You've got to give attorney David Orphanides a lot of credit. He's come up with an alternative to "artisanal," one of the more awkward-sounding terms in the English language. Jettisoning the word, but not the concept, Orphanides uses the more classic "crafted" when describing the four tenets that make up the philosophy of Fairmount's soon-to-open Fare restaurant, which also relies on local, organic and sustainable practices.
Orphanides eats organic and shops sustainably at home, so it makes total sense, he says, that Fare mirrors that lifestyle. "It's second nature for us. We couldn't see doing it any other way." Also on board are Savvas Navrosidis, who owns Fairmount Pizza, and attorney Andy Siegel.
Fare, which opens to the public in "early spring," eschews heavy creams and sauces for "food that's still very satisfying and filling." The projected 85-seat bar and restaurant located at 2028 Fairmount Avenue, across from Eastern State Penitentiary, is fit out with completely green, locally sourced furnishings. The black walnut bar comes from Pennsylvania trees. Wine, beer, and liquor served on that lovely expanse of local wood aims to be "biodynamic and organic, from local vineyards and distilleries," according to Orphanides.
Fare's menu evolved from an original concept of smaller snacks to include dishes for all appetites. Small plates and snacks range in price from $2-$8; salads are $6-$9, and main dishes range from $11-$18. Fare "started out more as a place for people to have a drink and socialize, more of a lounge" for Fairmount locals, but when chef Tim Bellew signed on, the menu expanded. Bellew's previous engagements include Fire in Cherry Hill, Black Eyed Susan in Long Beach Island, and MANNA catering in New York.
Source: David Orphanides, Fare Restaurant
Writer: Sue Spolan