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Bartender Mark Reyburn Is Out at Elisir
The parting of ways took place around New Year’s Eve, according to Reyburn. By Jessica Voelker
Comments () | Published January 4, 2013
Elisir bartender Mark Reyburn has moved on. Photograph by Kyle Gustafson.

Less than two months after his gig began, mixologist Mark Reyburn is no long working at Elisir, the bartender confirmed to us on Thursday.

Reyburn came to Elisir after a short stint at Shaw’s Tavern. Before that he was in charge of drinks at Bistro Bohem.

The parting of ways took place around New Year’s Eve, according to Reyburn, who says he tended bar at an event unrelated to Elisir on December 31, though he was still employed at chef Enzo Fargione’s Penn Quarter Italian restaurant at the time.

The Birmingham, Alabama, native began working at the restaurant around Thanksgiving. He says Fargione asked him to create nine original cocktails; the new list debuted in early December. On December 11, the restaurant showcased Reyburn’s winter cocktail menu—featuring ingredients such as mint ice cubes, basil spheres, and chocolate-bacon-infused bourbon—at a special media event. (Fun fact: According to K Street Magazine, actor Laurence Fishburne visited the restaurant that same night.)

Elisir has always looked to create an elaborate bar program. When the restaurant opened in November 2011, it debuted a whimsical cocktail menu—smoked cherries, Campari marshmallows—designed by original bartender Steve Oshana, now at BLT Steak.

Reyburn says he has a new project in the works but would not share details as the arrangement had not been finalized. He did offer more details surrounding his departure; we have a call in with the restaurant for comment on those along with future plans for the bar. Check back here for updates.


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  • Jkld

    I don't believe chef Enzo is in the wrong. I do believe its the Reyburn kid. Show up for work or move on. Seriously. For someone to have had 3 different jobs in less than a year, he is obviously irresponsible and not able to hold a job down.

  • Sunshinesurfer26

    To marks defense he is young and if you want to keep anyone these days you need to rise to the occasion no matter what the profession. If anyone's professionism is questionable its Enzo Fargones. Who publicly airs business shows what kind of business owner he is. Some one who tells everyone's business and maybe doesn't like to give raises to keep the good talented trendy mixologist.

  • Jessvoelker

    Update: I exchanged messages with chef Enzo in hopes of elaborating on the above but he wishes to drop the matter and feels his below comment expresses the position of the restaurant.
    One clarification: I should mention that I approached Mark Reyburn after hearing he had been let go rather than the other way around.

  • Jessvoelker


    Thanks for your comment! As I wrote in the post, I look forward to speaking to someone at Elisir. I took pains to attribute information that came from Reyburn as such, and I don't think the article takes a "side" in any way. If there are any incorrect facts in the article, I'd be happy to address them.

  • Sunshinesurfer26

    I think the article was very good and unbiased just the way a good professional journalist should write. But restaurant jobs are competitive, as is any profession!

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