[laniloa]

mdt, on Jun 22 2005, 03:56 PM, said:

After making a lickity-split lunch of the spansih tortilla and sandwich du jour (pulled pork shoulder) I had the seasonal fritters for dessert.  The two dishes were as good as expected, but the dessert was wonderful.  The fritters are sour cherry (from a local farm).  These wonderfully fried pillows of dough are filled with flavorful cherries and served with a sweet and sour cherry dipping sauce.  Get there before they get gone!

What he said. The pork was wonderfully moist and flavorful. It was so tender it melted. Had I stopped there I would have been perfectly happy. But the cherry fritters sounded too good to pass up. The cherry flavor was pervasive without being overwhelming. I particularly liked the texture of the fritters -- nice crisp crust with doughy inside.

[Jacques Gastreaux]

I was supposed to have dinner with Rockwell in the tasting room at Eve yesterday evening, but the car accident I had at 18th and Constitution on the way to the restaurant put the kibosh on that. By the time I was able to get to Eve, after waiting for over an hour for a cop to arrive at the scene of the accident and then having to have my car towed to a body shop (pictures later), Rocks was on like course number 6 and he and Thrasher were playing some sort of "name that tune" game with wines.

But I digress. I wound up at the bar with an old friend and we tried some of the new stuff on the bistro menu. After a couple of tequila gimlet to calm my nerves, I went with the crab cake appetizer and the leg of lamb entrée. Both were excellent.

The crab cakes come out with 2 2 oz. cakes with a squeeze of avocado aioli and marinated hearts of palm on the side. The pungency of the hearts of palm contrasted nicely with the sweetness of the crab cakes, which were so lacking in filler that they had to be held together with some sort of anti-gravity concoction. You touch one with your fork and a nice lump of crab falls neatly to the plate to be quickly smeared with the avocado stuff. My only complaint is that they don't give you enough of the avocado sauce, my supply was exhausted about half way through the second crab cake. I dutifully raised this defect with Nate Beauchamp, the chef de cuisine (the recipe for the crab cakes is his mothers, I believe)

The leg of lamb entrée also was spectacular. This is sort of a 4-layer operation. The bottom layer is polenta, the next layer is braised lamb shoulder, the next layer is some sautéed swiss chard (I think, anyway some sort of sautéed greens) the top layer was a row of these little medium rare lamb medallions about the diameter of a nickel. The presentation makes your mouth water and your jaw ricochet off of the bar. The combination of flavors and textures of creamy polenta, braised shoulder, sharp greens and medallions is hard to describe. I had to restrain my self and take my time savoring each bite. I ask Chef Cathal how he was able to do the lamb medallions, which didn't fit with my understanding of how leg of lamb usually comes out. He said that they tease the muscle segments out of the leg before cooking. That is how they get the cross-cut medallions. I have never seen this preparation before and I hope he finds other things to do with it as it likely has a lot of possibilities.

I need to find out what the wine was that Todd sent out with the lamb, a burgundy of some sort. It went real well with the lamb. I have learned to ask if they have anything else by the glass that evening that is not on the regular by the glass wine list. Frequently they have something open back in the wine cave that is unusual (like the glass of red chassagne Montrachet they brought out for my friend to have with his soft shell crabs)

Chef Cathal did us a favor by selecting the cheeses for us for our dessert. Three bleus, the everona, and one other (I don't remember). All I know is that they all went well with the Sauternes we had with it.

I have no idea what Rocks had back in the tasting room, all I know is that one of the "name that tune" wines he initially described as a Paulliac turned out to be a South African syrah.

edited to add: And oh yeah, I felt bad leaving Rocks back in the tasting room to dine alone. But he appeared to be enjoying himself.

