The Tide Has (Finally) Come In
"Nats Park took 22 months to build," says Dave Pressley with a smile. "I think we're at 27."
Tonight, after months of contractor hassles and permit delays, Pressley and partners Nick Langman and Peter Pflug welcome the official opening of Eventide. Housed in a former Odd Fellows Lodge, the venture pairs a not-too-expensive, date-night dining room with a bar offering shareable appetizers.
The three floors will have distinctly different atmospheres. Exposed rafters and reclaimed wood set the tone for the bar area downstairs, which will seat about 60 people and have standing room for 50 more. Expect menu items like roasted olives, fried oysters, cheese plates, foie gras-stuffed dates and larger dishes like bison sausage cassoulet and a beef sandwich. ($5-$13).
Upstairs is decidedly more majestic. Baroque patterns weave a blue lattice across the carpeting. Arched windows add slices of natural light into the exposed terracotta foundation walls. Royal blue velvet drapes drop from the 20-foot ceilings; the curtains can be drawn to provide private dining areas for groups from 20 to 40. A few tables dot the floor, but more interesting are the custom-made booths that provide lumbar support and armrests for each diner. The tables will be lit by pendant lights and elaborate James Moder chandeliers, decked with black crystals. The roof won't open for a while, but expect to see tables up there instead of the wide open bar scene of Clarendon Ballroom, (where Pflug and Langman are owners). Moms and dads, take note: the restaurateurs have added a baby-care station off the dining room.
Entrees on executive chef Miles Vaden's dining room menu includes malbec-braised lamb shank, lobster tagliatelle and grilled barramundi. Apps will range between $9 and $13; entrees are from $20 to $29. Pork belly and potato hash, lobster and parmesan grits and apple turnovers are among the items offered for Sunday brunch, along with more standard choices like eggs and French toast. The wine list features about 150 varieties, with a large selection of bottles under $50.
Despite the restaurant's long gestation process, there are still some finishing touches left undone. Diners in the bar area will eventually be able to order off the main dining room menu, but for now, the menus are separate while the kitchens get sorted. Don't expect to bask in the rooftop sunshine quite yet; the roof will open later.
| February 12, 2009; 9:00 AM ET
Categories: Bars and Clubs, Restaurants
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