Meshe at Eve
-
Posts
27 -
Joined
-
Last visited
Content Type
Profiles
Forums
Events
Articles
Dining Guide
Posts posted by Meshe at Eve
-
-
I don't think my piece needs to be defended or explained, and I'm not a big believer in continuing to write about a piece after you've published it, but some things need to be said.
I'm not wrong about Blue Hill. Blue Hill's selection of local and regional wines is scant. The Stone Barns location has a small selection of NY state wine. The selection at Eve is also scant. I'm saying that local-conscious restaurants generally ignore local and regional wines, that the intensity of the philosophy stops short when it comes to wine.
I can't account for "clifton." As was pointed out by leleboo, I did say that his proposed "boycott" is going to a ridiculous extreme. But then, he's an extremist in a lot of things.
The notion of giving the restaurant a chance to respond: I don't understand this. What, exactly, is there to respond to? I have eaten at the restaurant, I have read the promotional literature, I have read all the may emails over the years that letter writers have sent me, possibly at the restaurant's urging, about their meals there. There is a serious and admirable commitment to local farms and sustainability, and it often shows in the dishes. If Virginia is a producer of quality products, if the commitment to support the land is there -- all points the restaurant itself makes -- then it is not being reflected in the wines on the menu.
Lost in all this is that this is not a piece about Eve. It's a piece about the local movement. The cry of protest is not really about giving a chance to respond. It's incredulousness at my perspective. My perspective is not that of an insider, or a true believer; it's not reverent; it's outside and skeptical. It's not uninformed, and I have thought long and hard about the things I write about. What it is, is different. Not different for the sake of being different, or for trying to garner attention -- I don't need to do that. Anyone who has read my food writing over the last few years will notice that these arguments, these beliefs, are consistent with things I have written and talked about.
Hypocrisy is not my word. The writer of a piece has no control over the headline or title appended to it. In my mind, it's not a piece about hypocrisy. I was writing about how the local movement is not as much about honoring the land and saving our bodies as it purports to be. Restaurants are businesses, and at the high end they're in the business of giving their customers what they believe is exceptional and exclusive. This is not new; this is what high-end restaurants have always done. But it is pushed as new. Once local wine gets more cache, it will begin showing up on restaurant menus. It doesn't lack for quality anymore. It lacks for cache.
I salute waitman for reading my piece, and responding to it directly and thoughtfully, and not in the abstract.
I see two things in Meshe's response, and they're contradictory. We buy local because it's the best, but we won't showcase items JUST because they're local. Local produce and meats are quality simply because they're local; wines have to prove their quality.
The "Response to Todd Kliman" was posted on here without my first seeing it. In light of the argument that I ought to have contacted the restaurant before writing an essay that mentions the restaurant, I think this is curious at best.
My status update. A general musing. Done to avoid entering this crazy fray and losing time that I could be using to play with my son or talk to my wife or write or read.
My tweet. Another general musing. And my father's right: feedback is often distortion. This thread is a case in point, in many different ways. The final line of Ziebold's piece is a huge distortion.
Chad Lorenz was not your primary editor, Don. I was your primary editor. I was the one who pushed for second and third drafts, I was the one who stayed up late at night polishing the writing, adding transitions, turning often rough ideas into a publishable column, I was the one who advocated for your work when challenges came from above.
sheldman: Re: "combative tone." You call them combative, I call them musing. But still and all, why would you expect someone who is challenged to not respond in kind? I also think it's telling that you go and dig up a tweet of mine, but you don't appear to have taken the time to read the piece I wrote and respond to its points.
I choose not to reply, in full, to that final bit of nastiness from Jarad Slipp, except to say that it's clear to me he hasn't read the book, and it's telling to me that his argument comes down to money.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. -
Not that I'm totally in the tank for Todd but, since the word never appears in the body of the essay, that the word "hypocrisy" (as well as the phrase "ridiculous double standard") was grafted on the essay by hit-hungry blog editors.
And, while I continue to find the premise that there's something innately ennobling (as opposed to merely tasty and, arguably, economically preferable) about local foodstuffs a bit pretentious, I have yet to see Kliman's essay refuted on the facts -- that is, by seeing wine list from any of the restaurants mentioned demonstrating a commitment to local wines that is remotely in the same league as the commitment to local food.
Now, if you'll excuse me, I have to put some Toigo Orchard peaches, Reid Orchard blueberries and Clear Springs Creamery milk on my Cheerios. And -- what the hell, it's Hump Day -- wash it all back with the last of that Argentinian Malbec sitting in the fridge. Breakfast of champions.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/ -
And there are many, many cuts of pork that meet the rest of the Kosher criteria...kosher killed....salted...etc...
