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.
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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
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KEN WYNER