Eve Opens today for Lunch

Be the first to try Eve! Eve Restaurant opens today for lunch, 11 a.m. to 3 p.m. at 840 N. Wabash. Eve, by the same team that brought you Tallulah (4539 N. Lincoln Ave.; 773-942-7585) last year, features a contemporary American menu with lunch options like Spicy Pomegranate Glazed Prawns with Pumkin Panna Cotta; Roasted Turnip Puree with Celery Root and Rosemary Creme Fraiche; Hoisin Glazed Pork Belly with Cucumber, Green Papaya, Butter Lettuce, Cashew Butter and Sesame Noodles and a Foie Gras Burger with Prime Angus Beef on a Bacon Cheddar Bun and Hand Cut French Fries.

Eve will also be open for dinner starting on Wednesday, November 5. Dinner entrees include Truffled Celery Root Ravioli with Sunchoke, Baby Carrots and Herb Brown Butter; Rack of Lamb with Sheep's Milk Ricotta Dumplings, Swiss Chard, Crispy Garlic and Lamb Ragout; and Pistachio Crusted Ahi Tuna with Brussels Sprouts, Lima Beans, Blackeyed Peas and Huckleberry Compote.

Still saving that favorite bottle of wine? Every Wednesday at Eve will be BYOB (with no corkage fee). To make a reservation at Eve, call (312) 266-3383 or click here.

(Photo Credit: Cindy Kurman)

Watch Chef Troy Graves of Tallulah and Eve on WGN

Chef Troy Graves has a lot on his plate at the moment. The 8-month-old Tallulah (4539 N Lincoln Ave, Chicago; (773) 942-7585) is doing fantastically, receiving amazing praise left and right, and the soon-to-be Eve (840 N. Wabash, Chicago) is receiving some finishing touches, slated to open October 27 for lunch and November 5 for dinner. But despite all this upcoming excitement, Chef Graves took a moment from finalizing Eve's menu, to make an appearance on Chicago's WGN's Lunchbreak, and shared with viewers a recipe for a mouth-watering dish perfect for fall. Tallulah's Grilled Prawns and Baby Pumpkin stuffed with Chanterelles, Brussels Sprouts, Cipollini Onions is rustic and hearty, with layered textures and flavors - under Chef Grave's direction, it becomes simple enough to prepare at home!

Chef Graves demonstrated the dish with WGN's Dina Bair and had the entire studio salivating at the delicious aroma. Dina's co-achor Tom Negovan remarked from the news desk that the smells were driving him crazy and he couldn't wait to try the dish. Luckily, Chef Graves prepared enough Spicy Maine Lobster Deviled Eggs (an appetizer featured on Tallulah's menu) for the entire crew at WGN. It was the perfect anecdote to appease a hungry stomach and just enough to leave them wanting more.

To try Chef Graves' Grilled Prawns with Stuffed Baby Pumpkin, Chanterelles, Brussel Sprouts, and Cipollini Onions, visit Tallulah (4539 N Lincoln Ave, Chicago; (773) 942-7585) and taste for yourself what everyone is raving about. Or, for those adventurous gourmands out there, you can attempt it yourself; view Chef Troy Graves' complete WGN segment by clicking here.

Tallulah's team set to open second restaurant, Eve, in Gold Coast October 27

With superlative critical acclaim and a busy Lincoln Square restaurant under their belts, Tallulah's owner Matt Fisher and his executive chef Troy Graves are again teaming up, bringing their magical formula to the Gold Coast with their new restaurant, Eve , (840 N. Wabash) which will open October 27 for lunch, and a week later for both lunch and dinner. Three-star Tallulah, a romantically chic contemporary American restaurant that has received rave reviews, made it clear that the Fisher/Graves team have their pulse on what Chicagoans are seeking in an upscale, yet casual restaurant.

Eve, which will be a bit more formal than Tallulah but still aimed at a casual-chic lunch and dinner crowd, will cater to the varied and sophisticated neighborhood population. "We love this area and jumped at the chance to open here," said Fisher. "The crowd is a wonderful blend of businesspeople, trendy shoppers and stylish residents, not to mention the large number of visitors who come here to be part of the scene."

"The menu at Eve will have many similarities to Tallulah, but will offer some unique, refined twists," says Chef Graves, who will oversee the kitchens at both Tallulah and Eve. "We will focus on fresh, seasonal flavors and interesting taste/texture combinations. We draw primarily from a modern American palate but we bring Asian, Indian and Continental elements into play in a fun way." Look for dishes such as grilled lobster sausage with chanterelles, applewood smoked bacon, pearl onions and maple béchamel. The restaurant will also feature many excellent, moderately priced wines by the glass.

Eve 's décor will be airy and contemporary-soft blue-gray tones, reflective glass mosaic wall adornments, light flowing drapery and dark wood floors which will be offset by large ceiling to floor windows and crisp, white table linens and contemporary table settings. Guests will delight in the shimmering light fixtures that represent modern takes on the chandelier. The space, which has a capacity of 120 people, features a main dining room, a bar area in the rear, and a semi-private dining area off to the side that can be curtained off for private celebrations. There's also an intimate private dining room for up to 18 people. Next spring, alfresco table service for 40 will be added.

Graves earned his culinary stripes as sous chef, then executive chef at Meritage before coming to Tallulah. He anticipates a strong lunch business, and is creating a lunch menu that will present many unique, quick-preparation dishes for people who enjoy excellent food, but have limited time.

Eve, located at 840 N. Wabash Avenue in Chicago, will open October 27. Lunch will be served 11 a.m. to 5 p.m., Monday through Friday. Dinner will be served 5 p.m. to 10:30 p.m. beginning Wednesday, November 5. Dinner will be served until 11 p.m. on Saturdays and a limited menu will be served until midnight nightly. Eve will serve Sunday brunch from 10:30 a.m. to 3 p.m. beginning Sunday, November 9. Eve is closed on Sunday evenings.