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“Bring back our bar!” was the universal cry from the locals. We were also fans there back in the day—a good crowd was always there enjoying decent drinks at a fair price. Everyone knew everyone, and we’re keeping all of that at The Last Straw. If you notice anything different aside from the look and comfort, chances are it will be our attention to the bourbon selection. We’re fans of that, too.
The Last Straw’s logo image shown here is courtesy of the Library of Congress and the United States Farm Security Administration’s photography project throughout the Great Depression. Renowned photographer Dorothea Lange captured this image not far from us near Sperryville, Virginia, in June 1936. More information on the FSA project and the photos on the walls at Hayfields and The Last Straw are on our gallery page.
Our Hayfields café menu will be available in The Last Straw bar, and it’s a lively place to enjoy our sandwiches, chili, a chicken pot pie, and The Peak burger. Those addictive Hayfields mixed nuts enjoyed at the bar? Take home a tin of The Last Straw Bar Mix from our friends at family-owned Belmont Peanuts in Southampton County—Virginia’s prized peanut country.
Our application for a Virginia ABC license is underway, and we’ll keep you posted on the progress.
Coming this summer: Hayfields™, a market and café and The Last Straw Bar in Washington, Virginia. Follow our progress on Instagram and Facebook. We’ll offer local and national products and counter-service comfort food, online pickup ordering, and plenty of seating inside and out. No reservations needed unless you have a large group.
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Thanks to WMRA Public Radio, we’re headed into the Shenandoah Valley on April 8 to chat about leaving a thirty-year art director career at The Washington Post and Smithsonian magazine to launch a rural Virginia bakery that became a national success story. We'll have cookbooks for signing, and I’ll have news about my upcoming Hayfields cafe and market in Little Washington. Join us at Winchester Brew Works on Tuesday, April 8 at 7 pm. —Brian Noyes