Eventide (Arlington, VA)

THE MEAL
Appetizers: Beer Steamed Mussels (Pound of Prince Edward Island mussels steamed with ancho chilies, citrus, and soppressata); Foie Gras Mousse (Fig Compote, Mulled Wine Syrup, Pumpernickel Toast); Virginia Bison Tartare (Cranberry Mustard, Aji Amarillo Aioli, Capers, Cornichons, Crostini)
Entrees: Bell & Evans Chicken and Waffles (Buttermilk brined leg, pecan waffles, maple sage jus); Grilled Compart Farms Pork Tenderloin (Bacon-braised Savoy cabbage, chestnut puree, apricots, crispy shredded pork shank); Lobster and Winter Squash Gnocchi (Maitake mushrooms, cherry tomatoes, sage, baby arugula, lobster/sage butter)
Desserts: Brioche Bread Pudding (Candied walnuts, rum raisin ice cream); Meyer Lemon Tart (Graham cracker crust, lemon zest, blood orange, coconut whipped cream)

THOUGHTS
I went to Eventide three times over the course of one month, having three Living Social coupons to used by a March 3, 2011 deadline. This post reports on all three meals.

On the first trip to Eventide, my companion and I ate in the bar area, which maintains a separate menu from the main dining room's menu. After sharing the beer steamed mussels (which were wildly unspectacular, except for the grilled bread), I splurged on the chicken and waffles. It was worth it. The fried chicken was out-of-this-world good, with a nice crunchy exterior and moist meaty interior. The pecan waffle paired nicely with the chicken, mimicking the crunchy exterior and chewy interior. But it was the maple sage jus that put the dish over the top. A cross between maple syrup and a thin sage gravy, I have thought back to the jus on more than one occasion since the meal. While not an everyday type dish, I know that I'll be back to enjoy this dish again (and again and again...).

On the second trip to Eventide, my parents and I enjoyed a wonderful dinner in the main dining room. I began my meal with the Foie Gras Mousse, which came in the form of two large footballesque forms. Given the richness of foie, I found the serving-size of the foie off-putting. But the blend with the fig compote and the pumpernickel worked well together. I followed the foie with the pork tenderloin. Served atop a chestnut puree and with succulent crispy shredded pork shank (adding texture to the dish), the perfectly cooked pork tenderloin really worked as a complete dish. I concluded my meal with the brioche bread pudding. Now, I love me some bread pudding. And Eventide hit a real homerun with this dessert, with the sweet brioche married flawlessly with the savory rum raisin ice cream.

I returned to Eventide for a third time, returning again to the main dining room. We began the meal by sharing the Virginia Bison Tartare. Although nicely seasoned, the portion size -- like the foie gras mousse -- was too much. Perhaps the lesson to be learned is that Eventide's appetizers should be shared. I followed the tartare with the lobster gnocchi. While a fine dish, the gnocchi was not particularly memorable and the lobster was a touch overcooked. I finished the meal off with the meyer lemon tart. While I debated between the bread pudding and the lemon tart on my first trip, my instincts to go with the bread pudding were correct. While fine, the lemon tart left me wishing that the crust was a bit thicker and the whipped cream a little more coconutty.

CONCLUSIONS
Food: 8/10
Service: 3.5/5
Errata: 4/5
Total: 15.5/20
$$$