Foraging at Eva Restaurant

Foraging at Eva Restaurant

The chefs wander between piles of wooden slats and sandy earth, picking mustard, flowering arugula, dandelion greens and chamomile. Kear kneels in the dirt like a little kid, picking and eating what he finds: wood sorrel ("it ups the acidity of the dish") and chickweed ("it tastes like raw corn"). Read the story.


The chefs wander between piles of wooden slats and sandy earth, picking mustard, flowering arugula, dandelion greens and chamomile. Kear kneels in the dirt like a little kid, picking and eating what he finds: wood sorrel ("it ups the acidity of the dish") and chickweed ("it tastes like raw corn"). Read the story.
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