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.
- Filipino barbecue pork belly
- Lobster bisque
- Sweetbreads with rutabaga
- Cheese plate
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