Not to be cynical but I think both Kliman's piece and Meshe's response underscore the same point: that the word "locavorism," especially when used by a restaurant, is basically a crock. Restaurants buy local because it tastes better and they brag about it because it sounds good in a press release. Local buying benefits us all and anyone whose eyes don't glaze over at the phrase "local and seasonal" doesn't spend much wading through the food media, so it's mostly to the good.
At some point, though, there's a legitimate question about whether the sommeliere is "walking the walk.'
Sez Meshe: "We don't and won't showcase items JUST because they are local."
Sez the website: Eve is "highlighting the freshest of seasonal ingredients and local Virginia produce," because "[Chef] Armstrong has a strong commitment to sourcing the best ingredients that local farmers can provide in the pursuit of excellence"
Whether that constitutes "locavorism" I am unsure. I am sure that blurring Kliman's assertion that "Yet only two locally produced bottles make the cut [at Restaurant Eve]" with the response that "between Restaurant Eve and The Majestic we carry eleven, gorgeous, Virginia Wines," is very Washington -- locavore PR.
I'm also sure that if we stop pretending that our restuarant dining habits are going to save the world, we'll have a better chance of actually saving the world. I look forward to sitting down at Restaurant Eve in the near future to a dinner that features produce from my own back yard, and wine from places I have never been.
Spend one day with us. One day, you choose. See for yourself there is nothing to hide and so much to see.
-
FWIW, Kliman did note that the boycott threatened in the last paragraph was completely uncalled for.
(It's funny -- I never read the chat, but this week I went just because I wanted to see the context of that utterly abrasive quotation. They got extra hits off it ... I feel sort of dirty about that.)
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.
-
That response to the chat today really annoyed me.
I see more and more Virginia wine on wine lists. But having been to many of the wineries and buying lots of product there, the price does not make it an inexpensive just try bottle, when you factor in what the price would be at a restaurant. Most whites are at least $17 list price at the winery and good reds are more. Not that there aren't some good ones, but there are many people still not ordering them even when put on a menu at a decent price, not marked up much.
Another thought to put out there is that a lot of the wine being produced in Virginia right now is not being held by the producer to age appropriately. There are a lot of young wines that will benefit a lot by holding them in your own personal cellar. I just bought some flying fox that I think will be awesome in a year, but isn't quite a s good right now. Restaurants can't hold bottles and wait for them to be at just the right age. And a lot of the producers are not huge and just can't hold the bottles, so you get the benefit of a lower priced bottle if you can hold it. 2006 the year of the drought produced some wines that are fantastic right now because the flavor of the berries was so concentrated, but they definitely needed some age.
I love Virginia wine, I happen to be married into a family of Virginia wine addicts. I special ordered all Jefferson Vineyards wine for my wedding at the Greenbrier. I talk with people all the time about Virginia wine and my favorites, but restaurants are businesses they need to carry things people order. When more people start requesting them they will carry more, so if you want to see more, order more and request more. Restaurants generally want to give you what you want if they can make money off it too.
I don't think that the Armstrong's are saying it isn't good. I think their response clearly stated that price, demand and other considerations drove their decisions, as well as, taste of wine. And that they in fact carry some Virginia wine and think much of it is good. (Sigh)
NAIL ON THE HEAD!
-
Kliman's piece hits most of the same notes as a piece that ran in the NYT food section in the last year.
Just as Meshe notes that Eve does carry local wine he is also wrong about Blue Hill, their Stone Barns location has a selection of NY state wine.
He also doesn't mention that there are many, many french wines that meet the rest of the locavore criteria in other ways, like being organic, biodynamic, sustainable etc.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.
-
Here is a timely (!) post of mine on the "beer and wine" thread from July 9th. My wife and I had a great experience there; I'd really like to share this "find" with others, especially under a topic like this.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.) -
Dave McIntyre's post on the WaPo blog references Todd Kliman's essay in the Daily Beast. I read Dave's post because it was mentioned as a "News Pick" on Nation's Restaurant News.
So, even the big chain restaurants got this in their inbox last week.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.
-
I recognized the reference to Seinfeld. I just don't see how it applies to the discussion in this thread.
AMEN SISTER!!!!!!!!! (All you can do is all you can do.) But THAT IS ALOT! IF you make the effort.
To those reading this thread---Read this book..it reveals what should have been revealed long ago.
We, the Armstrongs (Restaurant Eve) always thought we were ' In the know' BOY were we wrong...
BUT not anymore!
Be well all. Meshe at Eve
-
David Darling! You will always be my warrior poet!Enough of this. I merely think people should make judgments here less hastily and more advisedly, myself included. Slow curtain; the end.With Love, Meshe at Eve. PS: Remind me again the name of your blog site.
-
Hello Friends!
Here's a little info on Eamonn's. It's my release that I am sending to the press. It kinda gives a heads
up of what to expect. I am so very excited about this project. It's been in our hearts for a long time.
