The founders of Boundary Road knew there was one market to whom D.C.’s food and beverage scene didn’t much cater: members of the restaurant industry itself. With chefs, bartenders, and the supporting restaurant staff  in mind, owner Brad Walker (formerly of Central, Proof, and Cashion's) and opening team Jenny O’Hara (assistant general manager), Brenden Mulder-Rosi (manager/bartender) and Erin Lingle (beverage director) founded the H Street establishment one year ago and with it an unprecedented late night menu (available Sunday through Thursday at 10:30 PM, on Friday and Saturday at 11 PM ) and a passion for local, small batch food and drink.

In addition to a can of beer and a shot of rye for $6 (available late night every night until 2 AM), the industry-focused food menu features staple items (fries, pierogi, charcuterie, pie) and daily specials such as pork belly bahn mi and pig’s head ragu that are only available after regular dinner service. Why? To be inclusive of a culinarily minded segment of the population often relegated to jumbo slice or standard bar menu fare.

As for the beverages, focus is on farm-fresh, small batch everything. Count on a unique draft list highlighting local brewers as well as some less common versions of an IPA, Saison, and always a funky cider. Locally produced spirits are used whenever possible in cocktails, which change frequently depending on the local ingredients at hand. The joint’s signature drink — I’m Thinking About Getting A Vespa, with blood orange, Aperol and sparkling wine — is a perennial stand-by.

The newest addition is the Rose Spritzer: A gin-based drink with with cantaloupe and thyme-infused Lillet Blanc, topped with soda water, and garnished with peach (“for the nose”). Also look for house-made shrubs this fall — including a peach version — that will also be paired with local Green Hat gin for the H Street Festival on September 21.

Early birds and non-industry folk are advised to go for weekday happy hour (from 5 PM to 7 PM, when one selected draft beer is $4 and a selected wine is $7) or for weekend brunch,  when bottomless punch, a new variety of every week, is just $16.

414 H St. NE; 202-450-3265

Photos by Lauren Sloat