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

[Nadya]

[Posted on eGullet in July 2004...gee, almost a year ago...]

One more voice in praise of Eve.

Went with a friend last Saturday night. First, I have to say that getting a reservation is Hard Work - I honestly don't know many eateries here that you have to call on Tuesday to make sure you get in on a Saturday night in the middle of summer. But I sort of knew what I was in for, so no complaints from me!

Now, I have to disclose that I work at the restaurant where Cathal ran the kitchen before he and Meshelle opened Eve, but in a very unimportant capacity (part-time hostess). I don't think this had any role in the quality of food, or the ambience, only in how we were treated

First, I LOVED the decor. Very warm, homey but sophisticated, and soooo cozy. Bar is a bit crowded, but not in an annoying way. Unusual setup of bar with the counter and couches along the wall makes the place feel very social and home-like.

Service was very nice. Now, I am not a high-maintenance diner and I generally like my servers as unnoticeable as possible - tell me about the special, deliver the food, answer a random question and bye-bye. Our guy was very good - on hand when I needed him (not often) and not hovering when I didn't.

Now, the food. I understand now why legends of Cathal are still alive at places he used to work. It's awfully good. I have no claim to expertise in judging food except bits and pieces gleaned in the course of late-night tequila-shootin' with the sous, bu the man is seriously good.

Appetizer was baby beets and goat cheese salad. Anyone who hails from Russia has ideas about beets, mainly about how to avoid it when mommy insists. But this dish was really very good, clean, great ingredients shining through with minimum fuss.

I had my mind made up about entrees before going (I know I know..idle hands with Internet access...will have to think about something to put on timesheet) - pork belly for me. But the duck special sounded too good to pass, so I went for it. So good! Can one make duck medium rare and incredibly tender at the same time? Yes yes, that describes mine. Garnished with a very earthy, garlicky-tasting mushroom (something o'woods?) with no trace of garlick ON it, must be some clever basting technique at work. But now I have to come back for my pork!

Dessert was chocolate mojito - brick-shaped thingie of mousse crossed with flourless cake structure encased in chocolate glaze with mint Jello scattered about. So good. My friend had a peach granita that was quite good, too, I am just not a white chocolate fan.

I can't wait to try the tasting room! Meshelle told me they are going to start "Industry Nights" on Mondays in August - I am officially on a mission to get all kitchen folks from our place to go already. Oh, and she was so very gracious and wonderful to us - stopped by, like, three times in the middle of a Saturday night rush (I know what that's like!) Just a delight to be around. Face it, being cheerful can be very tiring when it's a part of your job description - we've all had these moments at the end of a busy night when you look at your guests and think, oh would y'all just go cluster!@#$ yourselves! But she was grace under pressure personified. Made for a great night for us.

[DonRocks]

[posted on eGullet 2003-2004]

A brief check-in this evening. Started with the pickled martini which is housemade pickles, pickle foam (!) and Grey Goose Vodka. Undrinkable unless you really have a fetish for sweet pickles, although you have to applaud the creativity and craftsmanship (especially for the pickle emulsion on top). Not an issue, as I suspect this will be coming off the menu in the next month or so.

2001 Domaine Deliance Givry 1er Cru Clos de Marole at $12 is a decent glass of Pinot Noir, and more importantly, was served at the proper temperature from a little refrigerator-unit they have on top of the bar - actually, it was the first red wine I've had by the glass in ages that was served a touch too cold, but who cares, it warms up in about five minutes, and it's a big deal (in my small world) that a place cares enough to do this.

Bread was mini-ciabattas (ciabatti?) from Breadline, heated and slightly browned in-house.

The braised oxtail ravioli is served in a meaty red-wine jus with leeks, and is a fine dish priced at only $7.75. Think about how times are changing: in a bar in Alexandria, you can enjoy a very good little plate of braised oxtail ravioli for $7.75.

Confit of Pork Belly with glazed onions, baby carrots and swiss chard is this chef's reverential nod toward his homeland's classic Irish bacon and cabbage, though this observation might be a stretch since very little chard is used in the dish. The layer of fat atop the pork was brilliant, and exactly as mnebergall described.

I barely touched my martini, but had two full glasses of wine. When I asked for the check, the bartender (the excellent bartender) removed the second glass of wine from the bill without any prompting. This was an elegant gesture, because the wine was more expensive than the martini. Small offerings such as this create large amounts of goodwill, and can make a new customer eager to return for a repeat visit.

Eager to return for a repeat visit,

Rocks.

[DonRocks]

[posted on eGullet 2003-2004]

I went to the bar at Restaurant Eve this evening for the fourth time, and I have to say that nobody, anywhere in Washington, makes better mixed drinks than Todd Thrasher and Restaurant Eve.

I've now had just about every drink on their menu, and top-to-bottom, they're all well-conceived and brilliantly executed. Even the ones I don't love, I still respect.

Example: earlier, I reported that I didn't like the pickled martini, and this evening I had a revised version that I still find to be absolutely undrinkable, but I've been assured by others that it's a great drink, and Todd told me this evening that it's about a 65%-to35% love-to-hate ratio, with not much in the middle. It's an amazingly detailed drink, and not at all to my taste, but Todd looked at me defiantly this evening, and said, quite proudly, "this is not coming off the menu." Bully for him, I say.

Todd Thrasher is a baller.

The Bloody Mary, the Purple Basil Colada ... ooh....

What a wonderful, welcoming place to be, the bar at Restaurant Eve.

[DonRocks]

[posted on eGullet 2003-2004]

What To Do At The Condom Dispenser

receive (paycheck);

note (disposable_income);

...select (dining_options);

......when (palena_chicken);

.........order (chicken);

.........eat (chicken);

.........note bill of ($9.00);

.........call (religious_experience);

......when (eve_pork_rillettes);

.........order (rillettes);

.........eat (rillettes);

.........note bill of ($9.50);

.........call (religious_experience);

......otherwise error;

...end_select;

religious_experience: proc;

hand (ten_to_server);

note (change_from_ten);

call (WC);

do number_of_quarters = 2 to (change_from_ten/25) by 2;

...call (purchase_condom);

end;

WC: proc;

fall (to_floor);

lick (grout_between_tile);

return;

end WC;

purchase_condom: proc;

first_time variable static binary init (true);

if first_time = true do;

...accept (masturbatorial_conundrum);

...first_time = false;

end;

purchase (condom);

end purchase_condom;

end religious_experience;

end;

[Jacques Gastreaux]

Chef Cathal has been on vacation in Ireland for a week or so. I have it on good authority that the Bistro menu will be changing after he returns. I understand that the only items that will return are the pork belly confit, the bouillabaisse and the steak. I'm anxioous to start exploring his new offerings.

[Tweaked]

On May 27 I will be venturing across the Potomac...yes actually leaving DC...to make a pilgrimage to Chef Cathal's temple of wonderous delights. It better be worth the damn trip!

[Walrus]

Rats...I had hoped to make a pilgrimage to try that strawberry beverage touted in Tom's chat...now what? Do I wait? Do I go? It being tax season ( ) finances only stretch to one trip.

Any idea when Chef C will return?

[Jacques Gastreaux]

I think Chef Cathal is already back from Ireland. I just don't know when he plans to change the menu (it may already have changed). Don't worry about the strawberry drinks, I suspect they will be around for a while, so long as the strawberriers are in season (in fact I think they are somewhat new).

[Walrus]

Hooray!

[DonRocks]

I think Chef Cathal is already back from Ireland.  I just don't know when he plans to change the menu (it may already have changed).  Don't worry about the strawberry drinks, I suspect they will be around for a while, so long as the strawberriers are in season (in fact I think they are somewhat new).

I heard from Cathal - he got back yesterday, and he promises "big changes" in the Bistro menu beginning next Tuesday.

And don't forget that Nathan Beauchamp (our own nattybeau) has ably manned the kitchen at Restaurant Eve in Cathal's absence.

Cheers!

Rocks.

[Jacques Gastreaux]

I heard from Cathal - he got back yesterday, and he promises "big changes" in the Bistro menu beginning next Tuesday.

And don't forget that Nathan Beauchamp (our own nattybeau) has ably manned the kitchen at Restaurant Eve in Cathal's absence.

Cheers!

Rocks.

Darn, and I thought NattyBeau was short for National Bohemian Beer.

[mdt]

Stopped into Eve tonight for dinner at the bar and was lucky enough to find a seat as it was crowded at 6pm. Looking for something refreshing to drink while I decided what to eat for dinner Tami suggested that I try the Chateau Du Basty Cru Beaujolais. I was rewarded with a fruity and wonderfully refreshing wine. Since I am pretty ignorant of French wines it was nice to add another to my taste memory bank.

