I love you like a fat kid loves cake-50 Cent

Restaurant Eve

During my short weekend at home, a celebratory graduation/belated birthday dinner with the folks was in order. We went to Restaurant Eve in Alexandria, a place I'd always wanted to try because my parents love it and it is that is consistently well-reviewed.

It sits quietly in Old Town in a small, unassuming building. There's a picturesque stone path that leads you into a brightly lit restaurant with big windows and couch-like booths. So beautiful and comfortable to dine in. That alone made me like the restaurant immediately.

Their cocktail list is exceptional. I knocked back a grapefruit, vodka and sauvignon blanc cocktail and a gin and tonic. Both tasted good, not too sweet and not overly liqueured up.

My appetizer was mussels in a bacon broth. There were little smoked bacon pieces at the bottom. The mussels were meaty and good. I was much more in love with my mom's salmon mousse. something I never thought I'd say. Any mousse I've tried has tasted cheap but this was like frosting; smooth and refreshing.

I had a lamb dish on a bed of carrot, turnip and shallot ragoo. Not the best lamb I've ever had but still a high A. Cooked well and flavorful.

Dessert was birthday cake! I was expecting a slice of something but I got a giant cupcake sized cake, covered in pink frosting and sprinkles with a little vanilla sauce on the side. It put me over the edge but I ate every last bite. Moist cake inside, silky frosting outside, this was better than any birthday cake I'd ever had. I think a candle should've been added just because.

Great dining experience, fantastic location and decor.

Restaurant Eve

Strength is the ability to break a chocolate bar into four pieces with your bare hands-and then eat just one of those pieces-Judith Viorst

Chicken and Sun-Dried Tomato Cream

1 1/2 lb thin-sliced boneless & skinless chicken breasts, 1/4 tsp salt, 1/8 tsp black pepper, 2 tbsp olive oil, 1/4 tsp red pepper flakes, 1 small onion (diced), 1/4 cup dry white wine, 1 cup chicken broth, 1/2 cup heavy cream, 1/2 cup sun-dried tomato pesto, rosemary

Season both sides of each piece of chicken w/ salt & pepper. In a large skillet, heat 1 tbsp olive oil over med-high heat. Add half of the chicken; cook 3 min/side or until done. Transfer to platter, keep warm and repeat with remaining oil and chicken.

Add red pepper flakes and onion to skillet; cook for 3 min. Add wine, cook for 1 min stirring to dissolve brown bits. Add broth, cream and pesto. Bring to boil; cook, uncovered for 4 min or until slightly thickened. Pour sauce over chicken and season w/ rosemary.

I got this recipe from a Family Circle cookbook. I absolutely love this dish. The sun-dried tomato and cream is so flavorful over the chicken, which can sometimes be a blank canvas meat. I would add more red pepper flakes to give the dish even more of a kick. The dish goes great with quinoa or mashed potatoes. Though you get a veggie with onion, I wanted to add zucchini because onion just isn't enough.