Boundary Road, the newest addition to H Street, continues to make news this week (President Obama visited the practically brand new restaurant last week). The Washington Post‘s Tom Sietsema wrote a very positive review of Boundary Road for this week’s “First Bite” column. Sietsema loves the atmosphere and the food:
So the chef and his team are slicing potatoes by hand for their french fries, which they double-fry in peanut oil and send out with a gentle curry dip. Their minestrone shows off a perfect dice of vegetables, pleasantly crisp, and it avoids the blahs with garlic, vinegar and Parmesan in its seasoning. An entree of ropy hanger steak takes my tongue on a ride, thanks to the spicy kale and choron sauce sharing the plate. The most comforting dish on the menu may be pierogi. Walker got the idea from his mother-in-law in Pennsylvania, lightening her tradition by using quark (curd cheese) instead of sour cream inside the boiled dumplings, which are served over heat-softened onions and are easy to polish off.