Restaurant Eve, Old Town Alexandria - Chef Cathal Armstrong and GM Todd Thrasher - Closed Jun 2, 2018

[dmwine]

No, Cathal is making his with sturgeon roe:  Merluga it is.

I can't tell whether or not this is a joke.

he's got to be joking.

Which says something about Cathal and his sense of humor, and how that sometimes shows up in a dish ...

[shogun]

It's not spelled with a 'z' (merluza)? If it's what I think it is, the head is especially prized, according to Tony Bourdain in the Portugal episode of "A Cook's Tour."

[bigpinot]

It's not spelled with a 'z' (merluza)?  If it's what I think it is, the head is especially prized, according to Tony Bourdain in the Portugal episode of "A Cook's Tour."

I've created a monster.... I believe that Merluza is the Spanish name for hake or whiting (fish), and there was definitely none of that in my tripe dish. Merguez is a spicy sausage, that reminded me of chorizo (or is it chorluga?).

[bigpinot]

http://en.wikipedia.org/wiki/Merguez

[Camille-Beau]

Tuesday in the Tasting Room...

We crossed the river last night for a rare "school night" visit to the tasting room at Restaurant Eve. We left the culinary driving to Chef for our selections. Instead of sticking strictly to the set menu, we were treated to some of the Chef's new musings. The meal began with the presentation of 3 familiar small plates in succession -- the richly flavorful deviled quail egg, topped with osetra caviar; a black truffle beignet; and a piping hot mini chicken-pot pie (think creamy, savory sauce, melt-in-your-mouth chicken, and flaky pastry). Our first surprise of the evening arrived next: a seared Maine diver's scallop, served in a chervil soup, with a sprinkling of micro amaranth sprouts. The licorice flavor of the soup was pleasantly balanced by the richness of the scallop, which was cooked perfectly, just to the moment of being done. Seared foie gras, atop a bed of green, trimmed asparagus, and topped with bundle of white asparagus followed. The dish was finished with an asparagus cream sauce, accented by a judicious pour of 100 year old balsamic vinegar. Butter poached Maine lobster with diced heirloom carrots (from the Lankford farm) in a ginger broth followed. As many of you know, this is no boil-in-a-bag, sous vide lobster: it is tender and poached to perfection. Another item from the existing menu followed: gnocchi prepared with Spring garlic and medium-diced beets. The earthiness of the beets tempered the garlic in the dish which, if left to its own devices, could be rather robust. A new dish came next: pork belly on a bed of ramps, a mini pulled-pork open faced BBQ sandwich, and a wedge hog's head cheese, accompanied by house-made dijon mustard and garnished with a cornichon pickle. Call this the "Three Little Pigs" or "Hog Heaven," this dish again confirms that Chef knows how to make the most of pig!

Cheeses came next. At this point things get a little fuzzy, mainly because of the marvelous wine pairings Todd had been providing throughout the evening. Just to mention a few high lights: the Lang & Reed Cab Franc was superb with the pork , as was the Puligny Montrachet with the lobster. The white wine from Txakolina in the Basque region of Spain was a surprising and excellent pairing for the asparagus. Back to the cheese -- we sampled a Brix de Meaux like cheese, accompanied by beets and a semi-hard cheese called Mountaineer, which was made by Meadow Creek Dairy in Virginia. The Mountaineer was accompanied by a cardoon pana cotta. A refreshing Meyer lemon froth shooter came next, followed by desserts: one, an intense strawberry short cake, and the other called "Milk and Honey," featuring honey-capped mushrooms. (Yes, dessert fungus!)

Mignardise rolled up next: tomato bubble gum, chocolate "coins," almond macaroons, and mango gelee. The evening concluded with rich, hazel-nut tasting "gianduja pops."

-Beau

[Jacques Gastreaux]

The hog's head cheese was also a special appetizer last night, with a hard boiled quail's egg along with the mustard. You must have come in after I left. I was at the bar.

[mdt]

The hog's head cheese was also a special appetizer last night, with a hard boiled quail's egg along with the mustard.  You must have come in after I left.  I was at the bar.

Did you actually order this? If so, how was it?

[Jacques Gastreaux]

Did you actually order this?  If so, how was it?

You're damn right I ordered it. It was great. I nice wedge of the stuff on a bed of fresh lettuces of some sort and a smear of the house made mustard. The hard boiled quail's egg was cut in half. While there were no cornichon on the plate, they were in there somewhere because I caught a definite flavor and crunch of cornichon. It was more like the head cheese at 2 Amy's than the cured stuff at Komi. This loose version was made from meat picked from a boiled hog's head. I never pass up head cheese.

[giant shrimp]

a semi-hard cheese called Mountaineer, which was made by Meadow Creek Dairy in Virginia

that one delectable item alone is cause for celebration. it was among the several prize-winning cheese parcels i fairly recently carried away from arrow wine, just a whiff of my bag causing a few hypersensitive passengers to scramble for safety to seats at the back of the bus. there was no need for it at all -- the wusses -- who would probably scatter from a good hog head cheese just as well.

[Camille-Beau]

The Mountaineer was really was worth the wait. The mildness of the panna cotta played well, too.

Given the emotion expressed thus far, looks like the 3 pig combo -- and especially the head cheese -- may be a hit.

[Jacques Gastreaux]

The Mountaineer was really was worth the wait.  The mildness of the panna cotta played well, too. 

Given the emotion expressed thus far, looks like the 3 pig combo -- and especially the head cheese -- may be a hit.

Skip, down at the end of the bar, had what looked to be a hog's head miniburger.

[mdt]

Skip, down at the end of the bar, had what looked to be a hog's head miniburger.

Hmmm, I wonder if I could get one of these at the lickety split lunch?

[Camille-Beau]

One addendum to my earlier comments: the mushroom dessert course actually featured mushroom ice cream, too.

