Restaurant Eve

         I  thought it would be fun to celebrate Robin’s birthday by going to Restaurant Eve in Old Town Alexandria, VA.  I have read so many wonderful things about this restaurant, but have never been there.  It seemed the perfect place for a celebration, and indeed it was.   A sign on a Colonial-era row house on South Pitt Street directed us to walk on a path at the side of the building to the entrance.

We were warmly greeted by two hostesses, one of whom led us to our table in the Tasting Room.  As we walked down the hallway, we passed the wine cellar, the kitchen, and the Bistro restaurant, before being shown to an intimate table in the corner of the Tasting Room.  It is a warm room filled with familiar decorative items and very comfortable seating.  The tables surround a center service island where the staff pours flights of wine and unobtrusively observes the guests as they dine.  There is also a second Tasting Room space, more like a sun room with light colors and banquettes for seating, but we were happy to be in the main room.

Our waiter/host for the evening introduced himself and described the experience.  We could choose from tastings of five, seven, or nine courses; and we could combine them with wines chosen to complement each dish.  Since Robin and I rarely have more than two courses at one meal we elected to stay with five.  I asked our host to recommend a celebratory cocktail, and Robin chose the the Big 'O' with pineapple,

Hendricks Gin, orange bitters, angostora bitters, orange syrup and lime juice, which was a blend of tart  and sweet citrus balanced by the other ingredients.  My cocktail was Spring in Jalisco with winter spices, Grand Marnier, Herradura Repasado Tequila, Evan's smoked ice and strawberry bitters.  All these ingredients combined to give the drink a savory flavor balanced with the tequila, visually enhanced by ice shaped  like a floating iceberg.

The chef then presented us with our first three of his many gifts:  a tiny deviled quail egg, a egg white sea salt crisp and  also a bite of salmon mousse on a lavash cracker.  As each course arrived, our server described the dish as it was placed in front of us. Robin chose “000” as her first course.  This was an oyster in the center of a vol au vent pastry shell with pearl onion and a dash of caviar.  I had the foie gras mousse with three small pieces of peanut caramel and a tiny bit of curry sauce.  This was a great start to the evening as both dishes matched our expectations. 

Another gift from the chef: this time a tiny lobster beignet with a “micro” cilantro (apparently that just meant that the leaves were small).  New utensils came with each course; our water glasses were constantly refreshed.  

For our second course, I had the poached Maine lobster with a smoked bacon broth and pickled crosnes (an unusual root vegetable, pronounced like “crones”).  Robin chose the vegetarian option of tortelloni filled with creamed Jerusalem artichokes accompanied with a fava shoot pesto and pine-nut parmesan cream.  We were both extremely pleased with our (and each other’s) selections.  A palate cleanser of grapefruit sorbet arrived and with it our wine selections.  

Robin had asked for a glass of the Argyle pinot noir 2008 (Newberg Oregon) while I picked the Pike shiraz 2008 from Australia at our host’s suggestion.  Robin’s wine was very much a solid Oregon pinot with wonderful bouquet and fruit, while my shiraz had unusual complexity to it with a surprising amount of tannin at the finish.  On to the third course.

Robin’s selection was lamb with grabanzo falafel, lemon yogurt, and cumin- scented marmalade. Cooked medium rare, the lamb flavor was exceptional.  The falafel 

was a delicious surprise.  I had the squab with brown butter radish and a fennel kentucky soy sauce with a dollop of pecan butter.  The flavors were intense, slightly gamey, salty, and sweet with a concluding radish crunch.

The cheese course was next, and unfortunately didn’t measure up to what we had earlier.  Robin was enticed by the Point Reyes Toma and Port City Optima veloute, which turned out to be a soupy mixture with a ciabatta crouton on top. Eating cheese with a spoon is not our preferred method.  Perhaps we should have asked for more information on this dish.  My choice was a local artisanal triple cream called “Moses Sleeper,” a clever twist on traditional bagels & lox.  But the cheese was not creamy and lacked much flavor.  

Finally dessert, where Restaurant Eve returned to its place of high regard. Robin’s choice was highly recommended by our host - a polenta and olive oil cake with lemon curd and lemon-thyme ice cream.  The flavors and textures were extraordinary.  We could have ordered several.  My chocolate choice may have seemed more prosaic - a chocolate and hazelnut gateaux with dark chocolate sorbet sand toasted cocoa marshmallow.  Here again different chocolate flavors and temperatures along with varying textures made for a great dessert.  And last came the after dinner miniardises:  birthday macarons, strawberry and rhubarb tartlets, and a chocolate crisp.

It was a wonderful evening with many new tastes; we must return.