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Dr.Com dinner at Restaurant Eve Tasting Room


hillvalley

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Please remember that the price of the meal includes tax, BUT NOT TIP OR DRINKS.  Also, the meal is discounted (especially for what you guys are being served), so tips really should be based on a higher price.  There was no fee for reserving the full room, and extra staff will be working to handle the event.  Service will be terrific, I'm certain.  Even if you aren't drinking alcohol this evening, you can throw a little extra revenue to the house by ordering a non-alcoholic drink or some bottled water, or you could always palm the sommelier a portrait of Lincoln, Hamilton or Jackson on the way out.  These are all just suggestions, but they make sense to me.

Here are my suggested minimums, but you're certainly free to leave what you wish: 

Food only ($65):  $20 each

Food and wine ($100):  $30 each (don't forget you aren't only paying for the wine, but also the wine service, extra dishwashers, etc.)

I hate even mentioning this stuff, but it's better than not mentioning it.

Rocks.

Thanks! That was along the lines of what I was thinking....

Must go check cash situation...

Jennifer

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Here are my suggested minimums, but you're certainly free to leave what you wish: 

Food only ($65):  $20 each

Food and wine ($100):  $30 each (don't forget you aren't only paying for the wine, but also the wine service, extra dishwashers, etc.)

I think Rocks has suggested good minimums.

I also suspect that many of us will do what we can to make sure the service staff has a night as good as ours.

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Timing question-- I do not typically commute by car; how long will it take during rush hour to get from downtown DC (15th and H) to Restaurant Eve? I had originally budgeted 30 minutes, but am now wondering if it could take even longer than that to even get to the FSB?

Thanks!

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Timing question-- I do not typically commute by car; how long will it take during rush hour to get from downtown DC (15th and H) to Restaurant Eve?  I had originally budgeted 30 minutes, but am now wondering if it could take even longer than that to even get to the FSB?

Thanks!

That sounds about right but JG, if he is online, should be able to get you a more accurate number.

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The Menu:

Maryland Crab Bisque and Imperial with Uruguay Farm Raised Osetra

Butter Poached Maine Lobster with Davon Crest Farm Baby Fennel

Housemade Tortelloni with Black Perigod Truffles and Spade Head Spinach

Olive Oil Poached White Tuna with Smoked Ham Hock Vinaigrette and Baby Lima Beans

Roasted Poussin BReast with Wild West Virginia Procinis and Foie Gras

Shafer Farm Venison Loin with Corn PUdding and Huckleberries

Colesten and Bassett Stilton Flan with Port Glaze

Lemon-Lavender Sorbet with Shortbread Cookie

Leedstown Farm Brown Turkey Figs with Marcona Almonds

I'll post the wine pairings tomorrow.

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Thanks Rocks, and Cheers! post-46-1126854013_thumb.jpg

Stemware ready to go:post-46-1126854716_thumb.jpg

The Menu:post-46-1126854494_thumb.jpg

Maryland Crab Bisque and Imperial with Uruguay Farm Raised Osetra post-46-1126854068_thumb.jpg

Butter Poached Maine Lobster with Davon Crest Farm Baby Fennel post-46-1126854115_thumb.jpg

Housemade Tortelloni with Black Perigod Truffles and Spade Head Spinach post-46-1126854158_thumb.jpg

Olive Oil Poached White Tuna with Smoked Ham Hock Vinaigrette and Baby Lima Beans post-46-1126854222_thumb.jpg

Roasted Poussin Breast with Wild West Virginia Porcinis and Foie Gras post-46-1126854285_thumb.jpg

Shafer Farm Venison Loin with Corn PUdding and Huckleberries post-46-1126854321_thumb.jpg

Colesten and Bassett Stilton Flan with Port Glaze post-46-1126854361_thumb.jpg

Lemon-Lavender Sorbet with Shortbread Cookie post-46-1126854392_thumb.jpg post-46-1126855234_thumb.jpg

Leedstown Farm Brown Turkey Figs with Marcona Almondspost-46-1126854423_thumb.jpg

After dinner treats (finally, some chocolate!!!) post-46-1126854527_thumb.jpg

Thank you Chef Armstrong and each and every member of your talented staff who made this such a memorable evening.

Edited by crackers
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A big, big, big thank you to Hillvalley, DonRocks and, last but certainly not least, the folks at Restaurant Eve for the wonderful dinner.

My favorites were the crab bisque, the stilton flan and the raspberry pate de fruit.

And next time, we may just have to smuggle in some spoons to get every last drop of the sauce from the lobster and the ravioli dishes (our table seriously considered licking plates and picking up bowls and drinking from them). :lol:

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First off, a big thank you to hillvalley for her cat herding skills and organizing this incredible dinner.

