Eventide, Wilson Blvd. in Clarendon - Closed For Good Sunday, Nov 16, 2014

[NolaCaine]

I took my husband to Eventide for our 3rd anniversary last night and I am quite pleased with our evening.

Service: From the time we entered, until the time we exited the door, we were well cared for. I like the two hostesses stationed at the front. They were kind of funny and wished us a happy anniversary (I noted the fact on our open table reservation as I like attention). I loved our waitress, Chantel. She was perfect. Attentive but not over-present. The Food-bringer was also nice but bumped Chantel out of the way once. He’s bigger than she is. The wine guy was friendly and told us where were could get our wine as my husband really loved it (Tittarelli Reserva Bona $27). Finally, the bus men kept my water filled!!! (a personal pet peeve is when water is allowed to run dry).

Food: The gift from the kitchen was melon gazpacho. I’d order a bowl for starters if given the chance. We began with Asparagus Salad and Rabbit Cannelloni. Yum. I agree with the other description of the salad. The Cannelloni looked really heavy, but wasn’t. The menu made me think it was going to taste quite cheesy, but it didn’t. I’ve not eaten rabbit a lot. It was quite mild in the cannelloni. My husband’s grilled flatiron steak was fine but my Lamb Loin was next level! I especially liked the corn gnocchi. OMG, so yummy. We ended by sharing the chocolate mousse. Good.

My only criticisms are that the chocolate mousse could have been creamier and the biscuits served before dinner could have been lighter. Neither detracted from our meal.

The best part of the meal might be that the experience made us think a lot about it. Why was the dinning room such an interesting mix of industrial and Victorian? (explained by the GM last night).

Where can we get this wine? Whole foods.

How did Chef fry up the green stuff (parsley?) on top of the Cannelloni? And how did Chef get the carbohydrate coating on the egg in the asparagus salad. I still don’t know probably b/c I didn’t ask. (I'd still love to know...)

[LauraB]

Eventide

Everything a Restaurant Should Be

We made our first visit to Eventide on Saturday, September 19th. Our reservation was for 6:00 pm as this was a pre-theater dinner. We arrived early and spent a few minutes in the bar where we witnessed Steve prepare a perfect gin martini in record time. When told that our table was ready, we ascended the staircase and I have to remark about it. The stair treads used on the very long staircase are a material that resembles rubber (and may be rubber, for all I know). I do know that these treads are the best Ive encountered in any building. They may not be esthetically pleasing, but they are great from a practical point of view, as they provide very secure footing. As someone who suffers from a bit of vertigo, I didnt even feel the need to hold the handrail.

When we arrived in the dining room, the hostess initially tried to escort us to a 2-top in the corner, right next to a large table that had just been seated with several boisterous diners. We expressed our misgivings about the table and, after consultation with her colleague at the host stand, we were seated at a lovely booth on the opposite side of the restaurant. This location was perfect and we greatly appreciated the restaurant accommodating our request without question. We were especially amused by the gates on the end of the booth similar to those you might find in an amusement park ride, except these are covered in a dark blue plush fabric. I joked to the hostess, So, if you drink too much, these make sure you dont fall out of the booth? She responded, Actually, these are here so if you dont pay, you cant get out. A nice touch. A further note on the booth: as someone who is small in stature, I often find restaurant booths to be awkward in that the table feels too far away. The booth at Eventide was perfectly proportioned and, while it could have held 4 diners, it offered a lovely intimacy for just the two of us.

The décor in the restaurant is an interesting mix of then and now. The room soars to 18 feet tall and the walls are the original terra cotta. The carpet is a blue and gold pattern that is faintly reminiscent of carpets you might find in upscale hotel corridors. The room is sectioned by floor-to-ceiling blue draperies that work. The overall effect is to produce a room that is user-friendly it is understatedly elegant and you can actually hear your dining companions conversation.

Our next encounter was with Jason, the sommelier. We described what we were looking for in a wine and his recommendation of a Patricia Green Cellars Willamette Valley 2007 Pinot Noir was perfect. The wine list emphasizes wines of the Americas (North and South) and is extensive.

The amuse was a mushroom risotto fritter on a crème fraiche and pumpkin sauce. The fritter was light and airy and so well-prepared, we could taste every component. We could have eaten many more of those! Our visit was in mid-September, so for our first course, I chose the Heirloom Tomato Salad served with basil "chimichurri", Queso fresco, sherry geleé, and paprika breadcrumbs. This dish was ethereal and beautifully presented, it cascaded across the plate in a wave…every component was delicious and the sherry gelee delivered a concentrated vinegar bite. My husband had the Corn and Potato Soup with roasted corn, jalapeno salsa, sage, red pepper, prosciutto. This was lovely to gaze upon and was earthy and crunchy…a perfect late summer/early fall dish. The bread basket contained delicious, light biscuits which hardly required butter.

For entrees, we both ordered the La Quercia Prosciutto-Wrapped Pork Chop with lemon-braised swiss chard, peach & bourbon compote, and heirloom peppers. The chop was cut into 4 portions, 3 boneless and one on the bone. All were perfectly cooked and the accompanying chard and peach/bourbon compote complemented the pork perfectly. Our only complaint was that there was not enough of the compote, simply because it was so delicious, and more was delivered on request. This plate was so much food that I could not finish it, and since we were on our way to the theatre, we could not take leftovers with us. I hope someone enjoyed that last chop!

For dessert I had the Pumpkin Bread Pudding with currants, bourbon caramel, and cinnamon whipped cream. This dish tasted like Autumn on a plate. And unlike many bread puddings, it was quite light and simply divine. And heres a first: my husband normally never wants to taste any dish of mine because he doesnt like to mix tastes. He made an exception in this case and insisted on tasting my bread pudding because it looked so good and he agreed, it was wonderful. His dessert was gelatos sourced from Boccato down the street: tiramisu and chocolate. I was allowed a small taste of each and I can confirm that both flavors were divine.

Finally, the service at Eventide is simply excellent. Everyone we encountered was friendly, helpful, and very professional. I want to acknowledge our server, Berkeley, and Dave Pressley, the general manager. Dave stopped by our table a couple of times to make sure everything was alright. We had a pleasant conversation about FarmLink, a local farm cooperative where they source their tomatoes and other produce. And Dave even delivered our desserts personally. He is truly a hands-on GM. A final note about the service: no empty plate was retrieved by the wait staff until both parties had finished. We appreciated that.

