Bourbon Steak head bartender Torrence Swain and pop-up dining vet Johanna Hellrigl are now consulting on the drinks and food, respectively; their latest contributions are hitting tables right now.
The revamped menu ($8 to $16) trades pulled pork for appetizers, mains, and desserts designed to appeal to a wider audience. There’s za’atar-spiced flatbreads for two as well as lightly fried veal- and mortadella meatballs flanked by marinara sauce (Hellrigl’s secret family recipe). A house burger features black garlic-infused Virginia beef and spicy honey.
Hellrigl has been busy this year hosting temporary dining events around town; find her fare paired with beer-based cocktails at District Space’s pop-up 1 Ounce or 2 through the end of the month. Wicked Bloom is the most permanent home she’s found to date.
New additions behind the bar include classics like daiquiris and sidecars; a clarified chocolate milk punch (rye, rum, coffee, Curacao, chili) is coming online soon.
Meier is purposely keeping cocktail prices at around $10 to draw more of a following in the revitalized NoMa neighborhood — a similar move that NYC’s famed Dead Rabbit employed when first opening in the Financial District, he says.