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Style: Folsom | El Dorado Hills

Out of Bounds Craft Kitchen and Biergarten: In a League of Its Own

Jun 01, 2018 12:25PM

Boundless Brie Burger

Out of Bounds Craft Kitchen and Biergarten, 13407 Folsom Boulevard, Suite D, Folsom, 916-357-5250, outofboundsbrewing.com


After almost two years in the making, Rocklin’s popular Out of Bounds Brewing Company has launched their new facility in Folsom: Out of Bounds Craft Kitchen and Biergarten. Featuring 5,500-square-feet indoors and another 10,000 outside, owners Kevin Brooks, Anthony Brown, and Eric Johnson are providing the area with an adult entertainment mecca.

Indoors, they present over 45 beers from their Rocklin brewery, as well as local ciders and wines for the hop-averse. Patrons can also relax and enjoy their favorite sporting event from one of 20 TVs strategically placed throughout the bar area. Outside is a stage for live music, five fire pits, and two bocce ball courts.

And then there’s the food. The owners tapped their chef from Farmhaus in Granite Bay to run the kitchen. My friend and I sampled their namesake burger: the Out of Bounds Craft Burger, featuring Angus beef, smoked cheddar, and an homage to my childhood and possibly yours, too—potato chips (albeit Peruvian purple chips). The thing that stuck with me was seasoning and the medium-rare cook on the beef. Both were spot-on, which, in an era of frozen patties and over-salted food, was a pleasant surprise. We also sampled the Boundless Brie Burger, which was essentially a cheese plate on a burger. The combination of Brie, sliced apples, walnut-fig jam, and balsamic reduction was possibly one of my top five favorite burger bites ever. 

Pineapple on pizza…yay or nay? For me, it’s a resounding yes, and the BBQ Piña Peño Pollo did it better than any I’ve had. There’s a lot going on here, and the pizza purist police may hold a protest march over the combination of grilled chicken, red onions, cilantro, jalapeños, mozzarella, crema, and yes, pineapple. The thin-crusted pie and its payload ignited the senses with heat, sweet, and savory—a perfect foil to one of their handcrafted brews.

My companion on this day was somewhat of a mac and cheese aficionado, so I deferred to his opinion on the offering with a smoked cheddar blend, cavatappi pasta, and breadcrumbs. Speechless was the response. The “fork to mouth and repeat speed” was blinding and left no time for more than an occasional grunt of approval. 

There’s something for everyone here (even kids): music, games, food, and drinks. I recommend you stop by and try some of everything. 


Hours: 11 a.m.-10 p.m. (Sunday-Thursday), 11 a.m.-midnight (Friday-Saturday)

Try This: Chef-Cut Bacon Skewers, Smoked Mac ‘N’ Cheese, Strawberry and Candied Pecan Salad, Braised Street Tacos, Out of Bounds Craft Burger, Boundless Brie Burger, BBQ Piña Peño Pollo Flatbread, Salmon BLT

Drinks: Beer and wine

Tab: $$

Heads-Up: Growler fill station; 10,000-square-foot patio with two bocce ball courts, an open-air stage, and ample seating; available for private events; vegan and gluten-free options; kids’ menu; Happy Hour from 4-6 p.m. (Monday-Friday) includes drink specials 


By Lorn Randall
Photos by Dante Fontana

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