Eventide is aiming high. Not as high as the very top-tier, but in its class, its at the head of the class. We cant wait to return.

[Dave Pressley]

I am SO happy you enjoyed your visit! Your comments totally made my day.

For the record, though, the pork chop is only one chop--it's just sliced into four meaty chunks. I'm glad you perceived it to be a great portion. We feel the same way.

-Dave

[LauraB]

I am SO happy you enjoyed your visit! Your comments totally made my day.

For the record, though, the pork chop is only one chop--it's just sliced into four meaty chunks. I'm glad you perceived it to be a great portion. We feel the same way.

-Dave

Well, Dave, that was one hell of a chop!

[tripewriter]

The Mrs. and I enjoyed several dinners at Eventide this summer, distinguished by friendly, attentive service, a comfortable, well-appointed dining room and great-tasting food. Culinary high points included various flavorful and well-cooked lamb entrees, fried oysters from the bar, baked-to-order biscuits and the prosciutto-wrapped pork chop.

[Escoffier]

Eventide is on my list again (after redeeming itself) to try for second-floor dining room. The decor is amazing and I hear the food is equally so. Hopefully I won't run into any of the service or noise problems that I've heard others have experienced.

Having only eaten in the second floor dining room, my experiences might be somewhat limited, but every time we've eaten there, the food and atmosphere have been great.

[Rovers2000]

Took the +1 to Eventide to celebrate her birthday last night and from start to finish, had just a perfect evening.

Arrived 20 minutes early for our reservation so we hopped over to the bar and paid Steve a visit. she had the mulled wine (merlot, mulling spices, cherry juice) which was perfect for a night where the winter chill was starting to make itself known. I had the Tire Swing (Apple Brandy, Pressed Cider, Orange bitters) which was also delicious.

Heading upstairs to Eventide's stunning dining room, we were seated and began the night with a bottle of the Eventide Cuvee (2008, Oregon, Patricia Green Cellars) which was delicious. Once we ordered, an amuse of fried butternut risotto over a maple creme fraiche was a nice little start to the meal and was quickly followed by Eventides house made biscuts. They hit the table still nice and warm and I had to restrain myself from eating more than one basket of them.

For the app course, I had the bison tartare. I really loved how the bison and cranberry mustard tasted together and even after the generous portion, I could've kept eating this. The +1 had the butternut squash soup which was nice, the apple/bacon adding a nice additional layer of flavor. For mains, I had the Roasted Lamb cooked a perfect medium rare. The brussels spourts/homemade italian sausage combined with the chestnut puree and the lamb were a perfect compliment for a chilly December evening. She ordered the flat iron steak which again, was cooked to perfection (I didn't have much of this as she stabbed at my hand as I tried to sneak more than one bite). For desert I had the pumpkin bread pudding and literally ended up scraping the remainder of the bourbon/molasses sauce off the bottom of the plate...clearly I was thrilled this was still on the menu. She ordered the apple/cranberry tart which I ignored b/c I was too absorbed with the bread pudding.

So the food was clearly excellent but what really made Eventide stand out was just how effortless their service is. Multiple times I chatted up the folks serving us (be it Steve at the bar, the manager upstairs, etc) and the ease at which they provided a service that, putting it simply, made me feel relaxed and comfortable should be commended. In my mind Eventide has jumped ahead of the other food destinations in Arlington (and has no problem competing with those in the district)is wholly on the shoulders of the team manning the kitchen, the bar, and the floor itself. I am already eagerly awaiting a return trip.

[New Foodie]

I'd been wanting to stop by Eventide since it opened, but hadn't had the chance until last night. My girlfriends and I do a "Restaurant Club" where we try to go to a new place every month, and Eventide was our holiday choice. Only 3 of us were able to make it, but we all really enjoyed our meal. I'll echo the praise above for the main dining room's decor. I really liked everything about it and was kind of jealous we were seated at a table instead of one of the booths. It was so nice to not be right on top of other tables though.

The only slight downside to the evening was the service. The sommalier was actually wonderful, offering us a taste of the wine he suggested before we decided to order the bottle (and kudos for offering something on the lower end of the price range we wanted) and we really enjoyed the wine (a Spanish one from the "Eclectic Whites"). The server was a bit more "meh." When refilling our wine he greatly misjudged the pour, putting almost all of what was left into one glass and leaving only a trickle for the third. Also, we never received bread and had to ask for it when our mains arrived (I actually didn't need anymore food, but I wanted to try the biscuits I'd heard so much about...they were indeed good). It didn't in any way ruin our evening, but was perhaps the one small dark spot of the meal.

The friends had the Grilled Pear Salad ($10 Frisee, arugula, candied walnuts, sherry vinaigrette, Great Hill bleu cheese flan) and the Seared Diver Scallops ($13 Crispy fingerling potatoes, buttered leeks, blood orange gastrique). I love seared scallops in any form, and the bite of these was delicious. The salad was good, but a pretty typical salad. My Virginia Bison Tartare ($13 Cranberry mustard, Aji Amarillo aioli, capers, cornichons, crostini) was good, but I really tasted more of the accompaniments than the actual bison. The cranberry and the aioli were awesome though and each bite was very tasty.

For mains one friend got the night's special of rockfish with lemon grilled greens and some sort of gratin on the side. The bite I had of the fish was good, but the gratin was the best part of the plate. The other friend had Pan Seared Arctic Char ($23 Spaghetti squash, spicy remoulade, tomato-fennel confit). I'm not a salmon fan, so I didn't love the taste of the char, but my friend enjoyed it. I thought the spaghetti squash could use a little more seasoning as well. This was probably my least favorite of the three dishes. My Bacon Wrapped Duroc Pork Loin ($25 Refried cranberry beans, red onion marmalade, cider braised kale) was definitely my favorite of the night (and I'm excited to have about 2/3 of it left for lunch today!). It was warm and rich and wintery and the pork was cooked beautifully. I had never had cranberry beans, but these reminded me of pintos almost. The kale was amazing. I guess it was the taste of the cider with the greens...mmmmmm.

