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Bar Ivy opens in Clarendon, with grand opening planned later this month

New “West Coast-inspired” Clarendon watering hole Bar Ivy has started serving as part of its soft opening, ahead of a planned grand opening celebration.

We’re told that the soft opening — with a limited menu, limited seatings and limited hours — started on Friday. The grand opening is scheduled for Wednesday, June 29.

Located at 3033 Wilson Blvd, a block from the Metro station, Bar Ivy has both Instagrammable indoor seating areas and a large, 125-seat “outdoor garden plaza” featuring a “casual walk-up kiosk” that will serve coffee and pastries in the morning.

“Bar Ivy combines the cool, relaxed vibe of the West Coast with a Mid Atlantic approach to ingredients, shining the spotlight on seafood and vegetables, vibrant cocktails and low-intervention wines,” said a press release announcing the opening. “Guests will find an elegant but laid-back atmosphere with subtle influences from the opposite coast, with attractive al fresco dining, an open, airy interior, and a casual Kiosk serving morning coffee and breakfast.”

The full press release is below.

Northern Virginia continues to draw exciting culinary talent outside of DC, and one of its most anticipated restaurants – Bar Ivy – will soon open its doors after more than two years in the making. The West Coast-inspired, seafood and vegetable-driven eatery from DC-based Blagden Hospitality Group (BHG) began its soft opening on Friday, June 10 with a limited menu, limited seatings and abbreviated hours, followed by a grand opening on Wednesday, June 29.

Located just one block from the Clarendon metro station, Bar Ivy combines the cool, relaxed vibe of the West Coast with a Mid Atlantic approach to ingredients, shining the spotlight on seafood and vegetables, vibrant cocktails and low-intervention wines. Guests will find an elegant but laid-back atmosphere with subtle influences from the opposite coast, with attractive al fresco dining, an open, airy interior, and a casual Kiosk serving morning coffee and breakfast.

THE SPACE

Bar Ivy is located in Arlington, VA’s Clarendon neighborhood at 3033 Wilson Boulevard, on the ground floor of Carr Properties’ Class A office building Clarendon Square, just one block from the Clarendon metro station. Light and bright with a coastal feel, Bar Ivy’s design is a breath of fresh air, with pops of color, lush plants including its namesake ivy, vibrant murals, and a refreshing indoor-outdoor hybrid atmosphere.

Bar Ivy boasts one of the largest patios in the neighborhood, with an expansive outdoor garden plaza featuring 125 seats, anchored around a stand of mature crepe myrtles that provide shade and flowers through the summer.

Floor-to-ceiling glass accordion doors fully open to bridge the patio to the airy interior, providing an alluring indoor/outdoor vibe. The center of the 3500 sq. ft. 75-seat interior is a 20-seat terrazzo bar backed by cantilevered, mid-century inspired shelving, and an open kitchen that puts the menu on display. Cozy banquettes and booths are tucked into wavy archways around the room, built for group dining, while smaller individual dining and bar tables are scattered throughout the rest of the stunning indoor space.

A kiosk stands at the corner of the site facing the nearby Metro entrance, with sidewalk-facing coffee service all day for walk-up patrons and a small outdoor bar facing the patio.

The space has been designed by Edit Lab at Streetsense, who also designed BHG’s other concepts Tiger Fork, Calico and Fainting Goat.

THE FOOD

Chef/Owner Nathan Beauchamp is leading the kitchen at Bar Ivy with the support of Executive Chef Jonathan Till (formerly Executive Chef of Evening Star Cafe), where they use Mid Atlantic ingredients to create fresh and original cuisine inspired by the West Coast. The menu, which will change often based on what’s in season, is heavily influenced by seafood and vegetable-forward dishes, and they work with local farmers and fishermen to source and showcase the best products in innovative ways.

“When I was 18 and working in the restaurant industry, I traveled through Northern California for the first time, dined at The French Laundry, Chez Panisse, met Wolfgang Puck. It opened my eyes to the West Coast approach of cooking, using fresh ingredients sourced locally, prepared simply but manipulating them just enough to create something so incredible. It always inspired a dream in me to open a restaurant in that realm,” says Chef Beauchamp.

Rather than offer a raw bar, Bar Ivy showcases seafood specialties in composed dishes, such as Local Oysters with a pink champagne mignonette; a Crudo of the Day (currently Hamachi with mango, gooseberry, sesame, black vinegar); Head On Prawns with artichoke, leeks and romesco; and a creative interpretation of Crab Louis with peekytoe crab, hearts of palm, persian cucumber and togarashi.

Starters include crispy Brandade & Dandelion Fritters with wild garlic remoulade; a savory Toast topped with wild mushroom cream & tartufata; and Housemade Bread with miso butter and farmers market pickles.

Vegetable-forward fare includes Pea & Nettle Soup with artichoke, creme fraiche and black garlic biscotti; Summer Squash with stracciatella, panzanella and spring onion; strawberry lemon vinaigrette-dressed Petite Greens withgreen almond and ricotta salata; and a homemade Buckwheat Pappardelle with english peas, sugar snaps, and a foraged spring greens pesto.

