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Restaurant Eloise Video - Chef Eric Korsh

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Restaurant Eloise

Restaurant Eloise - Chef Eric Korsch talks about some of his favorite dishes on the Restaurant Eloise menu. He also speaks highly of his talented wife Ginevra Iverson who recently was sous chef for the winning team on the Food Networks "Iron Chef".
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Restaurant Eloise

Husband and wife team Eric Korsh and Ginevra Iverson, owners/chefs of Restaurant Eloise in Sebastopol, moved here from the East Coast and are bringing a little “New York audacity” to our polite North Bay palates.

We North Bayers, as a rule, are a courteous group. Plus, we like to be liked. So when we invite people over to our place for a meal, we tend to worry about not offending anyone, pleasing everyone... “What if the peppers are too hot for some…hold off on the garlic in case someone doesn’t want their breath to stink…ooh, easy on the salt, it’s bad for you...” And somewhere along the line of thinking and rethinking, we tend to water down the dish, and our personalities.

Bless the New Yorkers. They have a lot of personality.

And when you go over to Eric and Ginevra’s place for a meal, be prepared to place yourself in their capable hands and try dishes that have their own vibrant, quirky, intense, real personalities shining through. Now, granted, when something has a lot of character, there is the danger that you might absolutely hate it. But, then again, you might fall in love.

Take, for example, the roasted bone marrow served with parsley salad. It might not be everyone’s cup of tea. But, for many, it’s their own personal nirvana. This is the one dish at Restaurant Eloise that was not created by either Eric or Ginevra. Instead, Ginevra brought that recipe with her from her former job at Prune in New York City. And is the owner/chef at Prune upset that one of her restaurant’s most popular dishes will be served elsewhere? Heck no. “We all agree that the fried bone marrow dish is just too good not to share,” Ginevra explained. “This is one of the best things in the world to eat and it would just be wrong to keep it a secret.” In fact, the owner of Prune got this very same recipe from St. John in London.

Look for this and other audacious dishes at Restaurant Eloise. But, of course, this is Wine Country, so you’ll also be finding plenty of fresh, local produce in your meal. And some of the produce will be extremely fresh and local—straight from the Restaurant Eloise backyard garden. “One of the big draws of moving out here is that we would be able to have our own garden to cook from,” said Ginevra, who grew up in Marin. “Back in New York, we had to grow tomatoes from the pots we kept out on the front stairs of the brownstone. Here…here there’s so much fresh produce all the time…it’s incredible. It really does add a whole new dimension to everything.”

Cuisine: French Farmhouse - Mediterranean
Notables:

- Restaurant Eloise took over the Michelin rated Bistro V location and has been remodeled.

- NYC Chefs Eric Korsh and Ginevra Iverson met in 2001 while working at NY Times 3 star rated restaurant Picholine by Lincoln Square.

- They also both worked at Prune in the East Village. Ginevra appeared on the Food Network's Iron Chef Competition on July 21st 2008, and was the sous chef. Celebrity chef Gabrielle Hamilton of Prune, Ginevra and the Prune team defeated favored Iron Chef star Bobby Flay in the competition.

Restaurant Eloise Menu

First Course

Leeks Vinaigrette, Lambs Tongue, Herb Gremolata - 12

White Gaspacho, Sherry, Olive Oil - 9

Puntarelle, Chopped Egg Vinaigrette, Candied Bacon - 11

Marinated Sardines, Celery and Walnut - 12

Roasted Bone Marrow, Parsley & Shallot Salad, Grilled Bread - 13

Octopus & White Anchovy Salad, String Beans, Fingerling Potatoes - 13

Crispy Sweetbreads, Pickled Vegetables, Raisin-Mustard Vinaigrette - 14

Second Course

Milk Poached Halibut, Local Butter, Three Onions, Green Beans - 26

Ricotta Gnocchi, Swiss Chard, King Trumpet Mushrooms - 21

Rouget, Littleneck Clams, Red Potatoes, Garlic Broth - 26

Roast Guinea Hen, Lardo & Heirloom Tomato Salad - 27

Rainbow Trout, Lettuces, Peas & Bacon - 25

Roasted Rack of Lamb, Anchovy Greens, Tomato Vinaigrette - 30

Grilled Double-Cut Veal Chop Stuffed w/ Pecorino, Fried Sage & Crispy Potato - 31

Corn, Lima & Fava Bean Chowder, Maine Lobster, Mint - 32

Bar Menu

Salt Cod Brandade - 12

Deviled Eggs w/Graded Radish - 9

Crushed Fingerlings, Raclette, Sea Salt - 12

Boiled Head-On Shrimp, Spicy Aioli - 14

Veal Tongue, Foie Gras, Head Cheese - 16

Desserts

Summer Berry Pudding - 9

Baba Rum - 9

Hazelnut & Chocolate Ice Cream - 9

Peach Ice Box Cake - 9

Online Reservations for Restaurant Eloise

Hours: Monday - Thursday: 5:30pm - 9:30pm. Friday - Saturday: 5:30pm - 10:00pm
Address: 2295 Gravenstein Hwy South
City: Sebastopol
State: California
Zip: 95476
Phone number: 707.823.6300
E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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Restaurant Eloise Sebastopol, California

Restaurant Eloise - Chefs Eric Korsh & Ginevra Iverson with Daughter Grace

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Restaurant Eloise - Chefs Eric Korsh & Ginevra Iverson with Daughter Grace Restaurant Eloise - Chefs Eric Korsh & Ginevra Iverson with Daughter Grace

Restaurant Eloise - Eric and Ginevra in the Kitchen Prepping

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Restaurant Eloise - Chefs Eric Korsh & Ginevra Iverson with Daughter Grace Restaurant Eloise - Chefs Eric Korsh & Ginevra Iverson with Daughter Grace

Restaurant Eloise - Eric prepares the Marinated Sardines, Celery and Walnut Appetizer

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Restaurant Eloise - Chefs Eric Korsh & Ginevra Iverson with Daughter Grace Restaurant Eloise - Chefs Eric Korsh & Ginevra Iverson with Daughter Grace

Restaurant Eloise - Chef Ginevra Iverson

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Restaurant Eloise - Chef Eric Korsh

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Restaurant Eloise - Eric Puts Marinade on Sardines

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Restaurant Eloise - Maine Lobster for the Corn, Lima & Fava Bean Chowder, Lobster, Mint Dish

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Restaurant Eloise Sebastopol - Outdoor Garden

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