We had the exciting opportunity to dine with other bloggers and writers from around the Midwest at Boundary, a newly renovated restaurant located within The Cheshire property in St. Louis, Missouri. Chef Rex Hale and his team of culinary creatives have developed a stunning menu that we continue to gush about. Large, decorative light features pop against brick and wood accents. Bright green and gold features help create a fun, fresh, and hip atmosphere.
You can’t miss the impressive raw bar once you’re inside the main dining room. From the raw bar, we tried the kona kampachi, tuna poke, and the Peruvian ceviche. The Peruvian ceviche arrived in an innovative coconut dish and was enjoyed immensely by everyone at our table. The bright flavors of lime and coconut paired with the delicate corvina atop crunchy cassava chips was a memorable way to start the evening.
I’ve been craving their tuna poke since we left. Buttery yellowfin tuna tossed with savory flavors of ginger and soy have been haunting me and begging me to return again to order this dish.
When it comes to poutine, we’re pretty picky (Neil is Canadian, after all). The poutine at Boundary was incredible. Silky, salty gravy poured over fries and topped with an egg would have been good enough, but Chef Hale adds the most amazing cheese curds I’ve ever had, which pushed the dish over the edge.
Another dish we devoured was the toast, served similar to a bruschetta. This dish featured crispy, buttery bread topped with warm brussels sprouts, melty stracciatella, local honey and walnuts.
The pork ribs fell literally off the bone. They were sticky, smoky, and sweet.
Chef Hale features ingredients from local farmers within his dishes, such as cheese from a local farm. This cheese board featured wide variety of local cheeses with an assortment of breads.
As a beautiful beet salad came to our table, and we all ooed and ahhed over the alluring presentation. Creamy whipped goat cheese set this salad apart from any other beet salad I’ve had.
I’m not the biggest grapefruit fan, but Boundary’s endive salad changed all that for me. This endive salad with grapefruit, pecorino, marcona almonds, and a popped mustard vinaigrette was incredibly refreshing.
Light, buttery, melt-in-your-mouth sea scallops are paired with creamy butternut squash risotto.
Neil’s favorite dish of the night was the pork shank. We all dove into this dish right away, not thinking to pause and take pictures, because it looked just too appetizing. Succulent, juicy pork, carassed by fontina polenta sent us to the moon and back.
The most impressive presentation of the evening with the whole crispy gulf snapper. Thin, crispy skin seared to perfection with white flaky fish underneath. You can imagine the symphony of “oh my goshes” at our table as we dove in.
BUT THEN… there was dessert. We had four or five different offerings, and they were all impeccable. The meyer lemon cheesecake was the best cheesecake either of us have ever had in our lives. And Neil’s had a lot of cheesecake. The rich and creamy consistency was reminiscent of a thick creme brûlée, and it had just the right balance of crunch with a dusting of cookie crumbs.
My favorite dessert (surprise surprise) was the chocolate mousse. It was unbelievably decadent and smooth, with deep dark chocolate flavors that made me think I was committing some sort of sin with each bite.
To say we enjoyed Boundary is an understatement. It surpassed our high expectations, as Chef Rex Hale’s creations always do. If you’re in St. Louis, you must go. We’re already on the books for another evening at Boundary in a few weeks and are counting down the days.
THE FOLLOWING CONTEST HAS ENDED
To celebrate the opening of this fabulous spot in St. Louis, we’re hosting a giveaway!! One lucky winner will win an a one night stay at the Cheshire that includes a $50 gift card to Boundary. You can leave four separate comments to enter four separate times:
- Comment on this post and let us know what dish you’d like to try at Boundary
- Subscribe to our website via e-mail (at the bottom of the page) and leave us a comment letting us know you subscribed
- Follow us on Instagram, Twitter, and/or Facebook then come back here and leave a comment letting us know you follow us on at least one of those platforms.
- Follow Boundary on Twitter and/or Facebook, then come back here and leave a comment letting us know you follow them on at least one of those platforms.
All comments must be received by The Newlywed Chefs in the comments section of this post by 11:00pm CST April 3rd, 2016. Up to 4 entries per person. US Residents over the age of 18 are eligible to enter. Please no giveaway only/scam accounts. Winner will be selected at random and announced on this blog and our social media sites. Room will based on availability, must call 14 days in advance to reserve.
We received a guided tour of the Cheshire, all meals and drinks during our Boundary experience, and the giveaway package as compensation for this post and related social media posts from 10x Studios. However, as always, all opinions are 100% our own.