This post has been edited by Jacques Gastreaux: 07 July 2005 - 12:12 PM

[Walrus]

Last night, at Eve, I had the only meal that's brought tears (of joy) to my eyes. We started at the bar -- I had the Graham Beck champagne-style beverage (for a short time only, they're serving vintage at nonvintage prices -- and trust me, it's worth it! A beautiful drink indeed), Craig had the pickeled martini (with pickled air ), and my friends both had the mojito -- DELICIOUS. Then, at the table, Todd brought us a sample of his basil two ways cocktail -- outstanding. Sweet but light, with none of the alcoholic burn that I associate with cocktails -- the drinks at Eve are the only hard alcohol drinks that I can not only tolerate but enjoy.

Then, the meal: I started with the tortellini with fava beans, in a sauce that rocked my world. Craig had the quail salad, and our friends had the beet salad and the mussels (which were liberally distributed around the table, with accolades all around). The beans were a surprise for me -- a great accompaniment for the luscious sauce -- though the pasta itself didn't leave a deep impression on me. Then, the main course.

I had the hen special, and it blew me away. I mean, seriously, tears sprung to my eyes! The flavor, texture, saltiness and flavoring. Wow. I thought perhaps it had been brined, but Cathal said no -- so just beautifully cooked. A masterpiece. On the side was a (I believe) leg confit, with cooked cherries, and it also was superb. Best. Food. Ever.

In fact, all of our dishes were so good that nobody _wanted_ to try anyone elses -- they were too wrapped up in the intricacies of their own food to want to spoil it with something outside their own dishes. Craig had the rockfish special, and our friends had the lamb and something else that the hen has wiped from my mind.

Dessert was birthday cake and cherry fritters, with vanilla custard to share, plus one of our friends had an Irish coffee, made "the right way" -- by Cathal himself. We all lusted after it, but a sip to taste was all we were allowed

Now, the wines. I couldn't begin to go through all the various glasses that we had, but I'll do what I can remember (which, embarrassingly, isn't anything like names, wineries, or anything useful -- just what I recall of the flavors). First, Ronnie, who sommoliered for us, was outstanding -- charming, personable, and willing to go through every course each of the four of us was having to make recommendations. Not that we've ever been disappointed with the service at Eve in any way, but he was a stand-out. After I started with the Beck sparkling wine, I moved on to a lovely white (not the pinot gris but...the other one) -- such flavor! It was great with the creamy sauce for the pasta -- cutting through while complementing. For the hen, I had a Rhone (the first one on the by-the-glass menu) that was exquisite. Craig had it with the quail for his first course, and only one sniff of his glass was enough to get me excited about having a glass all my own! (Insert evil, no, I'm not sharing, laugh here.) It was warm and spicy and delectable -- peppery and perfect (PERFECT) with the hen dish. I don't know that I've ever had a wine pair as nicely with a dish ever before. Craig had the rose with his fish, and that was also a stand-out glass. It began fruity and ended on a zingy, spicy note -- the finish lasted a long time and was a treat to the end. One of our friends had an Australian riesling that she said tasted very creamy, and our other friend had a red that was grapes -- big, black, juicy grapes -- through the finish. Yum. We decided that Eve is the sort of place where you could spend, you know, five or six hours at the bar, drinking, and not only never repeat yourself but never have a disappointing sip. Expect to see us there soon

[goldenticket]

My recipe for a perfect summer Saturday evening:

2 seats at the bar at Eve

1 Tomato Water Bloody Mary
1 seasonal cocktail (muddled fresh mango and lime w/rum)

Share the following:
1 olive oil poached tuna appetizer
garnished w/ Sweet 100s - the sweetest little cherry tomatoes I've ever tasted

(add a glass of Rose)
1 leg of lamb over braised, pulled lamb shoulder, polenta and rapini - perfectly done, perfectly seasoned and a perfectly sized portion!

and

1 sour cherry fritter w/dipping sauce - mmmmm

I could go into the recipe for a perfect Monday in May evening.... 9 course w/wine pairing in the tasting room but that's a much longer story, with equally (or even more) satisfying results - including an early trial run of the yin and tonic, housemade gnocchi, OOO, etc. etc. etc. .....

