T.Thrasher

Restaurant Eve Industry Night, anyone in the industry is welcome to come and receive a 15% on food, unfortunately the state of Virginia will not allow us to discount alcholic beverages. What you need to do: 1. Call to make a reservation, tell us your name, phone #, and where you work. (If you have a business card with your name on it skip #2) 2. If you do not have a business card with your name on it, give us the name and # of the restaurant where you work so we can call and confirm you are employed there. 3. Bring a business card from your restaurant and present it when you check in with us. 4. relax and enjoy dinner!

When I am away with all of my "Peeps", there is alot of beer (most of the time Lager beer real Amstel of Polar) consumed and alot of Cacique Rum!

Hello, My wife is a devilled egg freak, we serve them complimentary as a canape in the Tasting Room... Devilled Quail Egg with osetra or botarga. Let me know when you are in, I'll send you one. Regards, Cathal.

Thank you for all the wonderful discussions about our restaurant! As chef previously stated, we very much welcome all the criticism. For iamthestretch: the wine list is being worked on and will soon be posted on the website for your enjoyment. If you would like, I can give you a hard copy of our wine list next time you are in and even discuss it. The Rhone blend is 1996 Chateau Coup Roses Cuvee Vignals from Minervois and it is 50% grenache and 50% syrah. Again, thank you for all your wonderful comments!

Thank you all for your informative discussions. When Meshelle and I first considered opening a Restaurant we wanted to create a special place that we would enjoy frequenting ourselves, one where after a hard day at the office you could casually stop by for a cocktail and a bite at the bar, or if you felt like dinner but didn't want to cook; a casual restaurant serving great food at reasonable prices and for that special occasion a more formal experience. Encompassing all of our favourite restaurant experiences. We, like all of you, have dined and worked in some of the best restaurants in the world, from our experiences we have tried to create a restaurant that includes some of what we thought were great about other restaurants and exclude those that we think are not. The challenge of all restauranteurs is a difficult one, it is hard to know that your goal in life, perfection, is a fleeting unatainable one, we are human, we err. Also there is the notion of taste, to one person my rabbit terrine is bland, to another it is a delicate combination of delicious flavours. Some like stiff formal french style of service where we prefer our guests to feel welcome. It is difficult not to take the negative (although welcome) criticism personally but we try to use them to improve. Remember "degustibus non disputandem" that's the beauty of democracy. Regards and thank you, Cathal.

Congratulations Steve! Again thanks for our amazing underwater themed wedding cake! I look forwar to seeing you at eve in the near future.

THANKS Jenny!!--hope to see you soon.

Thanks for Posting Jenny!! Have you been to our place? By the way, as soon as saw that unhappy guest's posting, we immediately found their information, including everything they ate that evening. We have contacted them and would very much like to invite them back...and hopefully they will have a better experience. Our guests, are so very important to us, we realize that without all of you, we are nothing. And once again we say, to all of our RESTAURANT friends who have opened restaurants in the past, and understand the business,… Toques off to YOU!! Be Well Todd Thrasher and Meshe at Eve.

Yes a small allergic reaction, a 'small' Hangover, French Wines will do it all of the time!

Yes indeed a 'small' glass Rully, Kind of a Salute to john W.!!

From all of us at Restaurant EVE, we thank all of you for your detailed observations, comments and wonderful support. After being open, for only 26 days, we are very proud of our accomplishments and will continue to strive towards our goals. (Wow! To even mention us in the same breath of other Michelin restaurants, after only 26 days…thank you.) Perhaps, after we have been opened, for at least a few months, we will hopefully fulfill everyone’s expectations. And to all of our RESTAURANT friends who have opened restaurants in the past, and understand the business,… Toques off to YOU!! TT