Beau

[The Doctor]

How long does it usually take to get a reservation in the tasting room? I have just become the very happy recipient of a RE gift certificate.

[Escoffier]

How long does it usually take to get a reservation in the tasting room? I have just become the very happy recipient of a RE gift certificate.

I ususally call about a week ahead. Most of the time, I'm lucky.

[Jacques Gastreaux]

How long does it usually take to get a reservation in the tasting room? I have just become the very happy recipient of a RE gift certificate.

Weekdays will be easier than weekends. Call them up and ask them, they don't bite. You might be able to get in on 24 hrs. notice.

[mame11]

First, a disclaimer, I was unaware that the bar at Eve was not the same as the front room of Palena. That is, the bar at Eve is a bar that like Corduroy you can order off the bistro menu and a bar menu but the bistro is in fact a separate area. We encountered some fairly significant service problems at the beginning of our evening that I think we would have avoided had we known that the bar and bistro were two separate areas. Apparently, they are short staffed in the bar. Next time I'll know the proper protocol for eating at Eve.

Second, the staff at Eve did a great job taking care of us once we spoke out about the 25 minute delay between our drink order and being able to order dinner. Honestly, once we decided to stay we didn't expect anything special yet they sent out an order of the clams. I never would have ordered them so it was a treat to try something new (and delicious).

Speaking of new and delicious, the steak tartar was AMAZING. I gave up eating red meat long before I would have tried steak tartar. Wow, I know I will have to be careful to only eat it at Eve quality restaurants, it sure was good tonight.

Now, for the main courses. One of us ordered the sweetbreads, he reported that they were very good. Two of us were sharing two dishes. We thought we ordered the halibut. We knew what was delivered wasn't what we thought was the halibut but it was good. Turns out we were given the Onu special. Apparently Onu is a type of snapper (who knew). Our other dish was the vegeterian tasting menu.

Bayona, a restaurant in New Orleans, appears to be what Eve is trying to be. The prices at Bayona are much more reasonable for similar atmosphere and food.

Though service was spotty and the pricing for desserts not reasonable, the food was delicious. I'd be willing to try Eve again, but not as an informal whimish place to eat at the bar.

[Jacques Gastreaux]

I thought it was pretty clear how things worked at the bar at Eve --> *

The bartenders don't necessarily know that you want to eat, you have to let them know (could I see the menu please?). There are only two bartenders serving both food and drink to the entire bar area. In my experience, they do a pretty efficient job at both.

[ScotteeM]

I have indulged in the Lickety Split lunch for the past five consecutive Thursdays. I've enjoyed some amazing food: nettle soup, clams, salads with rabbit, lamb, and duck confit, and risotto. I can count on one hand the number of other folks who have lunched there when I have been there, including one regular who eats there almost every day.

Where the heck is everybody? This place should be packed at lunch time! They're offering amazing food at an amazing price! Maybe more people come in after I leave at 12:45?

Service at the bar has been top notch and attentive. Now that I've been there a few times, I am handed a menu right away when I sit down, but I may have had to ask for it the first time--I can't recall, because it's blotted out in a haze of decliousness.

Regarding a recently previous posting, I think it is a mistake to assume that two completely unrelated, independent establishments in different cities will operate similarly. The bar at Restaurant Eve is a bar. If you want to order food, it's a good idea to tell the bartender as soon as he or she approaches to take your drink order. Also, I've only sat at the bar, but the low tables look like they'd be awkward for consuming more than fingerfood. I really recommend sitting at the bar if you're going to order a meal.

[mame11]

I thought it was pretty clear how things worked at the bar at Eve --> *

The bartenders don't necessarily know that you want to eat, you have to let them know (could I see the menu please?).  There are only two bartenders serving both food and drink to the entire bar area.  In my experience, they do a pretty efficient job at both.

Of course they knew we wanted to order. We had the menus. We asked TWICE to give our orders. We would have been more persistent but the guy did seem a bit overwhelmed. We were going to leave all together but decided the explanation that the cocktail server was out would suffice.

And ScotteeM, you are right I shouldn't have assumed that the bars were the same. However, when we entered and asked if we could eat at the bar we were given the bistro menu. It was a bit confusing.

Jeeez.

[Chris Cunningham]

"Bayona, a restaurant in New Orleans, appears to be what Eve is trying to be" as quoted by NCpinDC....

Obviously, everyone is entitled to an opinion, but why does everyone think or have the audacity to assume that one restaurant is trying to be like another? This is a pretty ridiculous statement in my humble opinion, and it is really rubbing me the wrong way because I feel people should just eat the food, drink the wine, enjoy the experience, and DITCH the Want-to-be-chef/food critic/restauranteur/analyze this moment OPINION at the door once in awhile!

I've eaten at Eve twice and enjoyed each meal. I think Cathal and team are doing a fantastic job and are doing something that many independant restaurants strive to do-unique foods, fresh ingredients, supporting local farmers, and creating a true dining experience. I will tell you that this does cost money and you will pay more for it, but I think it it usually worth it. Each restaurant or Chef may borrow an idea or concept from another cusine or country and the good ones will expand upon it and try to make their own little niche. So I think Eve is trying to be Eve and no one else.

[Jonathan]

can you not eat from the bistro menu at the bar?

i can swear when i ate there for lunch a year or so ago i ordered from the bistro menu.

also, does anyone know if when dining in the tasting room, both companions must order the same number of courses, or can one get 5 and the other 9?

[Jacques Gastreaux]

can you not eat  from the bistro menu at the bar?

i can swear when i ate there for lunch a year or so ago i ordered from the bistro menu.

also, does anyone know if when dining in the tasting room, both companions must order the same number of courses, or can one get 5 and the other 9?

You can order from the bistro menu at the bar (in addition, there is a bar menu) and when in the tasting room, one person can get the 5 course and the other the 9 course (I'm pretty sure).