Shareable “Smalls” include an elegant Torched Mackerel with eggplant XO; a Spiceberry Braised Octopus withburnt orange, spring onions and potatoes; and a take on Lambs & Clams with Manila Clams, lamb bacon, garlic chives, and lemon.

And entrée-size “Plates” include a Snapper with roasted baby fennel, cauliflower, and lobster sauce; the Petite Amish Hen with milk & sassafras-braised white asparagus, sunchokes, and foie jus; and a Lamb two-ways with loin & belly skordalia, sumac fiddleheads, and honey jus.

There are also multiple sweet endings, with desserts such as Pot De Crème with chocolate and strawberry; a lemon curd & meringue Tart; and a Nightcaps section with digestifs and fortified wines.

A culinary industry veteran, Chef Beauchamp has more than 25 years of cooking experience, having worked in New York under notable chefs such as David Burke and Tom Colicchio, in DC, and in Virginia, having opened Restaurant Eve in Alexandria as chef de cuisine. He has conceptualized and taken on chef/ownership roles of BHG’s other restaurants, including Tiger Fork, Calico, Fainting Goat, Hi-Lawn and Hei Hei Tiger, and is excited to add Bar Ivy to the restaurant group’s acclaimed concepts. And Chef Till has built a reputation for being one of the region’s top foragers, with his foraging skills recognized by Michelin, and works closely with local farmers to source unique hyper-seasonal vegetables and herbs.

THE DRINKS

BAR IVY’s beverage program creatively complements the light, vibrant menu with seasonal herb and produce-forward drinks, as well as a large wine program featuring eclectic selections from around the world with a focus on low-intervention wines and diverse young winemakers.

Cocktails from BHG beverage director Ian Fletcher are split between “Proper Cocktails” and “Session Cocktails” – the former featuring classics with unique riffs, and the latter dedicated to low ABV sips.

Proper Cocktails include the aptly-named, violet-hued PURPLETINI (Empress 1908 Gin, Creme de Violette, Rose Vermouth, Sour Flower Water); the tropical TIKI CLANDESTINO (Mezcal, Amaretto, Mango, Banana, Coconut Water, Chili); the Paloma-inspired INCENSED SAILOR (Vanilla-Infused Vodka, Grapefruit, Pink Sea Salt); a RIFFED MANHATTAN made with the bar’s own housemade amaro (Bourbon, Bar Ivy Amaro + Vermouth Rouge, Bitters); UMMM … I’M WEARING KHAKIS (Gin, Absinthe, House-Made Brine, Stappi Red Bitter); GREAT GAM SPECIAL (Rye, Peach Liqueur, Green Tea, Lemon); and SPERRY’S & FERRIES (Spiced Demerara Rum, Sercial Madeira, Lemon, Crushed Ice).

Lower-proof “Session Cocktails” include the REBUJITO, also dubbed “Sevilla Sprite” (Fino Sherry, House-Made Lemon Lime); the bitter CAN YOU HEAR THE DRUMS FERNANDO (Amaro, Chinotto Soda); and BARK & BITE (pairing the bar’s own homemade root beer made with locally-foraged sassafras, with Manzanilla sherry).

THE KIOSK

Bar Ivy is also a welcome new destination for morning coffee and daytime dining in Arlington, operating a casual walk-up Kiosk in the mornings, serving coffee (guests can expect classic and creative coffee drinks such as lattes, espressos, cortados, cappuccinos, and iced coffees) along with hot and refreshing nitro iced green tea from Lancaster, PA-based Passenger Coffee. To pair with their caffeinated offerings, Bar Ivy’s kiosk will soon serve morning pastries and savory breakfast breads beginning in a few weeks. They will also eventually serve brunch and lunch later in the year.

During its soft opening period, Bar Ivy will be open for dinner Wednesday through Saturday, from 5pm to 11pm Wednesday-Thursday, and 5pm-midnight on Friday-Saturday; and the Kiosk will be open Wednesday through Sunday from 8am-3pm with coffee and tea service only (with pastries and morning food coming after the grand opening). Bar Ivy will expand its hours and days of operation following its grand opening on June 29. Limited soft opening reservations are available via Resy. For more information, please visit www.eatbarivy.com or follow them on Instagram at @eatbarivy. […]

ABOUT BAR IVY

Bar Ivy is the latest restaurant and bar concept from the Blagden Hospitality Group (BHG), who also owns and operates Tiger Fork, Calico, Fainting Goat, Hi-Lawn, and Hei Hei Tiger. Bar Ivy combines the cool, relaxed vibe of the West Coast with a Mid Atlantic approach to ingredients. Guests can expect an elegant but laid-back atmosphere with subtle influences from the opposite coast, with attractive al fresco dining and an open, airy bungalow-style interior. Our menu is heavily influenced by seafood and vegetable-forward dishes, and we will work with local farmers and fishermen to source and showcase the best products in innovative ways. Our cocktail program will creatively complement the light, vibrant menu with seasonal herb and produce-forward drinks as well as a large wine program featuring eclectic selections from around the world with a focus on low-intervention wines and diverse young winemakers. For more information, please follow Bar Ivy on Instagram (@eatbarivy) or visit www.eatbarivy.com.

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