Eden Restaurant has set the standard for fine dining in Rehoboth Beach for over 20 years. Nestled on beautiful Baltimore Avenue, Eden has been voted by Delaware Today as having the “Most Romantic Atmosphere” for many years counting, and has been recognized for over two decades by Wine Spectator for our impressive wine list. Open year round, Eden features a monthly wine dinner series and a delicious Wednesday night prix fixe menu. Let our reputation for innovative food, creative cocktails and attentive service be the complement to your perfect evening. Make Eden your destination, and make a memory… Show Read more about us We are looking for great people to join our amazing team! Check out our current job openings and apply with just a few clicks! Learn More & Apply for job
Review by - YelpMaria L:Love going to the beach and having a spot that I can always count on for great food, service and ambiance!.. Review by - YelpOlivia O:Great place to dine. Came here as a walk in and got seated right away. The food, drinks, and service all were amazing. Review by - YelpMike M:spresso martinis great spot to end your night if you need a nightcap service and vibe awesome. Review by - YelpMarcy J:I gotta be honest, I do not remember a thing about what we ate, other than loving it. They say people won't remember what you said but they will remember how you made them feel - this place made me feel happy and cared for and satiated. Awesome service, cool vibe. Muy romantico. West Town's dining expansion continues unabated. Not long ago, opening anything west of Carpenter Street (along Randolph or Lake streets) was considered daring; now, restaurants are opening on Western Avenue and beyond, and finding audiences. One of the latest successes is Eden, which opened in December on a lonely stretch of Lake Street just east of Damen Avenue. Already it's catching on with Bulls and Blackhawks fans, who can grab a pregame dinner (Eden starts dinner service at 5 p.m. for just this reason), leave their cars in Eden's fenced-in lot and saunter a few blocks to the United Center. But on my visits, all on nongame days (who wants to deal with that traffic?), Eden's tables were full and its bar (one of the nicest visuals in the space) packed. For wife-husband team Jodi Fyfe and Devon Quinn (the latter is Eden's chef, ably assisted by chef de cuisine Miles Schaefer), picking this location was a no-brainer; they already owned it. Eden is tucked into the headquarters of Fyfe and Quinn's other operation, Paramount Events catering, home to its commercial kitchen and a 250-seat event space. Converting the eastern part of the building into Eden wasn't just a matter of relocating a few tables. The wide brick archway that connects the two dining rooms was once a solid brick wall. More brick and mortar was sacrificed to install a series of large windows; white-on-white walls and ceilings give the room cheer even when the sun is uncooperative. ("Restaurants are too dark these days," observed Quinn.) The goal was to create, as Quinn put it, "a Zen-like place with killer food," and Eden is, well, getting there. Not all the food kills, though there are some excellent dishes here. But the cheerfully boisterous patrons at Eden achieve a noise level that pretty much ensures that "Zen" is never going to happen. Closing time, maybe, or the early hours of Eden's recently launched Sunday brunch. Quinn worked with at Terzo Piano, and Schaefer logged time at wd-50 in New York and Rich Table in San Francisco. Together, they've created a Cal-Mediterranean menu that already has a couple of must-have dishes. One is the umami doughnuts, a shareable dish that belongs on every table. They're like savory beignets with soy-sugar dusting (thus the umami), stuffed with melt-in-the-mouth tendrils of sirloin. They're delicious as is and especially good dunked in the pool of bechamel-raclette blend served alongside. The other strong recommendation is the bone marrow. It's a dish that you find all over town, frankly, but Quinn uses the now-ubiquitous protein as a leaping-off point for an array of seasonal vegetables. It's certainly the prettiest bone-marrow dish in town. Also pretty is the beet salad, an excellent salad in search of a better name; considering the walnuts, persimmon, cajeta and dabs of goat