[Jacques Gastreaux]

goldenticket, on Jul 11 2005, 11:15 AM, said:

My recipe for a perfect summer Saturday evening:

2 seats at the bar at Eve

1 Tomato Water Bloody Mary
1 seasonal cocktail (muddled fresh mango and lime w/rum)

Share the following:
1 olive oil poached tuna appetizer
garnished w/ Sweet 100s - the sweetest little cherry tomatoes I've ever tasted

(add a glass of Rose)
1 leg of lamb over braised, pulled lamb shoulder, polenta and rapini - perfectly done, perfectly seasoned and a perfectly sized portion!

and

1 sour cherry fritter w/dipping sauce - mmmmm

I could go into the recipe for a perfect Monday in May evening.... 9 course w/wine pairing in the tasting room but that's a much longer story, with equally (or even more) satisfying results - including an early trial run of the yin and tonic, housemade gnocchi, OOO, etc. etc. etc. .....

Welcome to DR.com Goldenticket. Great first couple of posts. keep 'em coming.

[Jacques Gastreaux]

Judging by the pork chop on the Bistro menu, Chef Cathal has been watching too many episodes of the Flintstones.

[Pat]

As I piece together my weekend eating, Saturday night we went with my inlaws to the bistro at Eve. The bread was fabulous. I thought it was the best of all three nights, though my MIL liked Corduroy's bread better. My MIL, who has been watching her diet for a long time, got the sweetbreads and loved them. My FIL asked for the pork chop done well, then it was really hard to cut and he realized that it was because he asked for it done well . He's a total sweetheart .

My husband got the olive oil poached tuna to start and salmon special. I got the tortelloni appetizer and halibut with potato confit. I enjoyed my food thoroughly. I don't think there was anything left on anyone's plate that night (or any night).

My FIL and I both got the chocolate lemon terrine dessert, and my husband got the pink fluffy birthday cake .

It was a great meal. I enjoyed it a lot. Plus we had a great waitress. And we had Todd Thrasher's advice on wine. It was a thoroughly satisfactory experience.

Edited for typos twice

This post has been edited by Pat: 01 August 2005 - 07:03 PM

[DonRocks]

For "Restaurant Week" last night, I created my own three-course menu at Eve, with the goal of coming in under the $30.05 three-course menus that participating restaurants are currently offering (Eve is not participating in Restaurant Week):

Beet Salad with Fresh Goat Cheese and Beet Vinaigrette had the best beets I've had all summer long, tasting like the earth itself, and along with the subtle, fresh goat cheese and a glass of Mulderbosch rose, was about the freshest and most satisfying course I've had recently.

Olive Oil Poached Tuna with Fried Capers and Sweet 100's was a thick, cut-your-own-sashimi-quality cut of tuna with just the right amount of fat around the edges, basking in a small pool of of high-quality olive oil with red salt on top. A fabulous dish, made even better by the small pile of Sweet 100 tomatoes mixed with a small amount of fried capers for flavor.

Risotto with Eastern Shore Corn and Baby Leeks is a side order on the menu, but serves perfectly as a main course: a small tureen of firm, well-made risotto with freshly shucked Maryland corn and small-diced leeks, sopped up with a piece of warm Breadline bread.

Total cost for the three courses: $28.50!

Rich, satisfying, healthy, inexpensive, and other than the tuna, 100% vegetarian. If you dine at the bar this week and order this exact same menu, you'll be glad you did.

Cheers,
Rocks.

[laniloa]

Taking my inspiration from Don, I went to the bar at Eve last night to put together my own Restaurant Week. A very wise decision. I choose crab cakes that had no apparent (to the taste or sight) binder, smooth avocado spread, and some tangy pickled hearts of palm. This was paired with an Eastern Shore corn and baby leek risotto. In a dish like this, the individual flavors can blend and soften. Not here -- the sweet corn was the star. I ended my meal with some peach fritters. Peaches, fried dough, what's not to like? The food portion of my meal was $29. Hands down better then what I've had for restaurant week.

edited for clarity

This post has been edited by laniloa: 05 August 2005 - 08:01 AM

[mdt]

Joining laniloa I kept to the $30.05 limit, if you don't count my appetizer. I started with the bar menu order of olive oil poached tuna and it was a delicious blend of flavor and texture.

