Cheers July/August 2012

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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SCENE By Kelly A. Magyarics A multi-purpose store and restaurant comes to Washington D.C. Society Fair EatGoodFood group operates six popular restaurants and bars in Old Town Alexandria, Virginia, including the upscale bistro and award-winning tasting room of Restaurant Eve; and the glamorous speakeasy PX, where a few years ago mixologist Todd Th rasher introduced the well-made cocktail to the District. Th e group's latest venture is turn of C athal and Meshelle Armstrong are staples on the Washington, D.C. culinary scene. Th eir the century circus meets vaudeville. But Society Fair's culinary amalgamation is decidedly more than a three-ring spectacle; it's part wine bar, restaurant, bakery, butcher, gourmet market, coff ee shop, cheese shop and spice bar. Crystal chandeliers hanging from the ceiling are joined by exposed track lighting; marble from an old church was reclaimed and used as countertops; and studded leather low stools, velvet couches and Parisian café chairs make up the venue's forty seats. Society Fair's wine bar and restaurant off ers twenty-fi ve wines by the glass, as well as the opportunity to purchase bottles in the retail section to sip at your table (guests pay a $15 corkage fee). It also boasts an ever-evolving menu of seven or so innovative wine-based cocktails called "Tales from the Vine," created by partner and mixologist Th rasher. He and his team of bartenders utilize The Vibe is fun at Society Fair. 20 | JULY/AUGUST 2012 both the corkscrew and the cocktail tin to serve what he refers to as "artisanal, wine-infl uenced libations." "I Want to Eat an Onion Tart" blends Dr. Loosen 'Blue Slate' Riesling, sweet white onions, Dolin Blanc Vermouth, Flor de Cana 4 Year Extra Dry Rum and house made- lemon bitters, garnished with a bacon cracker; "A Pleasantly Bitter Beginning" mixes Bastianich Colli Orientali del KEN WYNER

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