Restaurant Eve
(703) 706-0450
Dublin-born Cathal Armstrong (an F&W Best New Chef 2006) is such a locavore that he grows some of his own produce in the restaurant’s organic garden. He also relies heavily on the best ingredients from area farms for his tasting menus (sautéed butter cod with celery-root crisps), as well as his bistro offerings (pork belly confit with cabbage, onions and potatoes).
AS FEATURED IN...
From Food & Wine , JUL 2005
Restaurant Eve is proof that you don't need to stockpile mountains of bottles to produce a great wine...MORE
From Food & Wine , JUL 2009
From Cathal Armstrong of Restaurant Eve in Alexandria, Virginia: Mix lump crab with mustard, mayonnaise and chopped scallion. Serve in lettuce...MORE
From Food & Wine , OCT 2010
According to Todd Thrasher of Restaurant Eve in Alexandria, VA, 'Charcuterie is a rustic food that has the ability...MORE
From Food & Wine , JAN 2006
Mixologist Todd Thrasher at Restaurant Eve in Alexandria, Virginia, makes an intense martini topped with pickle-juice 'air.'...MORE
From Food & Wine , JUL 2009
“Verdejo, which is Rueda’s signature grape, is amazingly versatile—it can be beautiful, crisp and dry, or oaked-up and rich. I have 10 of them on my...MORE
Last updated Wed Apr 04 14:15:02 UTC 2012
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