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.