, broccoli, and fiddleheads in a mild yogurt sauce and grilled garlic scapes on the side. I'm a sucker for fiddleheads and scapes (add ramps in there, and you have the perfect Spring trifecta), and this dish hit all the right notes. I accompanied this with a sparkling blaufränkisch rosé, with just the right amount of tartness and slight spice to compliment both dishes. I will really miss having BR in my backyard. If you haven't been in a while, go. It's worth a drive to check out what Luke and Mary Kate are doing these days. 8 Link to comment Share on other sites More sharing options...
lhollers Posted June 15, 2016 Share Posted June 15, 2016 On 6/14/2016 at 4:00 PM, JoshNE said: We move to Houston on Friday, and sadly had our final meal at our neighborhood standby last night. DC's a small town, man...really happy I randomly bumped into you at the game last night. The DC food scene, Instagram, and the Don Rockwell community especially are going to lose a lot of excellent writing and insight with your departure. Good luck in Houston, and stay a member on here. Cheers! 6 Link to comment Share on other sites More sharing options...
Luke.Feltz Posted June 17, 2016 Share Posted June 17, 2016 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.. 4 Link to comment Share on other sites More sharing options...
DonRocks Posted June 17, 2016 Share Posted June 17, 2016 On 6/15/2016 at 4:33 PM, lhollers said: The DC food scene, Instagram, and the Don Rockwell community especially are going to lose a lot of excellent writing and insight with your departure. Good luck in Houston, and stay a member on here. Cheers! Two out of three ain't bad ... ... stay tuned. 1 Link to comment Share on other sites More sharing options...
Luke.Feltz Posted July 8, 2016 Share Posted July 8, 2016 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 . . . $10Blistered peppers with chocolate picada sauce . . . $9 BLT—thick-cut bacon, local tomatoes, arugula, cocoa nib mayo . . . $13Reuben Benedict—corned bison, sauerkraut, rye, chocolate stout-brown butter hollandaise . . . $13Gentlemen Will Take a Chance—pork confit, veggies, chocolate bbq sauce, fried egg . . . $13Chocolate and Peanut Butter French Toast . . . $11Chocolate Chip Cultured Buttermilk Buckwheat Pancakes [gf] . . . $11Molé Huevos Rancheros—masa tortilla, tomatoes, avocado . . . $12Chocolate Caponata with duck egg and toast . . . $12Chocolate nib-crusted Steak and Eggs . . . $16 4 Link to comment Share on other sites More sharing options...
Popular Post DonRocks Posted July 18, 2016 Popular Post Share Posted July 18, 2016 I've been to Boundary Road three times recently - nothing is easier for me than turning right out of Union Station, and heading east to the H Street Corridor when I step off the Amtrak from New York City - and on two of these occasions, I wound up at Boundary Road, with its relatively new and talented chef, Luke Feltz. On both of the first two visits, I went straight for the wares of Charm City Meadworks, delicious Meads brewed in Baltimore. On the first trip, I had a can of "Retire by the Fire" ($8), made with vanilla, cocoa nibs, and cloves; then, on the second visit, a can of "Wildflower" ($8), which is almost quite literally the Champagne of beers (technically "honey wines"), before ending my meal with a glass of "Rosemary," ($6), poured from a larger bottle. General Manager Mary Kate Wrzesniewsky is good friends with one of Charm City's founders, and as a result, has an "inside pipeline" to their full armada of outstanding Meads - this meadworks (it would be wrong to call it a brewery) should be noted by and familiar to every person in the Baltimore-Washington area who considers themselves devoted to the culiinary arts. Highlights from my first two meals here were the Beef Tartare ($13), Quark Pierogi ($10), and Veal Sweetbreads ($14), each of the three exactly what I had hoped for; none of the three overly critiqued, because I was zombified from traveling and wasn't doing "official" reviews - just four hours before my second visit, I had just finished a multi-course lunch at Betony, and was completely frazzled by leaving my cell phone in a New York taxi (which, incidentally, a good Samaritan returned to me!), and no one could fairly evaluate a restaurant after an afternoon of such tumult; on both visits, I merely wanted to relax and unwind after multi-hour train rides, and that's exactly what I did, with my mind largely turned off. On my third visit, however, I decided to really pay attention and roll up my restaurant reviewer's sleeves, testing the kitchen every