Cornbread

Sucks for us in  DC but I couldn't be happy for Brian. He's a talented guy and deserves a place to showcase his talents. I know he's wanted this for a long time and has busted his ass for it. Congrats to him and best of luck.

Thanks for the nice post Pool Boy. Please let your server know if you'd like to take your time and we will of course accommodate. Our potted meats will be a constant rotation, next week you can look for a foie & summer truffle pot. I'm sorry you missed the goat's liver, but it'll be back in one form or another shortly. The following night we also had a jerk goat heart as well. As I've said, if I have it you'll be able to get it! Thursday nights is our burger night, we're grinding brisket and chuck flap in house every Thursday for our burger, simple but great and yes the Macon burger is a tad sloppy but worth the mess! A few quick house keeping notes on 7/29 we're doing a dinner with Daniel Liberson's Lindera Farms Vinegars. We only have 16 seats available and it's a 5 course dinner for $65; with an optional beverage pairing. In October we will be hosting a Homebrew event, pairing home brewers with local chefs for a little contest. I'll be a brewer in that event not a chef, apparently I can't do both. Finally for all those offal loving folks we'll be having an offal good time dinner in November! I'll happily post more details as we draw closer to each event or feel free to DM me and I'll shoot you a note with more details. Thanks to everyone in this community for your support. Cheers!

PS- We're also now open for lunch Tuesday-Friday 11:30-2.

This sounds really great. I love the twin foci on such a high quality bar and upon the people who make that possible. That's a great recipe for human and business endurance.

Chef, one question you'll hopefully see here rather than PM since guessing others will be interested. Do you anticipate a shift away from the French/Southern menu or more working on new dishes within that frame? Or TBD?

Thanks and really looking forward to our next visit!

I'd like to think I'm refocusing the menu in what the restaurant's vision is. As of the 14th I've change 95% of the savory items on the main menu. I think a current menu is online. That being said this is my opening and safe menu, many dishes I've done in the past and knew and understood that I could make the functional with the space and  short time with the staff. The term we're coining is, "elevated southern cuisine rooted in classical technique." What does that mean? Expect cuisine with heart, soul and love, executed well. I think if you really look at what I've done in the past you will see a shit ton of both Southern and French influence. In many ways I'd like to think of Bras meets Grandma but maybe that's just a weird dream I had. We're going trough some growing pains, as to be expected but as we progress you'll see an approachable main menu, a fun snack menu and an truly interesting bar menu to compliment what Evan is doing with the cocktail program. The main menu is almost completely different from your last visit and we'll keep plugging along at the other menus.

As the curtain drops on our final service I just wanted to say thank you to this community for your support over the last four years. I greatly appreciate your kindness. Though I'm sad to see Eola end, I'm exciting for what the future holds and hope to share whatever it may be with you all. Thank you.

-Daniel Singhofen

Hello All,

We'll be hosting a wine dinner with Château Léoville Poyferré on May 1, 2013. Here's the menu:

Pavillion de Léoville Poyferré, Saint-Julien 2010
Lamb’s Sweetbreads, fava beans, radish, morels, sorrel & molasses butter

Moulin Riche, Saint-Julien 2007
Terrine of Wild Maine Lobster & Leeks, watercress, caviar & oyster gelee

Château Le Crock, Cru Bourgois, Saint-Estephe 2009

Tomato Braised Snails, bacon, kale & puff pastry

Léoville Poyferré, 2ieme Grand Cru Classe, Saint-Julien 2008 & 2005
Dry Aged Pekin Duck Breast, barley, ramps, wild licorice jus

Léoville Poyferré, 2ieme Grand Cru Classe, Saint-Julien 2000
Tomme de Savoie, smoked honey, caraway flatbread, cashews

Cost is $135.00 (plus tip & tax). We are filling up fast so please call and ask for our GM Darlin Kulla about avaibility. 202.466.4441

Hello All,

Just wanted to let everyone know we'll be doing our first beer based dinner with Oskar Blues on 4/9. It should be a blast. It'll be 5 coures for $95.00. You can find a little more detail on our Facebook page:

https://www.facebook.com/pages/Eola/178583659475

Hope to see some of the DR community there!

