Culinary Creations at H Street’s Boundary Road

Brad Walker & Karlos Leopold opened Boundary Road in February, helping to bring fine dining back to H Street.

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Peter Kirchhausen
Brad Walker & Karlos Leopold opened Boundary Road in February, helping to bring fine dining back to H Street. Pictured: A variety of harvest vegetables cooked by different techniques: glazed turnips, roasted rutabaga and grilled radicchio in a vegetable broth, finished with goat cheese and royal trumpet mushrooms.
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Peter Kirchhausen
The Hunter's Plate: duck leg confit (duck leg is rubbed with green salt, then cured for 24 hours, then submerged in duck fat and cooked slowly for six hours), set over house-made spiced pork Jagerwurst on Sunshine kabocha spaetzle with butternut squash, shallots, spinach and a mustard white-wine sauce.
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Peter Kirchhausen
Chef Brad Walker peels away the shell of a hard-boiled egg which is served atop the tripe appetizer.
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Peter Kirchhausen
With a rotating menu, Boundary Road constantly introduces new tastes and flavors.
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Peter Kirchhausen
Pictured: hand-cut tagliatelle with tomato-braised tripe. Not many restaurants serve tripe (cow stomach lining) these days, but Chef Brad Walker said Boundary Road diners enjoy it.
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Peter Kirchhausen
Chef Brad Walker adds sautéed royal trumpet mushrooms to his house risotto dish.
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Peter Kirchhausen
Apple, arugula and celeriac salad: Balsamic vinaigrette, marcona almonds, Big Woods bleu cheese.
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Peter Kirchhausen
Boundary Road's beverage director, Daniel Eichner, communicates with the kitchen staff on a busy Thursday evening.
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