[mame11]

"Bayona, a restaurant in New Orleans, appears to be what Eve is trying to be" as quoted by NCpinDC....

Obviously, everyone is entitled to an opinion, but why does everyone think or have the audacity to assume that one restaurant is trying to be like another? This is a pretty ridiculous statement in my humble opinion, and it is really rubbing me the wrong way because I feel people should just eat the food, drink the wine, enjoy the experience, and DITCH  the Want-to-be-chef/food critic/restauranteur/analyze this moment OPINION at the door once in awhile!

I've eaten at Eve twice and enjoyed each meal. I think Cathal and team are doing a fantastic job and are doing something that many independant restaurants strive to do-unique foods, fresh ingredients, supporting local farmers, and creating a true dining experience. I will tell you that this does cost money and you will pay more for it, but I think it it usually worth it. Each restaurant or Chef may borrow an idea or concept from another cusine or country and the good ones will expand upon it and try to make their own little niche. So I think Eve is trying to be Eve and no one else.

I am sorry you think I was making a negative comparison. I was not, nor do I think I am wrong in the comparison. The similarities between Bayona and Eve are striking. Bayona is a wonderful restaurant as I am sure Eve is. Susan Spicer is a former Food & Wine winning chef. Both chefs share a similar philosophy regarding local and seasonal produce. Nothing wrong with trying to bring some of the Bayona magic to Old Town. The restaurant is in a 200+ year old cottage in the French Quarter. www.bayona.com

Note, my dismay last night is one I have with most nice restaurants outside of New York and New Orleans. For some reason, probably competition, it seems you can eat well for less in New Orleans and New York than other places. (My comment regarding prices of food in New Orleans is pre-Katrina)

Oh and of course Eve is being Eve. Corduroy is Corduroy. Chez Panise is Chez Panise. Cheescake Factory is, well, a Factory. But at the same time you can fit restaurants into categories: neighborhood bistros, casual fine dining, pub grub, et al.

And since I am being jumped on, could someone tell me gently that the 9.50 Birthday Cake we had last night is the same one they serve at the 13.50 lunch?

Edited because I just re-read Happy Guy's statement. Let me tell you how disappointed I was last night. I was so proud to introduce friends to Eve as they had appreciated my reference to Corduroy and other places I found on DR.com. I had no intent of reviewing the place. My palate isn't that great. I know what I like, I am learning what I don't.

I don't like bad service. We had to beg to be served. We were served the wrong fish. The risotto side we ordered was not placed and we had it as an intermission between dinner and dessert. My friend really wanted the risotto.

I think some things were overpriced at Eve. I know it is an expensive restaurant, and I don't mind paying for ambience and experience but... The veggie sampler plate was $30 which seemed high. (NOTE: the risotto side was a bargain at $5 and not to be missed) The apple dessert was nothing more than an amuse bouche of apple dessert. Having had a sampler dessert plate at Citronelle, I am just saying th apple dessert left a lot to be desired. Maybe if it had been plated on a small dish it wouldn't have looked so skimpy.

I said in my original post that I would go back for a second visit, but honestly after some thought I'll go back for the lunch special.

[Poivrot Farci]

  I'd be willing to try Eve again, but not as an informal whimish place to eat at the bar.

I don't think Cathal's vision of Restaurant Eve was to serve food at the bar. His inspiration was to open a version of what the French Laundry did a decade ago. I believe the bar is meant to serve guests drinks while they wait to be seated in a timely manner that is conducive to a proper dining experience.

I have had an item or two off the tasting menu at the bar on a Monday, by no means a meal, but wouldn't expect the same elbow room on a weekend when the bar is used to buffer aforementioned guest bottlenecking.

I am puzzled by the Bayona allegory. Their cuisines are different.

Bayona -worldly eccentic [con]fusion

Eve- Local, seasonal, French technique

Aside from them both being restaurants and having different service in different rooms I see little similarity.

Had the desserts from the new pastry chef on a recent visit. I heard he comes from Wylie Dufresne who closed Clinton Fresh Food in March. The petit four caramels, fennel jellies, merengue lollipops and bubble gum were, without hyperbole, awesome. The desserts themselves however had all the flare and practicality of prototypes at an auto show. My citrus something had 2 citrus segments along a strip of somewhat edible yellow silicone. There were what looked and tasted like transparent onion flavored pencil erasers and a chive blossom or two. Mine and others' sorbets seemed as if they had chemical or engineered sugars (WD's modus operandi) which they shouldn't need if they are respinning them daily, as they should. Odd texture.

1000 leaves of chocolate and french toast were favorably consumed in haste.

[ScotteeM]

And since I am being jumped on, could someone tell me gently that the 9.50 Birthday Cake we had last night is the same one they serve at the 13.50 lunch?

I don't mean to seem like I'm jumping on you. And I do hope you'll give Eve another chance sometime.

I've not had the birthday cake, but I did see it served at lunch a couple of weeks ago: personal-sized pink-iced cake with sprinkles.

Just goes to show what a value the Lickety-Split Lunch is. The sum of the parts is greater than the total cost.

[mame11]

I am puzzled by the Bayona allegory.  Their cuisines are different.

Bayona -worldly eccentic [con]fusion

Eve- Local, seasonal, French technique

Aside from them both being restaurants and having different service in different rooms I see little similarity.

Wow, you answered the similarity question pretty easily. I didn't mention the cuisine. I mentioned the philosophy of the chefs, the restaurant's abodes and other such stuff. I did not mention anything about cuisines.

Also, if he doesn't want to serve food (or more than finger food) in the bar don't offer the menu. I didn't even know it was just the bar as pretty much everybody in the bar ordered dinner last night, at the bar and banquettes... I did not know until we were done with dinner that the restaurant is split in the back.