I then had the Moroccan lamb that was served with a side 'salad' of apricots, roquefort, mint, and greens with a drizzle of harissa on the plate. The lamb was enjoyable, but the accompaning salad was terrific. With this I also ordered a side of the risotto, which was an explosion of sweet corn goodness.

For dessert I had the blueberry galette, and with the coaching of JG (yes he is always there), asked for extra blueberry coulis. Wonderfully flaky pastry crust surrounding a bit of almond cream and blueberries with a dollop of cream on top. A great way to end the meal.

BTW, we all were commenting on how good Todd "Studbolt" Thrasher looked, so remember to go and vote!

This post has been edited by mdt: 05 August 2005 - 08:19 AM

[Capital Icebox]

Went in Friday night for dinner at the bar and had mixed feelings when we showed up and the place was packed. On one hand, you like to see Eve so full that everyone else is eating in the bar; on the other, you want to try that olive oil-poached tuna and you want to try it now.

A few minutes and several tomato water bloody marys later, we elbowed our way into some seats at the bar and went appetizer crazy: mussels with curry, the aforementioned tuna, hawaiian blue prawns, and a cheese tasting. The mussels, brought to us by the Chef himself, were the highlight of the evening. Spooned with just the right amount of curry broth, they had a tangy kick to them. These are very different from the previous, more traditional preparation that used to be on the menu. Try them!

The tuna was... well, it was tuna poached in olive oil and that's exactly what it tasted like, and it was delicious. Same can be said for the prawns, which we were told are only available at 5 places on the east coast, and Eve is the only one around here that has them. Tres cool. The cheese, as always, was a great end to the meal, and inspired us to make our first visit to Cheesetique the next day and stock up the fridge with stinky, moldy goodness.

Now it's Monday, and my mind is scheming ways to get back there for lunch this week to try the peach fritters.

[Rick Azzarano]

We were able (finally) to go to Eve Saturday for our pre-anniversary dinner. Our reservations were at 7, but we severely misjudged the amount of time it would take to get in from Woodbridge. We arrived about 6:15. I had vaguely hoped we would be steered to the bar to wait, but the table was available immediately.

Just an excellent dinner. My wife began with the purple basil cocktail - limon rum-based topped with a basil infused foam. She said it was very light and refreshing, and on any other night, would have led to many more. She also had the beet/goat cheese salad as a starter and the halibut at the main. Gone, all gone. I was able to get a "taste" of her halibut, but since it measured about 5 mm by 4 mm, I wasn't really able to taste it.

I had the rillettes of rabbit to start, followed by the special veal chop. Veal chop cooked about 99.95% perfectly - I wish it had a little more crispy bits, but that's just personal preference. Our waiter (sorry, but I didn't get his name) was able to steer us to some wines by the glass that matched perfectly with the menu choices. The training program at Eve must really be effective.

The only downside to the experience is the new bruises I have from kicking myself for not going to Eve sooner.

[alan7147]

I was thinking of having dinner at the RE Bar toinght. Will there be a problem for us to get seats around 7:30ish? Also, anyone have any recs as to what to order in the bar area? Thanks.

[MelGold]

Yin & Tonic or a Tomato Water Bloody Mary...Eamman's Cocktail is also a good choice...if they have the Purple Basil Cosmo/Martini get one of those...

You were asking about drinks, right?

[alan7147]

MelGold, on Aug 17 2005, 09:44 AM, said:

Yin & Tonic or a Tomato Water Bloody Mary...Eamman's Cocktail is also a good choice...if they have the Purple Basil Cosmo/Martini get one of those...

You were asking about drinks, right? 

Drinks & Food.

