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Science Club has done its first serious menu makeover since opening nine years ago. Jacob Hunter of Dirty South Deli consulted on the food while Frank Mills of Jack Rose helped out with the cocktails.
They've scrapped the all-vegetarian menu and added meatballs, chorizo and blue cheese stuffed mushrooms and chicken sausage. It still retains a veggie-heavy focus with dishes like grilled asparagus, shishito peppers and Mexican style street corn.
The new cocktail menu features local spirits and a science lab theme. The Carbon Copy made with vodka, pineapple syrup and hibiscus tea arrives smoking in a martini glass thanks to dry ice. The Bill Rye and the Breaking Bad drinks are served in beakers. They've also updated the beer list and now carry a variety of Mt. Defiance ciders from Middleburg, Va.
The new items officially launch at an opening night party tomorrow, June 18 at 7 p.m. In the meantime, check out the new menus below.