An even bigger thank you to Chef Armstrong, Todd 'Stud-Bolt' Thrasher, and the entire staff at Eve. I wish I had the ability to convey in words how wonderful the food was, but I will leave that to other more capable people.

The highlights for me were the poussin, lobster, and the limoncello.

BTW MelGold why didn't you present hillvalley with her gift so everyone could enjoy it? :lol:

Edited to add:

...I will leave that to other more capable people.
That is what I am talking about. See next post. Edited by mdt
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Bite after bite after bite, and sip after sip after sip, of utter deliciousness. My table spent some time trying to guess at the wines early on ("smells like a Chardonnay to me!") but realized the futility of that later, when Todd came by to list out all the various grape types we had never heard of that went into the blend ("it's a viogner, with some pinot grigio, and a fenneleni dartmouth sugarnutter...")

It would be hard to beat that first rich sip of crab bisque as the best taste of the night, but it would also be hard to beat the firm-textured figs with sweet candied angelica and milky, unctuous ice cream that came near the end. Not an overly sweet dessert, even for the sweets-averse.

Great conversation, artfully composed but not insubstantial food, and now I know what it tastes like when a master pairs the wines.

Many thanks to hillvalley, the entire team at Eve, and of course: to Rocks!

Jael

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Yeah, umm, what Jael said!

I am greatful to have had the opportunity to take part in the Eve dinner. Thanks to hillvalley for organizing the affair, to Don for conceiving the idea, and to all at Eve for their brilliant execution.

And a big THANK YOU to the folks at my table (jm chen, goldenticket, David, kanishka, melgold, Mrs. B, Waitman, laniloa, and hillvalley) for making this first-timer feel welcome.

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Same here - I second what my tablemates Logan Circle and JM Chen said! What a great evening - the amazing food and wine were only made that much more enjoyable because of the great company :lol:

It was a wonderful introduction to many of the personalities who populate this little corner of the virtual world - thanks to all of you for making it such a warm and welcoming experience. I'm looking forward to attending more of them...

Thanks to DonRocks and Hillvalley for orchestrating the (complicated) logistics that went into making this event a very successful one!

And of course thanks and kudos to Chef Armstrong, Todd, and all the rest of the hardworking and talented people at Restaurant Eve. I think there were almost as many of them as there were of us when they brought them all in for introductions!

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Let me add my thanks, on behalf of Waitman and myself, to Cathal, Todd and the rest of the crew for a spectacular dinner last night. I can still taste the lobster and the Vacqueyras, (though, not at the same time). It was also great to chat briefly with Cathall for a moment in the bar and, especially, to meet the farmer who supplied so many of the vegetables last night.

It was also great to meet Hank, aka LoganCircle, who was wise enough to catch a ride home with Hill (after riding in with us) and UStreet, who wasn't, and had to take the scenic route home. Looking forward to seeing you guys and the rest of the crew again soon.

And last but not least a big hug to Hill for all her hard work and patience.

Edited by Mrs. B
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Exactly - what they all said! Even without the wine pairing (I know, I know...think of what I missed!), the parade of delicacies were phenomenal! Thanks to the entire Eve crew from Tami beforehand in the bar to the efficient service staff to Thrasher, the kitchen and, of course, Nathan & Cathal. It was truly beautiful.

HV, hopefully the bag conveyed the huge thanks for all you do!

Rocks, the toast was almost deafening...wish you had been there to hear it!

Best part of the night was finally putting some of the new names with faces. I look forward to seeing you all again (and meeting more of you) at the picnic in a few weeks! :lol:

BTW, our table chose to forego the spoons and Emily Post's don't's, mykte, and sopped up the sauces from the lobster & tortelloni with the bread. Waitman was dead on, the pumpernickle went very well with the butter truffle sauce from the pasta.

Edited by MelGold
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As one of the "Losers" I have a couple of questions for anyone who knows the answers:

1. How many people attended and, of that number, how many chose the wine pairings?

2. Although I know the start time was 7:30, but what time did you all actually sit down for the first course and what time did you all leave?

3. Did anyone notice whether the other parts of the restaurant were full or not?

Just curious.

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As one of the "Losers" I have a couple of questions for anyone who knows the answers:

1.  How many people attended and, of that number, how many chose the wine pairings?

2.  Although I know the start time was 7:30, but what time did you all actually sit down for the first course and what time did you all leave?

3.  Did anyone notice whether the other parts of the restaurant were full or not?

Just curious.

I think there were 34 people in attendance and I think 23 chose the wine pairing option. I believe we sat down for the 1st course at around 8:00. The bar was pretty full when we got there. I did not have occasion to look in the bistro to see how many people were in there.

