Restaurant Eve
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).
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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>>
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, 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 2005
“Restaurant Eve is proof that you don't need to stockpile mountains of bottles to produce a great wine list—you just have to choose well. This 180-selection list stays away from big names in favor of good values, says general manager and sommelier Todd Thrasher....” MORE>>
Last updated July 2009 lastArticle = 7/2009 and lastAward =
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