It's this smell I look forward to most on mornings I arrive at Restaurant Eve. As soon as I pass through the swinging door beside the bar, the smell of freshly baked goods, with a hint of sweetness, like warm cookies, reaches me and I find myself taking a deeper inhale through the nose.
The first morning I ever walked through that door I was alert once the smell reached me - there always seems to be a few seconds delay - and immediately needed to know where this smell was coming from: Where are the cookies? Is someone baking? Do I get some? Green as I was, I of course asked the first person I saw about the smell and he pointed down to a brown paper bag holding loaves of freshly baked bread, like babies, packed close together for warmth.
It didn't take long for me to learn that all of the bread for Restaurant Eve, The Majestic, and Eamonn's is baked by the in-house baker at Eve, Nathan Hatfield (Jr.). Chef kindly informed me that Eve offers 7-9 different types of bread daily, 3 for the bistro menu, 3 for the tasting menu, a brioche, a special bread for cheese platters, even crackers for soups. It all makes sense to me now: bread, the perfect compliment to any dish, the sponge for sauces, dips, or anything left over that just can't be left alone on the plate.
Now this smell is my morning coffee, getting me ready for the day. But, not long after I discovered this olfactory stimulant, I learned that once the new market, Society Fair opens, the baking for all the restaurants will be done there, where the freshly baked bread will also be sold. I'll savor the smell while I can. Then, I can buy loaves to stash in my kitchen and write more about not only the smell, but also the taste.
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