We were pretty full at this point but had all heard good things about the Pumpkin Bread Pudding ($7 Currants, bourbon caramel, cinnamon whipped cream), so we got an order to split. Even the one who is "not a fan of bread puddings" was made a convert. I've been a sucker for everything pumpkin flavored this fall and this did not disappoint. Rich and gooey and a good portion size to be split 3 ways after a big meal.

I'm looking forward to heading back to Eventide soon and definitely want to try it in other seasons when the menu changes. Also planning to hit up brunch at some point when I'm in the area!

[Merry Mary]

Another superb dinner at Eventide - food and service amazing. I tend to go for occasion dining, last time I had dinner there was for a friend's birthday in September. Need to go more often!

We had the scallop appetizer - thank you Dave for the thorough explanation of the cooking process - don't miss it, the caramelization is thick and crunchy and I want more now. My pork was cooked to perfection, and I could have eaten twice the onion marmalade. I would buy jars of that marmalade. I also got to have the leftovers tonight, a generous portion indeed. I didn't try the lamb, not my thing, although that plate was cleaned. The chocolate mousse was right on, not too sweet. French press coffee! I have not had better service reliably anywhere local in recent memory. Eventide does it all right - food, service, ambiance, decor, management. We are lucky to have to them.

[sireatsalot]

Had a chance to have dinner at Eventide last night and was less then impressed with the food. I was my first time and based on the experience and the cost, I doubt I will be going back anytime soon. For starters I had the Butternut Squash Soup. The soup lacked flavor and was thin and had strands from the squash. What was interesting was that the individual components of the dish, the bacon, apples, pumpkin seed were great, they just did not make nice together in the bowl to bring it together for me. For a main I had the Flatiron steak, which was served with a Sweet potato puree,baby bok choy, chanterelle mushrooms, red wine reduction. Presented well, tasted ok, but was not great. I found the portion size small, specifically the steak, but there were less of the components , the mushroom and the reduction on the plate. As a result it was like to meat was on its own, which would have been fine if the meat could stand on its own, which to me it could not.

I loved the space and the service , at all levels was excellent just wished to food held up for me

[kcwahoo]

I've been 3 times now to Eventide for dinner, and I really want to like it, so have hesitated to pass judgment. The space is fantastic, and I like the menu. Unfortunately on each of the 3 occasions we've been disappointed with our meals. Spotty service or questionable preparation on each occasion. I'm a fairly forgiving reviewer and the duck on my last visit was nearly inedible--overcooked to the point of being grey and rubbery--easily the worst duck I've ever had. I've never sent an entree back to the kitchen, but seriously considered it on this occasion. Our server didn't ask about the uneaten entrees. We've had a few highlights over the meals, but nothing exceptional - we're basically done. We think it is a pretty face, but lacks the food to back it up.

[Dave Pressley]

I've been 3 times now to Eventide for dinner, and I really want to like it, so have hesitated to pass judgment. The space is fantastic, and I like the menu. Unfortunately on each of the 3 occasions we've been disappointed with our meals. Spotty service or questionable preparation on each occasion. I'm a fairly forgiving reviewer and the duck on my last visit was nearly inedible--overcooked to the point of being grey and rubbery--easily the worst duck I've ever had. I've never sent an entree back to the kitchen, but seriously considered it on this occasion. Our server didn't ask about the uneaten entrees. We've had a few highlights over the meals, but nothing exceptional - we're basically done. We think it is a pretty face, but lacks the food to back it up.

I wonder if you'd be kind enough to send me specifics of your 3 disappointing meals. Your post is very disturbing to me.

ETA: 1/19/10. Still waiting to hear back from kcwahoo.

[ol_ironstomach]

I sure am glad you clarified that for us.

[ screenshot ]

[kirite]

I wonder if you'd be kind enough to send me specifics of your 3 disappointing meals. Your post is very disturbing to me.

We have eaten at Eventide several times, and we think that it is THE best restaurant in Clarendon. Tom and Todd agree for what's that worth.. Simple, beautiful food, great ambience, and very professional wait staff. Could you be more specific about what turned you off?

[Ericandblueboy]

We have eaten at Eventide several times, and we think that it is THE best restaurant in Clarendon. Tom and Todd agree for what's that worth..

Washingtonian ranks Liberty Tavern higher (very close though, 75 and 78 respectively). Whether Todd agrees with you, I don't know.

ETA - Tallula is at 48. Where did Todd say he thinks Eventide is the best restaurant in Clarendon?

[goodeats]

Psst - even if you are not a fan of Pinot Noir, I dare you to try a glass of Patricia Green's Eventide Cuvee to change your mind. I think it's rare to find a blend that pairs well with a variety of meats or vegetables, but I think this one rises to the occasion. Below is the backstory from Eventide's WINE section on their website:

Sometimes the stars just align; like when you get the chance to collaborate with Patricia Green (one of Oregon's top pinot noir producers) to make a Pinot Noir blended from three of her choice vineyard sites, and then you find that the 2008 vintage is hailed as the new benchmark in Oregon wines!!

With that I am very excited to announce the arrival of the inaugural 'Eventide Cuvee' from Patricia Green Cellars! This is a proprietary Pinot Noir blend selected by Patricia and myself, and it is unique to our restaurant. We are so excited to offer it to our guests, and we think it tastes fantastic!

A little about the journey: Eventide Cuvee was born out of meeting with Patricia Green here at the restaurant in the early summer. Almost as an aside, she suggested making a special blend just for our restaurant. Once our distributor regained consciousness, and we all caught our breath, the project began. After tasting through barrel samples she sent, it was clear that each of the three vineyards sites selected brought another layer of complexity while showcasing the purity of Oregon Pinot Noir fruit.

Once Patty had the Eventide Cuvee recipe, she lovingly looked after our barrel at her winery. Each barrel is equal to twenty five cases and those twenty five cases have made the trip from Oregon to Arlington and now lie resting in the cellar at Eventide. It has been a very fun project that I am proud to be part of, and the response has really been great. I hope you get a chance to try the Eventide Cuvee on your next visit; I have it available by the bottle and by the glass.

[Dave Pressley]

Closed for the weekend. We didn't want any of our staff and/or guests trying to drive through this storm just to dine here. Happy Soup and Wine weekend to you all!

[Dave Pressley]

We are open tonight!! Reservations are low right now, so come on in!

