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the great restaurants of

 
Eve       Near North :: Gold Coast  
Eve

840 North Wabash Avenue
Chicago, IL 60611

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Visually, Eve is a streamlined symphony of white leather and sophisticated neutral colors illuminated by sparkling, globe-shaped chandeliers. In short, it oozes chic. But more than that, Eve is a welcoming neighborhood restaurant where diners enjoy inventive, approachable food and excellent, moderately priced wines. Contemporary American dishes incorporate a wide variety of cultural influences to create intriguing combinations of flavors and textures. Chef Troy Graves (of the three-star Tallulah) loves to innovate, making it impossible to know all about Eve in just a few visits. As for the menu, Chef Graves coaxes you gently by pairing the unusual with the familiar. For example, the grilled quail might come with a comforting side of mac and cheese. Local producers supply much of what shines forth on the plate, and seasonal freshness is the order of the day. Eve's upscale ambience, imaginative menu, and central Gold Coast location make it the perfect place for your shopping breather, business lunch, or evening tête-à-tête.

*** -Phil Vettel

appetizers::
Smoked Whitefish and Corn Cake  10
Goose Island beer cheese
Butternut Squash Ravioli  12
Duck confit, Tuscan kale, and gingered apple broth
Woodland Mushroom, Prune, and Bleu Cheese Tart  9
Watercress and sherry vinaigrette
Pan-Seared Foie Gras  15
Breakfast radish, sugar snap peas, and spiced cherry chutney
Braised Short Ribs  12
Mashed parsnips, crispy green beans, and huckleberry gastrique
Steamed Blue Hill Mussels  11
Melon, La Quercia proscuitto, and mint
Buttermilk Fried Oysters  13
Tasso waffle and pickled okra rémoulade
Lamb Tartare  14
Lentil-cucumber salad, egg yolk, and harissa emulsion

soups and salads::
Maine Lobster Bisque  9
Green papaya, pineapple, and vanilla emulsion
Roasted Chestnut Purée  8
Puréed, shaved Brussels sprouts, pears, and bacon-infused maple syrup
Baby Spinach Salad  8
White asparagus, egg, almonds, and buttermilk-Parmesan dressing
Roasted Beet Salad  10
Pork belly, baby frisée, goat cheese, and warm anchovy vinaigrette

entrées::
Loch Duart Salmon  25
Sweet potato, chanterelles, Asian pear, and bacon vinaigrette
Beef Tenderloin  34
Horseradish-Cheddar croquette, housemade sauerkraut, and crab hollandaise
Seared Day Boat Scallops  28
Pumpkin purée, cranberry compote, and pistachio gremolata
Fennel Risotto  19
Basil-fried matsutaki mushrooms and cherry tomatoes
Rack of Lamb  30
Sheeps milk ricotta dumplings, Swiss chard, crispy garlic, and ragoût
Foie Gras Burger  22
Prime Angus beef, applewood-smoked bacon, sharp Cheddar, and fries
Grilled Half Chicken  21
Wheat berry-root vegetable salad and caper-tarragon beurre blanc
Grilled Pork  25
Brussels sprouts, rutabaga, pomegranate, and hazelnut brown butter
Seared Wahoo  24
Purple sticky rice, mango, cucumber, and lemongrass-orange jus