Tag Archives: boundary road

Bar Elena Opening Soon on H Street

24 Oct

Future Bar Elena at 414 H Street

Bar Elena (414 H Street, NE) appears close to opening on H Street.  The new restaurant and bar is replacing Boundary Road and will feature creative drinks, food by chef Adam Stein, and games (more details from Eater here).  The restaurant recently painted its logo on the outside of the building and a help wanted ad on Craigslist notes that they will be holding open interviews this week to begin training next week “before opening.”  The restaurant is also planning on adding a second floor in the future.


Boundary Road Ends Lunch Service

25 May

Earlier this month, Boundary Road (414 H Street, NE) ended its daily lunch service.  The restaurant will continue to serve dinner daily and brunch on Saturday and Sunday and late night food on the weekend.  The neighborhood restaurant underwent a change several months ago when chef Luke Feltz left at the end of last year.

Chef Luke Feltz Takes Over Kitchen at Boundary Road

11 Dec
Boundary Road Chef Luke Feltz

Boundary Road Chef Luke Feltz

In November, Luke Feltz took over as head chef of Boundary Road (414 H Street) for co-owner Brad Walker.  Feltz is not new to Boundary Road as he was the existing sous chef.  We recently chatted with Chef Feltz about his background and what he has in store for Boundary Road.

District Cuisine: Prior to your time at Boundary Road, where have you cooked?
Luke Feltz: I first started cooking when I was 16 at Red Cedar Grill in Williamston, MI, then for four years at the Blue Parrot Bistro in Gettysburg, PA.

DC: What drew you to Boundary Road?
LF: I moved to DC looking for a job in (stereotype coming up) political science and international relations. I needed a part-time job and I knew (and loved) cooking. Chef Brad and I actually went to the same college, and were in the same fraternity 11 years apart. He offered me a job working the salad station at Boundary Road in 2012. Over the next year, I worked my way up to lead line cook. When I got a job offer coordinating a nuclear security policy grant, Brad said I could come back whenever I wanted if I changed my mind about career paths. Ten months later, I was back as the sous chef at Boundary Road.

DC: What is your vision for Boundary Road going forward?
LF: My vision is primarily to continue making the locally and sustainably sourced comfort food that the neighborhood has grown to know and love.

DC: Should we expect major changes to the menu in the coming weeks?

LF: The holiday season isn’t an ideal time to make drastic changes, and furthermore, I have no interest in making drastic changes. I believe in the food that we cook here. That said, there is always room to improve. After the holiday season is over, diners can expect Boundary Road to go back to its roots. Think additional pierogis, more house made charcuterie, perhaps some new options for lunch — but the favorites like the brick chicken won’t go away.

In terms of the holiday season, I will be keeping up the tradition of Foie La La, and we’ll be offering a special foie dish December 15-25.

DC: When you are cooking at home, what is your favorite dish to make?
LF: Mushroom risotto. It was the first “fancy” dish that I ever made, I think in 8th grade, and I love mushrooms. It’s my go-to.

Washington Post’s Sietsema Really Likes Boundary Road

14 Mar

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.

 We’ve only gone to Boundary Road for drinks so far, but we hope to go very soon (if we can still get in!).