Boss Shepherd’s Opens Mon. July 21st – Have a Look Inside and at the Menu

13th and E Street, NW

From a press release:

“Boss Shepherd’s will serve farm-to-table American classics when it opens its doors on July 21. Guests at the new Penn Quarter restaurant will have a variety of authentic, fresh dishes to choose from. Executive Chef Jeremy Waybright boasts diverse lunch and dinner menus that highlight years of classic southern cooking experience.

[Check out a sneak peek at the menu here: Boss Shepherd’s Menu (PDF)]

“Having cooked all over the south, I am thrilled for people to experience my fresh takes on familiar comfort dishes,” said Chef Waybright. “By combining locally-sourced, seasonal ingredients with bold and exciting flavors, the menu screams American-made.” The restaurant draws inspiration and ingredients from a slew of local farms such as Path Valley Farms, Tuscarora Co-op, Lancaster Farms Fresh, The Fresh Link, Red Barn Berkshires, Northern Neck Fruit & Vegetable, Horst Farms and Next Step Produce.

Instilled with Chef Waybright’s southern inspiration, the menu boasts fresh takes on time-honored, rustic classics that can please the palate of any guest. Chef Waybright’s use of farm-to-table ingredients is evident in innovative starters such as the Maine blue mussels with sausage, cider beer, vermouth and pickled chili, or delectable bone marrow served with herbs, pickled egg, breakfast radish and toast. Ensuring that there’s something for everyone, the restaurant presents the Hamburg, a scrumptious, classic burger comprised of Virginia grass-fed beef, sweet onion and cheddar cheese on a brioche bun. For a dish permeated with flavor that truly features the main ingredient, patrons might choose the pastrami salmon sandwich, accompanied with pickled onion, baby lettuce and dill cream, atop a poppy seed bun. Of course, guests looking for classic country flavor will find the familiar in the fried chicken entrée, served with butter-poached radish, smoked egg yolk, hot sauce and a biscuit, or the Carolina trout with Meyer lemon, capers, brown butter and Wade’s Mill white grits. Boss Shepherd’s will also offer universal classics such as steak dishes and crab cakes.

Offering a diverse beverage selection, the restaurant’s back bar will feature two 5-gallon barrels of A. Smith Bowman reserve whiskey as well as the renowned Catoctin Creek roundhouse rye (92 proof). The beer selection emphasizes local breweries’ concoctions such as Port City’s oyster stout and DC Brau’s golden ale, as well as specialties from Flying Dog Brewery and Atlas Brew Works. Alongside the whiskey and beer programs, Boss Shepherd’s offers an extensive wine list of 35 American and international wines by the glass pour.

Boss Shepherd’s will be open 11am daily for lunch and dinner service Mondays – Fridays, and at 4pm for dinner service only on Saturdays.”


Lots more photos after the jump.











26 Comment

  • Emmaleigh504

    Yikes too much green! I do like the lights by the bar and the champagne!

  • $15 burger. I’m glad to have new restaurant options close to work, and I’ll give it a try for HH, but I can’t say I’m expecting much out of it.

    • forget the $15 burger what about the $15 chicken sandwich or $24 fried chicken dinner? Where are people getting there price points from in DC.? It’s getting out of hand.

    • $12 for a salad?!? I’m guessing it’s an entree size salad and not a side salad. Geeze Louise.

    • I guess maybe I’ve been working downtown too long. None of the prices seem that bad. I actually thought it was on the cheap side for a nice seated restaurant experience. How does that compare to other places like Central, Del Friscos, The Hamilton, and those types of places?

      • True indeed. I suppose the prices are consistent with similar restaurants. I also suppose that I just don’t frequent such restaurants so the prices just jumped out at me.

        • $15 burger is kind of a punchline. Burgers at a sit-down restaurant in that area (Chef Geoff’s, Elephant & Castle, Del Friscos) run $12-16. I was hoping for a more adventurous menu than contemporaneous American. It’s not an unreasonable price point, and I will definitely try it, but there’s to be a dearth of good lunch/HH spots in that area.

          • Every single restaurant that has ever opened in that space has failed. Every – single – one.

            Part of the problem is those prices you see on the menu. I work in the area and there are 2 things you must have in order to endure longevity – great food, decent prices that won’t scare tourists away, and if you have a stand out happy hour, even better.

            Case and Point – Cheff Geoff’s has all day happy hour Mondays and Tuesdays. The tourists and federal workers get to enjoy a gourmet burger and fries starting at $5. The veggie is one of the best ever. Their entire happy hour menu is a bargain.

            I work in the area and all the workers care about is a decent food price and a great happy hour. Places like, mark my world’s here, Del Frisco’s Grill on Pennsylvania Ave will not endure. Their pricing model for what they serve does not match the demographics that spend in that area during daily business hours. Blue Pointe Oyster Bar and others had to learn the hard way in the same space Boss Shepherd’s is opening.

          • Agree with Chris about the 100% failure rate of restaurants at that location. But I wonder if it isn’t the layout rather than the prices. I think a restaurant that is not visible from the street level has a significant disadvantage. The casual customer may decide a place is worthwhile if they can look in and see the décor as well as whether people are eating there. With this place, you’ve got to go downstairs to find out that basic info. I’ll bet it puts some people off.

  • 13th & E is Penn Quarter??

  • I hope those $15 sandwiches come with a side.

  • Weird had a hard time getting to the comments/full post….

    On another note, is this the “speakeasy” that Spike is affiliated with or is there another by the same/similar name? After some reading I think, think this is different because I think Spike’s place is in the Dupont Circle area. If I am right this situation is silly.

  • Just once I’d love to see one of these restaurant press releases written by someone who knows and understands food, not just knows and understands adjectives.

  • does EVERY “restaurateur” in dc hire the same designer? and then chooses a different color scheme? This approach to “contemporary classic” is tired.

  • I don’t mind the green but the carpet has to go. It makes the place look outdated before it even opens…

    • It does make it look dated and carpets in restaurants kind of gross me out. But on the other hand, it might mean this is the only restaurant in DC where it’s not too loud to have a conversation.

  • So odd that neither the writer nor any of the commenters has observed that DC already had a restaurant named Boss Shepherd’s for many many years in the 80’s and early 90’s at 17th and Church.

  • What is the web address for the restaurant?

  • Really? More Southern Comfort foodin this city? Barf. This is getting tired and overplayed….

  • Anyone know if it has any private or semi-private dining space?

  • I will stop by today just to take a look inside. I think this space is better off as an office space than a restaurant, just because the location isn’t the best at all for a restaurant to thrive.

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