which way but loose with a full-blown, five-course meal, and it was on this third visit when I fully realized the precocious talents of Luke Feltz - a chef who recently replaced his good friend (and talented peer), Brad Walker, and a chef who must be considered one of the brightest young talents in DC's rapidly changing pool of kitchen artistry. After I wrote my review, I read and inserted the comments Chef Feltz wrote in response to my query about the meal, and I'm interspersing them verbatim after my own, so you can get the untainted thoughts of both diner and chef - with neither being aware of what the other had written: Cured Cobia ($9) with pistachio-caper relish, chartreuse, green strawberries, and bottarga - The use of sliced, green strawberries in this dish was emblematic of the nuances that separate Boundary Road from most other "ingredient-heavy" restaurants - Chef Feltz doesn't shy away from using multiple ingredients in a dish, but the process appears to be carefully and consistently thought out. These little, green strawberries, for example, lent the perfect acidic counterpoint to the cobia - not only were the greenish strawberries more acidic and less sweet than you'd find later in the season, but they were also firmer, the firmness - instead of being contrasting and mushy - easily standing up next to this rather muscular predator which is lower in oil than most fish. Note also the use of pistachio in the relish, which contributes to the overall perception of taut firmness in this austere first course, with the capers and bottarga subtly dialing up the salinity into balance without any need for salt. Feltz: The cobia was cured with Green Chartreuse and a little fennel and chili. I think Green Chartreuse pairs really well with a touch of subtle heat and the fennel complements both flavors nicely with the fish. Honestly, putting chartreuse with fish was a complete shot in the dark. My roommate and I did a pop up here at BR and we had some extra cobia that I wanted to stretch out a bit and chartreuse just popped into my head. I've recently been getting into using underripe fruits/veggies as an acid component instead of something vinegar or citrus-based, hence the raw green strawberries. I was playing around with cured green tomatoes with pistachios and capers and that led to the pistachio-caper relish. Bottarga ups the umami and mint freshens it up a bit. Spicy Chicken and Ramp Sausage ($12) with pea shoots, celery leaves, and roasted lamb-fat ranch - The most fascinating thing about this dish was the "inside meets outside" equality of what was on the inside the sausage casing, and what was on the outside, and this is another example of small nuances creating balance in a dish. The chicken inside the sausage was met with equal force by the lamb fat in the ranch dressing, and the scent and finish of the ramps found their jumeaux in the pea shoots and celery leaves - recall from my Tail Up Goat review just how forceful pea shoots can be, and also notice how surprisingly similar these two dishes are, despite their fundamental, visual differences in both form and conception. Everything on the plate fell within a narrow set of parameters - meat with herbs - and even the ranch dressing didn't deviate far from this blueprint. In an abstract sense, and perhaps even in a basic sense, this dish was essentially a study in spiced meat, constructed to look like a primitive. Feltz: Chicken and Ramp Sausage - we serve a half chicken cooked under a brick for a entree and it's quite a lot of food, so I recently started removing the tenders and saving them to make sausage. Charred ramp leaves get pureed into white wine as the liquid binder so the sausage gets some of that grilled flavor without actually being grilled. Got a lamb in last month, roasted all the fat and saved it for a rainy day. Midwest roots dictate that I have do a twist on ranch dressing once a year. Northern Neck Asparagus ($13) - with burnt bread romesco, almond milk, ramp oil, and duck egg yolk - Perhaps the most intricate dish of the evening, with the duck egg yolk masquerading as the Knight on a White Horse - this composition was unquestionably difficult to execute in terms of taming disparate flavor profiles, as there were several obvious fault-points where clumsiness had the potential to rear its ugly head, rendering all other junctions meaningless if not something worse than that. This was the dish that removed any tension or doubt I had about upcoming courses, because I knew someone in the kitchen was tasting things, and ensuring that everything