Since taking over ownership of The Fairmount
in 2011, Jake Orosz has quietly established the martini bar and restaurant as a friendly little place at the top of Cedar Hill, 2448 Fairmount Blvd., that offers up an eclectic range of drinks and light bites, from the Rhubarb Ginger Fizz alongside the Smoked Brisket Wonton Bowl to a no-frills Heineken enjoyed with a small plate of pretzel bites.
Last weekend, Orosz added to the Fairmount’s draw, celebrating the opening of a 40-seat 1,000-square-foot private event room with a wedding reception and an adjacent 800-square-foot “indoor patio” in the community atrium of the building.
Orosz began thinking about doing something with the space three months ago, he says, after neighboring Luna Bakery and Cafe
relocated its cake decorating operations. “It's nice to finally be done with all the construction so I can focus on other aspects of the business,” he says.
Orosz hosted 85 people at the reception in the new event room, the indoor patio and a section in the main room.
“I like to call it ‘modularity,’” he says of the divided areas. “If there were no wall separating the area it would just be a wide open space. Modularity lets you do whatever you want – it lets you customize the space for whatever you want to do.”
The indoor patio features two-story ceilings, hanging plants and fountains on a slate gray floor. “I’d like to add a water wall,” Orosz says. “And it has big double doors that open to the street.”
Orosz adds that the indoor patio will also serve a double function when the outdoor patio behind the restaurant gets full. “When the patio gets packed outside, we can open the indoor patio,” he explains. “In the winter we can use it for regular service and I won’t have to lay off staff.”
Like the main bar and the patio in back, the private room has its own full bar with two beer taps. While the two satellite bars don’t have quite the full cocktail menus – servers must run inside to fetch one of the Fairmount’s single malt scotch offerings or certain varieties of wine – the three bars provide more space for customers to place their drink orders.
Patrons will be able to order the Fairmount’s signature cocktails, such as a coffee martini made with house-infused coffee vodka, a John Daley made with house-infused black tea vodka or a Moscow mule made with house-brewed ginger beer.
“We're constantly changing our cocktail menu, as well as our beer and wine list,” Orosz says.
Orosz also plans to host ticketed events such as wine tastings in the private room, which is equipped with audio visual capabilities and a separate stereo system.
Thanks to renovations to the kitchen last year, customers in any area of the Fairmount can order off an expanded food menu including chicken and waffle sliders, pizza and the Fairmount patty melt. And whether it's served on a plate or in a glass, offerings are often seasoned with herbs from the restaurant's indoor and patio gardens. Food and drink specials can be had during the weeknight happy hours from 4 to 7 p.m.
“I’m excited to be able to do special events and tastings,” says Orosz. “We’re getting all the kinks ironed out and I think it will be good.”