Fare Well (bakery, bistro and bar from Sticky Fingers’ Doron Petersan) Opens June 22 on H Street

406 H Street, NE

From a press release:

“Doron Petersan, Sticky Fingers owner and two-time champion of Food Network’s Cupcake Wars, announces June 22 as the opening date of Fare Well, her highly anticipated bakery, bistro and bar. A bigger and bolder take on the plant-based dining experience that began at Sticky Fingers, Petersan’s award-winning Columbia Heights bakery café, Fare Well features an expanded bread program, grab-and-go breakfast and lunch service, a full bakery case, bar program, barista-serviced coffee counter and restaurant with classic diner-style service and seating. Located at 406 H Street NE, the 2,600-square-foot space is a casual, 46-seat neighborhood spot located walking distance from Union Station.

“When we were finalizing the idea for Fare Well, we realized our aim was to create a sort of forward-thinking throwback,” Petersan said. “We took our biggest inspiration from the classic American diner, and we think Fare Well is just the kind of place that will feel instantly familiar and comforting to first-time diners while giving its regulars plenty of reasons to keep coming back.”

Fare Well is open Wednesday through Sunday for breakfast, lunch and dinner, with extended bar hours on Fridays and Saturdays.


On the Menu

Fare Well offers a truly unique animal-free dining experience with a wide array of baked savories, American comfort food classics and Mediterranean fare, conceived collaboratively by Petersan and chef Amanda Desaulniers. All-day breakfast includes French toast casserole, polenta biscuit sliders, Greek omelets and chilaquiles verde. Lunch selections include calzones and a weekly sandwich specials. Dinner features a menu of fresh pastas like pappardelle and cannelloni. Pierogis, moussaka and a mushroom-chickpea burger are also among the hearty dinner options, and a menu of plant-based small plates, including knishes and buffalo cauliflower dip, offer a reason to gather with friends.

From the Bakery

The bakery program – developed by Petersan and head baker Jenny Webb – goes far beyond its sweets-centric Columbia Heights sibling in scope. Scones, danishes and croissants join stromboli and quiche to fill out the pastry case, while a full standing, rotating display case brings back the glory of diner desserts. House-baked bread is an integral part of the Fare Well experience and includes focaccia, challah and whole grain varieties.


Behind the Bar

Fare Well bar manager Matthew Halligan oversees a beverage menu of classic and original cocktails, like the Buffala Negra, which mixes Four Roses Yellow bourbon with basil, balsamic vinegar and ginger syrup. Draft offerings include four wines and four rotating beers, which lean heavily on locals like 3 Stars, Atlas, DC Brau and Right Proper. The bar also nods to the diner theme with a list of seasonally inspired boozy milkshakes.


The Design

The bakery and bistro have the look and feel of a classic mid-century American diner, outfitted with a pastry case and lunch counter. The dining area has 30 seats and a 10-stool bar, with the grab-and-go space offering counter-seating for another eight. Soft blues and grays dominate the design, which is accented with decorative tiled patterns and retro-cool mid-century lighting fixtures. A massive, full-service bakery is located below the restaurant, and is scaled to service distribution for local retail.”

10 Comment

  • Kukki Bakemono

    Yesss…another bakery to add to my Sunday long run visit list.

  • Congratulations Doron! I know she has wanted this for many, many, years….

  • I hope it works out, but if not we’ll all be able to sing that song from The Sound of Music…

  • I’m excited for this, but the menu items are all so heavy. I hope she has some lighter options as well!

  • Crossing my fingers that there might be an earlier sneak-peak soft opening; my vegetarian baker friend is visiting for the weekend, and I’m sure she’d love to check it out.

  • This place sounds bomb. I am a vegetarian and can’t wait to add it to my weekend brunch rotation!

  • justinbc

    Pretty much all of the “purposely vegan” (meaning they’ve substituted an ingredient that would have otherwise been animal / dairy / etc) places I’ve ever had food from were terrible, with Sticky Fingers being one of the rare exceptions. I don’t know how they do it, but I’ll be happy to have their treats much closer to home.

    • They may have also been trying to make their products healthy. If you don’t care about fat and a bunch of chemicals, it’s not that hard to make vegan food tasty.

      • or they aren’t using as much processed gross stuff. Like most vegan “cheese” is disgusting chemically overly processed stuff, and theirs is just made with cashew. Stuff like that makes a difference.

  • This is absolutely terrible news for my wallet and waistline.

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