Opening this Eve

Eve, the fabulous new restaurant at 840 N. Wabash in Chicago opens for dinner tonight. The dinner menu will be served from 5 p.m. to 10 p.m. on weekdays and until 11 p.m. Friday and Saturday. This casual fine dining restaurant opened last week for lunch and early reviews are great.

Says Chicago Magazine's Dish: It will be similar [to Tallulah], but maybe just a little bit more sophisticated.” This means dishes such as grilled lobster sausage with chanterelles, applewood smoked bacon, pearl onions, and maple béchamel.

Says the Daily Candy: The lavish dining room — reflective glass mosaic walls, sparkly chandeliers — will be like flypaper to ladies who lunch. Dinner service starts next week. Everyone who’s anyone will be there.

Says Metromix: Eve features a contemporary American menu, but here, executive chef Troy Graves adds some refined twists. Look for choices such as spicy pomegranate-glazed prawns with pumpkin panna cotta; grilled lobster sausage with chanterelle mushrooms, applewood smoked bacon, pearl onions and maple bechamel; and crispy veal sweetbreads with curried cauliflower, sugar snap peas and lentil puree.

Says Centerstage: Eve is slightly more refined than its older sister, catering to the business professionals, trendy shoppers, and stylish residents of the Gold Coast. The decor finds a balance between ethereal elegance and sensual decadence, with delicate glass chandeliers that send light dancing over the sumptuous white leather tablecloths. The serene slate blue walls contrast with multi-faceted mirror mosaics and textured wooden inlays. The menu, too, is all about balance.

Says Citysearch: Tallulah's sister has a flashier address in the middle of the Gold Coast, thanks to duo Matt Fisher, the owner, and Troy Graves, the executive chef. Pristine and posh, the physical space reflects the simplicity and ethereal qualities of its name, utilizing glass mosaic tiles, flowing curtains and soft blue-grey tones. White leather chairs with black trim serve as perches for the well-heeled denizens of the neighborhood. Speaking of refined, talk about about a sophisticated menu: Grilled lobster sausage with chanterelles, applewood smoked bacon, pearl onions and maple bechamel.

Says the Chicago Tribune: And several of Graves' new menu items—crisped sweetbreads with curried cauliflower, yellowtail tartare with charred poblanos —sound a lot like the kind of food the chef creates at (3-star) Tallulah.

Says Thrillist: Eve's serving an equally impressive, entirely new menu in a chic, not-rustic space decked out with hand-strung Lucite chandeliers, a backlit alabaster bar, and walnut frames festooned with dozens of small mirrors (check yourself out -- that's what Jeff Goldblum thinks of you). Lunch standouts include wild boar ribs w/ plum BBQ sauce & mac 'n' cheese; duck consomme w/ duck rillete pot sticker; and a crawfish po' boy w/ tasso ham, goat cheese, pickled okra, and fried green tomatoes -- if you're forced to watch that flick, the po' boy is you. Dinner starts Nov 5 with the likes of grilled housemade lobster sausage (w/ chanterelles, applewood smoked bacon, maple bechamel), grilled beef tenderloin (w/ horseradish-cheddar croquette, housemade sauerkraut, crab hollandaise), and rack of lamb w/ sheep's milk ricotta dumplings and lamb ragout, fulfilling your darkest desire: 2 ruminants, 1 plate.

Says Juli B: Sure, adam can claim he was in the garden first, but it's new resto eve that'll have you giving in to temptation.

Says Urban Daddy: Eve of Seduction. You can resist anything. Except, of course, a tease. So let us introduce you to Eve, scheduled for a coquettish debut in the Gold Coast on Monday. But since any good vamp knows anticipation is always the best part, she's making you wait for dinner. The first week, it's lunch only. This is good because we've heard you've been looking for a sexy little afternoon spot—you know, for that certain type of "business lunch" that never makes its way to your business calendar. Plus, daytime options will give you a pretty good sense of what to expect in the evening...You may want to start at the bar with one of the basil/ginger-infused vodkas, though Eve's Apple (cinnamon-muddled bourbon with brandied cherries, chervil, brown sugar, orange juice and apple cider) might be best saved for dessert.

Here's what's in store tonight and every night at Eve: (Dinner hours: 5-10 pm Weekdays; 5-11 pm Fridays and Saturdays. Call 312-266-3383 for reservations or visit: Eve reservations.

