Entertaining by Acronym in The EV – Part I: EU

Careful with that candle!

EU Menu

The past week has included visits to hot spots.

Now, I’m usually not a hot spot guy… but the visits unearthed two disturbing, new trends in the EV of NYC.

First, the use of acronyms.

Undoubtedly, the abbreviationization is a signal – Armageddon is on the way? Santa won’t be back next year? Something like that.

Secondly, both of my acronym experiences were pleasing which makes me question my mental faculties. Am I becoming accustomed to “the scene” and its acronym-ed way of life?

“Fear not,” I tell myself with biblical swagger. “I still have plenty of plaid flannel shirts, a blue blazer and a cupboard filled with Campbell’s soup.”

Acronyming

In this “Part I” of “Entertaining by Acronym” and following up on my Freemans restaurant experience, the Doctor and I visited EU (or “European Union,” for you spoiled sports) at 245 E. 4th St. in 10009. Without reservations, we were seated immediately and appeared to arrive at the perfect time – just after 7 p.m. and already buzzed from a couple of glasses of wine swallowed at Cannonau a few doors away.

A well-documented restaurant which finally broke through the New York State liquor license barrier, EU has been serving up a melange of savories and suck-me’s ever since. On Doctor’s orders we started with a bottle of red wine… and it wasn’t just any red. It was dark red. For you wine mavens, further details of the bottle lies with the Doctor who handles all wine orders.

Our seats were at a small table with high stools near the raw bar/bar and, as the evening advanced, allowed us to become chummy with the elbows and winter coats of arriving scenesters, wannabes and hedonists. My people.

We began our meal with a suck-me: 6 lonely oysters perched atop a glacier of crushed ice. I had trouble putting the little shells back on the glacier after I had completed the meaty extraction due to the sloping nature of the glacier. Overall, they were small but delicious oysters and did nothing to stem our hunger – just encourage it.

Next, the sardines, which I found to be less fishy than I had imagined with a lemony oil and served on lightly toasted bread. Of note and complimenting this and other courses was our E.U. service, which was both helpful and efficient all night. I was surprised by their lack of affectation. After all, they have sardines on the menu.

The result of the good service was that I ordered still more.

Liv-uh

A triange of liver.

The next course, another “premier cours” according to the menu, the Foie Gras Torchon, took about one minute to eat. It was delicious. It makes me wonder why I hated Oscar Meyer’s Braunschweiger as a kid. (Hey, here’s a braunschweiger dip recipe I found while I was looking up the spelling. Who knew?)

Finally, the main course. As much as I wanted to order the burger, I went for the short ribs. I believe EU calls the dish “Bavette.” Pleasing to the palette, my “Bavette” took a couple of minutes to eat – like all dishes at EU apparently. The portion was small yet ambrosial.

When the check finally came amid the growing crowds near the bar, it topped out at approximately $150. Considering all we had ordered and eaten, we exited EU with satisfied smiles.

Drunks

Leaning over the EU Bar

Read All of Entertaining by Acronym:

 

February 3rd, 2008

Entry Filed under: Food



Subscribe









East Village Podcasts Blog's Facebook profile

Photos