Artisanal cocktail bar and speakeasy, Fondation, at work in September

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Fleur de Peychaud with gin, lemon, simple syrup, Peychaud bitters, absinthe and champagne

Photo by Drew Fancher

Located on the west side, The Works offers BBQ, beer, ax throwing, food hall and more. But it doesn’t yet have a dedicated cocktail bar. Drew and Brittan Fancher, owners of mobile cocktail company Aero Bar Atlanta, are opening their first physical bar there in September. Called Foundation, it will reside near Fox Bros. Bar-BQ and Dr. Scofflaw’s and will serve complex cocktails, beer and wine, as well as charcuterie and small plates.

“You come for the whole experience,” says Drew Fancher. “It’s visual, olfactory, your taste buds, the way the garnishes are presented, and the feel of the glass in your hands.”

Signature Old Fashioned with bitters, simple syrup, Tillen Farms bourbon cherry juice and rye whiskey

This experience begins when you step through the steel patio doors at the entrance, notice the concrete floors, deconstructed brick walls, candle-lit fireplace, and step into the 22-foot mahogany and marble bar. These aspects of the decor, along with the dark color scheme, arches, and distressed mirrors, are designed to evoke images of older estates, built on solid foundations. Hence the name.

What’s Up Lovers with gin, lime juice and elderflower liqueur, garnished with rose

Photo by Drew Fancher

sour bourbon

Photo by Drew Fancher

Cocktail waitresses greet guests where they are, whether it’s a booth, couch, or patio. The drink list ranges from classic to complex, with old-fashioned Moscow Mule, Manhattan, and other Prohibition-style drinks. Unique options include Liquid Love (simple syrup with Guinness reduction, lemon juice, simple syrup with honey, Jameson and mint) and a honey and thyme martini. There will be six to 10 rare and premium wines and four local beers on tap. Bourbon flights will also be available.

“My favorite thing is putting cocktails in people’s hands and seeing their smiles when they taste them,” Fancher says.

A concise menu will mostly consist of small plates, such as meatballs, flatbreads, chili cheese sliders, barbecue salmon, shrimp and grits. The customizable charcuterie boards will be available in three sizes.

The 3,000 square foot space features an intimate, reservation-only speakeasy with an upscale vibe. Fancher describes it as “an entirely different experience” from the cocktail bar. “It’s modern and full of color,” he says.

The 30-seat space will offer a membership that includes access to special events, like wine tastings and cocktail classes. There, mixologists will create “tailor-made cocktails based on customer preferences,” says Fancher. A casual dress code will be enforced.

Blackberry jam cocktail

Photo by Drew Fancher

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