The Fremont restaurant scene has been lacking adult-friendly eateries for as long as I can remember. If you’ve seen the transformation from families toting strollers during the day, to college kids (or douche jerk-offs acting like college kids) stumbling out of 9 Mil or Norms during late night weekend hours, you’re probably cringing at the memory. In an area that has been historically known for its granola/health conscious residents, we’ve been ironically starved of decent storefronts, and I’m excited to share that the new Eve is everything we’ve been waiting for and much more.
Eve owners Debra Russell and Jill Buchanan started looking for a place to open together three years ago before the concept for Eve began to crystallize. “Eve really came out of a desire to eat healthier,” said Russell. “Our menu revolves around clean eating and is very kind to vegetarians, or folks looking for nitrate free pork chops. Consciousness is at the front of our minds, first and foremost,” she said. These ladies couldn’t have picked a better corner to open on, with Fremont’s budding popularity for tech companies like Tableau, Adobe, and Google just across the street. “There is a lot of traffic on this block with PCC right here, and we wanted to capitalize on that,” said Buchanan. “Stone Way has really taken off, but there really isn’t anything like this in the neighborhood.” Eve is the perfect new spot to grab a glass of wine and some apps with your coworkers, treat yourself for a fun date night, or even bring the family. Its clever decor is subtly fem-forward (if you stare at the full-length mural long enough, you’ll realize it’s actually a slender female silhouette), with an open kitchen that’s a nice treat for all the senses.
Executive Chef Jason McCollum found his way to Seattle through an ad the ladies posted on Craigslist, and has played out their vision for Eve remarkably in every dish. His love for foraging and sourcing locally and sustainably makes him more NW than expat in my book, and he’s serving up some of the most refreshing local dishes I’ve tasted in a while.
The craft cocktails at Eve are not to be missed – especially a fragrant pink drink known as Gomorrah’s Glance, featuring a healthy pour of agave tequila, blueberry ginger shrub, and a dusted botanical black lava salt rim. The wine list is also carefully selected, with a nice syrah blend that pairs nicely with just about everything I tasted.
The winter squash salad is a great fall starter, with beautiful smoked pumpkin and delicata squash, and arugula drizzled with a pumpkin seed oil dressing. This is one of those dishes you can feel great eating after working out, or before a pint of Talenti.
Do not come here without ordering the crispy heirloom carrots for the table – they’re mind-boggling. I thought my favorite french fry was a sweet potato, but as it turns out, I’ve been doing it all wrong. These babies look and taste better than most french fries I’ve ever had. They’re served with a tangy roasted jalapeno yogurt dip that I could shamelessly eat by the spoonful. YUM!
One of the most popular signature dishes here is the Eve hot bowl, stuffed to the brim with superfoods like grains and seeds, greens and legumes and nice big chunks of seasonal veggies like charred squash and sweet peppers. You might add a poached egg if you’re feeling crazy, and you’d really be crazy not to. This is the perfect fuel food, and you can literally feel your blood pressure decrease after eating it. I’m pretty sure my doctor owes these ladies a personal thank you in the near future.
My favorite dish of the night was by far the mussels, simmering in a light spicy miso broth, with fingerling potatoes and sweet peppers. While most of the dishes at Eve are gluten-free, I would suggest asking for extra bread if you don’t end up ordering one of the spreads. It’s incredible, and I double dunked the shit out of it in this tasty broth, after sucking up every last shell.
I’m pretty particular about how I like my pork – if it’s not in the form of bacon, it’s not generally worth the guilt I feel after watching endless teacup pig mashups. However, Chef McCollum has brought a lot of TLC to this dish, generously seasoned with rosemary, and paired with a deliciously tangy cabbage and apple slaw that cuts the dish quite nicely.
Debra and Jill have managed to pull off this venture sans investors, with friends and connections in the industry cheering them on from start to finish. “Taking that leap is a huge deal, and we’ve had the help of friends and family that have made us feel really good about taking the risk,” said Buchanan. “This is a really exciting and fun layout, and we’re excited to be a part of this community.”
Photos courtesy of Emily Stevenson Photography