It being a cool and damp evening I was looking for something hearty and comforting and the ox tail ravioli appetizer fit the bill. The wonderfully rich and meaty braised ox tail was enclosed in extremely thin homemade pasta, perfectly sauced, and topped with thinly sliced sautéed leeks.

I chose one of the specials of the night, pan roasted guinea hen, for my main and was not disappointed. The moist sliced breast underneath a crisp skin was set atop slices of guinea hen sausage, morels, and fava beans with a rich sauce made from the hen. I could have eaten a bowl of the sauced favas and morels. While not expecting this to be comfort food the earthy richness fit the damp cool night perfectly and I made sure to get every last bit of sauce with my bread. The glass of a Rhone Blend from Domaine Cascavel that I had went well with this dish.

For dessert I had the banana cream pie that was definitely not an ordinary slice from the local diner. A buttery rich round of ‘crust’ topped with a surprisingly light cream filling and a slightly toasted meringue was placed on top of some caramelized banana slices. Being a dessert nut this was the highlight of the meal for me, although the guinea hen was very tasty.

I confirmed that the new menu will be out next Tuesday and am looking forward to see what will be on the new menu.

[Monica Bhide]

I really love this place. Their drinks were divine

[Jacques Gastreaux]

My, how time flies when you're having fun. Last week, Restaurant Eve celebrated its first anniversery. Congratulations to Chef Cathal, Meshelle, and Todd and to all the staff that makes the place what it is. I'm looking forward to many happy returns.

[Jacques Gastreaux]

For those of you interested in the new spring menu at Eve, Chef Cathal gave me an advance copy. As I understand it, the new fare is available starting this evening. Voila:

edited to add: Shit, it didn't work. Don, did you disable the attach file function?

[Mark, yes, because of the potential for copyright violations (and my limited time in policing them) But here it is! Cheers, Rocks]

Eve_Spring_Menu.pdf

Edited April 28, 2005 by DonRocks

[bilrus]

Pretty sweet sounding lunch deal going on at Eve right now (from an email from teh restaurant):

The Lickity Split-Lounge Lunch Menu $13.50

Welcome to Restaurant Eve, we use the freshest ingredients that local farms and area markets can provide.  We change our menu often, to provide you, the best of the season. Bon Appetit!

This special promotional menu is available only in the bar and lounge from 11:30-4:00  (Valid One per guest only-cannot be shared Thank you.)

Selections

Choose any 2 items....YES!...We mean ANY TWO.

DAIZE’S SEASONAL COCKTAIL Local Strawberries, Limes and Absolut Citron Vodka

KEN FORRESTER Petit Chenin Blanc 2003 (South Africa)

CASTILLO DEL BARON Monastrell 2003 (Yecla, Spain)

VICTORY-Pilsner-Draft

Virginia Asparagus with Virginia Ham and Everona Piedmont

Market Salad; Mixed Greens, with Garnishes from Local Markets

Spanish Omelet (Tortilla Español) with Grande Aïoli

Virginia Asparagus Soup with Créme Fraîche

Manilla Clams with Chinese Sausage and Spring Garlic

Salad Du Jour

Sandwich Du Jour

Risotto

Fingerling Potatoes

Irish “BLT” with House Made Chips

“Birthday Cake”....Just Because

Chocolate Torte

Apple Fritters

Edited May 19, 2005 by bilrus

[jasonc]

Welcome to Restaurant Eve, we use the freshest ingredients that local farms and area markets can provide.  We change our menu often, to provide you, the best of the season. Bon Appetit!

Besides some weird comma action this seems like a great deal!

[Jacques Gastreaux]

I've going to have to swear off of R. Eve. For some reason, Chef Cathal keeps embarassing me whenever he mentions some special that contains some ingredient that I find to be a little on the weird side and which I have never had before. First it was the sardines, then the tripe, and now eel.

Yesterday evening, there I am, sitting at the bar, minding my own business, waiting for a buddy of mine to join me for an after work drink, and in comes Rocks. Then my friend shows up. Then Cathal comes out and starts talking about the eel. I kind of purse my lips and wrinkle my nose (kind of like Elizabeth Montgomery on Bewitched). Cathal gives me one of his "hairy eyeball" looks. The next thing I know, out come three vessels of the stuff. God Damn is eel good, especially when prepared by one of the most creative chefs in town. Sitting atop a pool of creamy sauce with pieces of lobster claw, petite pois and wild English asparagas, was a juicy, tender, flavorful piece of eel. Thank God for the piece of bread that was used to soak up all the rest of the sauce.

Needless to say, Chef Cathal is making maximum use of seasonal ingredients. If you happen into Eve and the eel is on the menu that night, I strongly recommend it.

Edited May 24, 2005 by Jacques Gastreaux

[Mark Slater]

What kind of eel was it? The eel season starts in April with glass eels or "piballes", which are tiny and delicious. They cost in excess of $100 a pound this year. In May you find elvers, which look like tiny black snakes about 6 inches long.

[bilrus]

I was surprised by the texture the first time I had eel. I thought it would be more chewey or rubbery, but it was surprisingly fish-like and flavorful. I've only had it in Asian settings - this one sounds different and good.

[DonRocks]

This was freshwater eel, not marinated, and thus firmer and less sweet (because it wasn't marinated) than what you'd get at a Japanese or Korean restaurant.

And that sauce was goood soaked up by a Breadline roll - lobster, butter and a touch of caviar never hurt the cause...

It's apparently difficult to cut eel horizontally - that's why if you go to Mark's Duck House, and they pull one from the tank, slithering like a sea snake, they'll meat-cleaver it vertically like they're chopping a carrot, and serve the wedges on-bone.

Cheers,

Rocks.

[Mark Slater]

I was surprised by the texture the first time I had eel.  I thought it would be more chewey or rubbery, but it was surprisingly fish-like and flavorful.  I've only had it in Asian settings - this one sounds different and good.

Smoked eel is a staple of German restaurants.

[Tweaked]

The eel battle on the original Iron Chef show is one of my all time favorites. esp when they peg them down on the cutting board and slice them down the middle length wise. ouch!

I'll be at Restaurant Eve Friday night, so I'll keep my eye open for eel on the menu!

[mdt]

Eel was something that I ate growing up. We would skin, slice, stuff with spices and bake. Wonder if the fish mongers around here have any?

[CrescentFresh]

Wonder if the fish mongers around here have any?

The fish folks at the Dupont market do. Mike, see if Don will make you moderator of the DR Eel Forum? Edited May 24, 2005 by CrescentFresh

[brr]

from todays Post.......lucky Todd - sounds like there are some good meals in your future (hmmm, maybe we need a where I ate on my summer hols thread), and as for the G&T, all I can say is yum......slurp.......burp....let me know if you need a taste tester

TODD THRASHER , partner and sommelier at Restaurant Eve , 110 S. Pitt St., Alexandria; 703-706-0450:

Where are you traveling this summer?

My wife and I have August reservations for both the legendary Michel Bras in Laguiole, France, and the legendary El Bulli in Roses, Spain.

What are you working on now?

A special gin and tonic. It's made with a syrup of honey, yuzu juice and quinine from a Brazilian rain forest. I'm even making my own tonic, using a seltzer bottle, and the ice cube will be long and narrow like a test tube.

[Jacques Gastreaux]

from todays Post.......lucky Todd - sounds like there are some good meals in your future (hmmm, maybe we need a where I ate on my summer hols thread), and as for the G&T, all I can say is yum......slurp.......burp....let me know if you need a taste tester

TODD THRASHER , partner and sommelier at Restaurant Eve , 110 S. Pitt St., Alexandria; 703-706-0450:

Where are you traveling this summer?

My wife and I have August reservations for both the legendary Michel Bras in Laguiole, France, and the legendary El Bulli in Roses, Spain.

What are you working on now?

A special gin and tonic. It's made with a syrup of honey, yuzu juice and quinine from a Brazilian rain forest. I'm even making my own tonic, using a seltzer bottle, and the ice cube will be long and narrow like a test tube.

Perhaps Rocks can provide us with his impressions of this concotion. I saw him down one the other evening.

[Jacques Gastreaux]

Went to Eve for lunch today to try their "lickety split" lunch menu. What a great place to enjoy a nice leisurely lunch, especially with fellow DR.com'er Hillvalley and Lani olda (birthday girl).

To recap, the lickety split menu is a $13.50 lunch menu that give you your choice of any two items (the regular Bistro lunch menu is also available). bilrus posted the menu above. Hillvalley and Lani olda started with the cream of asparagus soup while I opted for the asparagus salad. I'll let them describe the soup. The salad came with al dente asparagus spears arranged in a triangle with some greens on top and some prosciutto ham and shaved everona cheese. The saltiness of the cheese contrasted nicely with the sharpness of the cheese and the textures of the greens and flavor of the asparagus. A wonderful way to start the lunch.

