magazines & papers
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EaterDC, December 2011The Gatekeepers: Restaurant Eve's Service Director Craig Erion
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to read more...Restaurant Eve is the star of Cathal and Meshelle Armstrong's ever-expanding restaurant empire, and scoring a reservation there is no easy task. The restaurant rests in an adorably small Old Town Alexandria space with both a formal (and pricey) tasting room alongside a more casual but just as in demand bistro. Service director and sommelier Craig Erion shares some tips on how to get a table at Eve, discusses the differences between dining in DC and Alexandria and describes the challenge of keeping your cool when you're the man between hungry people and Cathal Armstrong's cooking.
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DC Modern Luxury, November 2011Chemists of Quaff
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to read more...Carving garnishes, whittling ice and perfectly proportioning flavors, the District's top bartenders use more than keen palates to concoct liquid magic. Zoom in on the steady hands and you'll see gadgets that would look right at home in a science lab.
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Bisnow, October 2011Taekwondo Chef
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to read more...t's not enough that Cathal Armstrong runs five restaurants, has three more projects in the works, and recently hosted the President and First Lady for dinner. The chef behind four-star Restaurant Eve is now training six days a week (twice on Wednesdays) with the hopes of becoming a national Taekwondo champion.
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The Washington Post, October 20112011 Fall Dining Guide
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to read more...When customers are shelling out hundreds of dollars per person for a single meal, an exclusive restaurant has to distinguish itself not only from the luxurious competition but from any lofty recollections a diner might have. The top spots can't afford to rest on their accolades. That's why I so admire the most formal of Cathal Armstrong's dining rooms in Old Town. The chef constantly pushes himself to please.
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Irish Central, October 2011Obamas celebrate 19th wedding anniversary at Irish restaurant
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to read more...Cathal Armstrong once cooked for Julia Child and often for Ted Kennedy and now he’s cooked for President Barack Obama.
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The Washington Post, August 2011Chef Cathal Armstrong Discusses Healthy School Lunches
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to read more...Chef Cathal Armstrong, founder of Chefs As Parents, chatted about healthy lunches for the back-to-school season.
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Northern Virginia Magazine, August 2011Red Meat: Nathan Hatfield
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to read more...The Armstrongs’ go-to baker is excited about sharing his pastry knowledge with fellow cooking devotees at Society Fair, the bakery/gourmet grocery/epicurean playground/eatery–which, we have been assured, will feature a dedicated larder menu–slated to open later this fall.
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The Hill, July 2011From Dishwasher to Master Chef
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to read more...Ireland and cuisine didn’t always belong in the same sentence. But Ireland’s relationship with food has evolved along with its ever-changing economic fortunes.
Alexandria-based chef and restaurateur Cathal Armstrong was among those who benefited.
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The Washington Post, May 2011Lunch Break Review - Lickity Split
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to read more...These days, it's not unusual to find relatively affordable fixed-price lunch menus at some of the area's best restaurants. In 2004, chef-owner Cathal Armstrong of Restaurant Eve in Alexandria was among the first big names to debut such a deal, and although the field has gotten more crowded, the Lickity Split lunch offered in Eve's lounge space is still among the best.
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The Washington Post, May 2011Bringing in the cheese
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to read more...Why are more chefs making their own cheeses? Because they can.
A small collection of chefs have launched their own artisan cheese programs.






