Cornbread

Sucks for us in DC but I couldn't be happy for Brian. He's a talented guy and deserves a place to showcase his talents. I know he's wanted this for a long time and has busted his ass for it. Congrats to him and best of luck.

Thanks for the nice post Pool Boy. Please let your server know if you'd like to take your time and we will of course accommodate. Our potted meats will be a constant rotation, next week you can look for a foie & summer truffle pot. I'm sorry you missed the goat's liver, but it'll be back in one form or another shortly. The following night we also had a jerk goat heart as well. As I've said, if I have it you'll be able to get it! Thursday nights is our burger night, we're grinding brisket and chuck flap in house every Thursday for our burger, simple but great and yes the Macon burger is a tad sloppy but worth the mess! A few quick house keeping notes on 7/29 we're doing a dinner with Daniel Liberson's Lindera Farms Vinegars. We only have 16 seats available and it's a 5 course dinner for $65; with an optional beverage pairing. In October we will be hosting a Homebrew event, pairing home brewers with local chefs for a little contest. I'll be a brewer in that event not a chef, apparently I can't do both. Finally for all those offal loving folks we'll be having an offal good time dinner in November! I'll happily post more details as we draw closer to each event or feel free to DM me and I'll shoot you a note with more details. Thanks to everyone in this community for your support. Cheers! PS- We're also now open for lunch Tuesday-Friday 11:30-2.

I'd like to think I'm refocusing the menu in what the restaurant's vision is. As of the 14th I've change 95% of the savory items on the main menu. I think a current menu is online. That being said this is my opening and safe menu, many dishes I've done in the past and knew and understood that I could make the functional with the space and short time with the staff. The term we're coining is, "elevated southern cuisine rooted in classical technique." What does that mean? Expect cuisine with heart, soul and love, executed well. I think if you really look at what I've done in the past you will see a shit ton of both Southern and French influence. In many ways I'd like to think of Bras meets Grandma but maybe that's just a weird dream I had. We're going trough some growing pains, as to be expected but as we progress you'll see an approachable main menu, a fun snack menu and an truly interesting bar menu to compliment what Evan is doing with the cocktail program. The main menu is almost completely different from your last visit and we'll keep plugging along at the other menus.

Hi All, Allow me to shed some light on the subject. Tony is no longer the exec chef, he has given me that title and responsibility.(website will be updated soon) Prior to my arrival there was a CDC and two sous chefs in place. Moving forward the fantastic and talented Jenna Pool will become the new CDC starting in early March. We will continue to carry one full sous chef and have brought on a jr. sous to develop. My role is to run the all aspects of the kitchen. I will lean heavily on Jenna to focus a great deal of energy into services on a daily basis. Having Jenna is important to me because it will free me to develop new dishes, while also spending more time at home with my little one. (11 months on March 2nd) The reference to work life balance was to my own life, not Tony's, though it applies to us both. Jenna is someone who knows and understands my systems and will hold the team to my standards. We will function as an extremely close knit team, again, as we have in the past. We want to grow Macon into something very special, yes a neighborhood restaurant but also much more and we're working on putting the team in place to do so. Don, with Jenna in place I doubt you'll ever have to use that, "if chef's in the kitchen and not a sous chef." <==== That is why convincing Jenna to come back was important to me. I want ever service to be as close to perfection as possible, but not at the cost of missing my little girl grow up and I have no doubt with Jenna and the team we'll get together we'll be able to do this. To the fans of the odd bits, we all know they have a place in my kitchen. I have a strong sense of obligation to do justice to the animals and vegetables we consume. Perhaps Eola pushed this to a fault. (My fault) Macon is a neighborhood restaurant, it's about community and family, so there will be a delicate balance with, shall we say, challenging dishes and approachable dishes. I want all to feel welcome and I want everyone to be able to enjoy the menu. So... if it's bits you're interested in the best bet maybe to call the restaurant and ask if we'll be offering anything off the menu, wink-wink. Also, please just ask your server if we have anything interesting off menu. My promise to y'all is that if I have it you'll be able to get it, I just might not print it. It will be our unspoken word of offal and off cuts. Two quick examples, darkstar965's rockfish collar was my butchering and tonight if you're really nice you can get crispy pig ears at the bar. Please folks feel free to PM me with any questions, I'll respond.(it might take a little time but I'll do it) I'm looking forward to starting a new journey and being able to feed this community again.

