Ohio native Adam Barnett took over the kitchens at Eventide after two years as a Sous Chef at the acclaimed West End Bistro where he served under the world famous Eric Ripert. Under Chef Ripert, Adam deepened his understanding of classic French techniques while at the same time developing menus that reflected the contemporary direction of the restaurant.
Adam also spent time at the renowned Inn at Little Washington where he worked both as a pastry cook and as lead butcher. Working in the two most disparate ends of the kitchen gave him the tools he needs to administer an entire kitchen as well as an extremely diverse skill set. His time at the Inn also gave Adam an introduction to the tremendous amount of local products that are available in the Washington area, and he works diligently to develop relationships with area farmers to produce menus that truly reflect our local seasons.
Adam's food is creative, fresh and ever changing. His inspiration comes from many sources, classic to contemporary, and his carefully constructed plates reflect an artistry and a passion that radiates throughout the restaurant.
The Odd Fellows, a fraternal order much like the Masons, constructed our building in 1925. They rented the first floor to retailers and held their meetings on the second floor. With no air conditioning in the 20's, the meeting room had large windows and extraordinarily high ceilings to help with summer heat. Our dining room takes advantage of this with dramatic 18ft tall drapes.
In 1949 there was a fire in the building. Offices on the second floor of the brick and masonry structure were gutted and the first floor sustained smoke and water damage. While constructing Eventide, great care was taken to salvage wood for future use. Much of this smoke-stained wood can now be seen in the first floor bar.