OMG. This is my first experience of being jumped on for pointing out that I did not particularly care or have a good experience at a sacred cow of the DR world.

Edited May 8, 2006 by NCPinDC

[Chris Cunningham]

OMG.  This is my first experience of being jumped on for pointing out that I did not particularly care or have a good experience at a sacred cow of the DR world.

<{POST_SNAPBACK}>

Let me add for what it's worth, that I think you have every right to question or be frustrated with whatever "lacked" in your dining experience at Eve or anywhere else for that matter, that is what this board is for. The bar has been set for Eve and I'm sure that they will continue to strive even higher. I also hope that you had the opportunity to inform management of your service/food issues. My only peeve was with your "Bayona Theory". I find that while you can't stop it, people outside the food industry always make baseless assumptions regarding what drives a restaurant. Now, I may be wrong in assuming that your not in the industry, but I'll bet I'm not. How in the world do you know what Eve is trying to be like? I found that statement a bit arrogant and I will concede that that could just be my interpretation. You have alot of posts and seem to enjoy food at quality restaurants. Why can't people just enjoy a concept/restaurant for what it is, rather than what it appears it is trying to be? Obviously, we compare many things, especially food, with an array of criteria. What really got me going besides this theory was the Washington DC comparison to NYC/New Orleans/Paris/Los Angeles/ANYWHERE-BUT-HERE. This weekends Washington Post restaurant review Starts literally....my companion looks around approvingly "it's like we're in new York at a cool little nonthreatening neighborhood place down in the Village"... New York is not all that! Folks This is DC Can no one accept that fact, and be happy about it? Obviously this is something I want to start on a new thread just for shits and giggles to vent on and this not the thread to do it on.

[crackers]

We encountered some fairly significant service problems at the beginning of our evening that I think we would have avoided had we known that the bar and bistro were two separate areas...  Next time I'll know the proper protocol for eating at Eve. 

Having a 25 minute wait between when a drink order was taken at the bar and when a dinner order was taken by the bartender is a legitimate complaint if menus had already been provided and the bar was not busy. However, if one tries to eat dinner at the bar on a Friday or Saturday night, as happened here, there will often be long waits just getting a seat, much less ordering. It does sound as though you were vocal in your displeasure and the staff recognized you were upset over the delay and offered compensation for it.

I am not sure that knowing that the bistro and bar are two separate areas would have avoided slow service in the bar, or what would be the "proper protocol" for getting faster service in the bar. (FWIW, as I recall, when one enters the building, the reception area is straight ahead. To go to the Bistro or Tasting Room, after confirming one's reservation, one is escorted by a hostess to the left, down a short hall, past the kitchen and wine cellar areas to either the Bistro or to the Tasting Room. To enter the bar, one simply turns to the right of the reception area and goes through a doorway into the room that has a long bar and some low lounge seating clusters. No reservation check, no escort, no booths or tables. Clearly a bar and not a restaurant. In this regard, not unlike Galileo's bar vs. the main restaurant and Laboratorio.)

I don't believe that these posts are "jumped on" because Eve is a "sacred cow" so much as that many people who post on this board are more familiar with this highly-regarded restauarant, its food, its layout and its comparative price points, and are therefore in a good position to have an informed opinion about it. This familiarity does not excuse slow service, or other mis-cues, but it does tend to ask for more precision and information than of a criticism of somewhere that is not as familiar and/or well-regarded.

, it seems you can eat well for less in New Orleans and New York than other places.

I dare say that if the Armstrongs were to transplant themselves to Manhattan the prices would be much, much higher than they are in Alexandria.

>note to the Armstrongs - don't even think about it.<

[Escoffier]

when dining in the tasting room, both companions must order the same number of courses, or can one get 5 and the other 9?

Of course you can split the number of courses. It's not at all unusual. My +1 and I have dined there and she's had the 5 course and I've had the 9.

[Poivrot Farci]

Note, my dismay last night is one I have with most nice restaurants outside of New York and New Orleans.  For some reason, probably competition, it seems you can eat well for less in New Orleans and New York than other places.  (My comment regarding prices of food in New Orleans is pre-Katrina)

Taste and price is subjective. Milk is still more expensice than gasoline and liquor from a plastic gallon jug smells like the later. All three places have poverty rates between 14-17% but starndards of living vary from city to suburb and New York City is far more expensive than ony other city east of the Mississippi. Eating better here or there than over there for less seems to be an overwhelming general statement lest you have eaten from every gumbo emporium, pizza-the-size-of-your-face stand and hotdog cart in between.

Eammon's will offer cheaper sustenance. Both will still be expensive for those of us who fashion our clothes from 50# burlap rice bags and tip in wampum. They are expensive for a reason; restaurants offer sevices, not necessities and Palena, Eve, Citizen and other "Big-Boys" offer a more luxurious version of that service.

There are, after all, alternatives to eating in 3 1/2 star restaurants for lunch and dinner.

[Meshe at Eve]

NCPinDC19 it was nice to meet you Sat. Night. I am glad that you did let us know so we could try to salvage your night. The moment you approached me and informed me you were a ‘Don Rockwell’ poster and that your service was very poor I immediately apologized and sent Jake right over. “Sorry Meshe, everyone at the bar is ordering food-I’ll get there asap and try to make it right.”

Unfortunately, Katharine our usual cocktail server had to be moved into the dining room due to a call-out. Things happen and you do what you can. But, it’s imperative that the bistro and TR be staffed first. On the weekends the bar is staffed with 2 bartenders and a cocktail waiter. She handles the 3 low lounge tables. I wholeheartedly agree that slow-bad service is unacceptable. For that we apologize. Our only recourse in the future would be to NOT serve food at the lounge tables and only at the bar itself. Believe me we had this issue in the past when we were short a person. So we were then faced with the question? In order to give optimum service do we not serve food to guests who are seated at the lounge tables. On a Saturday evening, many people walk in without

A reservation. They ask “Can we eat at the bar?” I would have to then say, “Yes, please

but only at the bar and not the lounge tables.” It’s a difficult balance. Trust me-We can

never make everyone happy. We can only try to ensure the happiness of the majority.

