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Reviews, Press and News
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The Wall Street Journal Online, December 2006
The Roast of Christmas Past
An Irish-born chef prepares a holiday classic: ribs of beef with Yorkshire pudding
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StarChefs.com, December 2006
Rising Stars were recommended for selection
by the StarChefs Advisory Board, which is made up of over 20 of the country's most influential chefs.
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Cookie, December/January 2006/07
Father of Invention
Chef Cathal Armstrong shares the inspiration behind his restaurants—and his favorite family recipes.
By Dana Bowen
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Northwest Airlines World Traveler, November 2006
Mixologists across the country are creating a stir with tasty new cocktails.
The latest restaurant revolution is unfolding not in the kitchen but in the bar. Look no further than the cocktail in front of you: it's likely to weave fresh herbs, just squeezed fruit juices and offbeat flavorings with your poison of choice.
By Tom Sietsema
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The Washington Post Magazine, October 2006
2006 Fall Dining Guide * * * 1/2 (out of four)
Sipping "Peaches and Herb" through a thin metal straw, I'm reminded that sommelier Todd Thrasher is also one of the best mixologists anywhere.
By Tom Sietsema
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Epicurious, November 2006
Essential Restaurant Guide
One slice of this Old Town destination is a bistro, the other is a more formal "chef's tasting" room, where Irish native Cathal Armstrong honors his favorite farmers with a parade of inspired (and sometimes unexpected) modern American dishes.
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The Washington Post Magazine, June 2006
All About Eve- 'The Bistro'
One three-star gem among three distinctive Alexandria eateries
By Tom Sietsema
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Food & Wine Magazine, 2006
Interview with Best New Chef Cathal Armstrong
For 18 years, Food & Wine has had the supremely satisfying task of selecting our annual Best New Chefs. Chosen from hundreds of nominees, these up-and-comers, who have been in charge of a kitchen for no more than five years, amaze us with their brilliant and delicious cooking.....Finding these talented men and women is a yearlong process. First we gather suggestions from food writers and culinary insiders from coast to coast; then we start traveling and tasting. Here are this year's 10 winners and their excellent dishes.
By Kate Krader
Research by Ratha Tep
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DC Modern Luxury, 2006
WELCOME TO EDEN... Step inside Restaurant Eve and prepare to be transported.
Old Town Alexandria is already a world apart, one escapist level away from
the 24/7 rush of a world capital—that is, once you find a parking space. But
step through the brick-lined colonnade that serves as the entrance to
Restaurant Eve and you may feel you’ve slipped into another reality entirely.
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The Washingtonian, 2006
A Kitchen Love Story
Scenes from a marriage: a lot of compromise, a little nagging, and endless reserves of TLC
By Sarah Godfrey
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The Washington Post Magazine, April 23, 2006
A Pretty Pink Cake
When Cathal Armstrong, chef and owner of Restaurant Eve , brings out one of his birthday cakes, it's hard not to sigh and to struggle for words to describe not just the look of the cake, but the feeling of being cast back to childhood.
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The Washington Post Magazine, April 18, 2006
Top Chef: Cathal Armstrong
Chef Cathal Armstrong of Restaurant Eve talks about fine dining and being named one of Food and Wine's "10 Best New Chefs."
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Food & Wine Magazine, April 2006
America’s 10 Best New Chefs
Restaurant Eve’s Chef Cathal Armstrong was recently named one of “America’s 10 Best New Chefs” by Food & Wine magazine. Armstrong is only the 5th in the Washington DC area to be selected into this elite group since 1988.
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Alexandria Times, April 2006
Delectable Pieces
Delectable Pieces by Amanda Lenk Restaurant Eve: Award-Winning Chef Demonstrates Richness with Virtue
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Food & Wine Magazine, April 2006
The Go List
Restaurant Eve Selected as "Best New Restaurant"- Food & Wine visited 50 cities worldwide to find out what's new and not to miss. Restaurant Eve is selected as one of the best new restaurants in Washington, DC.
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The Washingtonian, January 2006
100 Very Best Restaurants - The Finest Dining in Virginia, Maryland, and the District
Look beyond the stars. We mean it literally: The rankings in our annual list of the area’s top restaurants can’t begin to convey the larger sweep of the fascinating story that’s unfolding. This story is between the lines, apart from the numbers. Connect the dots, as we’ve tried to do, and the pattern emerges. And what a pattern.
The old divisions are being erased. The old hierarchies are crumbling. Everything is blurring. City and suburb. Formality and informality. Upscale and downscale. Appetizers and entrées. Our notions of what a restaurant is, of what dining out is, are changing.
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