All three of us had the Irish "BLT" with house made potato chips. Whenever you see something in quotation marks at Eve, you know it will be different than what you expect. The Irish bacon is more akin to a smoked ham. The best way to describe the tomato element is that it is in the nature of a relish or a compote, not the traditional slice of fresh tomato (which aren't in season anyway). The lettuce was, well, lettuce; kind of hard to change that. But all of this was between a couple of slices of nicely grilled bread. These ingredients combined to produce what can only be described as "not your mother's BLT."

We splurged on dessert, having used up our two options on the lickety split menu. Hillvalley and I had the strawberries and cream. Some incredibly fresh strawberries atop some congealed cream stuff that Hillvalley knows the name of and I can't remember. Wonderful presentation and a perfect combination of the slightly sour berries with the sweet cream stuff. We'll let the birthday girl talk about her desserts.

Eve was worth the field trip for a lunch on a beautiful afternoon.

[hillvalley]

Hillvalley and Lani olda started with the cream of asparagus soup while I opted for the asparagus salad.  I'll let them describe the soup.

The soup was exquisite. When I ordered it I assumed it would be a cold asparagus. Well, you know what happens when you assume.....The soup was served hot. The cream was the perfect background to the asparagus flavor and the color was a brilliant light green. Laniloa summed the color up perfectly when she remarked that this was the color she would like her kitchen.

Some incredibly fresh strawberries atop some congealed cream stuff that Hillvalley knows the name of and I can't remember. Wonderful presentation and a perfect combination of the slightly sour berries with the sweet cream stuff

I believe that was vanilla bean panna cotta. Jacques didn't mention that the berries were lightly sweetened and softened by what I believe was good old fashioned sugar, but I would not be surprised if we are missing an ingredient or two.

Eve was worth the field trip for a lunch on a beautiful afternoon.

It was a perfect field trip, even if it meant crossing the river. The only thing that could have perfected the meal would have been sitting out doors or possibly one of Thrasher's Gin & Tonics. I tasted this beautiful concoction back when it was still in development. I am not a g&t kind of woman but this drink could convert me. The planning that went into the ice cube alone makes it worth a try. Sweet, refreshing, a perfect accompaniment for a summer eve.

[laniloa]

This was my inaugural outing to Eve and what a wonderful introduction. I am at a loss to explain why I haven't been there before considering all of Mssr. Gastreaux's words of praise.

The asparagus soup got better with each spoonful. Like hillvalley, I thought it would be served cold. The creme freche gave it just the right amount of tang without detracting from the taste of aspargus. You all must go and have the BLT. I'm trying to figure out if I can disappear from work for a couple of hours tomorrow and get another. The tomato compote? chutney? remoullade? (whatever you want to call it) was made with oven dried tomato that matched the smokiness of the ham just perfectly. I love a lush in season tomato, but I'm not sure I'd want to swap a tomato slice for this spread. In the name of science, I'll have to go back at peak tomato season and compare.

Dessert was a tough choice. Hillvalley was quick to flag the little yelp of happiness that escaped my lips at the mere description of one of the desserts. The birthday cake would have been the natural choice but they had this chocolate tart with lemon mousse. Which I needed. After my dining companions finished giving me crap for not getting the birthday cake, the kind folks at Eve brought me both desserts. This was dense, dark chocolate paired with light, tart lemon. Fabulous. The cake held its own too complete with the light sugar crust on the top of the frosting that recalls so many birthdays past.

Lively chatter with both my fellow diners and the stellar staff. A perfect addition to a great birthday. I'm loathe to eat dinner because I can't imagine anything comparing to this lunch.

[Barbara]

Funny, Craig asked me at dinner (which I cooked using the recipe in Sunday's Source--really--it was good!) what are we supposed to do about it being laniloa's (lani olda???)'s birthday. I explained how these things work.

If this was Gardenweb.com, I would post a picture of a rose for your birthday. However, this is about food.

I have never eaten eel and, after reading Gunter Grass' "The Tin Drum", I probably never will. How do you get over those nauseating mental pictures???

HAPPY BIRTHDAY, GIRL!!!! You certainly had some nice company today. Many, many more.

Barbara and Craig (who is going by "dameedna" or something like that. . . he won't tell me what it means)

[laniloa]

I have never eaten eel and, after reading Gunter Grass' "The Tin Drum", I probably never will. How do you get over those nauseating mental pictures???

HAPPY BIRTHDAY, GIRL!!!!  You certainly had some nice company today.  Many, many more.

Barbara and Craig (who is going by "dameedna" or something like that. . . he won't tell me what it means)

Thankfully they didn't present me with an eel with a birthday candle because I just couldn't handle that!!

[Jacques Gastreaux]

I have never eaten eel and, after reading Gunter Grass' "The Tin Drum", I probably never will. How do you get over those nauseating mental pictures???

Now you understand my initial, irrational, reaction to eel. The reaction proved to be truly irrational. Not chewy, not rubbery, just plain unctuous.

[Tweaked]

I actually left the District Friday to eat...yes this is a very rare occasion and such occasions should be done properly...hence I took the folks to Restaurant Eve, hey mom's b-day and dad's footing the bill so why not right?

I now see what all the fuss is about.

we started off with a drink in the bar, I went with the yin and tonic, Eve's take on the gin and tonic made with homemade tonic water. A very refreshing drink. The bar was a very nice space, upscale but not pretentious, almost like you had walked into a friendly inn sitting in the middle of a city.

We then move in to the main dining room for the bistro menu. The room is small but not crowded with skylights over head giving a refined airy space. I started off with the warm quail salad. Half a quail nicely rare, served with a small salad off baby romaine, a bacon vinaigrette and half a hard boiled quail egg. The salad was nice, simple with out being flashy. My dad had the Seared Maine Scallop and crepes and gooseberry sauce...being a Brit he was thrilled to see gooseberries on the menu (we used to grow them in our back yard)...the scallop was delicious, nicely seared on the out side but still rare in the middle.

I then went with a the pork belly...wow, delicious! a large slab of the belly, served over cannellini beans and a rich sauce of tomato and oregano...the meat was wonderful, fatty and flavorful, the beans cooked just right still with a slight bite to them, and the sauce was wipe clean with bread...delicious.

Dad had the skate wing with local artichokes and beurre noisette, I tried the fish and it was nicely tender and moist. Mom went with the lamb with creamy polenta and rapini, chef kindly switched the polenta for some fingerling potatoes. The lamb was cooked to medium, just a hint of pink, but mom was really blown away by the shredded braised lamb shoulder that came with it. it was damn good!

for dessert dad and I split the cheese course, a tallegio, stillton and some other gooey blue cheese...mom had some pineapple fritters which came with ice cream.

Restaurant Eve is definitely worth the outing. It's expensive with most apps above $10 and most entree above $25...but for a special occasion or just a drop in for a meal at the bar worth the money...now I must try the tasting room menu!

[Tweaked]

Pork Belly at Restaurant Eve

Edited June 6, 2005 by Freaked

[Tweaked]

Spring Lamb at Restaurant Eve

Edited June 6, 2005 by Freaked

[Tweaked]

Cheese course at Restaurant Eve

Edited June 6, 2005 by Freaked

[Tweaked]

In the Wash Post Weekend supplemental (Friday edition) in the On the Town section (I believe page 6), they have a article about Todd Thrasher and his mad scientist drink mixology. It's the second article.

http://www.washingtonpost.com/wp-dyn/conte...5060900673.html

[MelGold]

A co-worker and I decided to break the post-weekend duldrums with a not-so-Lickity Split lunch at Eve today. What a way to indulge! I had the warm asparagus soup with the salad du jour, while the Dublinder went for a taste of home with the Irish BLT.

If I had an inkling of an idea that soup was on the menu, I would have had my ass surgically attached to a bar stool long ago! The salad was unfortunately a huge let down after the creamy, verdant bowl of bright asparagus - today's salad was lobster, heart of palm and avocado on top of mixed greens and tomatoes with a tart vinaigrette. The BLT seemed to fulfill all the basic needs of a filling sandwich (the housemade chips looked just out of the fryer - yum grease!).

The true indulgence came with my dining partner's second menu choice - the apple fritters. Served with warm caramel sauce, the fresh fritters radiated a ripe apple aroma...crispy outer shells floured with the perfect combination of cinnamon and sugar...gooey/moist insides with chucks of succulant baked apple... I am most definitely hitting the pool for a double work out tomorrow morning!

[mdt]

After making a lickity-split lunch of the spansih tortilla and sandwich du jour (pulled pork shoulder) I had the seasonal fritters for dessert. The two dishes were as good as expected, but the dessert was wonderful. The fritters are sour cherry (from a local farm). These wonderfully fried pillows of dough are filled with flavorful cherries and served with a sweet and sour cherry dipping sauce. Get there before they get gone!

