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DR.com dinner at the Tasting Room at Restaurant Eve


Walrus
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Come join your fellow Rockweilers at the Tasting Room at Restaurant Eve on Tuesday, October 14, at 6:30 pm for a 5-course tasting menu by Chef Cathal Armstrong!

The cost is $175 each (prepaid), which includes a private room, food, wine, tax, and tip.

There are only 10 places available for this event, so sign up now! PM me with your name and the number of people in your party. I'll put you on the list and give you the PayPal payment information. If we get a great deal of interest in this dinner, we'll use a randomizer to pick attendees.

For more information about Restaurant Eve, see http://restauranteve.com/.

See you there!

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I think the breakdown for this event is as follows (my numbers based on Eve's website):

5 course Tasting menu 105

Wine 34

Tax 8

Tip 28

Total 175

May be off a buck or two on any one thing. Teetotalers would be at a disadvantage.

Looks like they can be Vegan and Vegetarian friendly

The 34-seat Chef’s Tasting Room is Chef Armstrong's culinary showcase. Here, Armstrong features a five and nine-course prix-fixe tasting menu, priced at 105 and $145 respectively. The courses are headed Creation (palate teasers), Ocean (seafood), Earth & Sky (meats and game), Age (cheese) and Eden (desserts). The Tasting Room menu changes daily as there are many farmers markets in the area. Keeping true to the SEASON, if it be summer, highlights include Heirloom Tomato Tart with Garden Basil grown from the restaurant's own organic garden and Butter Poached Maine Lobster with Eastern Shore Corn. Keeping true to the MISSION, the menu features delectable sustainable meat entrées such as The Hogs Head “Banger” and Polyface Farm 100% Pasture Fed Beef Ribeye.

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I think the breakdown for this event is as follows (my numbers based on Eve's website):

5 course Tasting menu 105

Wine 34

Tax 8

Tip 28

Total 175

Not sure how you came up with your calculations, but $34 for the wine pairing here would be an absolute steal as the last time I was there it cost at least twice that amount. If folks have been wanting to try the Tasting Room, this seems like a great opportunity and value as regular costs with 20% tip would likely be closer to $235 a head for what you appear to be getting. For that reason and others, I'm sorry to miss this!
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Not sure how you came up with your calculations, but $34 for the wine pairing here would be an absolute steal as the last time I was there it cost at least twice that amount. If folks have been wanting to try the Tasting Room, this seems like a great opportunity and value as regular costs with 20% tip would likely be closer to $235 a head for what you appear to be getting. For that reason and others, I'm sorry to miss this!
I'll toot the DR.com horn here: You're right -- we're getting a very special price for this dinner, thanks to Meshelle and Chef Armstrong!

Plus, Tripewriter and I managed to make it to Eve for the end of the Lickety Split lunch yesterday, and wow, that kitchen is on fire right now. You have no idea how much I'm looking forward to this dinner...! :lol:

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I am not going to be able to make this dinner but I would confirm what Ann just said - the kitchen is on fire. We ate in the tasting room last night and it was the best meal I have had in 2008. From start to finish everthing put in front of us (5 course tasting menu with my guest and I each ordering a different dish for each course) was totally sublime. Kudos to Chef Armstrong for a spectacular dinner, and to Todd and our servers for their flawless service.

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Is the menu for the evening already set and/or will it be anything specific for the DR group? Or will the current Tasting Room's menu be offered to us? I saw SJ's post on the menu, but it appears to be an assessment of the web site, and may not be the same as what Walrus has coordinated. The wife and I are considering it, but she's a vegetarian. We've eaten in the Tasting Room before, and there were no conflicts with her restrictions. But if the menu for this night is limited or revised in some way, it could make the evening less enjoyable (ie, not getting to eat a course or two).

Lastly, is there still space?

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Holy cow. I think it's worth noting that our 5-course meal turned into...drumroll please...8 courses! Plus, what, 5 gifts from Chef Armstrong?! And wine for all?!?! Folks, we were eating and drinking for 6 hours straight. And I've never been happier. The company was great -- I missed talking with all of you at the other end of the room, but I'm sure you heard my end keeping me in stitches the whole night :lol: And the food...oooooh. The skate remains my number one favorite dish, though the white pudding with lentils and -- of course! -- foie was stunning and seriously a close second. Among the amuses, the salt cod remains one of my favorite things that chef and his team can do -- take something with such a plebian history and elevate it to divinity. The wines also were very carefully chosen, with the Stephen Robert Rhone blend being a particular favorite of mine. As for the service, not a question went unanswered, and all with the greatest grace and aplomb. All the servers seemed to put up with our Rockwellian shenanigans without once wishing they could bean us with a decanter :) I think the fact that I spent the entire night feeling like we were the only table in the house says it best.

My sincere and joyous thanks to Chef and Meshelle Armstrong for setting this up and making it happen, to Craig for the fabulous wine pairings, to the great waitstaff, the always-charming bar folks, and the amazing kitchen crew, and to the other DR.com guests -- you all rock!!!

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Folks, we were eating and drinking for 6 hours straight.
Well, only some of us stuck it out for 6 hours :lol: , but it was definitely a good 5 hours - all of it time well-spent and much enjoyed.

Sweetbreads atop a porcini bread pudding were one of my favorites, as was the palate-cleansing celery sorbet with apples. The pre-dessert yogurt panna cotta with figs was beautiful and delicious in its simplicity. A wonderful meal and evening!

Thanks again to Walrus for putting it together and the Restaurant Eve crew for pulling it off and making us feel so welcome :)

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Sweetbreads atop porcini bread pudding? O my gosh that sounds amazing. And I am one of those people that thinks Cathal is just a good chef instead of a great or super great chef like most of the rest of you. One of these days i might have to give the guy a second chance.

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Sweetbreads atop porcini bread pudding? O my gosh that sounds amazing. And I am one of those people that thinks Cathal is just a good chef instead of a great or super great chef like most of the rest of you. One of these days i might have to give the guy a second chance.
I'd say do it now! He's really on top of his game...I think Friday nights are a good time to catch the master in action...
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