Mark Gold is the owner and chef at Eva Restaurant, where diners receive an intimate dining experience. Behind the bright red front door, dishes are served up using fresh, seasonal ingredients picked up just hours before from the farmer’s market—like eggs from Schaner Farms, organic heirloom tomatoes from McGrath Family Farm or radishes from Windrose Farm.
Chef Gold incorporates French techniques with hints of Japanese flavor to craft a style of modern American cuisine that’s flavorful and simple. A single scallop is seared on the hibachi and served with yuzu and French butter; a duck egg is cooked at 63 degrees and nestled next to potato mousseline; fresh tagliatelli is hand cut and sprinkled with black Périgord truffle.
Mark Gold, owner and chef at Eva Restaurant, was formerly chef at Café Pinot and Leatherby’s Café Rouge (where he earned a glowing three-star review from the Los Angeles Times). He opened Eva in 2009 with the idea of creating an intimate, warm dining experience.
Brunch
Fresh Fruit
Picked from Sundays farmers market, hollywood
A Fall Salad
Little gem, radish, mustard vinaigrette
House Made Granola
With strauss family organic yogurt
White Carrot Soup
With toasted spices
Entrees
The Sandwich
Brown butter eggs, bacon, avocado, buttered onions, tomato jam
A Piece of Meat
prime steak, organic eggs, roasted potatoes, bordelaise
Bread
Brioche french toast, warm maple syrup, clarified butter
French Omelette
English peas and lemon verbena
For Vegetarians
Spinach emulsion, charred leek, cucumber, shittake
Organic Fried Chicken
French toast , hot sauce butter
Poached Salmon
Poached duck egg, brown butter emulsion
These selected items represent a sample of the full menu. Items will change seasonally.
Dinner
Appetizers
Egg, Cauliflower, Mustard Sabayon, Regiano, Pine Essence
A Soup of Apple and Fennel, Lobster and Toasted Buckwheat
Wild Duck Egg “63 Degrees”
charred onion, brown butter emulsion, thyme
Beets, Wild Berries, Tomato, Sheep’s Yogurt, Tapioca
Barbara’s Babies
fig, carrot, wild flowers, herb cream, beet soil
Japanese Kampachi
pickled ginger, charred shallot, yuzu, tomato dashi
Entrees
Udon Noodles
poached main lobster, brown butter, yuzu, nasturtium
Drake Duck Breast
fig, eggplant, pickled beet, elderberries, wood sorrel
Charred Wagyu Beef
spring onion, artichoke, mustard béarnaise
Red King Salmon
potato, fennel, cauliflower, dill, quinoa
Organic Chicken
heirloom tomato, salsify, asparagus, Parmesan
Wild Halibut
cabbage, lemon verbena, celery root, stems
Live Dungeness Crab
wild grain porridge