[laniloa]

After making a lickity-split lunch of the spansih tortilla and sandwich du jour (pulled pork shoulder) I had the seasonal fritters for dessert.  The two dishes were as good as expected, but the dessert was wonderful.  The fritters are sour cherry (from a local farm).  These wonderfully fried pillows of dough are filled with flavorful cherries and served with a sweet and sour cherry dipping sauce.  Get there before they get gone!

What he said. The pork was wonderfully moist and flavorful. It was so tender it melted. Had I stopped there I would have been perfectly happy. But the cherry fritters sounded too good to pass up. The cherry flavor was pervasive without being overwhelming. I particularly liked the texture of the fritters -- nice crisp crust with doughy inside.

[Jacques Gastreaux]

I was supposed to have dinner with Rockwell in the tasting room at Eve yesterday evening, but the car accident I had at 18th and Constitution on the way to the restaurant put the kibosh on that. By the time I was able to get to Eve, after waiting for over an hour for a cop to arrive at the scene of the accident and then having to have my car towed to a body shop (pictures later), Rocks was on like course number 6 and he and Thrasher were playing some sort of "name that tune" game with wines.

But I digress. I wound up at the bar with an old friend and we tried some of the new stuff on the bistro menu. After a couple of tequila gimlet to calm my nerves, I went with the crab cake appetizer and the leg of lamb entrée. Both were excellent.

The crab cakes come out with 2 2 oz. cakes with a squeeze of avocado aioli and marinated hearts of palm on the side. The pungency of the hearts of palm contrasted nicely with the sweetness of the crab cakes, which were so lacking in filler that they had to be held together with some sort of anti-gravity concoction. You touch one with your fork and a nice lump of crab falls neatly to the plate to be quickly smeared with the avocado stuff. My only complaint is that they don't give you enough of the avocado sauce, my supply was exhausted about half way through the second crab cake. I dutifully raised this defect with Nate Beauchamp, the chef de cuisine (the recipe for the crab cakes is his mothers, I believe)

The leg of lamb entrée also was spectacular. This is sort of a 4-layer operation. The bottom layer is polenta, the next layer is braised lamb shoulder, the next layer is some sautéed swiss chard (I think, anyway some sort of sautéed greens) the top layer was a row of these little medium rare lamb medallions about the diameter of a nickel. The presentation makes your mouth water and your jaw ricochet off of the bar. The combination of flavors and textures of creamy polenta, braised shoulder, sharp greens and medallions is hard to describe. I had to restrain my self and take my time savoring each bite. I ask Chef Cathal how he was able to do the lamb medallions, which didn't fit with my understanding of how leg of lamb usually comes out. He said that they tease the muscle segments out of the leg before cooking. That is how they get the cross-cut medallions. I have never seen this preparation before and I hope he finds other things to do with it as it likely has a lot of possibilities.

I need to find out what the wine was that Todd sent out with the lamb, a burgundy of some sort. It went real well with the lamb. I have learned to ask if they have anything else by the glass that evening that is not on the regular by the glass wine list. Frequently they have something open back in the wine cave that is unusual (like the glass of red chassagne Montrachet they brought out for my friend to have with his soft shell crabs)

Chef Cathal did us a favor by selecting the cheeses for us for our dessert. Three bleus, the everona, and one other (I don't remember). All I know is that they all went well with the Sauternes we had with it.

I have no idea what Rocks had back in the tasting room, all I know is that one of the "name that tune" wines he initially described as a Paulliac turned out to be a South African syrah.

edited to add: And oh yeah, I felt bad leaving Rocks back in the tasting room to dine alone. But he appeared to be enjoying himself.

Edited July 7, 2005 by Jacques Gastreaux

[DonRocks]

I was supposed to have dinner with Rockwell in the tasting room at Eve yesterday evening, but the car accident I had at 18th and Constitution on the way to the restaurant put the kibosh on that...  I have no idea what Rocks had back in the tasting room, all I know is that one of the "name that tune" wines he initially described as a Paulliac turned out to be a South African syrah.

Dear MarkUptown,

Dental problems, car accident, what's the difference?

Cathal once told me: if you haven't dined in the tasting room here, you've only had 50% of the experience. He's right. As many times as I've been to Eve, I still hadn't done this, and it changes your entire perception of the restaurant. The tasting room at Restaurant Eve is a wonderful experience, featuring course-after-course of local and seasonal ingredients, and with service as good as any in town.

Cheers,

Rocks.

P.S. Regarding the wine: I took one whiff and got Band-Aid in the nose, blurted out "Pauillac," but then quickly changed my guess to a Cabernet Sauvignon from Switzerland since it was heavyhanded and smelled lactic, just like a Tete de Moine cheese. The wine ended up becoming more viscous in the glass after my somewhat feeble guess, and probably could have only been a new-world Zin or Shiraz in retrospect.

[Walrus]

Last night, at Eve, I had the only meal that's brought tears (of joy) to my eyes. We started at the bar -- I had the Graham Beck champagne-style beverage (for a short time only, they're serving vintage at nonvintage prices -- and trust me, it's worth it! A beautiful drink indeed), Craig had the pickeled martini (with pickled air ), and my friends both had the mojito -- DELICIOUS. Then, at the table, Todd brought us a sample of his basil two ways cocktail -- outstanding. Sweet but light, with none of the alcoholic burn that I associate with cocktails -- the drinks at Eve are the only hard alcohol drinks that I can not only tolerate but enjoy.

Then, the meal: I started with the tortellini with fava beans, in a sauce that rocked my world. Craig had the quail salad, and our friends had the beet salad and the mussels (which were liberally distributed around the table, with accolades all around). The beans were a surprise for me -- a great accompaniment for the luscious sauce -- though the pasta itself didn't leave a deep impression on me. Then, the main course.

I had the hen special, and it blew me away. I mean, seriously, tears sprung to my eyes! The flavor, texture, saltiness and flavoring. Wow. I thought perhaps it had been brined, but Cathal said no -- so just beautifully cooked. A masterpiece. On the side was a (I believe) leg confit, with cooked cherries, and it also was superb. Best. Food. Ever.

In fact, all of our dishes were so good that nobody _wanted_ to try anyone elses -- they were too wrapped up in the intricacies of their own food to want to spoil it with something outside their own dishes. Craig had the rockfish special, and our friends had the lamb and something else that the hen has wiped from my mind.

Dessert was birthday cake and cherry fritters, with vanilla custard to share, plus one of our friends had an Irish coffee, made "the right way" -- by Cathal himself. We all lusted after it, but a sip to taste was all we were allowed

Now, the wines. I couldn't begin to go through all the various glasses that we had, but I'll do what I can remember (which, embarrassingly, isn't anything like names, wineries, or anything useful -- just what I recall of the flavors). First, Ronnie, who sommoliered for us, was outstanding -- charming, personable, and willing to go through every course each of the four of us was having to make recommendations. Not that we've ever been disappointed with the service at Eve in any way, but he was a stand-out. After I started with the Beck sparkling wine, I moved on to a lovely white (not the pinot gris but...the other one) -- such flavor! It was great with the creamy sauce for the pasta -- cutting through while complementing. For the hen, I had a Rhone (the first one on the by-the-glass menu) that was exquisite. Craig had it with the quail for his first course, and only one sniff of his glass was enough to get me excited about having a glass all my own! (Insert evil, no, I'm not sharing, laugh here.) It was warm and spicy and delectable -- peppery and perfect (PERFECT) with the hen dish. I don't know that I've ever had a wine pair as nicely with a dish ever before. Craig had the rose with his fish, and that was also a stand-out glass. It began fruity and ended on a zingy, spicy note -- the finish lasted a long time and was a treat to the end. One of our friends had an Australian riesling that she said tasted very creamy, and our other friend had a red that was grapes -- big, black, juicy grapes -- through the finish. Yum. We decided that Eve is the sort of place where you could spend, you know, five or six hours at the bar, drinking, and not only never repeat yourself but never have a disappointing sip. Expect to see us there soon

[goldenticket]

My recipe for a perfect summer Saturday evening:

2 seats at the bar at Eve

1 Tomato Water Bloody Mary

1 seasonal cocktail (muddled fresh mango and lime w/rum)

Share the following:

1 olive oil poached tuna appetizer

garnished w/ Sweet 100s - the sweetest little cherry tomatoes I've ever tasted

(add a glass of Rose)

1 leg of lamb over braised, pulled lamb shoulder, polenta and rapini - perfectly done, perfectly seasoned and a perfectly sized portion!

and

1 sour cherry fritter w/dipping sauce - mmmmm

I could go into the recipe for a perfect Monday in May evening.... 9 course w/wine pairing in the tasting room but that's a much longer story, with equally (or even more) satisfying results - including an early trial run of the yin and tonic, housemade gnocchi, OOO, etc. etc. etc. .....

