tag:blogger.com,1999:blog-25442352.post3578808074517503317..comments2009-09-20T23:12:24.678-07:00mattatouillehttp://www.blogger.com/profile/18362025149586532212mattatouille@gmail.comBlogger8125tag:blogger.com,1999:blog-25442352.post-90004020817915698222009-09-20T23:12:24.678-07:002009-09-20T23:12:24.678-07:00

Had dinner at eva tonight for family style night. WHAT A DEAL!!! For only $35 we got 7 courses. First we had matza ball soup with the most delicious rich broth, then caesar salad...great garlic dressing with huge crutons and thick shaved Parmigiano Reggiano cheese, then the BEST risotto I have ever had with thinly sliced garlic & different types of squash, next chicken cacciatore...yummm!

meltsinyrmouthhttp://www.blogger.com/profile/03356358621787527390noreply@blogger.comtag:blogger.com,1999:blog-25442352.post-56126576309229355572009-09-05T23:48:13.983-07:002009-09-05T23:48:13.983-07:00

liz: yeah, it&#39;s amazing how a small detail like that can influence the feel of an entire room. Previously, the dining room at Hatfield&#39;s felt a little stifling. I love those new windows that Gold installed.<br /><br />RE: thank you! you have great photos too!<br /><br />Tricerapops: I&#39;m hoping Gold establishes that spot as a notable restaurant, carrying the Hatifeld&#39;s tradition.

mattatouillehttp://www.blogger.com/profile/18362025149586532212noreply@blogger.comtag:blogger.com,1999:blog-25442352.post-75352694980278866252009-09-05T01:15:25.357-07:002009-09-05T01:15:25.357-07:00

good stuff! i&#39;m glad someone has been able to carry on in the space vacated by hatfields. it certainly seemed to be a good spot for business, so if the food keeps up (based on what i&#39;m seeing), eva could be around for awhile.

Tricerapopshttp://www.blogger.com/profile/10736375877479122916noreply@blogger.comtag:blogger.com,1999:blog-25442352.post-71896877103270273522009-09-04T23:21:14.790-07:002009-09-04T23:21:14.790-07:00

Great review! I love your writing style. And like always, your photos are beautiful.<br />Thanks for sharing, <br />R.E.~

rephotobloghttp://rephotoblog.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-25442352.post-58358878403719275852009-09-04T18:59:28.321-07:002009-09-04T18:59:28.321-07:00

I am impressed with what the windows into the kitchen did for that small space...nice architectural vision.

Food, she thought.http://www.blogger.com/profile/04510492084023508648noreply@blogger.comtag:blogger.com,1999:blog-25442352.post-39397839923503687782009-09-04T18:46:44.993-07:002009-09-04T18:46:44.993-07:00

cathy: i think Gold is doing a fine job of making sure he carries on the fine tradition at this spot. <br /><br />javier: i guess it&#39;s almost misleading to keep saying quenelles, but really they&#39;re just a very common shape used in fine dining. actual quenelles (proper) are dumplings made from fish, veal, poultry, shellfish, or potatoes, made into pastes and then served in earthenware

mattatouillehttp://www.blogger.com/profile/18362025149586532212noreply@blogger.comtag:blogger.com,1999:blog-25442352.post-3364838515386000032009-09-04T15:46:52.696-07:002009-09-04T15:46:52.696-07:00

wow! that was fast dude!<br /><br />have yet to try quenelles but think they will be an item I would like--

glutsterhttp://www.blogger.com/profile/17908339459729606421noreply@blogger.comtag:blogger.com,1999:blog-25442352.post-11757760191991847472009-09-04T14:30:12.729-07:002009-09-04T14:30:12.729-07:00

It&#39;s very intimidating opening up a new restaurant in such a beloved eatery&#39;s place, but it looks and sounds like Gold is golden.<br /><br />Is it too late to invite myself to the party? There can never be too much zest!

Gastronomerhttp://www.blogger.com/profile/15765697262616635557noreply@blogger.com