[Jacques Gastreaux]

If the bar is full at 7:30, just wait a few minutes, seats will open up (unless everyone at the bar has food in front of them).

There will be 2 menus to choose from: a bar menu and the bistro menu and you can order items off of both if you like. There also might be a special or two, ask the bartenders (Tami, Andrea and Ken). Also, be sure to ask how the risotto is prepared, it changes frequently. The last risotto had sweet corn in it. Everything on the menu will be great. My suggestion is to order something that would be out of the ordinary for you. But, I'm sort of partial to the braised pork belly.

The cheese course is to be recommended as well 3, 5 or 7 cheese platters.

This post has been edited by Jacques Gastreaux: 17 August 2005 - 09:55 AM

[MelGold]

Highlights from last week's dinner in the bar included the pork belly and the lobster. We also had the risotto which was fantastic, as well as a charcuterie plate to die for! If you have room, definitely get the fritters!!!

[tripewriter]

Jacques Gastreaux, on Aug 17 2005, 10:14 AM, said:

main ingredient: unobtainium

Is this a newly discovered "rare earth" element?

alan7147, on Aug 17 2005, 10:39 AM, said:

I was thinking of having dinner at the RE Bar toinght. Will there be a problem for us to get seats around 7:30ish? Also, anyone have any recs as to what to order in the bar area? Thanks.

The bar traffic ebbs and flows. My advice is that if you get there and can't find a seat, just order a drink and hang out until something opens. I don't recommend sitting at one of the low tables if you are planning to eat much.

As for what to order, I believe the entire bistro menu is available and well worth considering. I've gone with a sampler of several starters to full-on starter, main, salad, dessert and either way works depending on your mood and your moolah.

Staff recommendations are also a good way to go.

[laniloa]

Just don't order a Budweiser.

[hillvalley]

I second the lobster, pork belly and purple basil margarita recommendations. The pork belly is just divine.

[Jacques Gastreaux]

laniloa, on Aug 17 2005, 10:56 AM, said:

Just don't order a Budweiser.

They do have Bud, in bottles, but it is reserved for a special customer who is a regular.

[alan7147]

laniloa, on Aug 17 2005, 09:56 AM, said:

Just don't order a Budweiser.

Damn, now my drink plans are ruined, I guess I'll have to order my fallback...Coors Light

This post has been edited by alan7147: 17 August 2005 - 10:00 AM

[tripewriter]

alan7147, on Aug 17 2005, 11:00 AM, said:

Damn, now my drink plans are ruined, I guess I'll have to order my fallback...Coors Light

You could always ask for a Seagram's Strawberry-Kiwi Wine Cooler from the secret stash under the bar.

Oh, wait a minute -- that would be at the Old Town CVS around the corner. My bad.

This post has been edited by tripewriter: 17 August 2005 - 11:53 AM

[Capital Icebox]

Restaurant Eve will be observing "holiday hours" for the next two weeks, starting this Monday. They will be closed all day Sunday to Tuesday (yes, I know they're always closed Sundays, but maybe everyone else doesn't?) and Wednesday to Saturday they will be open for dinner only. Things return to normal after Labor Day.

Edited to add: it'd be great if Eve could put this up on their website, but I've never seen the thing updated.

This means you have two days to get in and try the White Tuna Salad during the Lickety-Split Lunch. Pair it with a drink or dessert, because it's entree size, baby! It comes with two large morsels of perfectly seared white tuna with just the right amount of thyme, sitting atop a large mound of market greens mixed with cherry tomatoes, boiler onions and chanterelle mushrooms. It gets my vote for sexiest salad of the summer (soon to be a contest in DC Style mag, I'm sure).

