Meshe at Eve

Our website shows only samples of our menus - all of our menus change daily, including the cocktail and wine lists. Again, restaurant economics - we can't keep paying our website designer to update our menus because they change DAILY (not even seasonally; daily). Thats the whole point of serving local and fresh. Our food rotates, and our invoices prove it. It is a very sad day. Find enclosed our current wine list. wine7-22-10.pdf

Todd, The majority of the public does not know that the writer has no control over the headline. (I didn't) The title is what people remember. The title of a piece itself is what draws the reader's attention. A provocative title for the sake of reader "˜hits' has consequences - to those included and to the person who wrote it. It is especially more important in the internet age. Articles are now permanently available and linked to those they are written about and their writers. Daily Beast is where I surprisingly found our inclusion in the "˜essay'- Daily beast is where I sent my reply. Daily Beast did not post if for four days, yet it seemed to me those replies that agreed with your piece were posted immediately. So I posted it to the Don Rockwell website as an "˜open letter' to be as fair to you as you were to us. I may not be a writer or compose paragraphs as eloquently as you, but my reply is clear. I am sorry you don't understand it. Again, there are reasons why wine is or is not on the list - it's to do with price point, distribution, availability, salespeople and, mostly, whether we like the wine or not. We have had as many as twelve Virginia wines on the list and as few as none-depending on all of the above factors. Someone's theory about your book... it doesn't feel so good does it? Neither does your theory about our intentions. I wish, so very much, you would have used us in your piece to champion the local wine cause. -- We would have been there for you to use positively.

Again, I have NO problem with the topic. This is where I take issue: Calling us hypocrites, for the nation to read is grossly offensive. -- It is the TITLE of the piece. Names and quotes were taken from another article then included to suit the context of a current article. If this be the case, we should be permitted to give our opinions based on the recent one. (How would you feel?) Why put a negative spin on the piece and discount the good work of restaurants that took so long to establish? 150 purveyors. Correct. Do you not know how difficult that is to have relationships with THAT many people? It would certainly be easier to pick up the phone to one purveyor (mass market) and place one order - done. Fact checking is a responsibility!! We would even share the invoices. Last Summer we hosted (that means paid for) a dinner in the Rappahannock (Mount Vernon Farm) to promote and support the food and wine of the region. We spent a Saturday from our restaurant, donated all the food and our time, and gave ALL the proceeds to the cause. Fact checking is a responsibility!! We now have a person out there boycotting us because they think we don't support Virginia wine. Bullying restaurants publicly to suit his 'idealism' is not the answer - If he only realized we actually are on the same side. Oh, hows this for "Walk the Walk": http://www.theslowcook.com/2010/07/21/restaurant-chefs-propose-taking-over-d-c-school-cafeteria/

Spend one day with us. One day, you choose. See for yourself there is nothing to hide and so much to see.

If anyone knows "Clifton" - please send 'the open letter' - I honestly don't think they read it; but were replying to his - "She does not seem to like Va wine." (Again... Huh???) And for the record, last night at PX we hosted a party for Virginia Sparkling FIZZ.

NAIL ON THE HEAD!

That is my issue. And no, he does not have to confer with us prior to writing an 'essay'? but, if he includes our names and quotes taken from another article we SHOULD have the right to give our opinions based on the current one.

Now that's how to promote Virginia wine! Tell your friends. Drive there. Buy. This cuts out the costs of distributor, and the restaurant mark up. Purchase from the vineyard directly. (And btw, we've never been there-a Sunday trip will be planned- the place looks lovely.)

One reason most of the cheerleading comes from bloggers and writers is Restaurants cannot afford the costs involved: (Again, restaurant economics.) If a guest does not like the wine, who pays for it? If we leave it on the check, then cost number two happens -- it's blogged about, or a letter is written to critics, AND we've lost a guest, (which also means loosing future revenue.) We live this daily. "Would you like to take a chance on Interesting, unusual and potentially good wine " does fare well from a sommelier's description. Our responsibility AND enjoyment is to turn you onto some we've well researched and found - exceptional. The public can do the same, the wineries are so close! Visit them, tell us what you think, that you'd like a Virginia wine, but more importantly- the way to DIRECTLY support them - is to purchase cases when there.

