Replacing a beloved restaurant can be a dicey task, but when Patina Group veteran Mark Gold claimed Hatfield’s former home in 2009, he had the skills and savvy to make it work. First, Gold named the restaurant after his grandmother and daughter—aptly, because the familial hospitality extends right into the dining room. The space is clean and contemporary, with a concrete floor, cream-colored walls, a four-seat bar, twin patios that frame the dining room and windows that peek into the small but efficient kitchen. Eva’s cuisine is highly seasonal, market-driven and delicately plated. Gold’s crisp-skinned Jidori chicken regularly appears with a garden’s worth of vegetables. Recently, the juicy bird was accompanied by bacon, tomato confit, onions and chanterelles. Other sides might include cauliflower vadouvan (the Indian spice blend) with raisins, and for dessert the spoon-soft, thyme-accented lemon pudding cake is fantastic. As the menu states, Eva’s goal is to “exceed your expectations.” No problem there.

Burrata ravioli, bread salad
Foie gras terrine
Halibut with morels, mustard flower, sorrel and potato puree
Young Jidori chicken, green garlic, potato and black olive
Lemon pudding cake view full menu here

The four-top near the kitchen offers views of the chefs and dining room. In warmer weather, luxuriate on the patio that faces Beverly Boulevard.

On Tuesday nights for summer, Eva is offering a bottomless container of buttermilk-brined fried chicken and a refillable cup of craft beer for $25. If that’s not enough, grab $5 sides of creamed spinach, creamed corn or farmers market vegetables.

lunch: Thurs.–Fri. 11 AM–2 PM
dinner: Tues.–Sun. 5 PM–10 PM
closed Monday

$18 (linguine and clams) to $36 or MP (Chinook salmon)
$35 (prix fixe Sunday Dinner)