Silver Lyan opens, early February
Ryan Chetiyawardana is a bartender ahead of his time. When his White Lyan cocktail bar opened in London in 2013, Chetiyawardana — known as “Mr. Lyan” — crafted the operation to use no perishables at all: There were aromatic spritzes instead of slices of fruit peel, and pre-batched syrups made from fruit pulp and skin. But focusing on sustainability doesn’t equal skimping on creativity: A tincture in Chetiyawardana’s dry “Bone Martini” uses chicken bones dissolved in phosphoric acid to impart savory mineral flavors. No wonder London’s Dandelyan was named the world’s best bar more than once. After expanding to Amsterdam last year, Chetiyawardana is finally heading to this side of the Atlantic. Silver Lyan, coming to the Riggs Hotel in Penn Quarter, is expected to open in early February with a menu inspired by “the history of cultural exchange in America.” Among the local talent bringing the vision to life: Lauren Paylor (formerly of Dos Mamis) and Andrea Tateosian (formerly of the Passenger and St. Anselm). Inside the Riggs Hotel. — Fritz Hahn
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