I was just perusing the website and sample menus in anticipation of a belated birthday dinner next Saturday night in the Bistro, when I came across this statement:
** Friday and Saturday evenings - Bistro: Please expect a prix-fixe three course menu with choices for $65 per person exclusively.
Does this mean that there is no a la carte menu option in the Bistro on Saturday nights? i'm trying to decide how I feel about that. Although I know the food is splendid, I kind of like having the option to share an extra appetizer on the front end, in lieu of a sweet dessert at the end (I'm not a real sweets fiend).
Edited to add: I just looked at the verbiage about attire, and now I don't think I have anything suitable to wear to the Bistro. I don't dress up as a rule, but I've found that my style of dress (clean chino slacks and a blouse) has been fine for lots of nice restaurants downtown. It doesn't sound as if that will fit the bill in the Bistro, however.
I've been looking forward to this dinner for a long time, and now I'm having cold feet.
According to Tom S. , the restaurant will be closed on Mondays to afford the staff more time off. Considering they are already closed on Sundays, that's pretty amazing. Kudos to them, as two days off straight is the holy grail of the restaurant biz, and now all of the staff will get it.
And now, this latest bit from Tom breaks this news which might seem to build on the above. Summarizing:
- Restaurant Eve will be just one restaurant come Oct 21st to rationalize an unwieldy menu
- Chef Armstrong will be back in the kitchen six nights each week when Chef de Cuisine Jeremy Hoffman leaves "this winter"
- The restaurant "quietly resurrected" Monday service last week
RE's website and facebook page do not reflect these changes so no additional information seems to yet be public.
One BIG question that popped straightaway into my mind and was unanswered in Tom's piece (and also asked by a commenter in the questions there): Does this mean the famed Lickety Split lunch will be no more?!?!
I won't speculate on any of this since I know nothing more than what Tom wrote but I'd imagine I'm not alone in being interested in any story behind this seemingly ongoing story. Restaurants and other purveyors face all kinds of challenges. Usually best just to communicate clearly and comprehensively. That comment isn't just directed at RE. It's also for journalists (TS in this case). Why not get a fuller story to better inform and reconcile previous change explanations? Or, if not feasible, let readers know that the attempt was made and, etc., etc.?
Restaurant Eve was a vanguard of truly Great Food Made Well here in DC long before so many others appeared on the scene. And, it still is a leader in so many movements (i.e., fine dining, local sourcing, sustainability, exceptional technique and attention to detail). I hope these latest changes--especially the menu and restaurant consolidation/simplification--will enhance the experience. Will they? And, if so, why and how?