coming my way was in balance - if you can pull off something this complex (and I ask you to again read the ingredients) without any rough edges spiking out, then you're in possession of - not just technique, but also a palate. This was the one dish about which I felt obligated to give some input before I left - I thought there was perhaps more sauce than was needed - and wanted to convey that while things were still fresh on the chef's mind. It was a "comment; not a complaint," as the diner always has the option to leave some sauce behind, especially with asparagus as the primary ingredient, and the sauce on the bottom. Feltz: Asparagus - this dish was inspired by Bar Tartine. I saw their combo of burnt bread sauce and almond milk puree (they do it with carrots) and I thought it sounded awesome. The burnt bread sauce is basically a romesco, except everything is burned or charred-bread, bell peppers, dried chiles, garlic, and sweet onions. Then, like a classic romesco, it gets almonds, sherry vinegar, lemon juice, and I use pumpkin seed oil instead of olive oil. The almond milk sauce is thickened with a potato, honey, lemon, and some blanched ramp bulbs. I added the caramelized spring onions to the dish to recognize the classic "calcots and romesco" inspiration. I can see how there would be too much sauce, but I like to play with my food sometimes, and putting it on the bottom lets the eater play around with the quantities of both sauces to find a combination that suits him or her. On their own, both sauces are good, but together, they're delicious. Finally I chose asparagus because I think chefs often go too light with flavors for asparagus-citrus, fish, herbs, egg, ham and cheese, etc. but it can really stand up to the intensity of that burnt bread sauce. Confit Trumpet Mushrooms ($22) with morels, peas, shoots, ginger perry butter, and smoked-goat labneh - After two selections from the "Appetizers" section of the menu, and one from the "Grains" section (the asparagus), I was getting quite full; yet, I wanted to try one additional dish for a thorough sampling of Boundary Road, and got a vegetarian item from the "Entrées" section. The "ginger perry butter" intrigued me, but the "smoked-goat labneh" sealed the deal, and the mushroom confit it was. Although this was a vegetarian dish, it was too ample and hearty for me to finish in the restaurant - more importantly, it's not some "pacify the vegetarian" dish; this was well-conceived, and showed great respect and concern for vegetarian diners - note that the asparagus dish was also vegetarian, and that there are several other vegetarian items on the menu - Boundary Road should be short-listed for any vegetarian diner so long as they don't mind dairy. Mushrooms can, of course, be a physically heavy dish, and so this was, but the weight is counterbalanced by a strange, almost alien, set of flavors that I couldn't pin down. The labneh, when it began to melt over the caps, was especially satisfying, going from near-solid to quasi-sauce in a matter of minutes, and the ginger perry butter was something I'd never before experienced. Even within a single bite, the flavors were going in-and-out like an accordion, disappearing mid-palate, only to show up again during the finish - if I were guessing the ingredients in this dish double-blind, I'd fail miserably, even though any oddities came through as an undercurrent rather than a primary force: Even though there was a vortex of things whirling around, it was all contained within a sea of familiarity, so everything exotic played a secondary or tertiary role in the dish. These confit trumpet mushrooms could be scarfed uncritically, or scrutinized endlessly - this dish allows the diner to make that choice. Feltz: Mushrooms - one of the first real things I cooked as a youngster was mushroom risotto, so I've been wanting to do mushroom entree for awhile. Again going back to playing with your food, the smoked goat labneh is on the side, not in a fancy drag, brush, or whatever, so the eater can put as much or little is desired on the shrooms. Fenugreek has both sweet and bitter qualities and those are seen in two forms-a powder in the labneh and fresh leaves with the mushrooms. The secret here, though, is fermented mushroom stems. I save all my mushroom scraps and ferment them instead of making stock. And they all have different flavors. Shiitakes become straight umami, like Worcestershire sauce on crack. Beech mushrooms, however, develop this seaside salinity, like they have been flavored with the ocean breeze. Turn that into a puree, throw