Be Well! MESHE (Sorry ahead of time if I triple space...I kinda don't know the rules of non-graphix)
THANKS BE TO COD - EAMONN’S A DUBLIN CHIPPER
By Chef Cathal & Meshelle Armstrong & Todd Thrasher
“Thanks be to Cod” is the moniker you’ll find on the door of ‘Eamonn’s A Dublin Chipper’ (728 King Street, Old Town, Alexandria). The newcomer is a vision we have dreamed of since opening our beloved first-born Restaurant Eve. Along with partner, Sommelier and liquid master Todd Thrasher, the fish and chip shop is slated to open this summer, 2006, and is located three blocks from the celebrated, Restaurant Eve. The main floor of the 20-seat ‘Chipper’ is a dedication to Dublin native Chef Armstrong’s four-year old son, Eamonn.
The notion stems from the first time Cathal introduced me to the Irish ritual of fish and chips. He took me to Leo Burdock’s, a Dublin institution. It is a hole-in-the-wall take-away, but the identity was immediate with a queue out the door and a young ‘Jackeen’ behind the counter. “Ya wunna salt and vinegar with ya Cod and large, missus?” he said to me in a thick Dublin accent. From that day on, I was hooked and understood why THIS was the food of the people.
Eamonn’s is the new food redemption. It’s a virtuous fast food using artisanal methods and all natural ingredients. My husband’s fish medley will be of the highest quality, same as the fine dining creation, Restaurant Eve, named after our first-born daughter Eve. Homemade condiments are the key to his superlative sauces aptly named The Secret Seven. Fish and chips (including American fries) will be happily dipped into a variety of sauces: Salt & Vinegar, Classic Tarter, Hot Chili Aioli, Sauce Marie Rose, Chesapeake Bay Dip, Sauce o’ the Day and Kitty O’Shea, a sauce named for a famous Irish affair. It’ll make you wink when you find your favorite.
Our menu will make your mouth water as you read it on slate boards hanging over the pick-up counter. A Battered ‘Burgher’ will ‘Shun the Bun’ ™ in favor of a light and crispy batter recipe that Chef intends not to share. Bangers (or sausages), Da Bits (crunchy fried remnants), Fried Mars Bars and Doughnuts are all on the menu for take-away or eat in with a pint of Guinness should you choose to experience it the way Dubliners have been for years.
Chef’s elements for a ‘Perfect Fry’: Fresh, Salt and Crisp. So don’t be fooled… the fish and secret batter are good for you. Now the donuts, well, that’s another story.
Upstairs at Eamonns is PX - A social club that features the handy work of our alchemist Todd Thrasher. A return to the ‘Speakeasy,’ the old school, lux lounge has it’s own side-door entrance, sign-less and found only by one blue light and a buzzer. Once the cocktail hostess allows you in via first glance thru the sliding iron peep hole, you’ll walk upstairs to see a sign proclaiming, “Listen To The Ice,” ™ a statement that prepares you for Thrasher’s bar chef craft where everything old and classic is new again. This ‘Spirits’ savant uses only freshly squeezed juices, his homemade creation of tonic and bitters, and creates ‘ice picks’ by hand using large blocks of ice to produce the perfect cube so as to not dilute the cocktail. He has droppers, viles and syringes, sweet basil from a local farmer, balsamic vinaigrette for a strawberry or pineapple skins that he has been fermenting all in his back room ‘bar kitchen’ ready to infuse one of his new creations. Either way, the drinks are ‘liquid art’ and those seeking his A-list aperitifs will stay in his good graces, if you don’t order just a Vodka Tonic.
Reservations will be taken for the PX’s Blue Room, while the back rooms will be open to those who comply with the ‘Rules of the House.’
“Eamonn’s is more than just an acknowledgment to our son. It is also a tribute to our generation .”
-Meshelle Armstrong.
-
...I guess we will reconsider not serving at the tables-as I said earlier.
Be well Meshe
-
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
-
It was a kooky space, and who ever said they didn't have a kitchen was right. It's the size of a walk in closet-and yes, the cooking was all from a microwave..But It's beautiful now!!!!!!and perfect for us. We have been working hard on it. Fish and Chips! Even I can't wait..Cathal's been perfecting his recipe and it's gorgeous. AND it's not greasy. I'm happy about that cause then it just leaves valuable stomach for all the fried desserts!!!
As for the BAR-just think SPEAKEASY. Fish and Chips downstairs and a Classy Joint Upstairs
where you'll 'Listen to the Ice'--Knock-knock today's password is....
