Restaurant Eve’s Asian Tasting Menu

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The other day, the Chef wanted to go out to dinner. We haven’t spent much time together since I’ve gotten further into my pregnancy, and since my work is done via mobile/internet there was no need for face to face meetings. On her day off, she wanted to try the Asian tasting menu at Restaurant Eve in Old Town.

The sign and brick hallway could be easy to miss but it’s right where the address leads you. Just squeeze through the tiny brick hallway. Right away we were offered to check our coats. It’s a very nice restaurant, no jeans. Remember that!

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Right off they offered us drinks. They were also kind enough to make a tamarind mama-to-be safe mocktail. Meyer lemon, tamarind juice and pineapple juice. Usually made with rum, and came in a “drunken glass”. It wobbles! I liked it, had two orders of it!

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First bites, which I am guessing change with the whim of the chef, were quail deviled eggs with a spicy kick, gruyere gougères, a french cheese puff and pork belly croquette with mustard. All were perfect.

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Parsnip velouté with golden raisins, this was nice and smooth and had a great balance of flavor. Just the right amount of soup to keep you satisfied but not full, because hey! More food was coming. I normally hate raisins, but it worked with this dish.

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Filipino street bbq, pork belly, champagne vinegar, and a poached quail egg on top of rice. Instead of the second piece of pork belly, there is a ceviche that gets the citrus poured as soon as it hits the table. The server asks everyone about any food allergies and limitations at the beginning of the meal, and were kind enough to accommodate the one prego lady. I loved the flavor of the bbq, and how all the bites worked together when dipped in the champagne vinegar.

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The tasting menu comes out all at once as a family style meal.

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Jaeyukgui a spicy kimchi and pork stir fry.

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Dinuguan is a filipino spicy stew, traditionally with pig’s blood and offal, garlic, chili, and vinegar, what chef does is use blood sausage, instead of the full bodied blood, to appease the less adventurous eaters.

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Stir fried shitake mushrooms with garlic, tasty with rice.

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We had two kinds of curry, red  with hawaiian blue prawns, and green curry with daurade. They both look the same so I just took a picture of one. The prawns were mighty tasty and full of flavor, but I’m always a fan of head on shrimp!

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Callos – filipino stew with clams and tripe. This was also one of my favorite dishes that came out.

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Lentils cooked in duck fat.

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Panang curry with soft tofu and pork belly. Tasted less like Thai and more like an Indian curry.

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And to end the meal, warm rice pudding with house made coconut sorbet. This was the perfect ending to the meal. Not too sweet, with the warm and cool contrasting so well in your mouth. I would come back just for this.

Overall it was a great attempt at bringing unique flavors of Asian cuisine by an Irish chef. It’s a nice introduction to the more exotic types of Asian dishes that you’d find at your Americanized Thai or Korean restaurants. If you are used to the more traditional side of Thai, Korean, or Filipino dishes, don’t expect that. It’s definitely made to cater to people who’d like to have exotic foods but aren’t too sure if they aren’t ready to jump two feet in.

The staff is super friendly, attentive, and the quality of food and flavors are worth the trip! I’d love to come back and have the regular menu.

 

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