a spoonful in with the veggies and you get a flavor that no one can quite put a finger on. Scoop of Ice Cream ($4) - I was done. And I mean, I was *done*. If I were a poet, I'd have been John Donne. I'd have been John Donne, undone. A full dessert was out of the question, so as something of a refreshing palate cleanser, I got a wafer-thin, scoop of strawberry ice cream, desperately trying to justify a tie-in with the green strawberries I had, seemingly a month before. When a restaurant makes their own ice cream, and does it well, it can often be better than a grandiose composed dessert, and this was nothing more than a crescent of simple, very well-made strawberry ice cream which actually made me *less* full when I was finished - the little jolt of sugar, combined with the sweet coolness of the ice cream propped me up just long enough to walk to my car, sated, sated and happy, knowing that I was comfortably going to help another young, underrated chef get his or her start in the mean streets of the DC restaurant world. Remember the name Luke Feltz - he's young, talented, and my read, not having had much discussion, is that he is very intelligent and capable - with the ability to combine flavors in a thoughtful manner that has both coherence and a discernible logic behind the combinations. Feltz: Finally, the strawberry ice cream is very straightforward. No egg, no heat, just strawberries, dairy, sugar, and a gentian liqueur. Boundary Road is safely and confidently maintained in Italic in the Dining Guide, and has established itself as one of the very best restaurants on H Street. 12 Link to comment Share on other sites More sharing options...
Luke.Feltz Posted August 10, 2016 Share Posted August 10, 2016 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. 6 Link to comment Share on other sites More sharing options...
Luke.Feltz Posted October 3, 2016 Share Posted October 3, 2016 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 6 Link to comment Share on other sites More sharing options...
DaRiv18 Posted October 3, 2016 Author Share Posted October 3, 2016 Oh Wow, this is really expanding! Congrats! Link to comment Share on other sites More sharing options...
Luke.Feltz Posted October 16, 2016 Share Posted October 16, 2016 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 3 Link to comment Share on other sites More sharing options...
Popular Post Luke.Feltz Posted November 29, 2016 Popular Post Share Posted November 29, 2016 Hey everyone, I just wanted to let the community know that I will be leaving Boundary Road at the end of the month. Thank you for your encouragement and support in my year as the head chef (and during my previous time as the sous). This has been a fantastic experience for me and I hope to see (and thank) many of you in the coming weeks. Cheers, Luke 10 Link to comment Share on other sites More sharing options...
Pat Posted November 29, 2016 Share Posted November 29, 2016 Good luck with whatever you move on to next! Link to comment Share on other sites More sharing options...
DaRiv18 Posted November 30, 2016 Author Share Posted November 30, 2016 Good luck Chef! Have fun your next 6 months at minibar, and then in Europe!! 2 Link to comment Share on other sites More sharing options...
Luke.Feltz Posted December 1, 2016 Share Posted December 1, 2016 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. 5 Link to comment Share on other sites More sharing options...
Josh Posted December 2, 2016 Share Posted December 2, 2016 Best of luck to you Luke. H St. will surely miss your cooking. 4 Link to comment Share on other sites More sharing options...
DaRiv18 Posted June 21, 2017 Author Share Posted June 21, 2017 I understand this is MK's last week here. As the GM, she has been the FOH face of the establishment for several years running, and so this is definitely the end of another era here at BR. I shall stop in for the pear brandy treatment one last time. Good luck MK! 2 Link to comment Share on other sites More sharing options...
youngfood Posted June 22, 2017 Share Posted June 22, 2017 16 hours ago, DaRiv18 said: I understand this is MK's last week here. As the GM, she has been the FOH face of the establishment for several years running, and so this is definitely the end of another era here at BR. I shall stop in for the pear brandy treatment one last time. Good luck MK! Lots of change here in recent years, but what a great run Boundary Road has had over it's first handful of years. I so wish we could bring @chefgunshow back! 2 Link to comment Share on other sites More sharing options...