I guess we all hope that people who do decide to eat, drink, lounge at a bar on a given weekend would understand that the experience would not be the same as if you

were in one of the dining rooms. Especially when the bar is full. That is NOT to say it SHOULD be second rate since you are paying full price for the same items. BUT this is a choice. When we go out to eat, drink, lounge-we know that there will in fact be a difference. Farci is right. The bar’s intention was to be a waiting area for both rooms. But it has taken a life on it’s own and we are thrilled that people

love to come to our bar without having dinner. It’s nice to have yet another option in our restaurant. So I guess what I am trying to say is Please come to our bar, feel comfortable. BUT Please understand that it is not the Bistro or the Tasting Room.

I am happy when guests take responsibility for their experience and do let us

know if menu items, service is not what they are accustomed. It helps us greatly.

We don’t get angry when people are decent in their approach It make us want to work harder. We will NEVER be perfect. But we will try for you.

As far as being compared to another restaurant-Go ahead compare away! In our industry the techniques are similar, the passions shared, the goals the same.

BUT Remember, we will NEVER TRY to be like someone else. We are EVE. We know who we are. Many thanks for all the good will.

Be well,

Meshe at EVE

[Chris Cunningham]

You realize of course that NCPinDC was saying that Eve was becoming a restaurant in the same style and caliber as Bayona, not the exact same restaurant right? It's her opinion, maybe not mine, but her honest opinion.

Incidentally, I find it odd that you would lash out against the people on this board(and the general dining public) who just give their critique of a restaurant, what they do/do not like, and their general impressions of a restaurant. Odd in that, well, every person on this board does the same thing as NCPinDC, and you are a member of the community.

Also, when people are spending their money on the products of our labors, they have every right to critique the food, wine, service, it's their money and we wouldn't be doing this if we couldn't handle what they had to say right?

I think you and I have different interpretations of what she was trying to say. I interpreted her statement as saying Eve is trying to be like Bayona..at least that is what she wrote. I am not lashing out at people for their opinions and totally agree that they have every right to critique all aspects of the dining experience that we provide, or at times, fail to provide, to our guests. We are in business to service our guests and I look forward to comments-good or bad. However, it was that specific generalization regarding Eve's "concept", that got my goat, if you will. And I have no stake in Eve whatsoever. I am just a bit tired of people making "generalized" or "miss informed" assumptions regarding restaurants. It's like me saying that you try to emulate Bobby Flay when you cook. Now, I have have not met you or had the pleasure to eat at your restaurant, but you might hate Bobby flay and find that an insult/or you Tivo all his shows I had a Kodak moment with that statement, so let's move on to a better place. Let's have drinks on me

[bookluvingbabe]

I lickety-split lunch today--asparagus soup and a duck confit salad, both were the specials of the day.

The asparagus soup was terrific. Full of flavor, not too heavy and just the right start to lunch.

The duck confit was amazing and I did debate picking up the bones to fully get all the meat. The salad itself was good but I would ask for less dressing next time--it's a very strong sherry vinegarette.

Todd said they served 75 birthday cakes over the weekend so new ones were just coming out of the oven as I was leaving. I toyed with having another dessert but decided that I would survive until another time.

Service was good; the bar was mostly empty. A good start to the week!

Jennifer

[mame11]

I told them I was on DR.com because that is how I heard about the restaurant. The first time I went to Corduroy I told them I heard about it on DR.com as I did the Taqueria on Washington Blvd. I even wrote down the url for the guy at the Taqueria. Jeez everybody chill. I have not appreciated the response I have received on this board for bringing up honest problems I had at a $50 per person meal (not including drinks).

I was very clear in my first post that the front house staff was responsive to my complaint AND that we were satisfied with their apology to stay and order dinner. I also mentioned that they sent out a complimentary order of the clams which was unexpected and appreciated.

However, the service problems included us not getting the halibut. We ate the Onu without complaint but were puzzled since we didn't order the dish. The risotto order wasn't placed.

One last point in response to Meshe's post. First it was nice to meet you Saturday night as well. The restaurant does remind me to Bayona in the most positive ways, as I am sure the Food & Wine folks could see as Susan Spicer shares the award Cathal Armstrong received this year.

We arrived at the restaurant around 7 p.m. We asked if we could order dinner in the bistro. We were lead to the bar. That is why I thought it was like Corduroy or Palena where the front room was more casual.

I acknowledged that the confusion may have been over the fact that the bar is not the bistro BUT every single person I saw in the bar that night ordered full meals as well. Perhaps if they didn't have the staff they shouldn't have allowed for full meal service in the bar.

What is sad, truly sad, is that my post would have just been a post but for the fact that it was about Eve. I have experienced the treatment others have pointed to when they have posted something that goes against the group think or the clique that talks the most. I wish DonRocks had not moved the comments that were posted about the critique of my post because they make the point better than I can.

[Meshe at Eve]

...I guess we will reconsider not serving at the tables-as I said earlier.

Be well Meshe

[crackers]

when we entered and asked if we could eat at the bar we were given the bistro menu.  

We asked if we could order dinner in the bistro.  We were lead to the bar. 

Now I'm confused...

[mame11]

Now I'm confused...

Yeah me too. going back to edit... I didn't know it was the bar, I asked if we could eat in our casual attire... pointed at the bar REMEMBER IT WAS MY FIRST TIME AT THE RESTAURANT.

[youngfood]

NCPinDC19 it was nice to meet you Sat. Night. I am glad that you did let us know so we could try to salvage your night. The moment you approached me and informed me you were a ‘Don Rockwell’ poster and that your service was very poor I immediately apologized and sent Jake right over. “Sorry Meshe, everyone at the bar is ordering food-I’ll get there asap and try to make it right.”

