About this Business
From Our Editors
Four Things to Know About Eva Restaurant
The menu at Eva Restaurant defines itself by its reliance on local ingredients rather than a focus on any particular style of cuisine. Find out more below.
- Its most noteworthy starter is the cabrales flan. The distinctive flan is made with Spanish blue cheese and served with pear relish and a walnut crisp.
- Market dinners feature produce chef Amy McCray finds at the University Farmers Market. These prix fixe feasts lend themselves to spontaneous assortments of dishes such as housemade paneer-and-potato samosas and porcini-mushroom risotto.
- Eva was named one of the Best Restaurants of 2011 by Seattle Magazine.
- The wine list’s selection of half-bottles is meant to encourage diners to branch out. Like the cuisine, the wine list defies easy categorization, placing wines from France and Spain alongside bottles from Greece and Lebanon.