One overwhelming takeaway from the coronavirus pandemic is that it has turned the restaurant trade the wrong way up — normally for the more serious, however generally in ways in which have impressed its greatest minds to experiment and innovate.
Final fall, ReAnimator Espresso co-owners Mark Capriotti and Mark Corpus teamed up with baker-chef Greg Dunn to open Eeva, a brand new pizzeria, bakery and bottle store subsequent to the prevailing espresso store area on Grasp Avenue in Olde Kensington.
The fledging enterprise had been holding weekly pop-ups with baked items previous to the pandemic, however by the point Eeva was able to turn into a dine-in restaurant, the general public well being disaster was coming into its second extreme wave. Eeva as an alternative debuted as a takeout-only enterprise from Thursday by Sunday, constructing buzz for its eventual full opening that befell late final month.
With a mixture of small plates, fresh-baked breads and doughy, wood-fired pizzas, Eeva is rapidly turning into one other must-try restaurant in a neighborhood that has had a variety of profitable newcomers, from CookNSolo’s Laser Wolf to the Garces Group’s Hook and Grasp.
Eeva has earned a spot on Eater’s lately revealed record of the 11 best new restaurants in the America, becoming a member of different lately opened spots across the nation. This is what Eater Philly editor Dayna Evans needed to say about Eeva:
It begins with baker-chef and co-owner Greg Dunn’s beautiful pizza dough: Supremely ethereal, bitter with a touch of sweetness, and satisfyingly chewy, Eeva’s crusts are already among the metropolis’s greatest. From there, the continually altering menu showcases the experiments of its workers: The spicy Leah’s Pie, named for Leah Gotchel, Eeva’s first worker and one in all its star pizzaiolas, is pasta puttanesca in pizza kind, briny and rustic with capers, inexperienced olives, recent oregano, and elective anchovies. Regulars attempt to land in server Catherine Brown’s part; as she has since Eeva’s early days, she brings her ardour for pure wines (knowledgeable by the wine membership she’s concerned with) to the laid-back eating room. And people crispy sourdough nation loaves — combined, formed, and baked by Katie Mach, who clocks in at 5 a.m. to create bread and bagels every weekend — are an particularly welcome delight for individuals who received bored with making an attempt to do it themselves.
The 35-seat restaurant has a pizza bar, eating room and communal tables accessible with reservations, and all friends are required to indicate proof of vaccination. The menu additionally varies barely from week to week primarily based on what’s accessible from Eeva’s farm purveyors, together with particular pizzas. Visitors can name forward to substantiate what’s on the menu, and you will get a great take a look at Eeva’s choices on the restaurant’s Instagram web page.
Dinner hours at Eeva at the moment run Wednesday by Saturday from 5 p.m.-9:30 p.m. The bakery’s hours are Saturday and Sunday from 8 a.m.-3 p.m.