Dear Todd Kliman, Your recent article, The Locavore Wine Hypocrisy, was sent to me with a wagging finger by a Virginia wine salesperson and distributor. As we were not contacted in reference to this article, we feel we should illustrate our position. Coincidentally, last week Cathal and I were in Virginia Wine Country visiting our friend, Claude Thibaut, whose gorgeous Sparking Brut rivals any in the country. An interesting conversation about Virginia Wines developed while sipping bubbles from his upcoming release. The question: Who are Virginia's leading vintners and where is the wine headed? This called to mind one of Virginia's trailblazing wineries - Barboursville. I happen to keep a 1992 Monticillo, Malvasia. Nothing fantastic, some could say, but to me - a young restaurant manager who ordered it for a wine dinner at Cities Restaurant - it was special because it was handcrafted and local. I kept it not because it would age or be worth more; I kept it as a result of pure admiration - a respect of what Virginia visionaries were creating and what those little gems would one day be - outstanding. The term "Old World Wine" is called that for good reasons: the time span of several millennia and the combination of climate, geology, patience and human skill - these are key, contributing factors. There's Old World, There's New World, and then there's Virginia - unarguably "young," yet patriotically on the rise due to American ingenuity -- that's just what we Americans do: invent, produce, and reinvent better than any other country in the world. And one day many Virginia wines will prove it on the world stage. But know this about "Restaurant Eve's idealism" - We don't and won't showcase items JUST because they are local. We showcase and promote products that are exceptional. Purchasing Local is our preference because it sustains our economy. Purchasing Local is superior because the product is FRESH -- off the vine to the plate -- not off the vine, to the bottle, then to the distributor, then to the glass. Generally, hand-crafted products from regions establishing themselves are more expensive - when the demand increases, so will our supply. It's a matter of restaurant economics - An inventory that does not move quickly and ties up valuable space costs money. For the sake of accuracy and for those who feel "left out of the feel good foodie fad" -- between Restaurant Eve and The Majestic we carry eleven, gorgeous, Virginia Wines. The Cabernet and Merlot from Gadino Cellars happen to be personal favorites. Todd Thrasher our sommelier was born and bred in Virginia - which explains why the bounties of the Shenandoah Valley don't stop at our food and wine choices - we also carry eleven Spirits (whisky, bourbon and vodka) harvested and distilled in Virginia. Just as you have your personal favorites, those who create beverage and wine lists, do too. Experienced oenophiles often pride themselves in deciphering the author's assemblage. I know my husband and Todd Thrasher do. It's a game we play - unravel the story. A pattern may appear (or not) but the author is surely influenced by a magical mixture of possibilities: maybe he met his first love in a particular wine region, maybe his 'ah-ha' moment took place in a bodega, maybe the price point suits his owners budget, or maybe there's a special relationship with a vintner. Sometimes, it's as simple as that...and, if a wine is not on the list, quite possibly it could be - we just don't like it. And who knows, Restaurant Eve and company just may be toying with the idea of purchasing a local, vineyard plot. The real question (and had you called us to research your article, you would have known this) is: "If we were to produce our own wine, would we add it to our list even if we believed it wasn't good enough?" -- Chances are "no" but then again ("idealistic mission statement," notwithstanding) - it's our restaurant, and we have standards to live up to.

Eamonn's A Dublin Chipper-Seeking Full time or Part time counter hipsters. Job entails • Listening to alternative music in one cool place. • Taking orders while dishing some fun Irish attitude. • Meeting some really cool people and makin’ them happy. • Working in jeans and a bad-a** T-shirt. The Money is great-But only if you are. You gotta dig food and people! Apply in person-2:00pm-4:00 or send email-clinton@restauranteve.com

WINE MAKER DINNER!!-Tuesday October 23 Our very dear friend, Ken Forrester, of Ken Forrester Vineyards (Stellenbosch, South Africa) will be presenting wines from his personal cellar-in MAGNUM form! The very special back vintages of the (F.M.C) - (Forrester. Meinert. Chenin) will be showcased along with Chef Armstrong’s Five Course Tasting Menu not to mention Todd Thrasher's 'suave and wit' Reception, 5 Course Dinner with Wine Pairing $ 150 (Plus tax and gratuity) Seating is limited to 30. Reception: 6:30 Dinner at 7:00. Please call for reservations: 703.706.0450 or email. Again-a little gift for our DR friends. INTERVIEW-WINE SPECTATOR & Ken Forrester http://www.winespectator.com/Wine/Features...97,3429,00.html

WINE DINNER: Wednesday, October 17, 2007 Remember last year’s wine dinner for Judgment of Paris: California Vs. France and the Historic 1976 Paris Tasting with the celebrated author and wine journalist- George M. Taber? He’s back with a new book, "To Cork or Not to Cork--Tradition, Romance, Science, and the Battle for the Wine Bottle." And we get the preview! Compare the same wines, with different sealing practices! Where will you stand after the tasting?- With the traditional Cork Farmer or the innovative Scientist??-Wine Journalist, George Taber may change your mind! Reception, 5 Course Dinner with Wine Pairing $ 150 (Plus tax and gratuity) His new book will be available for purchase. Seating is limited. Reception: 6:30 Dinner at 7:00. Eamil or Call - 703.706.0450 (A little gift will be given to DR members only-just let us know who you are- when reserving.)

Capital Icebox, I would have preferred if you had sent items back if you were not happy with them. Then we could have assurred we made it right for you. The goal is: To make you leave happy. Steak, chicken and liver are always in season...as long as they are 'fresh.' Our commitment to the small area farmer will never waiver....He's gotta sell those chickens even in the summer. And being a diner myself, I am also happy about the 'new' Majestic. Happy you liked the tea, prices and waiter though-Thank you! Be Well All, Meshe at Eve and the Majestic

What a great place!! Cozy, cool, hip for us and the kids. I love the the American vibe in the creation of desserts. Well done!! Eve, Eamonn and I were there the other night. Brought home loads of cupcakes. Coconut, lemon, red velvet, chocolate. Just right! Flavor & temperature. Thank you Lisa-I love your way. We will be there often.