DINNER MENU
APPETIZERS
Terrine of Salsify and Butternut Squash Brussel Sprouts, Candied Pecans, 9
Oysters on ½ Shell Green Apple Yuzu Mignonette, 12
Steamed P.E.I Mussels Honey, Ice Wine, Radish, Concord Grapes, 10
Crispy Veal Sweetbreads Red Curried Cauliflower, Sugar Snap Peas and Lentil Purée, 12
Spicy Pomegranate Glazed Prawns Pumpkin Panna Cotta, 11
Pan Seared Foie Gras Quince-Buttermilk Bisquit, Port Reduction, 15
Grilled Lobster Sausage Chantrelles, Apple Wood Smoked Bacon, Pearl Onion, Maple Bechamel, 16
Hamachi Tartar Roasted Pablano Pickled Red Onion, Mint, Passion Fruit Yogurt, 13

SOUPS
Duck Consomme Duck Rillete Pot Sticker, Green Papaya, Lemongrass Essence, 10
Roasted Turnip Purée Celery Root, Rosemary Crème Fraiche, 8

SALADS
Peeky Toe Crab Belgian Endive, Avocado, Spicy Beet Essence, 13
Seared Duck Breast Watercress, Drunken Goat Cheese, Spiced Cider Vinaigrette, 10
Organic Field Greens Maytag Blue Cheese, Toasted Pine Nuts, Cranberry Vinaigrette, 8
Baby Spinach Salad White Asparagus, Poached Egg, Almonds, Buttermilk Parmesan Dressing, 9

ENTRÉES
Monkfish Sweet Potato, Frisee, Grilled Apple, Brown Beech Mushroom, Lobster Miso Buerre Blanc, 26
Grilled Tenderloin Horseradish-Cheddar Croquette, Housemade Sauerkraut, Crab Hollandaise, 34
Pan Seared Scallops Roasted Pear Risotto, Telllagio, and Crispy Proscuitto, 28
Truffled Celery Root Ravioli Sunchoke, Baby Carrots, Herb Brown Butter, 18
Rack of Lamb Sheep’s Milk Ricotta Dumplings, Swiss Chard, Crispy Garlic and Lamb Ragout, 27
Artic Char Rose Finn Potatoes, Escargots, Black Truffle, Parsnip Purée, 25
Pistachio crusted Ahi Tuna Brussels sprouts, Lima Beans, Blackeyed Peas, Huckleberry Compote, 31
Pheasant Breast Pheasant Confit & Medjool Date Crepinette, Rapini, Smoked Bacon Vinaigrette, 28
Braised Short Ribs Oxtails, Rapini, Yukon Potato Puree, 29

Lunching at Eve

Walking into Eve (840 N. Wabash, Chicago; (312) 266-3383) the brand new restaurant by the same team behind Tallulah (4539 N Lincoln Ave, Chicago; (773) 942-7585), is like walking onto a glamorous old Hollywood movie, somehow transported to 2008. The decor is heart-stopping; as the most beautiful shade of blue becomes complimented by mirrors, and dotted wood tiles create a whimsical champagne-bubble look. This is a restaurant to feel beautiful in.

What makes Eve stand out from all the latest restaurant ventures, is the attention to details. Every tiny detail in Eve, from the leather table cloths, to the black and creme chairs, to the dark wood floors, to the black napkins, to the unbelievable cocktail list incorporating "eve" in every title, to Chef Graves' food - oh! the food- displayed beautifully on gray menus in lovely script, belong together in the grand scheme of all things amazing. To dine at Eve is an event for the senses.

We start Lunch with appetizers:

Grilled Lobster Sausage (yes, sausage) with Chantrelles, Apple Wood Smoked Bacon, Pearl Onion, Maple Bechamel ($16); Spicy Pomegranate Glazed Prawns (all other prawns shall hence forth be embarrassed by their inadequacy) with Pumpkin Panna Cotta ($11); Steamed P.E.I Mussels (refreshingly sweet and light) with Honey, Ice Wine , Radish, Concord Grapes ($10); and Duck Consomme (unbelievable) Duck, Rillete Pot Sticker, Green Papaya, Lemongrass Essence ($11).

Following appetizers, the Lunch entrees arrived. It was an incredibly tough desicion, but we made do with some fantastic choices:

Crawfish Po’Boy featuring Tasso Ham, Fried Green Tomatoes, Goat Cheese, Remoulade, Pickled Okra ($13), draped dramatically with a shard of leafy greens; Crab Blt Crab Salad, Pancetta, Leaf Lettuce, Sun Dried Tomato Aioli, with a Roasted Garlic Polenta ($14) that will change your life; Eve Burger (massive and rich served on a buttery brioche bun) 10 oz. Prime Beef with Brie, Port Onions, Stone Ground Mustard, Hand Cut French Fries, ($12); and last but certainly not least, Truffled Tagliatelle served with Tuscan Kale, Woodland Mushrooms, Grana Padano, ($14) - rustic, earthy and surprisingly light.

Lunch at Eve, is in a simple phrase, "So good, you cannot even talk." And honestly, in between bites and genuine love being expressed for the food plated before us and the room surrounding us, we were speechless.

Eve will be opening officially for dinner on November 5; lunch has already begun.

All photos by Cindy Kurman.

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.