The cuban hat is actually a pepper not a chili (different families). I was introduced to it while working in Florida by my friends Roger and Melanie at Waterkist Farm. I've loved this pepper since first tasting it many years ago and was excited to find it up here. We source them from our friends at The Fresh Link a co-op we and many other restaurants work with. I asked Mollie for a little background on the it:

Hey Dan,

Here is a little write up based on what we know regarding the Cuban Hat Pepper.

Mr. Cabrera is Cuban and came to the United States in the 1950s. He just turned 77 today actually! He helped run a produce farm in Cuba when he was younger and when he moved to Florida brought some seed. One of the seeds was what we call the Cuban Hat Pepper. I'm not sure it's ancestral history beyond Cuba. Mr. Cabrera has been growing and seed saving this same pepper his entire life. When he moved to Hartland Farm (2 miles from our farm) 13 years ago to manage their growing operation he started propagating the Cuban Hat Pepper. We have helped him develop his market for the pepper and he is always thrilled to hear what the chefs are doing with his favorite pepper!

Sorry this is not an exact history, but what we know from Mr. Cabrera's stories!

Mollie

Here's a link with a little more info on the Cuban Hat.

Perhaps this might start a battle of words:

My link

Yeah, I must be a fancy restaurant 'cause all the food at dinner tonight was sold to me by hungover friends whose farms wind up in the fine print on restaurant menus last Sunday morning, except for the broccoli from New Morning where they seem to run a tighter sort of ship.

But the standout, as it so often is, was the bone-in pork loin that old Dave from Cedarbrook sold me. I can barely remember my kids' names -- and there are only two -- so I can't keep track of which farmer is selling which heritage swine, but Dave's heritage swine matches a standout -- though slightly refined -- flavor with a texture like might approximate satin if satin was a little more dirty and a little less prissy. If Lady GaGa had been wearing Dave's pig instead of grocery store cow, she'd probably still be wearing it. That's how awesome it is.

But don't take my word for it. The guy from Eola buys it by the hogshead, too.

We're turning the leftovers into Cubanos this weekend. Life is good.

David's pigs are simply amazing! The breed is Tamworth. We do in fact buy all his heads and hearts every slaughter (THANK YOU DAVID!). They provided us with all your favorites, heart & jowl confit, chicken fried tongue, brain torts, crispy ears, croquettes. In addition, we cure his bellies and smoke them in house and feature them on our bunch bacon menu. We also pick up livers, shoulders, ham, kidneys, etc. . . from time to time. David is my primary pork source and there's a damn good reason why! I think David feeds his pigs better than I eat, but I eat them so it's kinda of a confusing twisted circle. I saw David this morning and his running out of pig fast, his next slaughter won't be around until October 10th so get while you can! He's at Dupont and the Thursday market. I picked up 25# of shoulder and 15# of fat back to get some salumi started today! oink oink my good man.

Hi Everybody,

We've posted a Porktail menu here.

Hello All,

The Pig is in! Last night we received a 228# Duroc-Hampshire cross from Papa Weaver and it is glorious. Today our fun begins. Brine, Cure, Rub, Love that pig. I'll do my best to keep updates going through Eola's Facebook & Twitter pages. Please join us on the 27th, it'll be one hog of a time!

A Porktail Party at Eola

An Evening of Wine & “Snout to Tail” Indulgence

Join Chef Daniel Singhofen as he prepares an endless assortment of intriguing bites from an entire 200-pound heritage hog for a special ‘Porktail Party’ on Thursday, May 27th. Enjoy more than 20 innovative dishes crafted from every part of the pig, snout to tail, in an intimate setting that allows diners to sample approximately four pounds of pork! Limited to 50 reservations, guests will indulge as wine and pig are in abundance during the five-hour feast

This pork party features creations from a Virginia-raised hog provided by seventh generation farmer Tom Weaver of Papa Weaver’s Pork and produce from The Fresh Link, a local farm distribution business owned by Mollie Visosky. Both Weaver and Visosky will join the festivities to discuss farming practices and the concept of “from family farms to city plates,” allowing guests to learn more about where our food comes from.

