Online reservations are only offered via Urbanspoon and is necessary if you don't want to wait long for a table. Otherwise there is a nice expansive bar in the middle of the room that is a great alternative to meet up with friends for drinks before eating dinner. The soaring brick walls of a long-ago barber shop and a repurposed box spring for a steely chandelier are unique aspects of the interior. In the back of the long dining room, a big exposed window shows the workings of the kitchen.
I ordered the halibut, which was served over a Spanish stew that featured octopus, mussels, and one lonely clam. The sauce was more watery than I expected, yet had flavor and substance from the potatoes and celery. Two pieces of charred bread came with and I messily soaked up the broth with the bread. Our server noticed and offered to bring a few more pieces of bread, which I happily accepted. For some reason the char and the slight salty butter on the bread gave that extra needed seasoning to the stew. Keith ordered the same main dish as Mr. & Mrs. Obama and found the meat to be cooked at a nice medium-rare temp with interesting flavor from the chestnut and the charon sauce. Even though I ate all the bread with my meal, I was still wanting of something more so we ordered the house made zeppoles for dessert along with a side of one of their gelatos. The little donuts were so light and airy. The cinnamon sugar coating gave just the right amount of sweetness to end the meal. The vanilla bourbon gelato was sinfully creamy and flavorful - Keith practically licked the bowl clean - and was the perfect compliment to the warm donuts. Overall, the service at Boundary Road is attentive but still laid back and unobtrusive. The food is slightly rustic with quality seasonal ingredients. I look forward to seeing new items on the menu and would come back in the future to try them.
Total Rating: 3.95
Food: 4, Price: 3.5, Service: 4, Ambience: 4, Accessibility: 5
What I ate:
Quark and Black Pepper Pierogi
Paprika Dusted Flounder
over a Spanish fishermen's stew
with Vanilla Bourbon Gelato
Plus Keith ate:
Grilled Hanger Steak
with chestnut puree, served over spicy kale,
with a "sauce charon," similar to a Bearnaise