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Hummingbird

ALEXANDRIA WATERFRONT (VA) • OPEN

Shares sold out.

 
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Kaliwa

SW Waterfront (DC) • Opening LATE Nov 2017

Irish-born Cathal Armstrong (HummingbirdRestaurant EveSociety Fair) brings his unique perspective to the Filipino culinary traditions of his wife, Meshelle, along with cultural dishes from Korea and Thailand, among other Southeast Asian regions. Inside, you’ll find the type of elevated dining experience Armstrong is known for, while a sidewalk kiosk will sell street-food snacks. Visitors to Kaliwa can experience both refined dining and the casual intimacy of an Asian night market on the waterfront. “Mabuhay!"

 
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Potomac Distillery / Tiki TNT

SW Waterfront (DC) • Opening Spring 2018  

Award-winning sommelier and artisan cocktail maker Todd Thrasher brings his extensive skills and unique infusions to Potomac Distilling—an in-house rum distillery and two-story tavern. Featuring three contemporary bars—including one situated on a grassy rooftop space outfitted with tiki torches and a fire pit—you can expect to enjoy some of DC’s finest cocktails crafted by one of the best mixologists in the nation.

 

For equity investment options

 

Join us

  • We are experienced operators who create original concepts that are both current and timeless.

  • We run our businesses with a goal of being both a visible and a profitable success.
  • We believe in sustainability both to the earth and in business.
  • We look for investors who will become ambassadors to our business.
  • You are our ears, our eyes, you bring friends, family, colleagues and become a part in the overall success.
  • This is a lifestyle brand.
 

The Crafters

 

Cathal Armstrong

Health & Food Visionary • Author • Chef • Restauranteur

Four years after the opening of Restaurant Eve, Armstrong’s Tasting Room received a four-out of four star rating by Washington Post food critic Tom Sietsema. 

National Magazines have featured Armstrong’s commitment to culinary excellence and Irish “farm to table” style in prominent stories in Oprah, Food and Wine, Cookie, Parents, Southern Living & Martha Stewart. The Wall Street Journal, Washington Post, BBC World News, NY Times, and The Irish Times have taken note of his culinary prowess and his dedication to ending childhood obesity. The White House honors Armstrong as a Champion of Change - Americans who ‘Innovate, Educate, and Build’ their respective communities. 

Rave reviews continue as Armstrong stretches out with complex, thoughtful cooking that knits together his Irish upbringing, his French training, and his grasp of the American culinary moment.

 
 

Meshelle Armstrong

Public relations • Marketing • Concept creation • Brand

Meshelle Armstrong designed the interior and graphic brand for all the Eat Good Food restaurants, including Virtue Feed & Grain, The Majestic, TNT Rock & Roll Bar. She was responsible for creating one of the Humane Society of the United States most successful marketing campaigns, Chefs for Seals which enlisted celebrities such as Paul McCartney.

Meshelle’s creativity continues into print, she wrote a monthly column, Back of the House, all about the restaurant business for Northern Virginia magazine, and is a contributing writer to the Huffington Post.

She uses her channels of marketing to increase the group’s brand presence in the public eye through her creative pitching of current trends in food, wine and cocktail news. Media inclusions from national television and editorial placement range from The Today show newspapers, The Wall Street Journal, UK Observer, Irish Times, and lifestyle magazines as Food & Wine and Oprah Magazine.

She's a board member for RAMW (Restaurant Association of Metro Washington) and served on the board of the Alexandria Economic Development Partnership, which works to strategically support businesses, development, and economic growth in Alexandria.

 
 

Todd Thrasher

Spirits Visionary • Barman • Sommelier • Restauranteur

Todd Thrasher, a native Virginian, is a lover of many things—scuba diving, the island of Bonaire, playing golf and cooking. Most importantly, however, is his love for the creation of the perfect artisan cocktail and his knowledge of wine. 

His expert wine lists and trend setting cocktails for Restaurant Eve, Society Fair, and PX that have earned him acclaim and garnered him highly coveted awards. His passion is evident from the wine pairings he creates to accompany the Restaurant Eve tasting menus to his highly coveted Edenesque Cocktails, created with exceptional and unique ingredients.

