"Restaurant Eve has an excellent reputation in the D.C. Area as a fine dining sure thing, but I had never had the pleasure before last weekend. It was one of the best meals of my life and service was superb, exceptional even for fine dining. From the moment we arrived we felt taken care of. A mouth watering house bread (which our server said is made at sister property, Society Faire) with dark, crisp crust and moist, chewy interior is offered warm from passing baskets. We ordered the steamed clams and mussels and the beet salad for firsts. The seafood was perfectly cooked (rarely the case with mussels) in a flavorful but light broth, and the beet salad was a fun surprise with a neat row of beets that alternated between smoked and pickled preparations. Each bite was a little bit different, and a fine, slightly salty streusel tied them together. For mains my date had the seared rockfish fillet with trumpet mushrooms and was raving about it. I had the steak fritte, and I can't say enough about it. I was hesitant because I hadn't had good experiences with grass fed cuts in the past, but the server assured me this would be moist and flavorful. It was the best beef flavor I've had in a very long time, and it seemed to be prepared with a shallot/ red wine reduction on top (just enough, not swimming in it) that had the barest hint of rosemary. The portion was very generous; I could only eat half of it. It came with some of the best fries I've ever had crispy on the outside and creamy potato flavor on the inside, served with a perfectly dreamy, well seasoned aioli. Now, desserts are a must do. The pastry chef, Josh Jarvis, has a refreshing menu filled with house made cheeses and preserved fruit from the kitchen garden. We had all six desserts, because we couldn't decide. Sizes are appropriately small after a couple of other courses, so make sure to order one per person, then share. Currently, the rhubarb tart and strawberry shortcake capture Spring. 4 stars!!!"
