I’ve been keeping an eye on the progress of a new restaurant on upper University, and it’s now open for business. eVe (at 1960 University, just below Milvia and next to Chocolatier Blue) is a 28-seat jewel box whose cozy, classy look promises civilized, intimate dinners for two. It’s open from 5:30 to 10:00 pm, Tuesday through Saturday.

With a prix fixe menu that starts at $33 per person, this seems like a date night kind of place that requires a bit more preplanning than the corner Indian joint, so I haven’t tried it yet. I’ll have to invent an anniversary or some other reason.

I’m rooting for owners Christopher and Veronica Laramie, just because I want to see businesses like this thrive in Berkeley. Has anyone been there yet? Can you report back on the experience and the food?

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  1. I agree with these comments. My wife and I had a similar experience there and were blown away by the food! After dinner we found out that they personally shop and source ALL of there produce, meats and seafood locally from the markets. The level of commitment these two chefs have towards there craft, the wine program and the dining experience as a whole is something I hope the area of Berkeley beholds and embraces..

  2. Ate at eVe on Friday night, and really enjoyed it. The chefs were in and out of the kitchen throughout the night, bringing dishes (and providing tours of each plate), checking in with patrons, generally making it feel like a cozy, intimate sort of place.

    The dishes were thoughtful and delicious. The celery root soup had an underlying richness I loved, and was poured over a nest of cranberry and chorizo, which totally worked.

    My husband had ravioli all dressed up with little bits of lovely, including matsutake, black truffle shavings, and walnuts. I had rock cod that was perfectly cooked, and which also came with a delightful array of complementary tastes, including cilantro microgreens, an amazing green curry drizzle, and dehydrated cauliflower.

    Dessert was another slightly (but without trying too hard) deconstructed affair. I had a sort of dark chocolate ganache slice with a yellow beet quenelle, sour cream frozen to the consistency of ice cream, beets that I think had been pickled in balsamic, and a chocolate tuile cookie.

    Overall, I got the sense of chefs who were excited about tastes, the way they work together and independently to create not really a story but more of a series of sensory tableaus. These moments of varied “Oh wow!”s.

    Yay them. And for $11 a plate, yes please.