[Jacques Gastreaux]

My recipe for a perfect summer Saturday evening:

2 seats at the bar at Eve

1 Tomato Water Bloody Mary

1 seasonal cocktail (muddled fresh mango and lime w/rum)

Share the following:

1 olive oil poached tuna appetizer

garnished w/ Sweet 100s - the sweetest little cherry tomatoes I've ever tasted

(add a glass of Rose)

1 leg of lamb over braised, pulled lamb shoulder, polenta and rapini - perfectly done, perfectly seasoned and a perfectly sized portion!

and

1 sour cherry fritter w/dipping sauce - mmmmm

I could go into the recipe for a perfect Monday in May evening.... 9 course w/wine pairing in the tasting room but that's a much longer story, with equally (or even more) satisfying results - including an early trial run of the yin and tonic, housemade gnocchi, OOO, etc. etc. etc. .....

Welcome to DR.com Goldenticket. Great first couple of posts. keep 'em coming.

[Jacques Gastreaux]

Judging by the pork chop on the Bistro menu, Chef Cathal has been watching too many episodes of the Flintstones.

[Pete]

Tuesday night my wife and I celebrated our anniversary with a spectacular meal in the tasting room at Restaurant Eve. Everything was fantastic from start to finish. Some of the highlights were…

Corn Nut Crusted Maine Diver’s Scallop with Corn Tamale – A perfectly seared scallop encrusted in house-made corn nuts (!).

“A Wolf in Lamb’s Clothing” – This dish consisted of a piece of Wolffish set atop a lamb-filled ravioli. My wife reluctantly shared this dish with me.

Gnocchi with Oven Dried Tomatoes and Spring Arugula – this may have been the star of the night. As our waitress said, “who would have guessed that an Irishman can make such darn-good gnocchi”. The tomatoes and arugula did not overpower the gnocchi; instead, it served as a light sauce to showcase the gnocchi. Hats off to Chef Cathal for this dish.

Four Styles of Artichokes – My wife was surprised at how much she enjoyed it. Unfortunately, I cannot remember the different preparations, but they were darn good (I know that is not much help).

Cheese Course – Eve has a very nice selection of cheeses, many of which come from Cheesetique in Alexandria. We each got to choose 3 different cheeses. The absolute best was the Epoisse De Bourgogne, which the menu describe as “Herby, Stinky and Fruity”. Who knew something that smells like feet could taste so good! This cheese was runny, gooey, and stinky, but absolutely delicious.

Oh yeah, the Apricot Baked Alaska and the Chocolate Souffle were terrific, but repeated heavy-handed wine pourings prevents me from remembering specifics. We chose the wine pairings with our meal and Todd certainly did not disappoint. The standout wines included the Robert Sinsky Cabernet Franc, as well as the Domaine Du Mas Blanc, which paired remarkably well with the Chocolate Souffle.

Thanks again to Chef Cathal, Todd Thrasher, and the rest of the staff for such a remarkable evening.

[Pat]

As I piece together my weekend eating, Saturday night we went with my inlaws to the bistro at Eve. The bread was fabulous. I thought it was the best of all three nights, though my MIL liked Corduroy's bread better. My MIL, who has been watching her diet for a long time, got the sweetbreads and loved them. My FIL asked for the pork chop done well, then it was really hard to cut and he realized that it was because he asked for it done well . He's a total sweetheart .

My husband got the olive oil poached tuna to start and salmon special. I got the tortelloni appetizer and halibut with potato confit. I enjoyed my food thoroughly. I don't think there was anything left on anyone's plate that night (or any night).

My FIL and I both got the chocolate lemon terrine dessert, and my husband got the pink fluffy birthday cake .

It was a great meal. I enjoyed it a lot. Plus we had a great waitress. And we had Todd Thrasher's advice on wine. It was a thoroughly satisfactory experience.

Edited for typos twice

Edited August 2, 2005 by Pat

[DonRocks]

For "Restaurant Week" last night, I created my own three-course menu at Eve, with the goal of coming in under the $30.05 three-course menus that participating restaurants are currently offering (Eve is not participating in Restaurant Week):

Beet Salad with Fresh Goat Cheese and Beet Vinaigrette had the best beets I've had all summer long, tasting like the earth itself, and along with the subtle, fresh goat cheese and a glass of Mulderbosch rose, was about the freshest and most satisfying course I've had recently.

Olive Oil Poached Tuna with Fried Capers and Sweet 100's was a thick, cut-your-own-sashimi-quality cut of tuna with just the right amount of fat around the edges, basking in a small pool of of high-quality olive oil with red salt on top. A fabulous dish, made even better by the small pile of Sweet 100 tomatoes mixed with a small amount of fried capers for flavor.

Risotto with Eastern Shore Corn and Baby Leeks is a side order on the menu, but serves perfectly as a main course: a small tureen of firm, well-made risotto with freshly shucked Maryland corn and small-diced leeks, sopped up with a piece of warm Breadline bread.

Total cost for the three courses: $28.50!

Rich, satisfying, healthy, inexpensive, and other than the tuna, 100% vegetarian. If you dine at the bar this week and order this exact same menu, you'll be glad you did.

Cheers,

Rocks.

[laniloa]

Taking my inspiration from Don, I went to the bar at Eve last night to put together my own Restaurant Week. A very wise decision. I choose crab cakes that had no apparent (to the taste or sight) binder, smooth avocado spread, and some tangy pickled hearts of palm. This was paired with an Eastern Shore corn and baby leek risotto. In a dish like this, the individual flavors can blend and soften. Not here -- the sweet corn was the star. I ended my meal with some peach fritters. Peaches, fried dough, what's not to like? The food portion of my meal was $29. Hands down better then what I've had for restaurant week.

edited for clarity

Edited August 5, 2005 by laniloa

[mdt]

Joining laniloa I kept to the $30.05 limit, if you don't count my appetizer. I started with the bar menu order of olive oil poached tuna and it was a delicious blend of flavor and texture.

I then had the Moroccan lamb that was served with a side 'salad' of apricots, roquefort, mint, and greens with a drizzle of harissa on the plate. The lamb was enjoyable, but the accompaning salad was terrific. With this I also ordered a side of the risotto, which was an explosion of sweet corn goodness.

For dessert I had the blueberry galette, and with the coaching of JG (yes he is always there), asked for extra blueberry coulis. Wonderfully flaky pastry crust surrounding a bit of almond cream and blueberries with a dollop of cream on top. A great way to end the meal.

BTW, we all were commenting on how good Todd "Studbolt" Thrasher looked, so remember to go and vote!

Edited August 5, 2005 by mdt

[Pool Boy]

I don't really want to go over the whole course by course experience, now that I have a few moments to go in to more detail. But I'd rate the whole experience just 'good'.

Seriously.

It is a nice place. It's well designed and tastefully designed. We were well attended to. The food was good. But....just 'good'.

We ate in the Tasting Room. Our 2-top was a little too close to the next two-top for comfortable conversation until the room filled with a bit more noise. The table itself was a bit long, which was welcome for both of us as we are long legged, but it further hindered close conversation.

The food, well, we opted for a 9-course tasting things. It was good. Especially the first scallops course. But after that, well, it was just OK. Don't get me wrong, the food was good. But not wow food to me. Nowhere near. I'd heard this place had been compared to Palena for its seasonality and creativity. This is a rung below Palena, IMHO.

What I look for in a truly wonderful dining experience is well, there's a lot. A nice room, that is not too noisy. The tables are reasonably far apart enough from each other that allows each table its conversations to be at least somewhat private. I expect it to be nicely appointed. I expect the service to be attentive but not too attentive. I prefer a BYOW friendly restaurant, but I can live with a well-chosen and reasonably marked up menu (with a few 'easter eggs' for those with a bit of knowledge can find on the list). And I want the food to rock. I like the food to taste amazing, with layers of flavors and textures and smells -- ideally in a way that best accentuates the ingredients (not overly complex, mind you, or trying too hard either). Not every meal has to do this for me, but when I go out to a very nice meal, I try to choose places that I hope I can experience what I have just described.

My RE experience just did not execute on all of these levels.

It was a reasonably good dinner. But the QPR on it was somewhat not as good as I had hoped (even factoring the wine out of the equation).

For me, I'll probably not go back but not because of just this one experience (only partly so). I live in Laurel and this is a bit of a drive for me. If it truly was great, I'd drive almost any distance. But this wasn't that amazing to me. Each restaurant is different and each restaurant has different ideas of what they want to be and to achieve. Restaurant Eve was good, just not good enough for me to make the trek again most likely.

