The Return of Mark Gold: Eva Restaurant Opens Next Tuesday
It's been awhile since Angelenos got to eat Mark Gold's food. The chef left Leatherby's Café Rouge, Joachim Splichal's Costa Mesa restaurant, in late 2007. Gold cooked at Joe's in Venice for awhile (Joe Miller is a good friend), and did some consulting at The Edison while he looked for the right space and backing for a restaurant of his own. Eva--Gold named his restaurant for his young daughter--has been a long time coming. And next Tuesday, if all goes well ("we're still dealing with parking"), Gold will open his restaurant doors to the public. They're good doors: Eva was until a few months ago home to Quinn and Karen Hatfield's restaurant, Hatfield's. (Hatfield's will reopen in the old Red Pearl Kitchen space, possibly next month.) 
Photo credit: Mark Gold Eva Restaurant
"Everything kind of fell into place," said Gold by phone this afternoon as he was preparing to host an informal open house at Eva. Gold said that he hadn't made drastic design changes: the small building still seats about 23 inside, 23 on the front porch on Beverly. "We've made a bar, which seats 5; there's a patio, but we're holding off on that." As for the menu, look for burrata ravioli with summer truffles and corn milk; poached beef with cauliflower, brioche and salsa verde; Hokkaido scallops with Spanish rice, chorizo and orange. Desserts will be simple: hand-carved melon, cookies, cheese.
Gold will also be having family dinners on Sundays. From 2-9 p.m., Eva will be open for what sounds more like an open house than an actual dinner service. "I want to make it a family night, like I'm having a dinner party at my house," said Gold. "Who knows what we're going to cook." Gold says that he'll pour the wines that have been opened during the week, serve whatever he's been inspired by at the markets, family-style, and charge $35 per person. And "if anyone wants to go back into the kitchen and cook," they can. 
Photo credit: Mark Gold Eva Restaurant
Eva: 7458 Beverly Blvd., Los Angeles; (323) 634-0700. Website is currently under construction; it should be up next week.
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