Andersonville.
A great little neighborhood. No, really. Just try the lingonberries. They’re everywhere up there.
Oh. You have tried the lingonberries. Well, great. We guess you’re ready for the foie gras–stuffed pretzels, the barrel-aged Negronis and your own private balcony.
Welcome to Premise, a thorough reworking of the former In Fine Spirits gastropub, slated to open Wednesday.
This is still a nice place to bring a date. We can see you lingering over pisco sours and snacking on those pretzels (or maybe their housemade beer nuts) in their back garden. But the dining room has really stepped up its game—which explains what all those new tables and sexy white-leather chairs are doing there.
The chef comes by way of Graham Elliot, so expect a little gastro magic like coconut powder (with spot prawns), and sweet pea gelato for dessert. Reserve the King’s Room, a private upstairs sanctuary for big parties with a giant farm table, crystal chandeliers and multicourse feasts. Also: a grand balcony at your disposal, should the need to address the patio below arise.
Or... maybe you just want to keep it simple. Barrel-aged-Negroni simple. So head to the second-floor lounge, known as the Salon. A giant hand-polished, black chesterfield sofa awaits, along with an upstairs-only cocktail list featuring Alaskan Summer, made with aquavit and Swedish herb bitters.
Alaskan summers: apparently now very Swedish.
A great little neighborhood. No, really. Just try the lingonberries. They’re everywhere up there.
Oh. You have tried the lingonberries. Well, great. We guess you’re ready for the foie gras–stuffed pretzels, the barrel-aged Negronis and your own private balcony.
Welcome to Premise, a thorough reworking of the former In Fine Spirits gastropub, slated to open Wednesday.
This is still a nice place to bring a date. We can see you lingering over pisco sours and snacking on those pretzels (or maybe their housemade beer nuts) in their back garden. But the dining room has really stepped up its game—which explains what all those new tables and sexy white-leather chairs are doing there.
The chef comes by way of Graham Elliot, so expect a little gastro magic like coconut powder (with spot prawns), and sweet pea gelato for dessert. Reserve the King’s Room, a private upstairs sanctuary for big parties with a giant farm table, crystal chandeliers and multicourse feasts. Also: a grand balcony at your disposal, should the need to address the patio below arise.
Or... maybe you just want to keep it simple. Barrel-aged-Negroni simple. So head to the second-floor lounge, known as the Salon. A giant hand-polished, black chesterfield sofa awaits, along with an upstairs-only cocktail list featuring Alaskan Summer, made with aquavit and Swedish herb bitters.
Alaskan summers: apparently now very Swedish.