 
 

Paolo Dungca

Chef

Paolo Dungca was born and raised in San Fernando, Pampanga—known as the culinary capital of the Philippines. At an early age, he associated food with joyous celebrations and rich family traditions. When he moved to Los Angeles, California at age 13, he brought with him memories of cooking with and learning about food from his grandparents.

Paolo’s love for the industry, however, began in 2010 when he worked as a dishwasher at the Disneyland Resort in Anaheim, California. What began as a summer job eventually turned in to a deep passion and commitment to rise in the kitchen’s hierarchy. In three years he went from dishwasher to prep cook, then finally to lead line cook. After Disneyland, Paolo worked with acclaimed Chef Kevin Meehan of Kali Restaurant in Los Angeles, who served contemporary Californian cuisine using local ingredients and modern techniques. It was under his mentorship that Paolo realized he wanted to imitate his style, but with Filipino cuisine.

In 2014, Paolo moved to Washington, DC and worked under Chef Jeffrey Buben at Vidalia. In 2015, he was hired to be the opening sous chef of Bad Saint alongside Chef Tom Cunanan. At the same time he started Timpla, a supper club featuringFilipino-inspired dishes. It was while showcasing Timpla at an event that he met Chef Cathal Armstrong. Paolo was instantly drawn to his strong presence and mission to support local farmers, sustainability, and product-sourcing. Since working at Restaurant Eve, Paolo has honed his cooking techniques and learned how to lead and run a successful restaurant. Paolo and Chef Armstrong work closely to research and innovate Filipino, Korean, and Thai dishes for Kaliwa. 

 
 

Troy Englert

Finance Officer • Entrepreneur • CEO

Troy’s background as a economic and financial analyst led him to become a senior member of the analysis team of the Airline Pilots Association. (ALPA) He was responsible for the development of the global and domestic business plan to include strategic financial planning, international economies and labor relations.

He was selected to present testimony as an expert witness regarding airline operations and financials to benefit the collective interests of all pilots in commercial aviation. He used his budgetary and fiscal proficiency to present his findings concerning the industry to both private and US governmental agencies, still in use today.

He has comprehensive experience in senior-level management to include Leisure Air, Crystal Air, World Airways, Gemini Air Cargo. His responsibilities comprised: capital acquisition, corporate financial analysis, operations, contract and labor negotiations, staffing, facilities, budget analysis and administration.

Troy’s proven ability to lead and synchronize management teams through critical organizational startup, direct international negotiations and forge trade relationships with foreign companies parlayed him into his own corporation, ENG Import Group to bring luxury world wide products to US distribution channels.

These lifestyle products can also be purchased in his luxury retail and design house, Patrick’s. Englert is also a partner and launched the independently owned and operated Keller Williams Realty firm in Old Town, Alexandria.

His current endeavor partnering with the EatGoodFood Group of Restaurants will bring a focused financial perspective to the group’s core to propel the brand fiscally and corporately.

Financial software systems: (CONCUR, Mercury Planning, Quick Books and AIS)

Wildly Interesting Facts: Troy received a full golfing scholarship, was elected to the Indiana Coroners Board at the age of 20 and later flew DC 10’s commercially.

 
 

Monica Murdoch

Business Manager

 
 

This investment is only open to Accredited Investors as defined by the Securities and Exchange Commission. Certain income and asset thresholds apply. More information can be found here.
      
This information does not constitute an offer, or the solicitation of an offer, to buy or subscribe for any securities to any person in any jurisdiction to whom or in which such offer or solicitation is unlawful. The securities issued by The Eat Good Food Group, LLC will not be registered under the US Securities Act or any other act and are not required to comply with specific disclosure requirements that apply to registration under the Securities Act. Only Accredited Investors inside the United States, as defined in 17 CFR 230.501(a), or investors outside the United States who are not “US persons” may purchase the securities and prospective investors will be required to submit an investor questionnaire and additional information and/or documentation to establish their “accredited” investor status. The information that may be presented herein reflects good faith beliefs or expectations, but is not a guaranty and is subject to change. The securities are subject to legal restrictions on transfer and resale and investors should not assume they will be able to resell their securities. Investing in securities involves risk, and investors should be able to bear the loss of their investment. The Commission has not passed upon the merits of or given its approval to the securities, the terms of the offering, or the accuracy or completeness of any offering materials. The Eat Good Food Group’s investments and/or services do not constitute “Crowdfunding” as described in Title III of the United States’ Jumpstart Our Business Startups Act.