(made some minor edits -- I have food course comments coming soon (which I will post separately), as I was waiting for Cathal's chat to end per DR's request).

Edited August 11, 2005 by TJaehnigen

[Camille-Beau]

...

The food, well, we opted for a 9-course tasting things. It was good. Especially the first scallops course. But after that, well, it was just OK. Don't get me wrong, the food was good. But not wow food to me. Nowhere near. I'd heard this place had been compared to Palena for its seasonality and creativity. This is a rung below Palena, IMHO.

IMHO, though Palena is a very good restaurant which we will visit on occasion, particularly because of the proximity to home (5 minutes), we'll gladly continue to trek across the river to Eve where the food always dazzles with fresh LOCAL, seasonal ingredients and creative, amazing preparation. [Cathal and Nathan -- you guys ROCK!] As for SERVICE, while efficient and pleasant at Palena, it pales in comparison to that of EVE, particularly in the tasting room.

This Saturday, the Tasting Room at Eve -- I can't wait!

-Camille

[Capital Icebox]

Went in Friday night for dinner at the bar and had mixed feelings when we showed up and the place was packed. On one hand, you like to see Eve so full that everyone else is eating in the bar; on the other, you want to try that olive oil-poached tuna and you want to try it now.

A few minutes and several tomato water bloody marys later, we elbowed our way into some seats at the bar and went appetizer crazy: mussels with curry, the aforementioned tuna, hawaiian blue prawns, and a cheese tasting. The mussels, brought to us by the Chef himself, were the highlight of the evening. Spooned with just the right amount of curry broth, they had a tangy kick to them. These are very different from the previous, more traditional preparation that used to be on the menu. Try them!

The tuna was... well, it was tuna poached in olive oil and that's exactly what it tasted like, and it was delicious. Same can be said for the prawns, which we were told are only available at 5 places on the east coast, and Eve is the only one around here that has them. Tres cool. The cheese, as always, was a great end to the meal, and inspired us to make our first visit to Cheesetique the next day and stock up the fridge with stinky, moldy goodness.

Now it's Monday, and my mind is scheming ways to get back there for lunch this week to try the peach fritters.

[Rick Azzarano]

We were able (finally) to go to Eve Saturday for our pre-anniversary dinner. Our reservations were at 7, but we severely misjudged the amount of time it would take to get in from Woodbridge. We arrived about 6:15. I had vaguely hoped we would be steered to the bar to wait, but the table was available immediately.

Just an excellent dinner. My wife began with the purple basil cocktail - limon rum-based topped with a basil infused foam. She said it was very light and refreshing, and on any other night, would have led to many more. She also had the beet/goat cheese salad as a starter and the halibut at the main. Gone, all gone. I was able to get a "taste" of her halibut, but since it measured about 5 mm by 4 mm, I wasn't really able to taste it.

I had the rillettes of rabbit to start, followed by the special veal chop. Veal chop cooked about 99.95% perfectly - I wish it had a little more crispy bits, but that's just personal preference. Our waiter (sorry, but I didn't get his name) was able to steer us to some wines by the glass that matched perfectly with the menu choices. The training program at Eve must really be effective.

The only downside to the experience is the new bruises I have from kicking myself for not going to Eve sooner.

[Pool Boy]

IMHO, though Palena is a very good restaurant which we will visit on occasion, particularly because of the proximity to home (5 minutes), we'll gladly continue to trek across the river to Eve where the food always dazzles with fresh LOCAL, seasonal ingredients and creative, amazing preparation.  [Cathal and Nathan -- you guys ROCK!]  As for SERVICE, while efficient and pleasant at Palena, it pales in comparison to that of EVE, particularly in the tasting room. 

This Saturday, the Tasting Room at Eve  -- I can't wait!

-Camille

OK...I suppose it is OK now for me to post my comments about the food at my recent experience at RE (now that the chat is over). My comments are not meant to slam RE or their staff or owners or chefs, etc. My comments are merely what they are. Take them for what they are -- just my own humble opinion. You mileage may vary.

I think I have already commented that the food was good. I think I have already commented that the service was good as well as comments about the room (a bit too noisy, the tables just a tad too close together, the tables themselves a bit too long (so as to hinder conversation where you could actually talk with each other). All that aside....here goes.

I do not remember every exact course as I did not get a copy of the menu nor did I take notes. But here we go ----- The amuse bouchee sampler was quite nice, tasty and inventive. Lost of nice and fresh tastes. The first course was a scallops thing that was probably the course of the night for me. Just great. There was a spring onion veloutte(?)/soup, that was nice, but nothing really special. I opted to pay the supplement to get the foie gras course and this was nice, too, perhaps better than most of the other courses, but it did not really wow me either. Still, good. There was a fish with jasmine-'sticky' rice that was probably the least desirable (to me) course of the night. The rice was not sticky, but perhaps that is why it was in quotes. The fish was barely warm and it was a bit flavorless and too sweet. Actually, a lot of the courses that we had that evening struck me as too sweet overall. I am not sure why, but that does resonate with me. Why did a lot of the stuff border on being too sweet (or actually cross that border)? Hmm. There was an acceptable quail stuffed with a foie and mushroom thing and it was tasty enough, and it was prepared well enough, but it failed to really make me revel in the food experience. There was also a gnocchi thing (I can't remember if it was on its own or as a side to something else) which was good. Still no wow, but good enough. I know we had a lobster cremem brulee thing in there as well and that was tasty. I also forgot about the drinks we had to stat the night. My wife had a very nice Sidecar (not the best she has ever had, but well made and tasty nonetheless) and I had a, what was it called 'Modern Gibson' or something like that which was just OK.

I guess I went in expecting something.....different. The foodstuffs were fresh and were largely put together capably. The flavor combos generally worked (except for the general sweetness of things), but there was no real thing there that made me want to rave about the place. Except for maybe the scallops. Everything else about the experience was good enough, too. But I'd say that, based on this one experience, returning there is not a high priority for me. Perhaps choosing my courses next time might be the way to go if/when I go back... While I'll probably eventually go back to try things out again, I am not in any rush to do so.

[Jacques Gastreaux]

A couple of remarks regarding some things currenlty on Eve's tasting menu:

1. Sweet Corn Veloutte-main ingredient: crack cocaine

2. Rabbit Sampler-main ingredient: ambrosia

3. Escolar with fingerling potatoes and haricot vert-main ingredient: unobtainium

4. Squab with "little pocket of treasures"-main ingredients: nectar of the gods

5. Chocolate Souffle w/milk cholcolate sauce-main ingredient-heroin

6. Limoncello cocktail-main ingredient-synthetic codiene

[alan7147]

I was thinking of having dinner at the RE Bar toinght. Will there be a problem for us to get seats around 7:30ish? Also, anyone have any recs as to what to order in the bar area? Thanks.

[MelGold]

Yin & Tonic or a Tomato Water Bloody Mary...Eamman's Cocktail is also a good choice...if they have the Purple Basil Cosmo/Martini get one of those...

You were asking about drinks, right?

[alan7147]

Yin & Tonic or a Tomato Water Bloody Mary...Eamman's Cocktail is also a good choice...if they have the Purple Basil Cosmo/Martini get one of those...

You were asking about drinks, right? 

Drinks & Food.

[Jacques Gastreaux]

If the bar is full at 7:30, just wait a few minutes, seats will open up (unless everyone at the bar has food in front of them).

There will be 2 menus to choose from: a bar menu and the bistro menu and you can order items off of both if you like. There also might be a special or two, ask the bartenders (Tami, Andrea and Ken). Also, be sure to ask how the risotto is prepared, it changes frequently. The last risotto had sweet corn in it. Everything on the menu will be great. My suggestion is to order something that would be out of the ordinary for you. But, I'm sort of partial to the braised pork belly.

The cheese course is to be recommended as well 3, 5 or 7 cheese platters.

Edited August 17, 2005 by Jacques Gastreaux

[MelGold]

Highlights from last week's dinner in the bar included the pork belly and the lobster. We also had the risotto which was fantastic, as well as a charcuterie plate to die for! If you have room, definitely get the fritters!!!

[tripewriter]

main ingredient: unobtainium

Is this a newly discovered "rare earth" element?

I was thinking of having dinner at the RE Bar toinght. Will there be a problem for us to get seats around 7:30ish? Also, anyone have any recs as to what to order in the bar area? Thanks.

The bar traffic ebbs and flows. My advice is that if you get there and can't find a seat, just order a drink and hang out until something opens. I don't recommend sitting at one of the low tables if you are planning to eat much.

As for what to order, I believe the entire bistro menu is available and well worth considering. I've gone with a sampler of several starters to full-on starter, main, salad, dessert and either way works depending on your mood and your moolah.

