Bound’ry: Member spotlight

boundry_6006Not many Nashville restaurants have been able to thrive in the same location for 20 years. In our culinary landscape, the latest sensation seems to open every other day and more established eateries are being pushed out of the spotlight.

But that’s exactly what Bound’ry has done. The Midtown staple is celebrating 20 years this year and, even more impressively, has continued to stand on its own as an innovative restaurant offering a menu and a vibe every bit as hip as the next great thing.

Executive Chef Philip Shyatt says that while Bound’ry is still much of the same restaurant it was 20 years ago, it lives up to its name by pushing boundaries. That’s why for the past two years he and the ownership have been celebrating a re-awakening of the Nashville stalwart.

“I’ve noticed that there’s so much to offer in Nashville right now that there are places that are getting missed,” he says. “Bound’ry needed something to set it apart, and we wanted to remind people why this is such a special place.”

The restoration began from the inside out, beginning with rejuvenating the staff—an easy task considering the history of the location, which was once home to the “rock ‘n’ roll hotel” and has the occasional ghostly visitor from its old days.

Screen shot 2015-02-18 at 12.42.03 PMThe next step was re-inventing the menu. Diners can soon look forward to a focus on wild game (think: ostrich and emu) and promoting an understanding of the local game farmers.

“We want to spotlight the wild game industry to support it locally,” says Philip. “There’re a lot of areas about it that are misunderstood in the community, and because of it, the industry is suffering. If we educate people, we can get them excited about it and in turn revitalize the industry.”

Chef Philip says he wants to open people’s eyes to facts like ostrich and emu are healthier alternatives to red meat. Plus, they just taste good!

“In a blind taste test,” he explains, “Most people really wouldn’t know the difference between my ostrich Wellington and a beef Wellington.”

Also as part of educating the community, Bound’ry will host quarterly game suppers beginning in late March/early April. Guest speakers will present a five-course meal with pairings that represent a theme in the wild game culinary world — such as “flight or fight”  — and explain the local impact and significance of the farms.

However, regulars will still be able to order many of the dishes they’ve been coming back for over the past 20 years, like the lobster BLT and the shrimp and grits.

Two decades later, Bound’ry continues to remind people of the rich history surrounding the restaurant and the location while managing to stand out in Nashville’s thriving restaurant scene.

Philip says it’s a continuous learning process. They’re always taking another look at the menu and analyzing the restaurant’s successes and failures.

“Our goal for 2015 is to project Bound’ry into the next 20 years,” says Philip. “We’re truly a big family here, and we want people to come in and see firsthand why it’s so special to us.

Bound’ry is located at 911 20th Avenue South. The kitchen is open Sundays through Thursdays, 5 till 10 p.m., and Fridays and Saturdays, 5 till 11 p.m., and the bar is open Sundays through Thursdays 4 till 11:30 p.m., and Fridays and Saturdays, 4 p.m. till 12:30 a.m. Visit their website for more information at www.boundrynashville.com.