Forum Cocktail Co. Opens At The Works

The first craft cocktail bar to open at The Works Unveils a Contemporary Take on A Speakeasy.
Photo: Official | The dining room at Forum Cocktail Co.
Photo: Official | The dining room at Forum Cocktail Co.

Forum Cocktail Co. debuted in The Works, at 208 Chattahoochee Row, on Monday, June 12, 2023, Owners and husband and wife Drew and Brittany Fancher, this week announced in a press release.

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The 3,000 square-foot craft cocktail spot offers small plates by Executive Chef Veronica Cass, formerly of Nobu Atlanta, and hand-crafted cocktails created by Bar Manager Nick Reed and Owner Drew Fancher.

“My wife and I worked closely with Jordan Evans interior design team to create a bespoke space that has yet to exist in Atlanta,” Drew Fancher said. “We want to set the tone “just right,” because the guest experience means everything to us. The team has been incredible and seriously giving it their all in training these last few months. We are so proud to open this concept — we have been strategizing about it for quite some time and are ready to welcome our guests!”

Upon entering, walk-in guests will check in at the host stand and be directed to the bar at the front of the restaurant. Guests with reservations, Thursday through Saturday, will be left to find their way to the hidden speakeasy entrance that has been cleverly crafted at the end of a long, narrow hallway.

Concrete floors, a deep color palette of gem tones, bright, oversized paintings with opulent frames, and plush, tufted couches set the stage for a high-level, yet comfortable experience. The venue’s crown jewels are two individually designed bars on opposite ends of the venue.

Bar Manager Nick Reed leads the bar program, and in collaboration with the owners created the opening craft cocktail menu. Both classic and craft cocktails are part of the offerings; classics include the Hemingway Daiquiri, the Sazerac, the Tuxedo, and more. Craft cocktails are unique and flavor-forward, such as the Sweet Symphony with Roku Gin, Italicus, Watermelon Oleo, Cucumber, Salt, Lime Yuzu FeverTree and the Uisgea Beatha made with Glenlivet 12, China-China, Lemon, Banana Oleo, and Aztec Chocolate Bitters.

The small plates menu was crafted by Executive Chef Veronica Cass and “precisely” made to pair with the cocktail menu. Plates include: House Charcuterie, Street Fries with crema de aji, and a mix of furikake and togarashi seasoning, Heirloom Tomato with mint, goat cheese, and crispy basil, Mama’s Meatballs in red sauce with burrata cheese, magic herbs, and baguette.

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Photo: Official | The primary bar at Forum Cocktail Co.
Caleb J. Spivak

Caleb J. Spivak

Caleb J. Spivak

Caleb J. Spivak