Josh Posted July 21, 2017 Share Posted July 21, 2017 I hear from my H St. NE friends that Boundary Road has closed. Sad news. BR really was our go to spot when we lived in the neighborhood. 3 Link to comment Share on other sites More sharing options...
DaRiv18 Posted July 21, 2017 Author Share Posted July 21, 2017 (edited) I passed by several days ago, and saw that they were closed due to a "broken air conditioner" and that the dining area was too uncomfortable. They had also discontinued lunch several months ago, I guess the new Whole Foods and other fast casual spots that have popped off had crowded the once-sparse lunch scene on H Street NE. My children grew up on their kid's chicken plate with broccoli and fries. I would also fly solo there at the bar, always saying hi to the ceramic blowjob kitty perched next to the scotch, and either ordering the steak tartar (or pierogies, if the late-night menu was in effect). From the beginning, the restaurant was an optimistic, defiant, and just fun place situated in an evolving H Street NE. "I'm Thinking about Getting a Vespa" was their signature cocktail for as long as I can remember, and the title totally captured the neighborhood vibe at the time. Chef Brad had his concept of European peasant food down, and it was just a comfortable, delicious place. Most importantly, it was a community spot, especially late night, when industry folks on the East side of H Street and Union Market came over to unwind. The beer program was also a strength there. The douche level of bar traffic there was not at an elevated quotient back then, and I was hopeful that their early investment would pay off later as the neighborhood's vertical buildings came online. When the Obamas ate here, I was so proud for them that I actually thought this might be a "We've Arrived" type moment, but that moment never really played into their identity moving forward. When it was profiled in George Pelecano's "The Double", I thought that was a good luck charm that would smile upon it for a long time. Thank you, in no particular order and forgive misspellings, Chef Brad, Chef Luke, Karlos, MK, Jenny, Dan, Erin, Sally, Sam, Shadora, Francesco, Tim, Stephen, May, John, Josh, Anneliese, Brenden, E.J., Lindsey, Sheila, Tim, Assanti, Pat, and several others whose names but not faces escape me a the moment. You all built a really cool spot, and we have fond memories of this place forever. Good luck to you all. P.S. Fuck you, any cheering PETA asshats Edited July 21, 2017 by DaRiv18 PS 7 1 Link to comment Share on other sites More sharing options...
Josh Posted July 21, 2017 Share Posted July 21, 2017 @Mark Dedrick & I were lamenting the loss last night, and like @DaRiv18, we will miss he tremendous range BR had. So many family meals with my kids there. So many out of town guests. And yes, so many late nights at the bar. My oldest would often ask to go see "Chef Brad," and we were always happy to oblige. If you look at one of my early posts in the Houston forum, you'll see me describing my search for a BR replacement. Everyone should be so lucky to have a place like Boundary Road. 4 1 Link to comment Share on other sites More sharing options...
Mark Dedrick Posted July 21, 2017 Share Posted July 21, 2017 Very sad news. This was a fantastic neighborhood restaurant, and one we visited on many occasions. It was good for solo dining at the bar, for meeting people for drinks, for late night dining, and for taking folks from out of town. There's no other place on H that can do everything that this place did. 3 1 Link to comment Share on other sites More sharing options...
Kev29 Posted July 21, 2017 Share Posted July 21, 2017 H Street Stalwart Boundary Road Closes, Bar Elena Opening In Its Place Eater DC by Adele Chapin Jul 21, 2017, 9:40am EDT Quote What’s new is an expanded bar and arcade games, including pinball machines. Bar Elena is slated to open in late August. Is the 'H St is lacking in sit-down restaurants' discussion still alive in 2017? Is it a 'nightlife district' problem? Link to comment Share on other sites More sharing options...
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