This post has been edited by Capital Icebox: 18 August 2005 - 09:43 AM

[Nadya]

It is a sad fact of life that when one lives in Dupont Circle and leads an insane life, one sacrifices certain things to convenience. This is how, for instance, one is occasionally found at Kramerbooks at 3 a.m. chewing on slice of pecan pie scarily similar to a misshapen brick in taste, look and texture instead of licking clean the dish of chocolate sabayon at Corduroy. Or getting one's fill at a pedestrian sushi joint next door instead of hauling arse to Kotobuki. Or renting, for a hundredth time, This is Spinal Tap from a video store next door and retiring home in skanky sweatpants with a sixpack of Coronas instead of expanding one's horizons in a little black dress over an undubbed French movie with wine and cheese at Maison Francais.

But I digress.

However, there are times when one's desire for better things in life overcomes one's penchant for convenient city livin' and proclaimed disdain for Virginia. This is the time when one picks up the phone and makes a reservation at Eve. Because the need to cross the river no longer feels like a big enough deal to give up the wonderful things that lie within.

If I had a home big enough for big parties, I would want it to feel exactly like Eve's bistro dining room and bar. Stylish. Warm. Comfortable. Uncluttered. Full of attractive people. Classy. And incredibly inviting.

My friend and I got the same table that I had when I dined at Eve first - which was many, many months ago and I don't get out there all that often. In fact, I get out there very rarely at all. Why did they remember? Because of the same unwavering attention to detail that makes food and ambience such a delight and comfort to senses.

I started with goat cheese and beets salad where every ingredient tasted like it is supposed to, only ten times more flavorful. This salad, despite its frequent sighting on menus around town, is a dish to which many are called but very few chosen. In Eve's version, the greens are crisp, the beets sweet and crunchy, and the cheese mild and tangy, and all inredients remain themselves in this delightful combo.

My main has been selected for weeks. I spent three hours that morning in the gym jumping around like a deranged goat getting ready for that main. For that main, I've been praying like this: "Dear God, please make tonight's specials at Eve good but not super-appealing because I don't want to change my mind. They should be getting ready with specials right about now, so thank you for your immediate attention to my request. Thank you."

You guessed right - it's the pork belly. So many things I can say, so many wasted bytes and so much fingertip agony, just to give you a tiniest hint of the crispy skin, the comforting layer of fat, the melting pork flesh. Poetry is written for such dishes and relationships are broken over such dishes (you don't like fat? don't think young ladies should eat that? It's just not going to work out between us).

Thanks to Cathal's kind heart, we had a midcourse of lobster tail with gnocchi and a sauce of magic ingredients in which I believe butter and fennel were involved. My friend proclaimed that this dish was the best she had for years, a beautiful showcase for the kitchen's ability to coax so much flavor out of every ingredient yet leave the impression of not having messed with them.

Dessert, peach fritters, a beauty again, but getting full right now and moving to the bar. Am not allowed to carry own drink to bar. Not because I'm tipsy (what, on half bottle of riesling?) but because the polish and class of Eve's staff would not have guests carrying their own beverages. Enjoyed the most pleasing finishing touch lingering in the bar over Todd's summer creation cocktail.

What can I say? If Eve was in Dupont Circle, I'd be there as much as I am at Palena right now. This restaurant is a credit to DC dining scene, and I reserve this compliment for very few places. I can't thank Meshelle, Cathal, Todd and everyone else enough for creating an experience that delights and comforts on every level. From being on the other side of that, I know that to do a job THAT good requires a mindboggling amount of work, attention to every little thing and refusal to compromise on quality.

Meshelle and Cathal are geniuses. I love you guys. Thank you.

[jparrott]

Nadya, on Aug 26 2005, 11:23 AM, said:

Full of attractive people.

Well, I guess that means 'streaux and I are cut off.

Lovely write-up .

[DonRocks]

Newsflash! Armstrong and Crow to marry!

[FunnyJohn]

DonRocks, on Sep 6 2005, 02:48 PM, said:

Newsflash!  Armstrong and Crow to marry!

Is he Morman?

[Al Dente]

Nominee for the Finest Forkful of Food Feasted Upon by Anyone in the Greater DC Metro Area on the Evening of September 14th, 2005:

Rabbit Rillette

Sublime. Order yourself that charcuterie plate!