As the curtain drops on our final service I just wanted to say thank you to this community for your support over the last four years. I greatly appreciate your kindness. Though I'm sad to see Eola end, I'm exciting for what the future holds and hope to share whatever it may be with you all. Thank you. -Daniel Singhofen

Hello All, We'll be hosting a wine dinner with Château Léoville Poyferré on May 1, 2013. Here's the menu: Pavillion de Léoville Poyferré, Saint-Julien 2010 Lamb’s Sweetbreads, fava beans, radish, morels, sorrel & molasses butter Moulin Riche, Saint-Julien 2007 Terrine of Wild Maine Lobster & Leeks, watercress, caviar & oyster gelee Château Le Crock, Cru Bourgois, Saint-Estephe 2009 Tomato Braised Snails, bacon, kale & puff pastry Léoville Poyferré, 2ieme Grand Cru Classe, Saint-Julien 2008 & 2005 Dry Aged Pekin Duck Breast, barley, ramps, wild licorice jus Léoville Poyferré, 2ieme Grand Cru Classe, Saint-Julien 2000 Tomme de Savoie, smoked honey, caraway flatbread, cashews Cost is $135.00 (plus tip & tax). We are filling up fast so please call and ask for our GM Darlin Kulla about avaibility. 202.466.4441

Hello All, Just wanted to let everyone know we'll be doing our first beer based dinner with Oskar Blues on 4/9. It should be a blast. It'll be 5 coures for $95.00. You can find a little more detail on our Facebook page: https://www.facebook.com/pages/Eola/178583659475 Hope to see some of the DR community there!

The cuban hat is actually a pepper not a chili (different families). I was introduced to it while working in Florida by my friends Roger and Melanie at Waterkist Farm. I've loved this pepper since first tasting it many years ago and was excited to find it up here. We source them from our friends at The Fresh Link a co-op we and many other restaurants work with. I asked Mollie for a little background on the it: Here's a link with a little more info on the Cuban Hat.

Perhaps this might start a battle of words: My link

David's pigs are simply amazing! The breed is Tamworth. We do in fact buy all his heads and hearts every slaughter (THANK YOU DAVID!). They provided us with all your favorites, heart & jowl confit, chicken fried tongue, brain torts, crispy ears, croquettes. In addition, we cure his bellies and smoke them in house and feature them on our bunch bacon menu. We also pick up livers, shoulders, ham, kidneys, etc. . . from time to time. David is my primary pork source and there's a damn good reason why! I think David feeds his pigs better than I eat, but I eat them so it's kinda of a confusing twisted circle. I saw David this morning and his running out of pig fast, his next slaughter won't be around until October 10th so get while you can! He's at Dupont and the Thursday market. I picked up 25# of shoulder and 15# of fat back to get some salumi started today! oink oink my good man.

Hi Everybody, We've posted a Porktail menu here.

Hello All, The Pig is in! Last night we received a 228# Duroc-Hampshire cross from Papa Weaver and it is glorious. Today our fun begins. Brine, Cure, Rub, Love that pig. I'll do my best to keep updates going through Eola's Facebook & Twitter pages. Please join us on the 27th, it'll be one hog of a time!

A Porktail Party at Eola An Evening of Wine & “Snout to Tail” Indulgence Join Chef Daniel Singhofen as he prepares an endless assortment of intriguing bites from an entire 200-pound heritage hog for a special ‘Porktail Party’ on Thursday, May 27th. Enjoy more than 20 innovative dishes crafted from every part of the pig, snout to tail, in an intimate setting that allows diners to sample approximately four pounds of pork! Limited to 50 reservations, guests will indulge as wine and pig are in abundance during the five-hour feast This pork party features creations from a Virginia-raised hog provided by seventh generation farmer Tom Weaver of Papa Weaver’s Pork and produce from The Fresh Link, a local farm distribution business owned by Mollie Visosky. Both Weaver and Visosky will join the festivities to discuss farming practices and the concept of “from family farms to city plates,” allowing guests to learn more about where our food comes from. Mark and Tom Wilcox, owners of Ansonia Wines, pour select bottles of wine while discussing the perfect pairings with pork. Ansonia specializes in imported wines from artisan producers in France and features wines that reflect their place of origin. Join us at our Porktail Party, a collaborative celebratory event of family owned and operated businesses. $125 per person (tax & gratuity excluded) For reservations or additional information, please call: 202-466-4441 Thursday, May 27th 5:30 p.m. to 10:30 p.m. Eola

Hello All, The snow killed my walk-in and due to the new snow (starting to fall right now) I'll be unable to correct the issue until late week. We will hopefully reopen Friday night. We're looking forward to an exciting weekend, please join us!

Is this thread limited to DC? I gotta say I miss Will's on Mills in Orlando. Holy S*#!, just a hole of a beer bar but once a month on Wednesday's Sam Rivers would play the back room and every time it was amazing, borderline life changing. Damn intense experience once a month. Lots of great shows but Sam Rivers was simply amazing, I miss it dearly. Oh, the 100+ beer selection didn't hurt either.