Unfortunately, Katharine our usual cocktail server had to be moved into the dining room due to a call-out. Things happen and you do what you can. But, it’s imperative that the bistro and TR be staffed first. On the weekends the bar is staffed with 2 bartenders and a cocktail waiter. She handles the 3 low lounge tables. I wholeheartedly agree that slow-bad service is unacceptable. For that we apologize. Our only recourse in the future would be to NOT serve food at the lounge tables and only at the bar itself. Believe me we had this issue in the past when we were short a person. So we were then faced with the question? In order to give optimum service do we not serve food to guests who are seated at the lounge tables. On a Saturday evening, many people walk in without

A reservation. They ask “Can we eat at the bar?” I would have to then say, “Yes, please

but only at the bar and not the lounge tables.” It’s a difficult balance. Trust me-We can

never make everyone happy. We can only try to ensure the happiness of the majority.

I guess we all hope that people who do decide to eat, drink, lounge at a bar on a given weekend would understand that the experience would not be the same as if you

were in one of the dining rooms. Especially when the bar is full. That is NOT to say it SHOULD be second rate since you are paying full price for the same items. BUT this is a choice. When we go out to eat, drink, lounge-we know that there will in fact be a difference. Farci is right. The bar’s intention was to be a waiting area for both rooms. But it has taken a life on it’s own and we are thrilled that people

love to come to our bar without having dinner. It’s nice to have yet another option in our restaurant. So I guess what I am trying to say is Please come to our bar, feel comfortable. BUT Please understand that it is not the Bistro or the Tasting Room.

I am happy when guests take responsibility for their experience and do let us

know if menu items, service is not what they are accustomed. It helps us greatly.

We don’t get angry when people are decent in their approach It make us want to work harder. We will NEVER be perfect. But we will try for you.

As far as being compared to another restaurant-Go ahead compare away! In our industry the techniques are similar, the passions shared, the goals the same.

BUT Remember, we will NEVER TRY to be like someone else. We are EVE. We know who we are. Many thanks for all the good will.

Be well,

Meshe at EVE

This post makes me look forward to when I finally get to try Eve as much as any of the raves I have read about the amazing, creative food & beverage. What a thoughtful, classy response.

...I guess we will reconsider not serving at the tables-as I said earlier.

I sure hope you don't. I always enjoy getting world class food in a more casual environment. I bet many of your patrons feel similarly about their experiences at Eve. One diners disappointing experience need not ruin it for everyone else.

[DonRocks]

A new drink at Restaurant Eve: the Penilytic Tendency - Add one shot of hunger to a crowded bar, let it ferment overnight, season with loyal patrons and proud management, wait for moderator to leave town, shake, stir, voila, a cock tale.

Chill,

(on the) Rocks.

[mdt]

The bar was packed for the lickety-split lunch yesterday with several DR.com folks there. Much different from my last trip when I was the only one at the bar.

Anyway I had the salad du jour (duck confit) and the leek and chanterelle risotto. The risotto was absolutely beautiful. Creamy and packed full of flavor with a rich deep sweetish finish on each bite. Just wonderful.

[Mark Slater]

There is a flip-side to this fracas:

I appreciate when DR.com/eG/OA posters let me know they are coming so that I can put a face with the name and do what I can to enhance the experience. Getting whacked online (like I did on Valentine's Day) is a really unpleasant experience. This is not to say that I don't trust my staff 100%. I enjoy going out of my way to make people have a good time. I do it every night with strangers, why not with acquaintances?

[Walrus]

The specific statements in the original post to which I object are as follow:

Apparently, they are short staffed in the bar.

We knew what was delivered wasn't what we thought was the halibut but it was good.

Bayona, a restaurant in New Orleans, appears to be what Eve is trying to be.

The prices at Bayona are much more reasonable for similar atmosphere and food.

I mean no offense, NCPinDC, nor do I think that I am blindly leaping to the defense of what may be to some a sacred cow, but I do believe that these specific comments (as well as your increasingly negative reaction to comments made in the ensuing posts) are what people are reacting to. It's not that , as you seem to think, folks on this board are unreasonable, in my opinion, just that you seem to have started out with a chip on your shoulder that only grew as others responded.

First, I think it's unreasonable to state as a fact that a restaurant is short staffed when it was explained to you at the time, and then again by Meshelle here, that this was an unfortunate, infrequent situation. Instead, you could comment that the bar was down a server that night, which slowed food service in that area.

Second, if you knew that the fish dish wasn't what you ordered, the time time to point that out would have been when it was served, rather than waiting to get back and post about it.

Third, what is the point of bringing in another, non-DC restaurant as a comparison? And to say that it's what Eve is "trying to be" indicates that somehow Eve is in direct competition with this other restaurant -- and is not winning. What did you hope to accomplish with this and the final statement -- that this mysterious other restaurant, in another part of the country, with completely different challenges, etc., was somehow "much more reasonable"?

Finally, as you have over 200 posts on this board alone, it would be reasonable to assume that perhaps you'd read or at least glanced through the Eve thread before introducing your friends to the restaurant and stating that you knew about it from DR.com (and making a point of declaring that fact to the management). If you had read this thread before going to Eve, it would have been completely obvious that the restaurant has three sections -- the bar, the bistro, and the tasting room. It seems simply disingenuous to me for you to refuse to accept any responsibility for your dissatisfaction by declaring that you didn't know better.

Again, I'm not trying to instigate a personal attack, though I am frustrated by the situation created on this thread, but I was surprised by and, as a member of DR.com, resentful of the assertations you've made both in your original posts and in the ensuing discussion. It feels to me as if you were trying to get a rise out of people so that you could then respond with, "Oh golly, look how defensive everyone is." I find it particularly galling that you tried to play on your membership on this board to get better treatment at the restaurant both without doing your research on the restaurant before visiting it and while planning your eventual negative post on the same site.