I really dig that tomato water bloody too!

This post has been edited by Al Dente: 15 September 2005 - 06:07 AM

[DonRocks]

Walrus, on Oct 6 2005, 03:43 PM, said:

a partridge thingy (there's a real word, but my mind's erased it) on a paper-thin slice of crisp sweet potato was earthy

If I remember correctly, that's a variation on a classic Italian wedding-canape known as inapertri.

[cjsadler]

DonRocks, on Oct 6 2005, 03:49 PM, said:

If I remember correctly, that's a variation on a classic Italian wedding-canape known as inapertri.

Boooooooo

*Triple spaced for punishment*

[ustreetguy]

DonRocks, on Oct 6 2005, 03:49 PM, said:

If I remember correctly, that's a variation on a classic Italian wedding-canape known as inapertri.

*groan*

[Camille-Beau]

Brioche as described by Julia Child in "The Way to Cook":

"Brioche dough, made with with eggs and rich with butter, is certainly a wonder of the baker's art -- but certainly not a dough for everyday eating, and most certainly not a dough for the fat or faint-hearted. It's for celebrations."

Don't you just love Julia?

[DonRocks]

Congratulations to Cathal Armstrong:

our newest American Citizen.

[ScotteeM]

DonRocks, on Oct 12 2005, 11:05 PM, said:

Congratulations to Cathal Armstrong:

our newest American Citizen. 

Wow! Excellent! Congratulations!

ScotteeM
(Grouper, swimming steadily toward Ventworm)

[mdt]

Congratulations Cathal!

[FunnyJohn]

DonRocks, on Oct 12 2005, 11:05 PM, said:

Congratulations to Cathal Armstrong:

our newest American Citizen. 

Tremendous, Cathal -- Remember to vote early and vote often!

[Jacques Gastreaux]

DonRocks, on Oct 12 2005, 11:05 PM, said:

Congratulations to Cathal Armstrong:

our newest American Citizen. 

Now he needs to work on his accent. I can almost hear it now, an Irish brogue combined with a southern drawl.

[Nadya]

Congratulations, Cathal!!! People like you should be admitted in the country immediately under The Gene Pool Improvement Act ™ - my own proposed bill that I lobby tirelessly with any old congressman who happens to stumble into Bis. The gist of it is that anyone who is beautiful, talented and has IQ over a certain point should be granted citizenship on the spot. Two congressmen from nondescript districts are already behind this

[Jacques Gastreaux]

Eve gets upgraded to 3 1/2 stars in the fall dining guide. Congratulates to Chef Cathal and his staff. But my own personal view is the restaurnt is worthy of the full 4 stars. I don't believe in this "half a star" business.

[Stretch]

And props to TT and the bar crew for creating the environment in which the pun "fine wines and cocktails that raise the bar" could flourish. They sure do, and I miss them something grievous.

[Spiral Stairs]

I see Eve has wasted no time in capitalizing on Sietsema's "gastronomic epiphany" characterization.

My first epiphany there shall take place in the tasting room on November 1, for our second anniversary dinner. Gah! I'm drooling now.

Will I feel weird if I don't wear a jacket? Because I hate wearing a jacket. And I hate ties even more, so please don't tell me I have to wear one of those.

[Camille-Beau]

Spiral Stairs, on Oct 19 2005, 12:53 PM, said:

I see Eve has wasted no time in capitalizing on Sietsema's "gastronomic epiphany" characterization.

My first epiphany there shall take place in the tasting room on November 1, for our second anniversary dinner.  Gah!  I'm drooling now.

Will I feel weird if I don't wear a jacket?  Because I hate wearing a jacket.  And I hate ties even more, so please don't tell me I have to wear one of those.

No jackets or ties required. Beau usually wears business casual. - nice slacks/shirt. All Eve asks via their sign out front that you not wear jeans.

-Camille

[Spiral Stairs]

Camille-Beau, on Oct 19 2005, 12:57 PM, said:

No jackets or ties required.  Beau usually wears business casual. - nice slacks/shirt.  All Eve asks via their sign out front that you not wear jeans.

