Don’t Get Too Attached: A Look at Eveleigh’s Opening Menu

Photo: Eveleigh

In the end, it’s a good problem to have. Every time you hit a spot like Waterloo & City or Salt’s Cure, something you enjoyed the last time you were there has inevitably vamoosed from the menu for a new dish, a sort of blessing-in-disguise that diners can expect a lot more of at Jeff Cerciello’s FarmShop, where the menu will change daily. Eveleigh (pronounced “everly,” like the brothers), opened yesterday on Sunset, sticking to a seasonal approach that also finds dishes coming, going, and mutating under the whims of chef Jordan Toft. The menu combines gastropubby cuts and striking seafood with delicate vegetation in dishes like wild white shrimp with bacon, peppered pecorina, and cauliflower, and pork rilletes with zucchini mustard pickle and radish, along sides like rainbow chard with lemon and olive, and brussel sprouts prepared with bacon and cider. Check out the full opening menu below, but don’t get too attached, as it could be subject to tweaking in the coming weeks.

8752 Sunset Blvd.
West Hollywood.

Opening Menu

Small Plates

butter lettuce 9
warm egg yolk, garden herb

mache salad 11
brown figs, parma proscuitto, shaved walnut, ricotta salata

roast butternut squash 9
royal trumpet mushrooms, parsley, st agur blue

pot-roasted clams 12
lemon, chili, parsley, and aioli

fried eggplant salad 9
rice wine, soy and cumin dressing, scallions, cilantro

crispy seasoned squid 11
light preserved lemon mayonnaise, fall leaves

pork rillettes 15
zucchini mustard pickle, radish and charred toast

Large Plates

beef rib-eye cap 26
beets, chanterelles, fresh horseradish, pinot noir sauce

braised beef cheek 25
garlic jus, buttered sunchokes, roasted carrots

crisp pork belly 21
solf polenta, watercress, shallot, currant salad

orecchiette 16
soft broccoli, cherry tomatoes, chili

roasted white fish 22
kale, romesco salsa, braised artichoke hearts

pan seared oceanic salmon 22
warm heirloom baby potatoes, seeds, avocado, cress

wild white shrimp 25
sauce vierge, bacon, cauliflower, peppered pecorina

fingerling potatoes 6
scallions, mustard, fried capers

brussel sprouts 6
bacon and cider

rainbow chard 6
lemon, olive

mac & cheese 8

baked peach crumble 9
almond crunch, spiced butter scotch

warm bitter-chocolate cake 9
chocolate sauce, crème fraiche, sorbet, salted honeycomb

yogurt vanilla panna cotta 9
hibiscus gello, frozen pomegranate smash

frozen dark chocolate sandwich 10
warm rum caramel, banana ice cream

Don’t Get Too Attached: A Look at Eveleigh’s Opening Menu