Executive chef Rex Hale and the team at The Cheshire inn have transformed its former fine-dining spot, The Restaurant at The Cheshire, into Boundary. The name references its location, which is technically in the City of St. Louis, but the hotel property crosses into the county and is bordered by Clayton across the street and Richmond Heights once you step out the front door. The menu encourages sharing and conversation with plates like sea scallops with roasted green-garlic wild greens, asparagus and smoked-bacon risotto; gluten-free honey-pepper fried heritage chicken and fennel shoestring fries; and local rhubarb crisp with orange-buttermilk ice cream.
Hale says Boundary reminds him of a larger version of The Cheshire’s popular lounge, Fox & Hound Sports Tavern, which hopefully makes the restaurant more approachable as a gathering place rather than just for special occasions. Boundary also now has a raw bar, a selection of craft cocktails and a wine list featuring nearly 100 bottles. “Busy, fun, people enjoying themselves, having a great time – in my mind, that’s what dining is about nowadays,” Hale says.
Written by Nancy Stiles. Photography by Jacklyn Meyer. This article appears courtesy of Feast Magazine. Feast Magazine is dedicated to broadening the conversation about food and engaging a large, hungry audience of food lovers.
Boundary, 7036 Clayton Ave., Hi-Pointe, St. Louis, Missouri, 314.932.7818, boundary-stl.com