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Thanks so much to Chef Armstrong and his team for a truly special evening.

We had a great time last night, enjoying a wonderful meal and putting names to faces. Great company, including conversations only to be had in Washington, DC (Iranian hostage crisis, anyone?), and, of course, the delectable work of the Chef and his team made for a memorable experience. We are looking forward to putting more names to faces and meeting more of you in the future.

[in response to Barbara's query, we did not do the wine pairings...though they looked fabulous and fun, I would've been on the FLOOR if I had that much wine to drink; I'd say we sat down by 8PM and were done by 11:15...]

Dora

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Thanks so much to Chef Armstrong and his team for a truly special evening.

We had a great time last night, enjoying a wonderful meal and putting names to faces.  Great company, including conversations only to be had in Washington, DC (Iranian hostage crisis, anyone?), and, of course, the delectable work of the Chef and his team made for a memorable experience.  We are looking forward to putting more names to faces and meeting more of you in the future.

[in response to Barbara's query, we did not do the wine pairings...though they looked fabulous and fun, I would've been on the FLOOR if I had that much wine to drink; I'd say we sat down by 8PM and were done by 11:15...]

Dora

I got home at 1:00 am and I only live 5 mins. away. Perhaps that shot of Laphroaig and lingering at the bar is what did it.

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If Mrs. Crescentfresh finds out that she missed partaking in Laphroaig (her favorite!), missing this event is going to sit a lot less comfortably with her.

Oh, the Laphroaig... not part of the tasting room, but a great drink to end the evening (especially with that last chocolate bite still lingering in the mouth). If anyone caught sight of a disheveled young man careening down the street on his bicycle and mumbling something about figs, blame the scotch. I know I will. :lol:

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The highlights for me were the poussin, lobster, and the limoncello.

BTW MelGold why didn't you present hillvalley with her gift so everyone could enjoy it?  :lol:

Mine were the crab, lobster and limobcello. Thrasher I still think we can work something out up here in DC.

Didn't share the gift cause you would have wanted one of my Dum Dums :D

Exactly - what they all said!  Even without the wine pairing (I know, I know...think of what I missed!), the parade of delicacies were phenomenal! 

HV, hopefully the bag conveyed the huge thanks for all you do! 

Rocks, the toast was almost deafening...wish you had been there to hear it!

BTW, our table chose to forego the spoons and Emily Post's don't's, mykte, and sopped up the sauces from the lobster & tortelloni with the bread.  Waitman was dead on, the pumpernickel went very well with the butter truffle sauce from the pasta.

I can't imagine having all that wine. This morning was rough as it was.

Thank you for my bag, I used the gifts again today at work :D (Mel was kind enough to put together an event planning survival kid for me)

As one of the "Losers" I have a couple of questions for anyone who knows the answers:

1.  How many people attended and, of that number, how many chose the wine pairings?

2.  Although I know the start time was 7:30, but what time did you all actually sit down for the first course and what time did you all leave?

3.  Did anyone notice whether the other parts of the restaurant were full or not?

Just curious.

1. 34 for dinner, 24 wine pairings

2. I got out around 11:45 :P

3. Dining room was active as was the bar. I think both were full at various points in the evening.

If Mrs. Crescentfresh finds out that she missed partaking in Laphroaig (her favorite!), missing this event is going to sit a lot less comfortably with her.

Uh, you know my answer......but she didn't miss it.

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That limoncello was redonkulous. It needs to be bottled and sold to anyone with prejudices against tequila.

And that fig dessert was so good that I wish I had been more sober to enjoy it.

Thanks to everyone -- LoganCircle's right, being a newbie was never more comfortable -- but most of all to HV, Rocks, and the Eve Crew. Todd, your shirt was particularly snazzy thursday evening.

Kanishka

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Olive Oil Poached White Tuna with Smoked Ham Hock Vinaigrette and Baby Lima Beans 
After a few days to reflect on our amazing meal, I have to say that, in my opinion, the tuna was the sleeper course of the meal.

I mean, there was so much flavor packed into that one fairly small, but wonderful, dish. From the perfectly poached, melt in your mouth tuna to the assertive astringency (umami anyone?) of the ham hock vinaigrette - throw that in with some collard greens and you'd have some down home goodness! And those baby limas with just the right bite to them - mmm - and I wasn't even a fan of lima beans until last Thursday.

I've tried the olive oil poached tuna at the bar before; I believe it was an ahi and the preparation/accompaniments were different. It was also delicious, but it was interesting to see the difference the type of fish made - whatever's being used, I'm a big fan of the olive oil poaching concept.

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