–--- About Primrose ---–

Primrose is a French-inspired wine bar from husband-wife team Sebastian Zutant and Lauren Winter, in partnership with Greg Algie and Nate Beauchamp. Located in Washington, D.C.’s popular Brookland neighborhood, Primrose focuses on small and natural wine producers from France and the United States, with 75 offerings by the bottle and 15 by the glass. Four drafts are available in addition to a selection of specialty cocktails. Food at Primrose will focus on French bistro classics such as coq au vin, steak frites, beef bourguignon, and French onion soup as well as charcuterie and cheese plates. Many dishes will be served family-style with freshly baked baguette.



Sebastian Zutant

Sebastian Zutant
co-owner + beverage director

Raised in the DC suburbs, Sebastian attended the College of Charleston before returning to the District to work his way through the city’s restaurant ranks, including a stint at Nectar before opening Komi, overhauling the beverage program at Rasika, spearheading the wine list at Proof, and opening Red Hen in 2013.


Lauren Winter

Lauren Winter
co-owner + designer

For the past decade, Lauren has left a major mark on the D.C. restaurant design scene and is responsible for the construction and design of some of the District’s most beautiful restaurants. A registered architect, Lauren obtained her Master’s degree from Savannah College of Art and Design. She and her business partner, Brian Miller, founded Edit, where she serves as the co-founder and studio head and oversees all projects for the ten-person studio.


Victor Moyer

Victor Moyer
director of operations

Victor took the long road to the hospitality industry, working in human services and nonprofit management before finding his true passion while moonlighting as a bartender. He opened Red Hen as lead bartender and later worked as a bartender and manager at The Fainting Goat. Victor has found that compassion, authenticity and kindness are at the epicenter of community. Bringing this focus to Primrose is his dream and he wants to share it with everyone who walks through Primrose's doors.


Nate Beauchamp

Nathan Beauchamp
chef

Nathan grew up in the D.C. area before heading to New York to attend the Culinary Institute of America and work under notable chefs including David Burke and Tom Colicchio. He returned to the District to open Restaurant Eve as chef de cuisine and later worked as the executive chef at 1789 restaurant. After a brief stint in Minneapolis working at an organic farm and earning his B.A. in culinary management, Nathan returned to D.C. to join the team at The Fainting Goat. He currently oversees culinary programs there as well as at Tiger Fork, Calico Blagden Alley, and now at Primrose as well.


Frank Manganello

Frank Manganello Jr
bar director

Frank first saw success as he won the “Best of the Best” cocktail competition in 2011. In 2015, Frank joined the opening bar staff of The Dabney in historic Blagden Alley; he was named Head Bartender of The Dabney in 2016, the same year The Dabney received their first Michelin star. Today, Frank’s ever-evolving cocktail menu at Primrose reflects the versatility of French brandy, and in particular, highlights its approachability for American palates more accustomed to American whiskey.


Greg Algie

Greg Algie
partner

A native of the Washington, D.C. area, Greg Algie has more than 25 years of experience owning and operating multiple restaurant and bar concepts throughout the District and beyond. Greg’s first foray into the world of restaurant partnership was with Fado Irish Pub in D.C.’s Chinatown neighborhood in 1998. He went on to join Fado’s executive board and helped establish the company as an industry segment leader on the national level. In 2013 Greg went out on his own to concept and open The Fainting Goat with partners Henry Bruce and Nathan Beauchamp. In his current role as partner with The Fainting Goat, Tiger Fork, Calico and Primrose, Greg leads the group’s business and concept development, marketing and finance and works closely with each restaurant’s management teams on day-to-day operations.