-
The presentation---its ceremoniousness, dare I say its officiousness--was a separate issue, although I certainly disliked that style and prefer service that doesn't take itself quite so solemnly. (CityZen and 2941 were far better on that score.) Details like that are fair game for such a piece which was, of course, not a brief devoted to one thesis as you seem to insist on wanting, but very personal in tone and therefore full of spiky detail. Hardly a hatchet job.
Sir, next time don't order 9 courses-with the addition of the chef's liitle gifts 9 turns into 12 - to eat 12 courses is not an easy task and should only be reserved to those who are in it 'for the sport'
As far as ceremiousness, we take what we do very seriously. Be we do not take ourselves too seriously. Big Difference. Solemn? hmmm, If so, we always take
the que from the table.
-
Congratulations! A great and well-deserved honor. So, materialistically, what's the prize?
Materialistically?...he got a LL Bean gift bag Bag with the award logo, coffee, wine, scotch and other little gifts along the same lines and one very cool plaque.
But the real prize is to celebrated among your PEERS!! NOTHING beats that!
We met some really great people who share the same goals and new ties have been made.
It's like that visa commercial. Priceless.
-
Our First Night with FOOD and WINE
Thank you, Thank you to all of you who have been so supportive of us at EVE.
We are just back from NYC. The FOOD and WINE announcement party was
a blast. Here's just a 'quick and snappy' from our first night. I've had so many calls so I figured, may as well try to do it in one shot. (Camille-Beau can spill some insight. We invited them as our guests. 68 reservations on table 103 means a great deal to us.) I can't give the full scoop since someone wants to do a piece. But anyway, thought our friends out there may be interested. Again, many many thanks, Meshe
Cathal got the call from Dana Cowin, FOOD and WINE editor about 2 weeks ago. It was impossible for me not to burst from the excitement. "Can we tell our staff, our mothers?"
"Please keep it under wraps", she said "Until the announcement party!" it was scheduled
for April 4. The two weeks followed with extensive interviews, fact checking, (We were
worried that Cathal would not qualify. The rule is: The Chef must be in charge of his
own kitchen for 1-5 years. Remember, he was chef at Bistro Bis. BUT since he was
still 'under' a chef/owner it really wasn't completely under his total supervision.
They really do a lot of research. I was told that each chef's final 'research' book is a big binder! Ratha-one very cool lady was in charge of just the research. She said she had to go thru 285 Chef's that were widdled down from a crazy stack. Then the teamwork started. Who would be the final 10 and why? We weren't aware that they had already sent their scouts out and had a couple dinners at EVE.
The whole experience was out of this world, I don't think I have ever seen Cathal in disbelief. He would say "Is someone going to ring us and say,..ah here now, we made a mistake, it's not you after all." Hmmm...I don't think so baby cause they arranged all the travel details and a high end hotel stay, dinner, and one very 'straight from the fridge' vip soiree.
We were invited to Dana Cowin's home for a cocktail party and to meet the nine other honorees. Brilliant. So about 35 in total. The Chefs, companions, and the Food and Wine execs. (Most very genuine and no pomp!) Tom Colicchio hung out and chatted as his staff prepared the hors doeuvres for the evening. He told us fun stories about that new series, 'Top Chef'.
Funny, I am reminded how small our industry is due to only 3 degrees of separation. We all did not know each other, but we all knew many of the same people. Jonathan Benno (Chef of Per Se) was once room mates with Mark, our new waiter. Stewart Woodman, (Chef from Five in Minneapolis) is pals with one of my best friends who also lives there. You know, that kinda thing. For a few of us the bond was immediate. (We already made plans to visit the other restaurants before meeting in Aspen.)
Later in the evening we all hit China Town for a late night banquet at David Chang's recommendation. He's (NY's #2 honoree from Momofuku). Sorry, I can't tell you the name it was all in Chinese!!!!!! Eat, eat, eat and a few drinks too. But we couldn't stay out too late since a photo shoot was scheduled for 8:00. A car was sent to collect all the Chef's at 7:45 am for the big photo spread due out in the July issue. So off we were to the Soho Grand for a good night's sleep. Two glasses of wine later, the butterflies settled slightly in my husband’s stomach.
He smiled at me and said, “I guess I’m in.”
-
I will go on record to say that no one works harder to offer gracious, generous genuine, giving hospitality. I will also say, with no shame, reservation or compunction, that I do everything possible to alienate assholes from ever coming into my restaurant. I work too hard and life is too short to deal with assholes--and there are oh so many of them out there--or to allow them to abuse my staff. Usually, the only people who have a problem with that are the assholes and I really don't care. The fact that they have computers and that Tom prints their idiocies also does not concern me.
Have ketchup with your steak, your sauce on the side of your well-done filet, take all the pictures you want--I don't care. I'll serve whatever you want however you want, but I don't serve assholes.
Michael, I like you so much!
Meshe at Eve
Response to Todd Kliman
in News and Media
Posted
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