Executive Chef Ray Forthuber and owner JR Hadley.
PHOTO BY WILL WALKER

The secret to creating the perfect menu… starts with having a very cohesive idea of what exactly you’re trying to present to your customers. Once you have that, it’s easier to let loose with your creativity and really make your menu pop. The menu at Boylan works so well because it isn’t overly ambitious– we know that burgers are the star here, but then we kick it up with some creative side items that serve to complement the burgers.
The secret to success in the restaurant biz is… to always have an open mind. With a living entity such as a restaurant, you’ve gotta realize that things are constantly changing and your success depends on your ability to adapt. They say the wise man knows nothing at all– who said that… was it Kanye?
The secret to making Boylan Heights’ Veggie Burger is… the almond flour coating. It adds a great nutty flavor and gives the patty a beautiful golden brown color when cooked. The great thing about this recipe is that if you’re feeling creative, it’s easy to sub out a few veggies for some of your favorites. Just don’t mess with the quinoa!

Boylan Heights’ Veggie Burger
vegetable stock
3 cups uncooked quinoa
4 1/2 cups uncooked, cubed zucchini (more)

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Eric Cang (front), Nathan and Rachel Kambik, Brian Colbert and Joel Myers.

Favorite utensil: 10″ chef knife kept razor sharp
Celebrities served? our favorites, Dan and Lou Jordon
Personality in the kitchen: Benevolent conductor
Go-to ingredient: Our house cured bacon
Over used ingredient: Elbow grease
First dish: pizza at age 10

Chocolate pot de creme

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Favorite utensil: My clogs (they enable me to stand as long as I need without leg or back pain) or a good sharp cleaver, the most versatile knife in the kitchen.
Ever served a celebrity? Howie Long, Jim Nabors, Steve Martin, Bill Cosby, Melanie Griffin, Don Johnson, George W. Bush, Aretha Franklin, Donald Trump, Ivana Trump, Alyssa Milano, Maureen Reagan, Michael and Leon Spinks, Marla Maples, Bo Derek to name a few
Personality in the kitchen: All personality traits could be used to describe my kitchen demeanor at various stages of my career or a given circumstance. The important thing is not to lose your teammates’ respect, to know your audience, and to always remember you’re a leader. People will react to the environment you have created through your personality.
Go-to ingredients: Extra virgin olive oil / garlic / good wine
Overused ingredient: Tomatoes
First dish: First real dish was sautéed soft shell crabs with Rémoulade sauce. I was 9 years old. My parents would always take us to the Maryland shore for vacation, and crab was a big part of those memories for me.

Barbecued Carolina quail

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Favorite utensil: Chinese Cleaver
Celebrities served? Yes, tons when I lived in London– too many to name.
Personality in the kitchen: Drill sergeant
Go-to ingredient: Pork
First dish: Beef bourguignon at age 12

Lump Crab Cakes

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Favorite utensil: My Sabatier chef knife.
Celebrities served? Carter Beauford (drummer for DMB). Being a drummer, it felt good to share my talents with someone that has inspired me outside of the kitchen.
Personality in the kitchen: I like to stay calm and cool, but that doesnt always happen.
Go-to ingredient: Kosher salt
Overused ingredient: Thyme
First dish: Spaghetti sauce. I was 11 years old.

Dr. Pepper Braised Beef Short Ribs

3lb. beef short ribs
3 tbsp oil
2 tbsp kosher salt
1 ½ tbsp black pepper
5 gloves garlic
2 medium carrots, roughly chopped
1 large yellow onion, roughly chopped
3 stocks of celery, roughly chopped
1/3 cup red wine vinegar
3-4 cup Dr. Pepper
5-7 sprigs of thyme

4-6 servings

Season beef with salt and pepper. Heat a large sauté pan* on medium high heat, then add the oil. Sear the meat on all sides, about 2-3 minutes per side. Once the meat is brown, remove it from the sauté pan and place it in a large casserole dish or oven safe baking dish.

With the remaining fat in the sauté pan, sear the carrots, onion, celery and garlic. Sauté vegetables for about 5-7mins on high, stirring occasionally. Transfer vegetables to the baking dish.

Deglaze the sauté pan with the red wine vinegar, then add to baking dish.

Pour just enough Dr. Pepper to cover the vegetables and beef.

Cover and bake @: 350 degrees for 3-4 hours
300 degrees for 5-6 hours
250 degrees for 7-9 hours
200 degrees for 10-12 hours

* This can be done start to finish in a large roasting pan or dutch oven.

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