Eventide Announces Chef, Drink Duo

I've been writing about Eventide, the new restaurant in Clarendon for the last couple months, and now we finally have a better sense what kind of food and drinks we'll be looking forward to.

In a press release sent out today, General Manager Dave Pressley announced that Miles Vaden will be the restaurant's Executive Chef. Working under such chefs as, "Jean-Georges Vongerichten, Shawn McClain, Todd Gray, and Anthony Chittum", Vaden has spent the past two years working as chef de cuisine in Capitol Hill's Sonoma Restaurant.

So what kind of cuisine can we expect coming from Vaden's kitchen? Being a student of Gray, expect a focus on "farm to fork" dishes with local and seasonal ingredients.

Vaden himself expressed an interest in, "traditional cooking techniques", but stated that he's, "fascinated by the technological advancements made by [the restaurant industry]", which might lead to some interesting dishes.

On the liquid side of things, you'll find Steve Warner, formerly of Chadwick's in Alexandria working the bar, and Glen Fisher as the restaurant's wine director. Glen will oversee a selection of 100-150 primarily North and South American wines, twenty of which will rotate and will sell for around $10 a glass.

While there is still no set date for Eventide's opening, clear progress is being made and we should be seeing doors opening sometime this summer.