Mark and Tom Wilcox, owners of Ansonia Wines, pour select bottles of wine while discussing the perfect pairings with pork. Ansonia specializes in imported wines from artisan producers in France and features wines that reflect their place of origin.

Join us at our Porktail Party, a collaborative celebratory event of family owned and operated businesses.

$125 per person

(tax & gratuity excluded)

For reservations or additional

information, please call:

202-466-4441

Thursday, May 27th

5:30 p.m. to 10:30 p.m.

Eola

Hello All,

The snow killed my walk-in and due to the new snow (starting to fall right now) I'll be unable to correct the issue until late week. We will hopefully reopen Friday night. We're looking forward to an exciting weekend, please join us!

Is this thread limited to DC? I gotta say I miss Will's on Mills in Orlando. Holy S*#!, just a hole of a beer bar but once a month on Wednesday's Sam Rivers would play the back room and every time it was amazing, borderline life changing. Damn intense experience once a month. Lots of great shows but Sam Rivers was simply amazing, I miss it dearly. Oh, the 100+ beer selection didn't hurt either.

Eola will be open tonight! If you're around Dupont Circle come join us!

Coco Beach

So my husband and I are going to Nationals Spring Training in March and we would love some recs for good places to eat while we are there. We are staying in Coco Beach and would love to know of a great place in the area. Anyone?

Enjoying a Pork Slap Ale and watching the game, good times!

Eola is open as well, but with a limited menu. We've got myself and Donald our pastry chef cooking, hosting, and serving so it should be an interesting night!

Eola quitely opened its doors two months ago and this Tuesday we're happy to participate in the Taste of Dupont from 6 to 9. Our Taste Offering includes two courses:

A Savory Course of Pork Tortellini with Squash Fondue

A Sweet Course of Opera Cake

Individual tasting tickets include both courses and can be purchased for only $5 at the Dupont Resource Center (9 Dupont Circle NW) beginning at 5:00 p.m. Tuesday and redeemed at Eola. For those of you who have not been to Eola yet, this is really an inexpensive way to see what we’re up to.

We will also introduce Happy Hour at Eola this Wednesday and Thursday (November 18th and 19th) from 5:30 to 8:00 p.m. upstairs, with $5 beers, featured wines and new cocktails at special prices. We will also feature a Blind Pour which will be revealed Friday on our website. Details can be found at www.eoladc.com.

Thank you and we hope you can join us for the Taste of Dupont and Happy Hour at Eola.

Eola slated to open in early September on P Street in Dupont is looking to fill the following positions:

1. Pastry Chef- Must be experienced, passionate, dedicated and excited to both teach and learn. Minimum of five years experience required.

2. Full Time Line Cook- Two years fine dining required

3. Part Time Line Cook- Perfect for a culinary student, 25-30 hours per week

Please e-mail resume to dsinghofen@eoladc.com and we will contact you about an interview.

Very well said. One of the things I've enjoyed the most about this site is the fact that the members always seems to look for the positive even in a negative experience. That same courtesy and respect should be given to professionals such as yourself without question. We don't have to agree but show respect for other’s hard work.

2007 Chehalem Dry Riesling

2007 Penner-Ash Viognier

I'm down here right now and here's my short list; The Ravenous Pig, K Restaurant, Luma, Black Bean Deli(lunch only), Bubbalous Bodacious BBQ(has to be on Lee rd), Jax's 5th Ave Deli & Ale House(Lake Mary location has around 70 taps & a couple hundred bottles), in a rush Publix for fried chicken or a sub, for a glass of wine Eola Wine Bar or The Wine Room.