Restaurant Eve has one intention: to bring everything together in perfect harmony—ingredients, cooking techniques, presentation, and that ephemeral, indescribable characteristic called soulfulness. We purchase from farms that share our values of quality and sustainability, and showcase the best hand-fed, farm-raised, organically grown bounty Virginia and the surrounding countryside have to offer. 

A restaurant based on Irish hospitality, gracious service, and supreme ingredients.

Herbs and fruits are grown from our garden and everything on our menu has a story; from house-made breads baked daily to the roster of craft cocktails. We hope to share with you not only our own love of food but a convivium of farmers, wine makers, and culinary crafters who believe that nature, food, and eating habits are best in balance.

The more I eat in chef Cathal Armstrong’s sedate tasting room, the formal sibling to Restaurant Eve’s casual bistro, the more I think it’s one of the most seductive places to dine in the entire mid-Atlantic region.
— Tom Sietsema, The Washington Post

This young chef, born in Ireland and steeped in France, was not offering a culinary escape to the outside world as much as he was showing me the potential of home—local ingredients fashioned through classical tradition to produce something subtly, intriguingly unique
— Dave McIntyre, DC Magazine

What makes dining out so interesting these days is the enlivening tension between classicism and innovation, tradition and change, sturdiness and playfulness. For every dish that seeks to pay loving honor to the past, there seems to be an equally loving, if cheeky, reinterpretation that aims to bridge the old and the new.
— Todd Kliman, Washingtonian