That much I can handle. Thanks!

[JPW]

Camille-Beau, on Oct 19 2005, 12:57 PM, said:

All Eve asks via their sign out front that you not wear jeans.

don't tell mdt

[mdt]

JPW, on Oct 19 2005, 02:18 PM, said:

don't tell mdt 

Wow! I have never noticed that sign. Of course the time(s) that I have worn jeans I was just in the lounge.

[Camille-Beau]

mdt, on Oct 20 2005, 09:46 AM, said:

Wow!  I have never noticed that sign.  Of course the time(s) that I have worn jeans I was just in the lounge.  

Yeah, doesn't seem to be a issue for the lounge. Have been rather casual there myself.

-Camille

This post has been edited by Camille-Beau: 20 October 2005 - 09:28 AM

[Camille-Beau]

Email message from The American Institute of Wine and Food ( AIWF):

Quote

HOPING TO MEET ONE OF THE AREA'S VERY BEST CHEFS? 

WANT TO GAIN A LITTLE GARDENING KNOWLEDGE?

WOULD YOU LIKE TO MAKE A DIFFERENCE IN A CHILD'S LIFE ?

SPEND A COUPLE OF HOURS VOLUNTEERING FOR AIWF'S DAYS OF TASTE... 
AND YOU WILL TAKE HOME MORE THAN YOU EVER EXPECTED.... 

Volunteers are needed to assist in this month's DAYS OF TASTE activities on November 2nd at 12:30 pm. 

Celebrated Chef Cathal Armstrong of Restaurant Eve and farmer David Lankford will join us for a lesson in cooking and growing with the 5th graders of Webb Elementary School. Farmer David Lankford, who supplies produce to some of the area's best restaurants will help the students plant the seeds for their greenhouse. And Chef Armstrong will lead the group in a cooking demonstration that highlights the best seasonal offerings. 

Volunteers are needed to assist in the days activities. Every volunteer will be able to participate in a means that they feel comfortable, from helping the Chef prep. to assisting the children in planting seeds. 

What: Days of Taste Cooking Demo & Planting, featuring Chef Cathal Armstrong of Restaurant Eve

When : Wednesday, November 2nd
1pm - 2:15pm (volunteers should arrive by 12:30pm) 

Location : Webb Elementary
1375 Mount Olivet Rd NE
Washington, DC 20002
District of Columbia Public Schools
School Phone#: (202) 724-4543 

TO VOLUNTEER, PLEASE CONTACT HEIDI HANSON at CHEFS@WARNERHANSON.COM or call 202.255.9093. 

** We are also seeking donations of KITCHEN ITEMS, UTENSILS, MIXING BOWLS, and other "GENTLY USED" KITCHEN ITEMS for Days of Taste. 
CASH DONATIONS are also accepted. **

Contact HEIDI HANSON - 202.255.9093 for pickup.

[Jacques Gastreaux]

The bar at Eve was packed last night. Many people dining from the Bistro menu. I was there for about a half hour and I couldn't get a seat.

What Spiral Stairs says of the poritions on the tasting menu is accurate. You can dine at a resaonable pace from the 5-course menu. If you opt for the 9-course, go slowly, drag it out.

[ScotteeM]

Jacques Gastreaux, on Nov 2 2005, 10:16 AM, said:

What Spiral Stairs says of the poritions on the tasting menu is accurate.  You can dine at a resaonable pace from the 5-course menu.  If you opt for the 9-course, go slowly, drag it out.

OK, I've not been yet, but have a reservation later this month for my birthday dinner. When I called to ask for a table at 6:00, I was told that the table was committed to another party at 9:00. On the advice of the reservationist I moved the start time to 5:30 (we like to eat early when we eat out).

My question is, will that be enough time for the 9-course menu? Or will we be limiting ourselves to the 5-course menu?

Not sure if I should try for another night. . . .