Great news for the great Boundary Stone in Bloomingdale (116 Rhode Island Ave, NW):
“Chef Robert Cain, who has led the kitchen at The Red Hen since 2021, was recently named Divisional Chef for the All-Purpose Hospitality Group, expanding his role to oversee the menus at both The Red Hen and Boundary Stone. He’s spent the past several weeks reworking Boundary Stone’s menu, bringing the same scratch-made, seasonally driven approach to the neighboring pub that he applies at The Red Hen.
The result is a tightened menu that allows for more creativity and an elevated take on classic pub fare; new dishes include Crispy Chicken “Katsu Style” with cabbage, tonkatsu sauce and pickles; Cavatelli Bolognese with slow-simmered beef, tomato, carrots, celery, parmesan; and a Romano Salad with little gem lettuces, Parmesan and miso tahini dressing. Cain is also leaning further into Irish ingredients, including rashers and blood sausage, as well as sourcing specialty products like Tayto Crisps and Batchelors Baked Beans.
The brunch menu has also been revamped – highlights include The Full Irish with two fried farm eggs, Irish banger & rashers, baked beans, roasted tomatoes, toast; Breakfast Sando with two fried farm eggs, Irish rashers, cheddar, berry jam, brioche bun, & brunch potatoes; and Thick-Cut French Toast with maple syrup, Vermont butter, orange zest, and whipped cream. There are also two new burgers: a Pub Burger with dry-aged beef, Irish cheddar, and Düsseldorf mustard sauce, and a Smash Burger with American cheese, pickles, and a house “not-so-secret” sauce (with peppadew peppers). Find the new menus here.
Cain’s new menus officially launch today, September 8, ahead of Boundary Stone’s 15th anniversary on September 26. To mark the occasion, the pub is also collaborating with their friends at Atlas Brew Works on a German-style Schwarzbier, Fünfzen—German for “fifteen”—which will be released September 24.“