Staff recommendations are also a good way to go.

[laniloa]

Just don't order a Budweiser.

[hillvalley]

I second the lobster, pork belly and purple basil margarita recommendations. The pork belly is just divine.

[Jacques Gastreaux]

Just don't order a Budweiser.

They do have Bud, in bottles, but it is reserved for a special customer who is a regular.

[alan7147]

Just don't order a Budweiser.

Damn, now my drink plans are ruined, I guess I'll have to order my fallback...Coors Light

Edited August 17, 2005 by alan7147

[tripewriter]

Damn, now my drink plans are ruined, I guess I'll have to order my fallback...Coors Light

You could always ask for a Seagram's Strawberry-Kiwi Wine Cooler from the secret stash under the bar.

Oh, wait a minute -- that would be at the Old Town CVS around the corner. My bad.

Edited August 17, 2005 by tripewriter

[Capital Icebox]

Restaurant Eve will be observing "holiday hours" for the next two weeks, starting this Monday. They will be closed all day Sunday to Tuesday (yes, I know they're always closed Sundays, but maybe everyone else doesn't?) and Wednesday to Saturday they will be open for dinner only. Things return to normal after Labor Day.

Edited to add: it'd be great if Eve could put this up on their website, but I've never seen the thing updated.

This means you have two days to get in and try the White Tuna Salad during the Lickety-Split Lunch. Pair it with a drink or dessert, because it's entree size, baby! It comes with two large morsels of perfectly seared white tuna with just the right amount of thyme, sitting atop a large mound of market greens mixed with cherry tomatoes, boiler onions and chanterelle mushrooms. It gets my vote for sexiest salad of the summer (soon to be a contest in DC Style mag, I'm sure).

Edited August 18, 2005 by Capital Icebox

[Nadya]

It is a sad fact of life that when one lives in Dupont Circle and leads an insane life, one sacrifices certain things to convenience. This is how, for instance, one is occasionally found at Kramerbooks at 3 a.m. chewing on slice of pecan pie scarily similar to a misshapen brick in taste, look and texture instead of licking clean the dish of chocolate sabayon at Corduroy. Or getting one's fill at a pedestrian sushi joint next door instead of hauling arse to Kotobuki. Or renting, for a hundredth time, This is Spinal Tap from a video store next door and retiring home in skanky sweatpants with a sixpack of Coronas instead of expanding one's horizons in a little black dress over an undubbed French movie with wine and cheese at Maison Francais.

But I digress.

However, there are times when one's desire for better things in life overcomes one's penchant for convenient city livin' and proclaimed disdain for Virginia. This is the time when one picks up the phone and makes a reservation at Eve. Because the need to cross the river no longer feels like a big enough deal to give up the wonderful things that lie within.

If I had a home big enough for big parties, I would want it to feel exactly like Eve's bistro dining room and bar. Stylish. Warm. Comfortable. Uncluttered. Full of attractive people. Classy. And incredibly inviting.

My friend and I got the same table that I had when I dined at Eve first - which was many, many months ago and I don't get out there all that often. In fact, I get out there very rarely at all. Why did they remember? Because of the same unwavering attention to detail that makes food and ambience such a delight and comfort to senses.

I started with goat cheese and beets salad where every ingredient tasted like it is supposed to, only ten times more flavorful. This salad, despite its frequent sighting on menus around town, is a dish to which many are called but very few chosen. In Eve's version, the greens are crisp, the beets sweet and crunchy, and the cheese mild and tangy, and all inredients remain themselves in this delightful combo.

My main has been selected for weeks. I spent three hours that morning in the gym jumping around like a deranged goat getting ready for that main. For that main, I've been praying like this: "Dear God, please make tonight's specials at Eve good but not super-appealing because I don't want to change my mind. They should be getting ready with specials right about now, so thank you for your immediate attention to my request. Thank you."

You guessed right - it's the pork belly. So many things I can say, so many wasted bytes and so much fingertip agony, just to give you a tiniest hint of the crispy skin, the comforting layer of fat, the melting pork flesh. Poetry is written for such dishes and relationships are broken over such dishes (you don't like fat? don't think young ladies should eat that? It's just not going to work out between us).

Thanks to Cathal's kind heart, we had a midcourse of lobster tail with gnocchi and a sauce of magic ingredients in which I believe butter and fennel were involved. My friend proclaimed that this dish was the best she had for years, a beautiful showcase for the kitchen's ability to coax so much flavor out of every ingredient yet leave the impression of not having messed with them.

Dessert, peach fritters, a beauty again, but getting full right now and moving to the bar. Am not allowed to carry own drink to bar. Not because I'm tipsy (what, on half bottle of riesling?) but because the polish and class of Eve's staff would not have guests carrying their own beverages. Enjoyed the most pleasing finishing touch lingering in the bar over Todd's summer creation cocktail.

What can I say? If Eve was in Dupont Circle, I'd be there as much as I am at Palena right now. This restaurant is a credit to DC dining scene, and I reserve this compliment for very few places. I can't thank Meshelle, Cathal, Todd and everyone else enough for creating an experience that delights and comforts on every level. From being on the other side of that, I know that to do a job THAT good requires a mindboggling amount of work, attention to every little thing and refusal to compromise on quality.

Meshelle and Cathal are geniuses. I love you guys. Thank you.

[jparrott]

Full of attractive people.

Well, I guess that means 'streaux and I are cut off.

Lovely write-up .

[DonRocks]

Newsflash! Armstrong and Crow to marry!

[FunnyJohn]

Newsflash!  Armstrong and Crow to marry!

Is he Morman?

[Al Dente]

Nominee for the Finest Forkful of Food Feasted Upon by Anyone in the Greater DC Metro Area on the Evening of September 14th, 2005:

Rabbit Rillette

Sublime. Order yourself that charcuterie plate!

I really dig that tomato water bloody too!

Edited September 15, 2005 by Al Dente

[Walrus]

I'd love to write a full description of our experience last night, but I don't have enough words!

We had our engagement party there last night, and from start to finish, the evening was a smashing success! We were told time and time again that it was the best meal that our guests had ever had -- ever from those who had been to Eve with us before!

We started with fabulous canapes and the new plum cocktail -- as one of our guests said, this cocktail could be dangerous! It's sweet without being cloying, fruity without being annoying. It's, in a word, lovely. The canapes were (and I'm not nearly doing them justice! Help, tripewriter!) great: a thin, flaky cracker with anchovy and a creamy lemon sauce was tart and salty, a partridge thingy (there's a real word, but my mind's erased it) on a paper-thin slice of crisp sweet potato was earthy, and my particular favorite, the deviled quail's egg on brioche with caviar (!) was irresistable -- salty, creamy, crispy. Yum.

We started with a lobster bisque in beautiful hand-painted bowls -- just right, with basil oil floating (in wee little drops) on top. I have to take a moment here to talk about the square, salted onion bread. Oh. My. It was superb -- we could (and did) eat it piece by piece by piece by...the rolls were also lovely (buttery and crispy...yum), but the onion bread...wow.

Second we had the olive-oil-poached escolar (with the ham vinaigrette! Who thinks of ham vinaigrette? A genius!) -- tender and succulent, with lovely lima beans and fingerling potatoes.

Third was an astounding dish: Shafer Farm roasted venison with spinach, huckleberries, and a chestnut custard. Wow. I had my "perfect bite" during this dish, where it's just the right amount of everything and everything melds and blends and is just...well...perfect! Lovely.

Then we had a cheese selection, and we swear that someone at Cheesetique gave us away! We had the remarkable green yak cheese (also good on chili and soup!), brie de meaux, and stilton...the bread they served with the cheeses was also delish, with nuts and (I believe?) golden raisins, but for me the most outstanding part of this course was the cardamom-soaked dried apricot. Wow -- what a flavor!!! Delectable.

We ended the meal with the figs with honey ricotta custard...yum. Not too sweet (and not too crunchy!), but just right.

A plate of what looked to be delectable tiny tastes finished the meal -- I didn't get to try many, but rumor has it that they were all fantastic.

All in all, possibly the best night -- and the best dinner party -- I've ever had. The food was, obviously, superb, and the staff were outstanding -- friendly, helpful, supremely knowledgeable...lovely. I was struck in particular with how kind and careful they were with our guests' special needs and requests -- no hint of anything but helpfulness and professionalism!

In summary, if you're looking for a place to have a special dinner, you can't get more special than the tasting room at Restaurant Eve. Thanks to all for a truly memorable evening!

(PS: The scary thing is, our guests kept coming up to us and saying, "Well, if this is the engagement party, what's the wedding going to be like?!" Uh oh! )

[DonRocks]

a partridge thingy (there's a real word, but my mind's erased it) on a paper-thin slice of crisp sweet potato was earthy

If I remember correctly, that's a variation on a classic Italian wedding-canape known as inapertri.

