SCENE
the mixology hype," Stratigos says. Recent
creations include Micha Caliente, with
lemon-lime soda, jalapeno vodka, orange
liqueur, cranberry and verdejo; and BlueEyed Boy, combining Bombay Sapphire
gin, mint, elderflower and peach bitters.
Each effervescent elixir is priced at $9,
and Lure sells about 50 of them per evening.
"The fabricated, almost commercial feel to
a prebottled carbonated cocktail was just
the right thing," Stratigos notes.
ENHANCING THE EXPERIENCE
The restaurant's theme is subtle nautical,
with a decor palate of neutrals and grays,
along with distressed wood. Large-scale,
bold nautical design elements include
a wooden anchor chain and lighting
reclaimed from vintage ships. This enables
Lure to drive home the feel of a fish house
without resorting to kitsch.
To properly pique patrons' palates
with the multitude of mixology,
staff undergoes comprehensive and
proprietary training. Stratigos started
the education program six years ago at all
seven concepts of the Atlanta-based Fifth
Group Restaurants. "This program is
designed to build confidence and passion
for all things liquid," he says. Beverage
18
| MARCH 2013
managers lead staff in a 13-unit roadmap
of topics called "The Period Focus"
covering food pairing, spirits analysis,
selling and tasting.
In the kitchen, executive chef David
Bradley's philosophy is to serve the
freshest, sustainably caught seafood (local
when possible), in preparations and flavors
that make an impact yet don't overwhelm.
He has an affinity for cured and preserved
products (sublime cocktail partners, he
says), and dabbles in spirited cuisine.
Oysters on the half shell are served with
a shochu-based mignonette, while mussels
are bathed in Allagash White Ale.
In one of Bradley's favorite food and
cocktail pairings that gives a nod to the
Big Easy, any of Lure's available punches
stands in for a Hurricane, washing down
cornmeal-coated fried oyster sliders
served po'boy style with watercress and
Cajun remoulade. It's easy-drinking,
eclectic and fun—like Lure's drinks
program itself.
Kelly Magyarics is a wine and spirits
writer and wine educator based in the
Washington, D.C. area. She can be reached
through her website, www.kellymagyarics.
com, or on www.twitter.com/kmagyarics.
www.cheersonline.com
ANDREW LEE, EXECUTIVE CHEF DAVID BRADLEY, ANDREW LEE
Lead bartender Brent Gatehouse, above, overseeing Lure's action. Left: Seared scallop crudo
with sugar snap peas and horseradish, and a Micha Caliente, one of Lure's premixed, bottled
cocktail (lemon-lime soda, jalapeno vodka, orange liqueur, cranberry, verdejo).
