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Boundary Road

50% off Boundary Road
"We've been doing lunch for almost two months now," said General Manager Karlos Leopold, who owns the restaurant with Chef Brad Walker, and already, it's becoming an early afternoon city favorite.
It's not too often that my derrière gets to sit in the same chair that the President's graced. But when it does, it can only mean one of two things: Either something went terribly right wrong in the world and my roommate is now President or I'm at Boundary Road. Obama ate here in March and what's good enough for the President is superbly awesome for me. Except instead of coming for dinner, which tends to get pretty crowded, I dropped by for lunch. "We've been doing lunch for almost two months now," said General Manager Karlos Leopold, who owns the restaurant with Chef Brad Walker. And already, it's becoming an early afternoon city favorite because the same ethos that makes dinner so tasty at Boundary Road, makes its lunch the dopeness, too. Most everything is made/smoked/cured/etc. in house. "We take an old school approach to cuisine. We're very much farm-to-table—we take a lot of pride in our vendors—but we see the necessity to throw a curveball into the mix," said Karlos. This means something like the cheesesteak sandwich is elevated to greatness here. Unlike what might come to mind, Chef Brad keeps this sammie's steak thick and juicy. (Don't you wish the above photo was scratch'n'sniff?) Washed down with a signature cocktail (try the root-beer-float-esque Five & Dime), and I'm so happy now I don't even mind going back to work.



Menu Highlights:
The Cheesesteak, $12
Smoked Bluefish Salad, $12
Charcuterie + Cheese Plates, five for $25
Hand-Cut Fries with Sriracha Mayo, $5
Craft Cocktails, $10

Hours:

Lunch:
Tuesday - Friday, 11 a.m. to 3 p.m.
Sunday brunch, 11 a.m. to 3 p.m.

Dinner:
Every day, 5 p.m. to 2 a.m.

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