[Dave Pressley]

As many of you know, Nick Freshman has departed Eventide and is now the GM/Partner next door at Spider Kelly's. Joy Skryzpek is my new AGM at Eventide and she's doing a great job so far. Stop in and bust her chops (I mean, introduce yourself) whenever you feel like it. She's already proven to be a great new addition to our team and I can't wait to see her impact on the dining room!

A few menu changes coming Tuesday--Seared Sea Scallops with Smoked Mushroom Puree, Oregano Pesto and Quinoa Chips is one of the new apps. Just killer!

[Dave Pressley]

Ok. So what should one think when the GM of a major new restaurant appears way too relaxed on the occasion of the grand opening?

1) That he is way out of his league and just doesn't realize that he is on the cusp of the major "big wave" of his career.

2) That he is on some really good meds.

3) That he is quietly confident that he is in on a really good thing.

Based on my quicky tour of Eventide with Dave, I am betting that it is #3 above. My reasons are that this is a truly impressive space. He has one of the best young chefs in the kitchen. It is in an excellent neighborhood, where one more restaurant -- no a restaurant that is in a different league -- will be more than welcome.

It's been over a year now and I can confirm that you were correct in your assessment. I couldn't be more happy and proud of my team--Miles, Steve, Justus, Glen, Randy and the very-newly-acquired Joy, are a treat to work with, We're a happy family.

[FunnyJohn]

It's been over a year now and I can confirm that you were correct in your assessment. I couldn't be more happy and proud of my team--Miles, Steve, Justus, Glen, Randy and the very-newly-acquired Joy, are a treat to work with, We're a happy family.

And if I had any decisive influence over the Beard award jury, you would be in charge of the best new restaurant in the land. Wishing you and everyone at Eventide continued success!

[Escoffier]

We're a happy family.

And the food certainly reflects that. Congratulations on a great first year and the many more to come.

[DannyNoonan]

Early dinner with my wife and two small kids last night at Eventide. We have been meaning to eat here for quite some time but this was our first opportunity to get in. We had a 5:30 reservation so the dining room was nearly empty but that didn't keep us from being struck by the decor. The high ceilings, tastefully spaced tables, and bare walls make this a unique dining environment in this area.

Welcomed by a smiling hostess, we were shown to our table where I perused the cocktail menu and ofound my eyes drawn to the Cooper Brothers Cocktail - a concoction of bourbon, ginger liqueur, and St Germain elderflower liqueur. Served neat and reminiscent of a Sazerac with a touch of sweetness, the drink was sublime. My only disappointment was that dining with our two kids necessitated a faster paced meal than normal so I didn't have time to order another before our meal started. Separately, I noticed with interest many off-the-run selections in the list of liquors on the page facing the cocktail menu. Much more varied selection than normal, in my estimation, which suggests potentially good things flowing from their bar.

I ordered the octopus escabeche appetizer and my wife ordered the mixed greens salad. The octopus was a nice dish. The octopus was tender, not rubbery at all, and complemented nicely by the briny olives nd the sharp mix of peppers. I wasn't quite sure where the chickpea mash fit into the mix but it actually tasted good on its own. The mixed greens were nicely done as well. Variety of fresh greens, simple vinaigrette applied with care, and baby carrots. Not complicated, just good.

Entrees were spanish mackerel with farro risotto, fennel, and tapenade for me and rockfish with clams, potatoes, and a creamy sauce for my wife. Overall, the dishes were good, though I think we enjoyed the appetizers more. The farro risotto was the highlight of my dish - it was nutty, a bit creamy. My first couple bites of mackerel, though, tasted quite fishy. Maybe mackerel is just a stronger tasting fish than I am used to but it kinda threw me off. The fishiness seemed to fade as I got further into the dish but I couldnt shake that initial taste. I don't think I can fault the kitchen, it's probably my novice taste buds to blame. My wife enjoyed her rockfish, though she did comment that she would have preferred a less creamy sauce or less of it. She did enjoy the rockfish, saying it was cooked nicely. Also of note, the complimentary kids meal that my daughter received that was comprised of actual food, not chicken fingers or grilled cheese. Pasta with pomodoro sauce, braised chicken, and apples - a well rounded meal for a child and it was free! Big bonus points in my book. Our only minor quibble with the menu was that, as non-meat eaters, we didn't find a ton of selection on the menu for us to choose from. 2 seafood and one mushroom risotto. The menu overall isn't that big so that's the explanation but it would be nice to see another item or two without meat. I find this is true of just about every restaurant so it's only a minor beef (so to speak).

As I mentioned, we had to hustle out of the restaurant more quickly than we would have liked, but we did enjoy our visit. I would have liked to sample something in the after dinner drink category from the bar but that'll have to wait til next visit, which will surely happen in the near future. Courteous, prompt service, quality food, unique environment - solid restaurant. We'll be back.

One other point to add: I found the soundtrack playing in the dining room to be completely awesome. I think it's a Sirius station but I find it refreshing to hear the likes of Emerson, Lake, & Palmer, Mississippi Queen by Mountain, and other classic goodies while I eat rather than John Tesh or techno garbage. Just another high point I thought I'd add.

[Dave Pressley]

Entrees were spanish mackerel with farro risotto, fennel, and tapenade for me and rockfish with clams, potatoes, and a creamy sauce for my wife. Overall, the dishes were good, though I think we enjoyed the appetizers more. The farro risotto was the highlight of my dish - it was nutty, a bit creamy. My first couple bites of mackerel, though, tasted quite fishy. Maybe mackerel is just a stronger tasting fish than I am used to but it kinda threw me off. The fishiness seemed to fade as I got further into the dish but I couldnt shake that initial taste.

One other point to add: I found the soundtrack playing in the dining room to be completely awesome. I think it's a Sirius station but I find it refreshing to hear the likes of Emerson, Lake, & Palmer, Mississippi Queen by Mountain, and other classic goodies while I eat rather than John Tesh or techno garbage. Just another high point I thought I'd add.

Glad you enjoyed yourselves (and your children too)! A couple quick things to address...Spanish mackerel definitely has a stronger seafood flavor than say, rockfish or halibut. As one of my servers very eloquently said tonight in shift meeting, "If I put halibut as a 1 on the ""fishy taste"" scale and anchovies or sardines as a 9 or 10, mackerel would register a 6 or 7."

I couldn't agree more.

