Fawn is a wine and amaro bar with seasonal seafood plates by award-winning chef Terry Koval. With just under 40 seats, the European-style space is intimate with a moody ambiance.
Fawn offers close to 40 varieties of amari (herbal liqueurs) from across the globe, served by the glass, in flights, and in cocktails on a program curated by Matt Watkins, along with volcanic wines.
Make it your pre- or post- dinner stop. Or stay to eat. The menu includes market-fresh, charcoal-grilled fish and wild-caught shrimp from Brunswick.