In short, if you go to any popular restaurant's bar on a weekend night, expect it to be crowded and busy. If you want to know about a restaurant -- and represent yourself as doing do -- before going there, do your research (DR.com is only one online resource for learning about DC restaurants and food). If you are unhappy with your experience, mention it to the management at the time, but as an individual, not as a representative of a collective. Finally, if you have negative things to say about any establishment, make sure you're saying them about specific things you experienced. Simply stating that, say, Chipotle is no Frontera Grill is no way to go about it.

[demandalicious]

i enjoyed a fabulous meal in the tasting room at eve about a month ago.

highlights for me were the loup de mer (which was perfect in every way) and the wild mushroom/crispy potlena dish that a dining companion ordered. the hogs head burger was also quite good...then again, i like anything that's fried. the silton flan was so delicious that i asked for a doggy bag when i couldn't finish it.

low points of the meal for me were the lamb dish that i ordered (it was overcooked) as my 3rd course and my dessert - the citrus salad thing which another poster mentions above - it was wierd all around and not what i was expecting at all.

the service was impeccable and is reason enough to make me want to go back for another round.

[goldenticket]

It's always nice to be able to spend a special occasion with people you consider to be good friends. On Tuesday we were lucky enough to do just that in the Tasting Room as we celebrated my +1's birthday.

As we arrived, we were welcomed with birthday wishes from our friends at the bar - one of whom we learned shares the birthday - who knew? Upon being seated, more birthday greetings were bestowed along with a lovely bottle of champagne and the "good" crystal (Thank you Todd!! ) - talk about being made to feel not only right at home, but also like a very special guest. We enjoyed the bubbly with the amuses that began the feast - a beautiful bite of raw tuna, the old favorite and always lovely deviled quail's egg topped with caviar, and a bite-size wild mushroom beignet.

Next was one of the dishes that I've thought about frequently over the last few days - a gift of sorrel soup with a bit of Hawaiian prawn hiding at the bottom of the creamy, tangy, emerald green veloute. So good! Clean, fresh flavor with maybe a hint of citrus and not TOO rich or TOO creamy.

Then began the nine courses (why hold back ) - the latest variation of OOO. I can't decide if it's called that because of the ingredients (cipollini Onions, Oysters, Osetra caviar) or because that's the sound of pleasure diners make when enjoying it!

Some of the next dishes have been aptly described by Beau above - the seared scallop in the chervil sauce and the gnocchi with spring garlic sauce. Sweetbreads were served with Irish bacon and a fried oyster. It still astounds me that I will eat them, but they're so perfectly prepared that I look forward to them.

[note - at this point the details become more than a bit fuzzy due to wine pairings, and the fact that I forgot to ask for a menu]

I believe the +1's favorite dish was the black bass that came next - cooked just right with just the right hint of salt and, IIRC, it was braised ramps accompanying this dish.

Lamb - 3 ways - shoulder, tenderloin, and sirloin, with a (memory garbled) cheese custard. Mmmm - they sure know how to cook some lamb at Eve! This dish was no exception and I thoroughly enjoyed the taste and texture contrasts of the 3 preparations/cuts.

Cheese*...then desserts....1st a roasted pineapple on a star anise gelee - wow...next CHOCOLATE...this was amazing and another much-thought about dish. Chocolate ice cream atop a chocolate ganache and topped by a chocolate tuile of sorts with just enough salt in it to complement the richness of the other components of the dish. The mignardises went home to be enjoyed later - that tomato bubble gum is a real treat (and made this Willy Wonka lover think of Violet Beauregard...and wonder when the roast beef and blueberry pie courses were going to kick in ) As always, the service was efficient but warm and the pacing and portions of the meal were perfect. Pleasantly full but not overstuffed even after 9+ courses is a good way to be.

And as good friends do, after dinner they even kept us company and let us hang out for a bit longer in the bar with them, even if at least one of us (ahem, who me?? ) was - quite happily - feeling the effects of all those lovely wines and was maybe just a touch more gregarious than usual .

Thanks to all of our friends at Restaurant Eve for such a wonderful evening!

* ETA - How could I have forgotten! This cheese course was wonderful - a whipped Brie de Meaux accompanied by honeyed hazelnuts that were touched with a bit of cinnamon and a long thin onion breadstick. A great combination of sweet and savory and soft and crunchy! There was also a shot of strawberry soda with a hint of something sweet and herbal which was identified as Sweet Woodruff - a great palate cleanser.

I'm also sorry that I can't go into more detail on the wines - they were, as always, well-selected and very much enjoyed. My lack of knowledge is not a reflection on my level of enjoyment!

Edited May 13, 2006 by goldenticket

[jenniewinter]

This evening, Tuesday, May 16th, Chef/Owner Cathal Armstrong of Restaurant Eve (110 S. Pitt Street, Alexandria, Virginia, 703.706.0450, www.restauranteve.com) will welcome acclaimed cookbook author and food writer Joan Nathan for a five-course dinner in Restaurant Eve's tasting room, complete with wine pairings and a signed copy of the James Beard award winning "The New American Cooking." The dinner will feature Chef Armstrong’s culinary interpretations using recipes from Nathan’s most recent cookbook, “The New American Cooking.” Joan Nathan will join guests for dinner and speak throughout the meal about her book, highlighting Chef’s parallel dishes.

The evening promises to be a culmination of exquisite taste, flavors and passion by both of these devoted culinary individuals.

The dinner will begin at 6:30 pm and is priced at $145 (exclusive of tax and gratuity) per person. The cost includes wine pairings and a signed copy of “The New American Cooking.” For reservations, please call (703) 706-0450. Only 5 seats left....

