maître d’ - Eventide Restaurant, Arlington, Washington DC
Written by Sherrie Bakshi
A carpenter in one life, executive chef Adam Barnett uses the disciplines he learned then in his culinary style and cuisine.
Chef Adam Barnett joined Eventide Restaurant two years ago. With three very distinct floors, Barnett’s challenge was to create three different menus that complemented the ambience of each individual floor. He has succeeded in creating a list of dishes that match the tone of the restaurant's lounge, main dining room, and rooftop.
While the lounge and the rooftop provide a casual atmosphere, it is the main dining room where Barnett’s talents truly shine. With high ceilings, beautifully crafted chandeliers, and elegant reclaimed wood tables, the dining room is much more intimate, and Barnett's menu is a perfect fit. It showcases his crisp, clean style, his love for flavours indigenous to the Mediterranean, and his passion for sustainable seafood.
The Chesapeake Sea Bream with Maryland Crab is one of the restaurant’s dishes that exemplifies Barnett’s style and passion. He avoids masking the fish by opting for olive oil rather than butter, leaving a delicate flavour on the palate. “The idea is to allow the main entrée to shine and bring out its true taste,” he says.
The building that houses Eventide dates from the 1920s, constructed by the Odd Fellows, a centuries-old fraternal order whose members met on the first floor while the ground floor was rented to retailers. In 1949, the building suffered damage from a terrible fire. Remnants of the fire can still be seen on the ground floor now known as the Odd Bar.