Truth be told about the music in the dining room...I'm a huge classic rock fan and I put it on for Sunday brunch as "wake up music" for the guests as well as myself and my staff. The channel never got changed between Sunday and Tuesday night. We usually play pretty chill adult contemporary music...certainly never John Tesh or techno music though. Usually more of just a cool, relaxing vibe. Think Robert Bradley's Blackwater Surprise, Blind Melon, Johnny Cash and that vibe of music.

[Andelman]

Truth be told about the music in the dining room...I'm a huge classic rock fan and I put it on for Sunday brunch as "wake up music" for the guests as well as myself and my staff. The channel never got changed between Sunday and Tuesday night. We usually play pretty chill adult contemporary music...certainly never John Tesh or techno music though. Usually more of just a cool, relaxing vibe. Think Robert Bradley's Blackwater Surprise, Blind Melon, Johnny Cash and that vibe of music.

Shaggy, please stop lying. We all know you are a HUGE John Tesh fan.

[Dave Pressley]

Shaggy, please stop lying. We all know you are a HUGE John Tesh fan.

Only when I'm eating chocolates....

[Steve W.]

Welcomed by a smiling hostess, we were shown to our table where I perused the cocktail menu and ofound my eyes drawn to the Cooper Brothers Cocktail - a concoction of bourbon, ginger liqueur, and St Germain elderflower liqueur. Served neat and reminiscent of a Sazerac with a touch of sweetness, the drink was sublime. My only disappointment was that dining with our two kids necessitated a faster paced meal than normal so I didn't have time to order another before our meal started. Separately, I noticed with interest many off-the-run selections in the list of liquors on the page facing the cocktail menu. Much more varied selection than normal, in my estimation, which suggests potentially good things flowing from their bar.

Thanks for the kind words about the Cooper Brothers Cocktail but, in the interest of full disclosure, it is not our recipe. I made one after reading Eric Felton’s article about the real Cooper brothers, and felt it was too good to keep to myself. At the bar I make sure to let people know that we did not create this, but sometimes that doesn't make it to the dining room.

I’m glad you enjoyed it.

[TMFIII]

Think Robert Bradley's Blackwater Surprise

One of my favorite bands! Saw them live in college and got to hang out with them afterward. The food, Steve's cocktails, and Robert Bradley . . . jeez this will be tough for me not to be there more often!

[ktmoomau]

One of my favorite bands! Saw them live in college and got to hang out with them afterward. The food, Steve's cocktails, and Robert Bradley . . . jeez this will be tough for me not to be there more often!

Well you are in luck, Don Rockwell happy hour tomorrow night... (shameless plug, oh well)

[DannyNoonan]

Thanks for the kind words about the Cooper Brothers Cocktail but, in the interest of full disclosure, it is not our recipe. I made one after reading Eric Felton’s article about the real Cooper brothers, and felt it was too good to keep to myself. At the bar I make sure to let people know that we did not create this, but sometimes that doesn't make it to the dining room.

I’m glad you enjoyed it.

Well, whether or not it was your recipe or not, the drink was completely fantastic. Is ginger liqueur a product you make yourselves or something you buy? Just curious.

[Barbara]

Well, whether or not it was your recipe or not, the drink was completely fantastic. Is ginger liqueur a product you make yourselves or something you buy? Just curious.

Domaine de Canton ginger liqueur is something you buy. FYI, AB Liquors in Adams Morgan (on Columbia Road near 18th Street) has both this and the St. Germain elderflower liqueur on sale for less than I have seen it anywhere else (under $30).

[Steve W.]

FYI, AB Liquors in Adams Morgan (on Columbia Road near 18th Street) has both this and the St. Germain elderflower liqueur on sale for less than I have seen it anywhere else (under $30).

Yes, we do use the Domaine de Canton ginger liqueur in the Cooper Bros. cocktail. And Barbara is right; look for deals in the city, because at the VA ABC stores (where I HAVE to purchase my inventory) the DdC is $31.95 and the St. Germain Elderflower is $36.90. I feel dirty after every order I pick up…

[DannyNoonan]

Yes, we do use the Domaine de Canton ginger liqueur in the Cooper Bros. cocktail. And Barbara is right; look for deals in the city, because at the VA ABC stores (where I HAVE to purchase my inventory) the DdC is $31.95 and the St. Germain Elderflower is $36.90. I feel dirty after every order I pick up…

I live in Arlington so am well aware of the pain inflicted by the VA ABC system. Hence, my periodic trips to Ace Beverage for Fever Tree tonic, Aperol, and anything else not featured in the frat-boy, pre-mixed centric inventory of ABC

[Black Bear]

I write from two disadvantages - one, I eat to live, not live to eat. Second and related to number one, I found this website looking for alternatives to the basic Wash Post and Washingtonian restaurant reviews, so I tend to use it for gathering information when I need it, rather than participating as regular. Just the facts up front, so that you can choose to move on, nothing here of interest for the diehard foodie or Donrockwellian. However, since the owner of Eventide appears to check on posts here, figure I'd post what I view as some constructive feedback on our meal in the main dining room last night. We chose to dine at Eventide based upon word of mouth, the reviews here, as well as the usual suspects - Open Table, Yelp and Chowhound.

The Good - Service was excellent; Decor was different, but very nice; wife's risotto was excellent, scallops as appetizer were also excellent.

I won't use "The Bad", but rather say those things IMO didn't work for us - First, getting a reservation. First real encounter with Open Table and I didn't like it. Second, called the restaurant a couple times, always got voicemail, leave a message (whether open or not). It reminded me of calling business de jour and being in voicemail hell/jail - press one for customer service, press two for hours and directions, press three if you'd like rant about never getting a live person to answer the phone. I'm pressing three. Second, while the noise level was fine, the background music was too loud and inappropriate (except for instance a sports bar). Got to hear too much Bruce Springsteen and since I repeatedly heard announcers, it had to be the radio. Maybe there's one sound system and the music is appropriate for the bar downstairs, but didn't work for me in the main dining room. Third, I'm good with a limited menu that changes regularly, but will make sure our next trip there we spend more time reviewing the menu in advance to make sure there are more than a couple choices we'd like to eat. Related to that, having separate menus - one for the first floor bar, a another for the second floor dining room, and a third for the rooftop (as explained by our waiter) is confusing and seems like overkill. Finally, I ordered the steak. Plating & presentation - check. Warm plate is always a issue with my wife. I ordered the steak medium rare and it was; flavor was decent and portion size was as expected. However, it wasn't very tender. To his credit, the waiter asked, I opined, he said he'd pass along the the chef. Not bad per se, but just given the rave reviews, not what I expected. FWIW.

