The moment you cross the threshold for your dinner reservation in the Chef’s Tasting Room at Restaurant Eve, you sense indulgence, graciousness and attention to detail. Every employee you encounter on your short walk to the Tasting Room will greet you and mean it, looking at you instead of through you, as is sadly the custom elsewhere.

The 46-seat space consists of two rooms separated by a wall of French doors. The smaller Sunflower Room is often used for (semi)private parties.  The main room features a brick fireplace and a long, marble-topped rectangular wine table in the center of the room, from which the staff deftly attends to your every need. 

Tables are spaced very far apart and set with double layers of crisply ironed damask linen, napkins captured by glittering butterfly napkin rings, colorful porcelain show plates and crystal. Whimsically ornate and exaggerated high-backed banquettes upholstered in lush teal and adobe paisley catch the eye.

You choose from tasting menus of 5, 7, or 9 courses, with or without wine pairings, then sit back and let the staff quietly pamper you as you go from the first course (Creation) to fish (Ocean), meat, game, or bird (Earth and Sky), composed cheese (Age) and dessert (Eden). It comes at a cost, $500 per couple (tip included) and up, but what would you expect of paradise?

The menu, painstakingly chosen from the finest local sources, changes daily, except for OOO, a creamy, dreamy oyster Creation, nestled in a vol-au-vent with onions and osetra caviar. I started with that on my last visit and then proceeded to poached Maine lobster with lobster mushrooms and gremolata, venison loin with Beluga lentils and chèvre coulis, Point Reyes blue cheese with fried pork belly rillettes and coffee-cardamom cheesecake with salted caramel and spiced cookie crumble. The complements along the way, including a cocktail and wine pairings from mixologist/sommelier extraordinaire Todd Thrasher, are listed under Restaurant Highlights.