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.
Eveleigh
8752 Sunset Blvd.
West Hollywood.
424-239-1630
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
Sides
fingerling potatoes 6
scallions, mustard, fried capers
brussel sprouts 6
bacon and cider
rainbow chard 6
lemon, olive
mac & cheese 8
Desserts
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
