Menu rooted in fresh seafood specialties, inventive, plant-forward dishes
The much-anticipated Bary Ivy, a West Coast seafood and veggie-centric eatery soft-opened June 10 in Arlington’s Clarendon neighborhood. For the first two weeks, Bar Ivy will have a limited menu and reservation seating. The restaurant is part of Blagden Hospitality Group (BHG), based in Washington, DC.
As we noted in an earlier story, the restaurant at 3033 Wilson Boulevard is located on the ground floor of Carr Properties’ Class A office building, Clarendon Square. One block from the Clarendon Metro station, the bright, coastal eatery conveys its airy, West Coast feel with “pops of color, lush plants including its namesake ivy, vibrant murals, and a refreshing indoor-outdoor hybrid atmosphere,” announced BHG.
The indoor and outdoor spaces will connect with floor-to-ceiling glass accordion doors setting in an appealing indoor/outdoor vibe. Bary Ivy features banquettes and booths, wrap around the room, tucked in and designed for group dining. In the remainder of the space, guests will find individual dining and bar tables, scattered in the indoor space.
Nathan Beauchamp, chef and owner, heads the kitchen with Executive Chef Jonathan Till, formerly executive chef of Evening Star Cafe. They’ll compose dishes with Mid-Atlantic ingredients to create fresh and original cuisine inspired by the West Coast. Rotating seasonally, seafood and vegetable-forward dishes will come together with sourcing from local farmers and fishermen.
Beachamp commented, “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.”
Bary Ivy menu
Seafood highlights and starters include
- Local Oysters with a pink champagne mignonette
- a Crudo of the Day, which is currently Hamachi with mango, gooseberry, sesame, black vinegar
- Head On Prawns with artichoke, leeks and romesco
- A special interpretation of Crab Louis with peekytoe crab, hearts of palm, persian cucumber and togarashi
- crispy Brandade & Dandelion Fritters with wild garlic remoulade
- a savory Toast topped with wild mushroom cream & tartufata
- Housemade Bread with miso butter and farmers market pickles
Examples of veggie-forward fare and shareable “Smalls” are below:
- 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 with green almond and ricotta salata a foraged spring greens pesto
- Torched Mackerel with eggplant XO
- a Spiceberry Braised Octopus with burnt orange, spring onions and potatoes
- and Bar Ivy’s own take on Lambs & Clams with Manila Clams, lamb bacon, garlic chives, and lemon
Guests will enjoy hearty, entrée-size “Plates” too:
- Snapper with roasted baby fennel, cauliflower, and lobster sauce
- the Petite Amish Hen with milk & sassafras-braised white asparagus, sunchokes, and foie jus
- Lamb two-ways with loin & belly skordalia, sumac fiddleheads, and honey jus
Seasonal herb and produce-forward drinks will drive the cocktail program. Plus, the Clarendon restaurant boasts a large wine program featuring eclectic selections from around the world, focusing on low-intervention wines and gems from diverse young winemakers.
BHG beverage director Ian Fletcher created a cocktail menu split between “Proper Cocktails,” featuring classics with unique riffs, and “Session Cocktails,” which are dedicated to low ABV sips.
- 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
- Paloma-inspired Incensed Sailor: Vanilla-Infused Vodka, Grapefruit, Pink Sea Salt
- Riffed Manhattan: 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”
- Rebujito, also dubbed “Sevilla Sprite:” Fino Sherry, House-Made Lemon Lime
- A bitter Can you hear the drums Fernando: Amaro, Chinotto Soda
- Bark & Bite: bar’s own homemade root beer made with locally-foraged sassafras, Manzanilla sherry
BHG’s Bar Ivy will hold its grand opening Wednesday, June 29. During soft opening, the eatery will operate Wednesday through Saturday; from 5pm to 11 p.m, and from 5 p.m. to midnight, Friday and-Saturday. A kiosk inside the Clarendon Square Carr building will open from 8 a.m. to 3 p.m. Wednesday to Sunday, serving coffee-based beverages and tea. Food will be added to the kiosk’s options after grand opening.
Bar Ivy, 3033 Wilson Boulevard, Arlington, VA 22201
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