[Escoffier]

First real encounter with Open Table and I didn't like it. Second, called the restaurant a couple times, always got voicemail, leave a message (whether open or not). It reminded me of calling business de jour and being in voicemail hell/jail - press one for customer service, press two for hours and directions, press three if you'd like rant about never getting a live person to answer the phone. I'm pressing three.

Hmmm. Could that be unfamiliarity with Open Table? I've been using Open Table (used it on Friday to make reservations for two at Eventide as a matter of fact) and have never had a problem. You may not get the time you want, but that's not because of Open Table. Secondly, I feel the same way about voicemail as you, but (check the Open Table sentence), I've never called Eventide. I'll try that sometime to see if I have the same results (BTW, sometimes, if you push 0 (zero) you bypass voicemail and go to a person).

Second, while the noise level was fine, the background music was too loud and inappropriate (except for instance a sports bar). Got to hear too much Bruce Springsteen and since I repeatedly heard announcers, it had to be the radio. Maybe there's one sound system and the music is appropriate for the bar downstairs, but didn't work for me in the main dining room.

Actually, it's Sirius/XM. I'm not sure who selected Channel 45 (Classic Vinyl), but it was a trifle loud on Friday night but then, we were the only two initially in the dining room. Once the room started to fill, the music seemed to disappear.

Third, I'm good with a limited menu that changes regularly, but will make sure our next trip there we spend more time reviewing the menu in advance to make sure there are more than a couple choices we'd like to eat.

Hmm, we had duck, hanger steak, there was fish, a couple of really good salads. I understand how sometimes you just don't really know what you want to eat, but that menu is reasonably extensive. I doubt that any other restaurant would have more of a selection (YMMV, I really haven't checked every menu around).

Related to that, having separate menus - one for the first floor bar, a another for the second floor dining room, and a third for the rooftop (as explained by our waiter) is confusing and seems like overkill.

I think you'll find bar food things on the bar menu (surprise!). Not many people are going to eat a three course meal at a bar. Most people seem to want things that are simple to eat (finger-foods, anyone?) at a bar. The second floor is the "serious" dining room. Somehow bar-food here would be a bit out of place. While french fries are great finger food, I don't really consider them "serious" food even though others might (Brasserie Beck comes to mind), And finally, the roof top terrace has no quick way to bring food from the kitchen so the menu there is more food that can be eaten at room temperature.

[V.H.]

Third, I'm good with a limited menu that changes regularly, but will make sure our next trip there we spend more time reviewing the menu in advance to make sure there are more than a couple choices we'd like to eat.

I'm curious as to how you found the menu limiting. The current menu seems to have an offering of every kind of meat you'd typically find in a nice restaurant, except for chicken. Was it the single choice of preparation for each meat and fish?

They do seem to do a pretty good job though of keeping the website menu close to what's in the restaurant. There's nothing worse than looking forward to a meal that you've plotted out at home and finding out that the menu on the web is six months old and none of the dishes are available.

[Black Bear]

Hmmm. Could that be unfamiliarity with Open Table? I've been using Open Table (used it on Friday to make reservations for two at Eventide as a matter of fact) and have never had a problem. You may not get the time you want, but that's not because of Open Table. Secondly, I feel the same way about voicemail as you, but (check the Open Table sentence), I've never called Eventide. I'll try that sometime to see if I have the same results (BTW, sometimes, if you push 0 (zero) you bypass voicemail and go to a person).

I understand why the restaurant might like open table, but object to its use on any number of levels. First, its just another layer of BS to have to work thru that is unneeded - another ID and password, yet another system to learn, ect. Second, it disadvantages those who aren't internet enabled or savvy (I'm not, but know many that are). Third, its no improvement over the classic game of calling multiple restaurants and making multiple reservations. Yes, if you fail to show four times, they block that ID from using Open Table, but I feel certain that with minimal effort I could skirt that feature with multiple IDs and email addresses which are simple enough to create. On the phone at least there is the possibility that the person working the phone might remember the voice and decline to offer yet another reservation to the clown who is always tying up tables at multiple restaurants. Finally, it appears you can cancel 30 minutes before your reservation and its not counted against you as a no show. That's weak, just encourages multiple reservations. Why not one cancellation every 6 months, or they're treated as no shows?

Actually, it's Sirius/XM. I'm not sure who selected Channel 45 (Classic Vinyl), but it was a trifle loud on Friday night but then, we were the only two initially in the dining room. Once the room started to fill, the music seemed to disappear.

First, we were there last night, not Friday night, But IAE I'd opine "Classic Vinyl" is better for the bar than the dining room. Better Pandora and Jazz, than Sirius and Bruce.

Hmm, we had duck, hanger steak, there was fish, a couple of really good salads. I understand how sometimes you just don't really know what you want to eat, but that menu is reasonably extensive. I doubt that any other restaurant would have more of a selection (YMMV, I really haven't checked every menu around).

The Pork was stuffed with Cabbage. FCS, St Patrick's Day is Wednesday, I'll get my cabbage with corned beef - can get it most everywhere, cheaper, and that's about all the cabbage I want for the year. I already opined on the steak, unless the menu changed from Friday to Saturday.

I think you'll find bar food things on the bar menu (surprise!). Not many people are going to eat a three course meal at a bar. Most people seem to want things that are simple to eat (finger-foods, anyone?) at a bar. The second floor is the "serious" dining room. Somehow bar-food here would be a bit out of place. While french fries are great finger food, I don't really consider them "serious" food even though others might (Brasserie Beck comes to mind), And finally, the roof top terrace has no quick way to bring food from the kitchen so the menu there is more food that can be eaten at room temperature.

I got the explanation and party line from the waiter last night. We just disagree. Have to say that in a discussion about the restaurant, unsolicited our waiter said the three menus were sometimes confusing. I assumed that his comments were an indication that we weren't the first to question it. So as I said, I intended my comments for the owner who posts in this thread. Feel free to respond, but at this point I posted and clarified, that's pretty much it for me. Enjoy.

