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Showing results for tags '$20 Corkage'.
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I've actually received a few PM's about Eventide and was going to wait until our chef's name is public knowledge before I started this thread, but I guess it's never too early to give out details to this group. We're still in a lengthy construction period but truly hope to open by May/June. (My fingers are cramping as I type because they've been crossed for so long.) We're on Wilson Blvd. at the beginning of the same block that the Clarendon Ballroom and Liberty Tavern are on. The scoop...nice bar/lounge on the first floor run by an exceptionally professional and hilarious Bar Manager that will be concentrating on inspired, well-crafted cocktails and a bit of a more elegant atmosphere than a bunch of Clarendon restaurants play host to (read: no Jager bombs served here...ever). Second floor will be about 90 seats of unpretentious, "date night" dining with 3 semi-private areas where we can host 3 seperate groups of 10 or combine the areas to hold up to 30 for receptions, business dinners, etc... The rooftop will feature table seating and will be a food-first floor. We certainly want cocktail-only guests to sit at the tables, but will not be playing host to an "SRO" rooftop scene...that's what the Clarendon Ballroom's roof is for. (The Ballroom owners are partners at Eventide as well. I might as well be straightforward and divulge that info now.) There will be a small bar on the roof for late night cocktails after dinner, but the roof will be managed so that it stays as comfortable as possible for all and remains a mostly-seated area. I have also hired an extremely gregarious and knowledgable wine director but, you guessed it, I can't divulge his name either. Please don't think I'm being cloak-and-dagger about naming my management team, but they are all still working at their jobs and cannot put in their notice until I can afford for them to come on salary. My Assistant GM (and also an Eventide partner) is Nick Freshman. Nick's a great guy that I've known for over 10 years and has worked with me at Olives and Poste and will be running the upstairs dining room. We're all extremely excited about this project and really can't wait to get our doors open. In the meantime, if any of you happen to walk by the site and the front doors are open, please feel free to stick your head and ask for Nick Freshman or myself and we'll give you a quick tour while it's still under construction. Just bring beers!! (Feel free to post or PM me if you have any questions/comments/suggestions about the place. I welcome them and look forward to answering you.)
