Getting Eve's Goat . . . We had (another) marvelous surprise in the tasting room last night at Restaurant Eve. The first surprise was a dish consisiting of sauteed fresh-water eel and lobster in a buttery sauce, which contained, among other things, wild French asparagus. The freshness and clean taste of the eel was perfectly balanced by the richness of the sauce and the lobster. Marvelous! The second surprise was an offering of young goat prepared several ways. We were offered kidney, liver, riblets, a portion of roasted leg of goat, and braised shoulder. The meat was paired with a Moroccan-style couscous, which added an exotic hint of spice to the succulent meat. Vive la Spring goat! Two more quick thoughts: The current presentation of foie gras, which is sauteed and placed between halves of warm brioche, is really fabulous. Who knew that a foie gras burger could be so good? (Answer: Chef Armstrong). Second, Todd's wine pairings were top notch - as usual. Todd never fails to find just the right wine and his selections literally span the globe. Thanks folks for yet another great evening. -Beau (Bad Wookie, bad!)