[Dave Pressley]

I understand why the restaurant might like open table, but object to its use on any number of levels. First, its just another layer of BS to have to work thru that is unneeded - another ID and password, yet another system to learn, ect. Second, it disadvantages those who aren't internet enabled or savvy (I'm not, but know many that are). Third, its no improvement over the classic game of calling multiple restaurants and making multiple reservations. Yes, if you fail to show four times, they block that ID from using Open Table, but I feel certain that with minimal effort I could skirt that feature with multiple IDs and email addresses which are simple enough to create. On the phone at least there is the possibility that the person working the phone might remember the voice and decline to offer yet another reservation to the clown who is always tying up tables at multiple restaurants. Finally, it appears you can cancel 30 minutes before your reservation and its not counted against you as a no show. That's weak, just encourages multiple reservations. Why not one cancellation every 6 months, or they're treated as no shows?

First, we were there last night, not Friday night, But IAE I'd opine "Classic Vinyl" is better for the bar than the dining room. Better Pandora and Jazz, than Sirius and Bruce.

The Pork was stuffed with Cabbage. FCS, St Patrick's Day is Wednesday, I'll get my cabbage with corned beef - can get it most everywhere, cheaper, and that's about all the cabbage I want for the year. I already opined on the steak, unless the menu changed from Friday to Saturday.

I got the explanation and party line from the waiter last night. We just disagree. Have to say that in a discussion about the restaurant, unsolicited our waiter said the three menus were sometimes confusing. I assumed that his comments were an indication that we weren't the first to question it. So as I said, I intended my comments for the owner who posts in this thread. Feel free to respond, but at this point I posted and clarified, that's pretty much it for me. Enjoy.

1) I personally answer the phones all day and return messages as fast as I can. We use the phones as well as OpenTable to book all of our reservations. If you aren't able to get through to me live, just leave a message. I don't find it any more frustrating for you than if you called a friend, family member or co-worker. Leave a clear message and wait for a call back...and honestly, figuring out how to use OpenTable is a lot easier than figuring out how to multi-quote the responses from Escoffier above IMHO.

2) I was working last night and didn't find the music to be inappropriate at all. Just because we don't play jazz (which often makes my ears bleed), it certainly doesn't make our music selection that of a sports bar. We have intended for Eventide to have an inviting, un-stuffy dining room--the music is part of that mission. We do keep it pretty low in volume so it doesn't interfere with your meal, though.

3) Our website is always being updated so I can't understand why you were thrown off by the menu when you arrived. Our menu changes frequently, so we want it short, clear and concise. I'd rather offer 15 items that we can do well consistently than 40 items that are done half-assed.

4) The steak is a dry aged sirloin. It has a great chew to it that we adore. Sorry that you didn't like it.

5) Our servers are smart people. They somehow always tend to agree with the people that are going to leave them a tip at the end of their meal.

6) Escoffier is dead on right. We serve bar-type food in the bar (out of the separate kitchen located on the first floor) and we run the dining room menu out of the 2nd floor kitchen, which also plays host to serving the food to the roof. Since we don't want people's food getting cold on the way up to the roof, we've simply taken temperature out of the equation and made the roof menu all chilled and room temperature items.

Thanks for your opinions just the same.

[Dave Pressley]

Actually, it's Sirius/XM. I'm not sure who selected Channel 45 (Classic Vinyl), but it was a trifle loud on Friday night but then, we were the only two initially in the dining room. Once the room started to fill, the music seemed to disappear.

You hit the nail on the head. When we open and we have our first few tables, we want the music to be turned up enough so you don't feel like you have to whisper to each other for fear of being overheard by the staff and/or other tables. It stays at the same level and virtually disappears after there are 50 people in the room. I'm going to put on some good 'ol Death Metal at 7:30 each night this week and see if anyone notices what kind of music is playing. I think the Death Metal channel is commercial free at least!

[dcs]

Sirius Punk would have been a great choice. Sadly, those bastards decided to delete the channel.

[DanielK]

HAIR NATION - Sirius 23, XM 41. Thank me later.

[Dave Pressley]

HAIR NATION - Sirius 23, XM 41. Thank me later.

Personally, I have Octane as #1 and Hair Nation as #2 in my truck. Love it!

ETA: Music to me, is such an integral part of daily life. Since it is so subjective, I would never in a million years, think I can find the right choice of genre that would satisfy everyone in the restaurant. So...I play music that I like and I think is appropriate.

[kirite]

Personally, I have Octane as #1 and Hair Nation as #2 in my truck. Love it!

ETA: Music to me, is such an integral part of daily life. Since it is so subjective, I would never in a million years, think I can find the right choice of genre that would satisfy everyone in the restaurant. So...I play music that I like and I think is appropriate.

That's a great philosophy. As a geezer and regular patron, I would like to hear some Thelonious Monk, Stan Getz, Hank Jones, and Miles Davis. But I can appreciate that you are playing to a much younger audience.

Thanks for a consistently great dining experience.

[pizza man]

I'm going to put on some good 'ol Death Metal...

Exhume to Consume

[Arcturus]

Exhume to Consume

Well-played, sir. Well-played. Can't go wrong with the classics.

I see your death, and raise you American Black.

Wolves in the Throne Room.

Though I will say that I can't really think of anything better to my ears for dining than well-played jazz. Away from the easy listening/elevator music tripe, there's some really cool stuff. The Bad Plus, Esbjorn Svensson Trio, etc.

[pizza man]

I know a pizza place that's hiring if yer interested

boris

[Black Bear]

1) I personally answer the phones all day and return messages as fast as I can. We use the phones as well as OpenTable to book all of our reservations. If you aren't able to get through to me live, just leave a message. I don't find it any more frustrating for you than if you called a friend, family member or co-worker. Leave a clear message and wait for a call back...and honestly, figuring out how to use OpenTable is a lot easier than figuring out how to multi-quote the responses from Escoffier above IMHO.

