Kellyn and Eve
For about a year now, I have heard about a local Ann Arbor restaurant called Eve. A friend of mine gave me her book that had just been published. The restaurant is located in downtown Ann Arbor, in an area called Kerry Town. Eve itself is very small and dark, giving the dining room a very romantic feel. Just a simple white vase with two small daises sit in the middle of the table. The ceilings are high with exposed air ducts and electrical wires, a bundle of blown glass white lights hang down at varying heights that gives the room a upscale modern feel.
Checking Out the Menu
The menu was presented in a thin semi-transparent plastic cover, inside were two pages sparsely printed with salads, appetizers and entrees. Thoroughly reading the whole menu, everything was basically the same. Different variations on the theme of coconut rice and mint. The only major difference between the 6 different items to choose from being the protein of the dish. I chose the tenderloin chimichurri. The description read: Spice rubbed and seared medallions of beef tenderloin served over a bright parsley-garlic puree and festooned with a chiffonade of sugar snap peas, bermuda onions and grape tomatoes.
I was joined at the table by my mother and a friend. After we ordered our food we enjoyed some drinks, and the pleasure of each others company. A busboy quickly dropped off a cutting board with bread and compound butter explaining each one. Of course, none of us were paying complete attention so we couldn’t remember which was which. But, after careful taste testing we enjoyed part of a baguette with herbed butter, a salmon butter, and a mango butter.
Next, our appetizers were delivered. Both my mother and my friend had a lentil soup accented with creme fraiche and mint leaves. My appetizer was a ‘inspired nacho’ made with a fried wanton, black beans, goat Gouda, and a mint-salsa. All three of us agreed that the appetizers were good but not spectacular. Nothing really stood out in them to wow us.
The Main Plate
The anticipation of our food greatly hung on our stomachs. When our server finally arrived with a large tray of food, my belly was happily grumbeling in anticipation of eating it. The design of the plate was nice, two medium-rare tenderloins perched atop white rice all surrounded by thinly cut snap peas and halved grape tomatoes. The dish was well prepared and cooked perfectly but wasn’t hot enough. It obviously had been sitting somewhere for a few minuets while the rest of our dishes were being made. All of us concluded that the plates were less than spectacular for all of the hype of the restaurant.
Our meal came with a dessert. A choice of a chocolate pot de creme or a cup of white chocolate. The pot de creme was serve in a small square class cup and was adorned with fresh whipped cream and a dark chocolate chip. The pot de creme was unusually bitter with a very grainy texture, not smooth and dark like the recipe should be.
Meeting the Maker
At the end of our meal Eve came out to say hello. I had her sign my copy of her cookbook and chatted for a moment. It was great that she was able to come around the dining room and talk with her patrons, hugging and laughing with her friends and frequent visitors that she knew. Our meal was finished off with the check accompanied by candied basil leaves.
All together the food was decent but not a show stopper and the seats were too uncomfortable to really enjoy the entire time. It was nice to finally go and say that I have met Eve, but for the price and quality of the meal I don’t think I would eat there again.
Me outside the restaurant in front of the main entrance.
Featured Culinary Schools
- Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
- Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
- Offers programs in design, media arts, fashion, and culinary.
- Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
- Over 50 campus locations nationwide.
- Flexible Scheduling
- Financial Aid
- Transferable Credits
- Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
- Offers programs in psychology/social work, business management, medical billing, criminal justice, and more.
- Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
- Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
- Online Courses
- Its first location, in Paris, officially opened its doors as a culinary school in 1895.
- Teaches students by having them spend significant time in the kitchen practicing precision techniques.
- Provide hands-on training from instructors who are certified, master chefs.
- Offer flexible schedules and online programs.
- Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
- Flexible Scheduling
- Financial Aid