Restaurateurs Meshelle and Cathal Armstrong, along with partner/mixologist Todd Thrasher, the team behind Restaurant Eve, The Majestic, PX and Eamonn’s, are converting a historic structure located at 106 South Union Street in Old Town, Alexandria into a 21st century American tavern, a casual spot, where the vibe is homey, the drinks excellent and the menu: “modern pub grub” with a wink towards Armstrong’s Irish heritage.
In keeping with the model of their other properties, Virtue • Feed & Grain, which takes its name from the building’s long-ago function as a feed house, will source seasonal ingredients and apply them to the Armstrongs’ vision, alongside Thrasher’s selection of craft beers and ‘hoptails,’ (beer-inspired cocktails such as: ‘The Hoptail with No Name’: Tangelos, Yuzu, Orange Flower Water, Hoffbrau Hefewiezen, Citadelle Gin, Makers Mark Whiskey and Yuzu Dust). To oversee Virtue’s kitchen, Armstrong tapped Chef Ryan Wheeler, a native Virginian, who hails from Restaurant Eve.
Soaring open windows, exposed brick and giant iron girders frame the soon to be urban scene. Seating up to 350 revelers, this bi-level, airy warehouse also includes an outdoor lounge. Other features include a walk up window for purchasing fried chicken, pull down screens for wii games, tv’s at each of the bars, and a private game room, ‘The Parlour’ lined with leather couches, pool table, video games and dart lanes – ‘A grownups’ playground with good food,’ and on the first Sunday of every month, pajama brunch. Food festivals are also planned in a few times during the year.* Wales Alley – think seafood bake, pig roast and barbeque.
Virtue’s menu, a mix from Armstrong’s native Ireland and his adopted home, includes everything from ‘Morsels and Tidbits’ : ‘Pigs in a Blanket’ (sausage rolls) and Spiced Buffalo Wings to Smoked Haddock Chowder and Toasties (Grilled Cheese Sandwiches with various filling). ‘Vittles & Fare’ include Shagger’s Pie and Roast Pork Shoulder with Carrots. For the more adventurous, ‘The Weird Stuff’ like Pig’s Feet, Kidneys in Red Wine and Ox Tongue Salad. Special dinners, such as Ribeye night, will be dedicated to the menu heading titled, “Feasts”. ‘Sugar Fix’, home style goodies will round out desserts.
The ‘Eco-friendly’ building located on the Alexandria waterfront, was once used as a feed house in the late 1800s. It resides in Wales Alley, an area shrouded with coincidental signs that the project was meant to be: A former Alexandria Mayor, John Fitzgerald, of Irish decent shared ownership of the alley and it was once home to a brewery that sold beer as early as 1786; the alley lends its name from Andrew Wales, the owner of this brewery. Meshelle Armstrong believes strongly in fate, so when the duo saw remnants of the building’s original sign, Walter Robert’s Hay, Grain, Flour and Feed – “We took it as a good omen and never looked back.”
In keeping with the unique history of the building the partnership have gone above and beyond to preserve the building’s authenticity. They called upon local artisans and craftsmen to reinvent the original. The floors, walls, hand-crafted tabletops, and bar shelves are all constructed with period wood, each heralding from a unique past. For details regarding the extensive preservation, click here.
In reusing recycled materials from abandoned structures, the partnership has benefitted both the architectural and ecological environment. The plan (to the delight of Alexandrians and the historical society) is to bring the old warehouse about full circle; to re-establish the building and feed the people.
The name, ‘Virtue’ comes from our hopeful intentions.” With a tagline registered as ‘Taste No Evil,’ fans of previous restaurant concepts are ready to have “goodness and mercy follow.”
