Dinner at Eva Restaurant

February 13, 2012

So, a couple weeks back, Robert, the chef de cuisine at Eva Restaurant came into the store with another friend/customer of ours. After hanging out at the store for a bit, I was convinced that Sara and I needed to go in and check out the place.... especially since they were using some of our knives in the kitchen now ;)

I guess Robert had told Mark (the executive chef and owner) about us, because earlier this week, I got an e-mail from him with nothing more than a picture of binchotan charcoal. For those of you who dont know, binchotan is THE BEST charcoal out there. It holds a great temperature and imparts a perfect smokiness to the food. Anyways, that e-mail was the straw that broke the camels back, so to speak. We had a friend visiting from out of town and another friend who we'd been meaning to do dinner with anyways. Anyways, it all came together this thursday evening.

Sara and I arrived super early (i overestimated traffic)... this gave us time to have a cocktail. Turned out that was a great idea. Their bartender is awesome!!! She made me a drink with mezcal, rosewater, and some other goodies... even a cilantro sprig (with flowers no less) to top it off. Their drink list is composed in a very unique way... like nothing i've seen before (you can see it in the pics later).

Anyways, without further adieu, the pictures...

Eva Restaurant's front patio at night, lit with string lights

Steps leading up to Eva Restaurant's wooden-fenced patio at night

Hanging planter and string lights on Eva Restaurant's patio

Eva Restaurant winter menu, listing starters such as egg with cauliflower and foie gras torchon

Eva Restaurant food menu and cocktail list on the table

Bottom of the Eva menu, listing main courses and a five-course dinner party option

Vintage camera on a counter in front of the open kitchen, with a chef working

Chef working in the open kitchen behind a vintage camera and candle

Bottle of 2005 Robert Sinskey Pinot Noir beside a candle and the Eva menu

Label of a 2005 Robert Sinskey Vineyards Pinot Noir, Los Carneros, Napa Valley

Eva Restaurant cocktail menu, including the bartender's choice

Eva Restaurant's dining room with set tables and framed art

Fingers holding the Robert Sinskey wine cork in front of the bottle

Cork stamped 2005 held up in front of the wine bottle and a candle

Close view of the 2005 cork in front of the wine bottle

Robert Sinskey cork lying on the table beside the bottle

Frothy cocktail in a coupe glass garnished with a cilantro flower

Frothy cocktail in a coupe glass between a fork and knife

Close view of the frothy cocktail and its cilantro flower garnish

Close-up of cilantro flowers on the cocktail foam

Two chefs working at the stove in the open kitchen

Chef at work in the kitchen behind a candle and a wheat arrangement

Smiling chef standing in the open kitchen

Two chefs talking in the kitchen, one holding a knife

Three chefs in the kitchen, one holding up a knife

Three smiling chefs posing in the kitchen, one holding a knife

Three chefs in the kitchen looking at the camera, one holding a knife

Cup of coffee and a glass teapot of tea on the table

Spoon dipping into a small bowl of creamy soup

Plated dish of foie gras with persimmon, radish slice and a borage flower

Close view of the foie gras dish with radish and a blue flower

Glass of red wine and the table set mid-meal

Two chefs plating dishes in the kitchen

Chef spooning sauce onto plates while another chef looks on

Egg dish under white foam topped with flower petals and crushed nuts

Foam-covered dish with parsley, orange petals and crushed nuts

Second view of the foam-covered dish with parsley and orange petals

Foam-covered dish with red petals, a pansy and herbs

Wide view of the foam-covered dish with petals in a white bowl

Close-up of the foam with red petals and a purple and yellow pansy

Large scallop topped with butter and black truffle, served in its shell

Second view of the truffle-topped scallop in its shell

Close-up of the seared scallop with melted butter and shaved truffle

Four diners smiling at a table set with wine and small plates

Pea shoots and greens under a light foam in a wide white bowl

Close view of a curling pea tendril over the foam

Overhead view of the pea and greens dish with foam and crumbs

Pea dish with foam, crumbled topping and pea shoots

Side view of the pea dish with tendrils rising above the foam

Close view of greens and peas under the foam

Pea dish in a wide bowl, seen across the table

Close-up of foam bubbles over pea leaves and a piece of seared meat

Sliced duck breast with sauce, radishes and greens on a white plate

Duck breast dish with radishes and herbs, with a fork beside the plate

Close view of the sliced duck with sauce and shaved radish

Duck breast with greens and baby radishes on the plate

Close view of the duck slices with baby radishes and pan sauce

Close-up of a baby radish and greens beside the duck

Chocolate mousse quenelle with white ice cream, orange segments and a borage flower Seared meat with crisp greens, roasted carrots and puree on a white plate