Camille-Beau
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Posts posted by Camille-Beau
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Tony Bourdain and crew stopped by Eamonn's on Saturday night (7/19) to film for this season's 'No Reservations', then wrapped up the visit with a trip to PX upstairs for a few drinks. They said they really liked the fish with hot curry sauce & chips with the Marie Rose sauce. Tony liked Todd Thrasher's Negroni so much that he had 3 of them. Said it's the best kind of drink to follow fried foods.
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It will be interesting to see the DC episode following Tony's recent visit (left DC today). Stops in various places around the area, including Eamonn's and PX on Saturday night. Says he has some amazing stuff coming up on this season's shows.
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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!)
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Two friends of mine went to New Heights last week for the wife's birthday and have been raving ever since. I've long wondered about the place because there's not much chatter here about it.
Funny. We were there 3-4 weeks ago--had great food and the worst service I've ever experienced. I won't go into details because it's too painful. Complaining to the manager afterwards brought an "Oh Well" response. Somebody could have said that they were sorry.
edsz, too bad some restaurants blow off problems and assign the blame to the customer.. "they expect to much, I am doing my best, what do they expect we are busy tonight, etc, etc. Most of these restaurants are young upstarts and never reach maturity thank god..... in the case of NH a real disappointmentAnd then sometimes it is just a customer who cannot be satisfied, no matter what the restaurant staff and management do to resolve any problems, both real and imagined, that a diner might be experiencing. I do think that sometimes we need to give the restaurant the benefit of the doubt as well. I'm sure we've all witnessed occasions where the customer isn't necessary right.
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Had a wonderful dish today at lunch. I believe it will be part of the celebration of all things Irish tonight in the Tasting Room, but it definitely deserves to be reincarnated in some form. I don't what Cathal's calling it, but it consists of a wonderful, earthy circle of black pudding topped with seared fois gras surrounded by a jus made from veal stock, apple cider, rosemary, and a touch of vinegar. Garnished with a little apple brunois. Truly lick the plate fabulous. In other news, the spring menu should be trotted out in a couple of weeks. Hopefully it will feel like spring by then.
We were lucky to be in the Tasting room at Eve last night for the special St. Patrick's Day 7-course dinner. As described by SanFran88, the Black Pudding with Fois Gras was spectacular and something we hope becomes a regular menu item. It was earthy and spicy with the sauce described above along with the added touch of slightly sweet pea shoots which worked perfectly when combining all of the items into each bite.
Another outstanding dish was the oh-so-Irish "Corned Beef and Cabbage". The Corned beef was incredibly succulent and fell apart when merely touched by the fork. The beef was also surprisingly spicy. The brining alone takes several days, followed by an 8-hour braising to achieve the texture and flavor of this incredible dish. The 'cabbage' was actually buttery baby brussel sprouts which were the perfect accompaniment.
As I hoped for, based on an earlier posting, the duo of roasted fingerling potatoes made an official appearance as one of the courses -- one topped by black truffle butter and the other with creme fraiche and osetra caviar - excellent dish! Lovely cheese course of 4 types of Irish cheeses, followed by a traditional dessert called Barm Brac which is basically a spicy raisin/currant studded cake. The Barm Brac also came with a small charm (usually baked inside the cake, much like a Mardi Gras King cake) -- a very good way to end the dinner.
I've not listed everything from the menu, but wanted to give a few of the many highlights. We were offered, and accepted, a wine-pairing for the dinner. All of the wines were excellent and worked perfectly with the menu. Cathal - we look forward to seeing some of these dishes end up on the regular menus. Looking forward to 3/17/2006
-Camille
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Two friends of mine went to New Heights last week for the wife's birthday and have been raving ever since. I've long wondered about the place because there's not much chatter here about it.
I've been going to new Heights for several years and always find the food to be excellent, despite the changes in chefs they've had on occasion. edsz -- very surprised to hear that your complaints to the manager (was it Bill?) were met with indifference. Bill is always concerned about the quality of service and the food at NH and works hard to make sure the customers are happy. The latest chef is incredibly talented (formerly the sous chef at B9). I recommend that you give NH a try. I doubt you'll be disappointed.
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This thread appeared to me to start as a sales pitch for Murky Coffee. Nick, are you using the request for assistance in polishing the rough edges of Ryan as a way to get an 'in' with providing coffee services for DC restaurants? I ask because it seems from subsequent postings that you feel the coffee service (particularly with espresso) currently offered by DC area restaurants is lacking greatly in quality, among other things, therefore it seems at odds with your request for assistance from these same restaurants in improving someone already crowned as the 'champ' in his field.
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Ok, time to head south to the bar at Eve... Cauliflower soup and pork belly confit, here we come :)
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I'm not sure on which menu it will be posted (Bistro or Tasting) but keep an eye out for the killer cassoulet (note - not the official name :) Had a preview tasting of Cathal's creation of duck confit cassoulet topped with seared fois gras.... truly an amazing dish!!! Knowing that my my beloved Parsnip Soup with Sweetbreads and black truffle will be rotated off the menu eventually, I look foward to the addition of new dishes like this one. Another potential new addition would be the 'taters two ways (again, not an official name) Roasted fingerling potatoes -- one with butter & black truffles and another with creme fraiche and caviar... Yummy!
Restaurant Eve just keeps getting better and better!
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Looking for a new job but not really sure who to work with! who is the best chef cooking in london at the moment in your opinions! (except Gordon Ramsay!)
Thanks
I would concur with Eric Chavot. On an upcoming trip to Paris, we're stopping off briefly in London specifically to dine at The Capitol. Well worth the trip.
Eamonn's - A Dublin Chipper
in D.C. & DelMarVa: Dining
Posted · Edited by Camille-Beau (log)