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Reviews, Press and News
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The Washington Post, October 2008
2008 Fall Dining Guide, 4 of 4 stars
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.
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The Washington Post, October 2008
A Chef's Plot Thickens
In the garden behind Restaurant Eve, chef Cathal Armstrong is growing staples for his fall menu: acorn squash, lentils, celery root and Brussels sprouts. He had hoped to have parsnips, too.
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Travelgirl Magazine, August - September 2008
The Green Life - by Ivy Doyal
"In the middle of a vegetable garden outside of Restaurant Eve, in Alexandria, Virginia, I'm listening to Chef Armstrong musical Irish accent."
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The Washington Post Magazine, June 2008
A Lighter Way to Mix It Up
Over the past year, there has been plenty of talk in bar and restaurant circles about wine-based cocktails. Some people in the industry have even coined the term "winetails," I guess mainly because people can't resist coining ridiculous terms.
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Washingtonian.com, March 2008
Restaurateurs of the Year: Cathal Armstrong and Meshelle Armstrong
The dynamic duo behind Old Town's dining scene resurgence.
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Washingtonian.com, March 2008
100 Best Restaurants 2008: Restaurant Eve (No. 4)
Irish-born chef Cathal Armstrong extols the pleasures of nose-to-tail eating—nowhere else in town will you find a chicken-fried honeycomb of tripe and a delicate crepinette of pig’s feet.
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Playboy.com, March 2008
Better Living Through Chemistry
Many molecular cocktails are variations on the classics. “The Real McCoy is an homage to a gin and sweet vermouth martini, but my version is all about playing with texture,” says Todd Thrasher of PX and Restaurant Eve in Alexandria, Virginia.
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Cooking Light, March 2008
EAT SMART ***1/2 (out of four)
Our capital city sets an accommodating agenda with farm-fresh dining, diverse cultures, and ample opportunity for exploration on foot.
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