[cjsadler]

If I remember correctly, that's a variation on a classic Italian wedding-canape known as inapertri.

Boooooooo

*Triple spaced for punishment*

[ustreetguy]

If I remember correctly, that's a variation on a classic Italian wedding-canape known as inapertri.

*groan*

[Camille-Beau]

Ok, take a close look at this photo:

Remember what you saw and make sure that you order it the next time you visit Eve. This heaven-on-a-plate just happens to be seared fois gras wrapped in brioche with fois gras terrine and figs.... oh. my. god.

I don't know what this is (or will be) called but it's pretty much the most decadent thing you can possibly put in your mouth. (no comments from Rocks, please )

[Camille-Beau]

Brioche as described by Julia Child in "The Way to Cook":

"Brioche dough, made with with eggs and rich with butter, is certainly a wonder of the baker's art -- but certainly not a dough for everyday eating, and most certainly not a dough for the fat or faint-hearted. It's for celebrations."

Don't you just love Julia?

[nyani]

After reading all about the fabulous dinners that so many of you have had- I'm finally going to the Tasting Room tonight. I've been couting down the hours all day!

[DonRocks]

Congratulations to Cathal Armstrong:

our newest American Citizen.

[ScotteeM]

Congratulations to Cathal Armstrong:

our newest American Citizen. 

Wow! Excellent! Congratulations!

ScotteeM

(Grouper, swimming steadily toward Ventworm)

[mdt]

Congratulations Cathal!

[FunnyJohn]

Congratulations to Cathal Armstrong:

our newest American Citizen. 

Tremendous, Cathal -- Remember to vote early and vote often!

[Jacques Gastreaux]

Congratulations to Cathal Armstrong:

our newest American Citizen. 

Now he needs to work on his accent. I can almost hear it now, an Irish brogue combined with a southern drawl.

[Nadya]

Congratulations, Cathal!!! People like you should be admitted in the country immediately under The Gene Pool Improvement Act - my own proposed bill that I lobby tirelessly with any old congressman who happens to stumble into Bis. The gist of it is that anyone who is beautiful, talented and has IQ over a certain point should be granted citizenship on the spot. Two congressmen from nondescript districts are already behind this

[Jacques Gastreaux]

Eve gets upgraded to 3 1/2 stars in the fall dining guide. Congratulates to Chef Cathal and his staff. But my own personal view is the restaurnt is worthy of the full 4 stars. I don't believe in this "half a star" business.

[Stretch]

And props to TT and the bar crew for creating the environment in which the pun "fine wines and cocktails that raise the bar" could flourish. They sure do, and I miss them something grievous.

[Spiral Stairs]

I see Eve has wasted no time in capitalizing on Sietsema's "gastronomic epiphany" characterization.

My first epiphany there shall take place in the tasting room on November 1, for our second anniversary dinner. Gah! I'm drooling now.

Will I feel weird if I don't wear a jacket? Because I hate wearing a jacket. And I hate ties even more, so please don't tell me I have to wear one of those.

[Camille-Beau]

I see Eve has wasted no time in capitalizing on Sietsema's "gastronomic epiphany" characterization.

My first epiphany there shall take place in the tasting room on November 1, for our second anniversary dinner.  Gah!  I'm drooling now.

Will I feel weird if I don't wear a jacket?  Because I hate wearing a jacket.  And I hate ties even more, so please don't tell me I have to wear one of those.

No jackets or ties required. Beau usually wears business casual. - nice slacks/shirt. All Eve asks via their sign out front that you not wear jeans.

-Camille

[Spiral Stairs]

No jackets or ties required.  Beau usually wears business casual. - nice slacks/shirt.  All Eve asks via their sign out front that you not wear jeans.

That much I can handle. Thanks!

[JPW]

All Eve asks via their sign out front that you not wear jeans.

don't tell mdt

[mdt]

don't tell mdt 

Wow! I have never noticed that sign. Of course the time(s) that I have worn jeans I was just in the lounge.

[Camille-Beau]

Wow!  I have never noticed that sign.  Of course the time(s) that I have worn jeans I was just in the lounge.  

Yeah, doesn't seem to be a issue for the lounge. Have been rather casual there myself.

-Camille

Edited October 20, 2005 by Camille-Beau

[Camille-Beau]

Email message from The American Institute of Wine and Food ( AIWF):

HOPING TO MEET ONE OF THE AREA'S VERY BEST CHEFS? 

WANT TO GAIN A LITTLE GARDENING KNOWLEDGE?

WOULD YOU LIKE TO MAKE A DIFFERENCE IN A CHILD'S LIFE ?

SPEND A COUPLE OF HOURS VOLUNTEERING FOR AIWF'S DAYS OF TASTE... 

AND YOU WILL TAKE HOME MORE THAN YOU EVER EXPECTED.... 

Volunteers are needed to assist in this month's DAYS OF TASTE activities on November 2nd at 12:30 pm. 

Celebrated Chef Cathal Armstrong of Restaurant Eve and farmer David Lankford will join us for a lesson in cooking and growing with the 5th graders of Webb Elementary School. Farmer David Lankford, who supplies produce to some of the area's best restaurants will help the students plant the seeds for their greenhouse. And Chef Armstrong will lead the group in a cooking demonstration that highlights the best seasonal offerings. 

Volunteers are needed to assist in the days activities. Every volunteer will be able to participate in a means that they feel comfortable, from helping the Chef prep. to assisting the children in planting seeds. 

What: Days of Taste Cooking Demo & Planting, featuring Chef Cathal Armstrong of Restaurant Eve

When : Wednesday, November 2nd

1pm - 2:15pm (volunteers should arrive by 12:30pm) 

Location : Webb Elementary

1375 Mount Olivet Rd NE

Washington, DC 20002

District of Columbia Public Schools

School Phone#: (202) 724-4543 

TO VOLUNTEER, PLEASE CONTACT HEIDI HANSON at CHEFS@WARNERHANSON.COM or call 202.255.9093. 

** We are also seeking donations of KITCHEN ITEMS, UTENSILS, MIXING BOWLS, and other "GENTLY USED" KITCHEN ITEMS for Days of Taste. 

CASH DONATIONS are also accepted. **

Contact HEIDI HANSON - 202.255.9093 for pickup.

[dcpolicywonk]

Wife and I are going to the tasting room for our anniversary next week. Anyone know what the tasting menu looks like or what Thrasher is cooking up in the basement?

[mdt]

Wife and I are going to the tasting room for our anniversary next week.  Anyone know what the tasting menu looks like or what Thrasher is cooking up in the basement?

I think the menu changes frequently (daily?) so you will have to wait and see.

[Spiral Stairs]

My wife and I celebrated our second anniversary in the tasting room last night. What an experience. In lieu of a blow-by-blow, here are some assorted thoughts:

1. We arrived 45 minutes early with the expectation of sitting at the bar. However, the bar was packed and our table happened to be available, so we sat immediately and had cocktails at the table. The Yin and Tonic was more than I thought a gin and tonic could be. So good.

2. Todd Thrasher is a force of nature. He is a virtuoso with wine selection. (I, though not my pint-sized wife, had wine pairings.) While we were waiting for our cheese course to arrive, I heard him ask our waitress what cheeses we had ordered. She told him, and he knew exactly what bottle to go for. Presenting it to me, he explained in detail how the wine complemented the (highly pungent) cheeses I'd chosen. Just as impressively, Thrasher was as likely as anyone else to be the one to clear the plates from our table. He's friendly and unstuffy, and totally refreshing.

3. Same goes for the entire service experience. There were no missed beats. Timing was perfect. Early on, I thought they were, perhaps, going too fast in moving us from course to course. I soon realized, though, that their pace was dictated by ours, and it was really difficult to slow down when everything tasted so damned good.

4. My hot courses were lobster creme brulee; escolar; and tripe. (We each did the 5-course.) The lobster creme brulee and tripe were new experiences for me. Call me boring, but the escolar was my favorite. It was so tender that the merest pressure of my fork broke it to pieces.

5. Each course looks small on the plate, but it's a bunch of food when aggregated. Early on, I wondered whether it would be enough. By the end, though, we were saying "No mas! No mas!", and we had them box up our petits-fours. I remember someone in one of the recent restaurant chats complained about the huge size of portions at Eve. I certainly wouldn't complain, but I also agree that they add up.

6. As anniversary presents, we got a little bag of ground coffee and a bag of scone mix. I half-expected the coffee based on others' experiences, but the scone mix was a surprise. Now I have to get my wife to make the scones, because I would do them no justice, I'm sure.

Truly memorable.