To get into the weeds, I called, got the voicemail, assuming it a fluke and the wrong time of day, didn't leave a message. Went to the website, spent more time than I wanted messing around with it and open tables before deciding not to sign up and add my 30th and 31st set of ID/passwords to the ever growing list needed these days to do what used to be so simple. I decided to stop by the restaurant in the rain on Friday maybe 4:45pm only to find the door locked and the two folks I briefly saw inside disappear. I walked across the street to the CVS and stood inside and called the restaurant again, only to get voicemail, left a message and #. Couple minutes later, Sade? returned my call (how can Jazz make your ears bleed and you have someone named Sade working there, but I digress), she offered up 5:30 or 9:30pm. I told her I had to check with my wife and would get back to her. After getting thru to my wife, I called back and got, yes you guessed it, the voicemail and left another message. Maybe 30 minutes later, Susan? called me back and made our reservation. Nowhere in there did you answer the phone, or return one of my calls, unless of course you use Sade or Susan as a pseudonym. If that is simpler, well we'll have to agree to disagree.

As for the skills needed to multi-quote, just because I don't post here every time I eat at a restaurant (which is actually fairly often), doesn't mean I don't post more frequently elsewhere. As offered up front, I eat to live, not live to eat. I know it's difficult to believe, but food isn't the center of the universe for most folks - its just one of many pleasurable things. As for the true foodies, my sense is that they are a pretty flighty bunch, all over you when you open, off to the next great best place 18 months later when the buzz and business moves down the street to the new place that just opened up. Then its just the folks in the neighborhood looking for a good meal.

2) I was working last night and didn't find the music to be inappropriate at all. Just because we don't play jazz (which often makes my ears bleed), it certainly doesn't make our music selection that of a sports bar. We have intended for Eventide to have an inviting, un-stuffy dining room--the music is part of that mission. We do keep it pretty low in volume so it doesn't interfere with your meal, though.

I like this much more candid and appropriate quote from you: "ETA: Music to me, is such an integral part of daily life. Since it is so subjective, I would never in a million years, think I can find the right choice of genre that would satisfy everyone in the restaurant. So...I play music that I like and I think is appropriate." Hey, I go it, its your restaurant, I just assumed that if you're going to post in a thread about your restaurant on a website, you were looking for all feedback, not just those folks boot licking for free drinks at the bar, or a better table when they come in. Be sure to post the results on the death metal experiment.....

3) Our website is always being updated so I can't understand why you were thrown off by the menu when you arrived. Our menu changes frequently, so we want it short, clear and concise. I'd rather offer 15 items that we can do well consistently than 40 items that are done half-assed.

I agree. The menu comments were just there for other folks looking for useful info before deciding to go. My advice, make sure you check the menu in advance.

4) The steak is a dry aged sirloin. It has a great chew to it that we adore. Sorry that you didn't like it.

Next time I'm in Rays, I'll be sure to ask them which steak has the best "chew". In an attempt to be sufficiently specific, but not overly graphic, I'd say the chew was similar to a word that rhymes with chew.....

5) Our servers are smart people. They somehow always tend to agree with the people that are going to leave them a tip at the end of their meal.

Well I guess that could have been the case, but he seemed so sincere...'course, false flattery works the same metric as paying pseudo celebrities appearance money to drop by and talk the place up, or paying the agency to sprinkle a few models along the bar on Friday night to create good buzz, or posting false flattery on a BB for the owner in hopes of scoring free drinks at the bar, comp'ing a meal, or a better table next time your in.

6) Escoffier is dead on right. We serve bar-type food in the bar (out of the separate kitchen located on the first floor) and we run the dining room menu out of the 2nd floor kitchen, which also plays host to serving the food to the roof. Since we don't want people's food getting cold on the way up to the roof, we've simply taken temperature out of the equation and made the roof menu all chilled and room temperature items.

OK.

Thanks for your opinions just the same.

I doubt it.

[Dave Pressley]

Thanks to everyone that have sent me emails and PM's to just not reply to the latest comments from Black Bear. You're all right and I won't.

I wish you all a pleasant day!

[New Foodie]

I bought a Groupon for brunch at Eventide a few weeks ago and decided to cash it in today. We made reservations right when it first opened (at 10am), and even though we arrived a few minutes early, they seated us right away. The dining room was never more than maybe 1/3 full while we were there, but I have a feeling it fills up a little later (we left by 11am). I had eaten dinner here previously, but the +1 was impressed with the high ceilings and general decor. I must say I really like the blue of the drapes and chairs and am a fan of the exposed brick.

We both had Mimosas (Freshly squeezed orange juice, Cristalino sparkling cava - $6) which were good, but nothing different from the usual. The juice was definitely fresh and tasty. I could not see the Corned Pork Belly & Potato Hash (Poblanos and onions served with 2 sunnyside up eggs and hot sauce hollandaise, toast - $9) on the menu and not order it for my meal. As a lover of pork belly and spicy things, it was calling my name. All in all it was really delicious, and a generous serving, but there were very few poblanos or onions to be seen. I am a bit surprised the two ingredients are highlighted right up front. I would've liked more of both. Also, you actually have a choice of getting your eggs scrambled, soft poached or fried, and the soft poached I got were perfect to break up over the dish. The +1 had Sausage & Egg Grilled Flatbread (Oven dried cherry tomatoes, parmesan, roasted garlic olive oil. arugula - $9). He was a little surprised at the bread-to-topping ratio (thought he had too many bites of bread only) but said he would recommend it to others. The eggs on this actually came sunny side up and broke open nicely to form a sauce on the flatbread.

Ordinarily we wouldn't have gotten sides, but since we had $$ to burn from the Groupon, we got parmeasan grits ($4) and potato hash ($4). The sides are huge and would each split easily between four people. Neither of our entrees needed supplemental food, but both sides were decent. The hash was the same as was incorporated into my entree with small potatoes plus some onion and peppers I think. The grits were much thicker than I would prefer (and continued to stiffen quickly as they sat), but they did have a good flavor. Next time I don't think we'll order sides, but we are looking forward to trying some other things on the menu in the future. Has any tried the BPLT? That is so intriguing!

One other question...those biscuits they serve with dinner are so good...how do they not serve them with breakfast?!

[NolaCaine]

One other question...those biscuits they serve with dinner are so good...how do they not serve them with breakfast?!

I had brunch at Eventide last weekend and FELT THE Same Way!!! I had shrimp and girts. YUM...love the sauce. My husband had a bloody mary (spicy) and that was yummy too. Thing is, I'm pregnant and really wanted to end with a sweet. I would have loved a dinner biscuit, butter, and maybe something sweet on top. I ended up with some overpriced french thing (found in Clarendon somewhere) that did not satisfy.

Eventide: Please?