Fairfax’s Newest Bar Is Beer Geek Heaven | Eater DC

"I can tell co-founder Jinson Chan applied everything he's learned from two decades as an electrical engineer and defense contractor to design what aims to be the area's most sophisticated beer bar: he methodically researched emerging local breweries to draw customers, narrowed bottled selections to cellar-worthy collector's items, ordered custom glassware to bring out aromas and flavors, and deliberately opted out of cocktails—"We don't do cocktails because we think people can walk a block to get that," Chan says. The focus is almost exclusively on beer, from big fruity sours and dense malty stouts to whiskey barrel–aged ciders and light pilsners: the opening draft list features Aslin Beer Company’s Berliner Weisse, Solace Brewing Company’s Sucker Punch IPA, Crooked Run Brewing’s Cruise Control pilsner, Port City Brewing’s Optimal Wit, Hardywood Park Craft Brewery’s Gingerbread Stout, and Potter’s Craft Cider’s Highland Cider (the latter showing a smoky nose from time in used whiskey casks, Nobleza notes). Coolers hold local favorites like 3 Stars Brewing Company’s Starsky & Brunch imperial stout and DC Brau Brewing Company’s On the Wings of Armageddon IPA, while shelves are stocked with cult bottles such as the Bouffon sour ale from the Bruery’s Terreux label and Blue Bee’s dry-hopped Hopsap Shandy. Non-beer drinkers get a handful of wines by the glass (four whites, four reds, one sparker) and about a dozen bourbons and imported Islay whiskies served neat or on the rocks. The kitchen turns out Taiwanese street-food snacks designed to pair with beer—grilled sausage with raw garlic, chicken-and-cabbage potstickers, fish fritters, teriyaki beef skewers, garlic noodles with grilled shrimp, and a breaded pork chop with furikake rice and pickles—my favorite being the surprisingly simple sweet potato French fries dusted with cured sour plum powder: "It's just great," Chan says. Nobleza adds the cooking crew is still fine-tuning dishes (notably the Taiwanese fried chicken) and is open to exploring other Asian cuisines in the future; High Side is projected to operate 4 p.m.–midnight Tuesday through Sunday, with a grand opening scheduled for 4 p.m. on February 9." - Warren Rojas