About Restaurant Eve
Cathal and Meshelle Armstrong’s plush dining room marries the farm-to-table ethos with the gilded age of fine dining.
Few places pamper diners like this one, which employs an armada of gracious servers who lie in wait to sweep up every crumb and explain the intricacies of the à la carte or six-course tasting menu.
And few chefs care about the origins of their ingredients like Cathal Armstrong. He procures humanely raised Virginia meats and butchers them in-house, grows herbs out back, and takes the time to make bread, charcuterie, even yogurt. The dishes that result from all that care tend to be low on fireworks, but at their best—a Basque-style seafood stew, a foie gras terrine—they’re deeply satisfying.
Don’t miss:
- Filipino barbecue pork belly
- Lobster bisque
- Sweetbreads with rutabaga
- Cheese plate
Try Restaurant Eve’s Chef Recipes
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Cathal Armstrong’s Thanksgiving Turkey Recipe  |
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