[youngfood]

We had the best time celebrating my birthday in the Tasting Room at Eve last night. The food, the service, the atmosphere were all amazing. Thank you to everyone at Eve for a really special evening. I pitty the place that host's my next birthday celebration.

It was our first visit to Eve, so everything really charmed us. After each course, and each unexpected additional between courses treat, we stopped to ponder our "favorites." Everytime, we refused to pick just one or even two because it wouldn't be fair to slight any of the many lovely dishes we got to try. Looking back, I enjoyed the great treatment we received from the delightful staff at Eve and the beautiful environment we were in every bit as much as each delicious bite. What a beautiful place to relax on a lovely spring evening and what a pleasant, informed, and unpretentious staff. Both kitchen and front of the house staff got every detail right.

We did the five course tasting menu.

They started us off with three canapes/amuse: the previously-discussed deviled quail's egg; a mushroom fritter of sorts on a spoon, and a halibut carpaccio with lobster roe and micro-cilantro. Each was delicious. The carpaccio was so interesting - the micro-cilantro really added something and delighted the palate.

Our firsts were the renowned Hog's Head "Burger" and the Maine Diver's Scallop Veloute with Mock (potato) Risotto. Mmmm. Both were great choices. The "Burger" exploded with interesting flavors. Like several of the treats we tasted its labelling was a playful choice of a creative chef. Scallops are my girlfriend's favorite and she promptly declared this big beaut to be "the best ever." It was a lovely scallop in every way and the Mock Risotto was the first of many dishes we wiped clean with our bread.

Between courses one and two, an incredibly intense bowl of pork broth of some sort arrived. Wow. Super intense. We figured it must have been cooking down since well before we awoke that morning.

For seconds, we had Butter Poached Maine Lobster with Heirloom Carrots and Ginger and Gnocchi with Spring Garlic and Beets. Both were great. Lobster with Carrots & Ginger was so interesting. One of those dishes that make you say "will that work?" and "really?" and somehow just does. My mouth was just astonished by the mix of flavors.

Both cheeses were great. How fun that they serve great cheese and do great things with it too. I love how many restaurants are doing cheese courses these days, but more should attempt to emulate the interesting things Eve is doing with them. We had Colsten and Basset Stilton Flan and Mountaineer (cheddar-like) with Cardoon Panna Cotta.

A sip of grapefruit soda was a delightful palate cleansing treat and our Lost Bread and "Strawberry Shortcake" desserts were both tasty. The Lost Bread was compared to a french toast and may have ruined my previous favorite at Bis.

The petits four were a lot of fun - especially the passion fruit gum and the birthday bonus treat of take home bags of coffee and scone mix was a lovely touch to the end of a perfect evening.

Thank you to everyone at Eve!!! If you haven't tried it, get there in one way or another now!

[Jacques Gastreaux]

I was at the bar at Eve last night and overheard the bartender tell another customer that they had a special pan fried calamari appetizer on the menu that evening. I though, h'mm, I'll bet Chef Cathal does that a little differently than most, so I ordered up a batch. That was probaly the best fried calamari I have ever had. Tender rings and tenticles lightly dusted with something that tasted like it had a hint of corn in it, very lightly fried with a little bowl of aioli. I thought it had a bit of a kick on the back of the tongue, then Chef came out with another little bowl of a similar aioli but this one tasted like it had some jalapeno pepper in it. Wow. I hope he keeps this stuff around for a while 'cause it is damn good. It would make a great addition to the bar menu.

I also got to sample some of the special braised beef short ribs with bechamel sauce (I know, it sounds sort of weird, but it really works). Also, the chocolate beignets were their ususal with a sugared fried exterior and a melted chocolate interior.

[bookluvingbabe]

Yesterday, Mr. BLB and I played hooky from work in the afternoon as it was our 2nd anniversery. The plan was to go paddleboating (too cold) or play mini-golf at the ESPN Zone (which doesn't have actual mini-golf, I was misinformed.) But before all of that, I decided to suprise him with lunch at Eve.

We were seated at a lovely table near but not next to the fireplace. I've never really paid much attention to the bistro decor--those skylights are amazing! We were pleased to be seated with Evan, whom we miss at Palena...

He tried the special gin and tonic and I had an Eve's Temptation. Glad I tried it but boy is it sweet. Darn tasty though.

We both started with the asparagus soup with crabmeat and shallots. It was rich and flavorful and the crabmeat had been grilled to give it some extra flavor.

Mr. BLB had the pulled pork sandwich special--so very good but hard to eat. He finally deconstructed it. I snitched more than my fair share of tastes.

I had the salad special--lobster with watercress, hearts of palm and grapefruit. The lobster was great, the salad did nothing for me but I am not much of a salad person.

We split the birthday cake for dessert.

It was a lovely way to spend time together on our special day.

Jennifer

[Hannah]

I know, I know, anyone who says their dinner at Eve was wonderful is some sort of Borg-analogue incapable of independent thought and has drunk the KoolAid and all that other bumf.

That being said, our dinner at Restaurant Eve this past Saturday was every bit as good as our dinner at Per Se a couple of months ago. Seriously. I'm not kidding. And, for the one dish we had that was reasonably similar (butter poached lobster), Eve's version was better.

Another highlight, which just got added to the Tasting Room menu last Friday, is the "bacon, egg, and cheese" - house-cured pork belly sauteed on one side to make it crispy, served with a crepe filled with braised pork shoulder, and accompanied by a coddled egg yolk and cheddar cheese foam. This dish has officially been added to the spouse's "best stuff ever" list along with Citronelle's pied de cochon and the Spotted Pig's hamburger.

And then there's the little stuff, like the Irish red lemonade, and the slightly fizzy dessert wine (2004 Sullin Red Malvasia), and the fact that all the staff seemed genuinely excited about the restaurant and about the food - funnily enough, just like Per Se.