cheese that turn the plate into a colorful mosaic, I don't understand why beets get top billing. Get the fried Brussels sprouts for flavor, not looks; the sprouts are caramelized almost to the point of blackening (a bit of currant agrodolce dressing enhances the sweetness), and bits of braised duck literally flesh things out. Among the main courses, pastas and fish seem to be the wisest choices. I very much enjoyed the squash-filled agnolotti, though now it's made with braised pork and parsnip. New to the menu is tajarin, and it's terrific; the thin egg noodles are tossed with wood-grilled trumpet mushrooms and sunchokes, perked up by Fresno chilies and pickled shallots, and crowned with a raw egg yolk in the center. The duck lasagna, heavily touted when the restaurant opened, is being reworked, and that's fine with me. Quinn presented the dish prettily, adding color via citrus slices and mixed greens, but the bechamel-drenched lasagna itself was a flavorless mess. The market catch, since day one, has meant meagre, a light and versatile fish; presented on a bed of faux kraut (fermented kohlrabi and caraway) with sliced apples, pears and a bit of chestnut puree, this is a dish that hangs together extremely well. You can't go wrong with the seafood stew, a nice mix of shellfish and fin fish with a little pork 'nduja for zing, topped with excellent toasted bread and a fat dollop of aioli. Slap a "soupe de poisson" label on this, place it in a French bistro, and nobody would complain. By contrast, the Portuguese-spiced chicken breast left me wishing for more spice of any kind, and the strip loin with greens, potato and salsa verde comes off as a perfunctory, for-the-customer-who-demands-a-steak dish. The lamb loin with cubes of pistachio panna cotta is better, now that there's a bit of merguez-style lamb sausage included on the plate; it was a touch boring the first time I tried it. Pastry chef Stefano Tulipano (who also makes Eden's marvelous breads) hails from Italy, so my supposition that his chocolate-crunch dessert (tubes of chocolate cake with a crunchy chocolate coating) were inspired by Hostess Ho Hos proved to be utterly imaginary. It's a good dessert, though the artistic citrus crumble, offering torn pieces of angel food cake with orange sorbet, pomelo and yogurt, is even better — a light-on-the-tongue, citrus-forward creation. Another fun conclusion can be had from — yet again — doughnuts. These are sweet ricotta mini-doughnuts, crowded around vanilla gelato, chocolate cremoso, caramelized peanuts and salted caramel. In theory, one could start a meal at Eden with doughnuts, end with more doughnuts, and leave quite happy. Twitter @PhilVettel Ratings key: Four stars, outstanding; three stars, excellent; two stars, very good; one star, good; no stars, unsatisfactory. The reviewer makes every effort to remain anonymous. Meals are paid for by the Tribune. Eden 1748 W. Lake St. 312-366-2294 www.edeninchicago.com  Eat. Watch. Do.Weekly What to eat. What to watch. What you need to live your best life ... now. Tribune rating: Two stars Open: Dinner Tuesday to Sunday, brunch Sunday Prices: Pastas and entrees $18-$38 Credit cards: A, DC, DS, M, V Reservations: Strongly recommended Noise: Conversation-challenged Other: Wheelchair accessible; free parking lot :quality(70)/arc-anglerfish-arc2-prod-tronc.s3.amazonaws.com/public/FLLP5RAFKBFLFCY7Y454XHYUPM.jpg) At 63rd and Western, you can take your taste buds on a trip to Central America at Garifuna Flava, its walls lined with Garifuna and Belize flags. Place your order in the back at the full-service bar. The food is deserving of the praise they’ve received from Guy Fieri in the past. The conch fritters ($8.95) are seasoned with Caribbean spices and the panades ($8.95) — accompanied by a spicy but not overwhelming slaw — feature buffalo fish in a corn tortilla. Both are crispy bites of fried seafood heaven that have an authentic island taste. On the side, I ordered a tower of red beans and rice ($4.75/small), served with a chicken-based gravy that when poured on top texturizes the rice as it absorbs the flavor, and the sweet plantains ($4.50), which a knife glides through like butter and maybe rival the ones my mom makes — ssh! 2518 W. 63rd St., 773-776-7440, garifunaflava.net — Natalie Wade |
