Top Chef: Cathal Armstrong

Talking With the Chef of Restaurant Eve

Cathal Armstrong, executive chef and owner of Restaurant Eve in Old Town, Alexandria, was recently named one of "America's 10 Best New Chefs" by Food & Wine magazine.

Chef Cathal Armstrong was online Tuesday, April 18 at 1 p.m. ET to discuss his award from Food & Wine, plans for Eamonn's and the spring menu at Restaurant Eve.

Raised in Dublin, Ireland, Armstrong learned about food and cooking throughout Europe. He worked at several Washington restaurants including Vidalia and Bistro Bis before opening Restaurant Eve, a bistro and "tasting room" named for his young daughter. When he isn't manning the kitchen at Restaurant Eve, Armstrong, who was also nominated as Chef of the Year by the Restaurant Association of Metropolitan Washington, works with his wife and business partner Meshelle on their forthcoming venture Eamonn's. This more casual restaurant, named for the couple's son, will specialize in fish and chips when it opens this summer.

The transcript follows.

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Chef Cathal Armstrong: Hello, thank you all for attending this chat. We have had an amazing roller coaster ride since we started working on Restaurant Eve just over 3 years ago. We are excited to celebrate our 2 year anniversary tomorrow.

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Washington, D.C.: Chef,

To say the least, I'm very fond of the food at Restaurant Eve. How important is it to you to source your food from local producers? Who in the area do you use?

Chef Cathal Armstrong: Sourcing food is probably our most time consuming thing in the kitchen. Our goal is to get the freshest ingredients directly from the vine to the plate in the least amount of time possible. We currently buy food from over 150 farmers and purveyors.

I love my attachment with the local community and because of that I buy from as many local producers when possible. I spend a lot of time with David Lankford and I am a big fan of Tuscarora Organic Co-Op.

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Washington, D.C.: Chef Armstrong, congratulations on your honor! No one in the DC area is more deserving. How do you think the publicity generated by your award will affect Eve? Crowds? Difficulties getting reservations? Please tell me you won't get rid of the Lickity Split Lunch, my favorite dining bargain in the area! Thanks.

Chef Cathal Armstrong: Lickity Split is here to stay!! Hopefully there will be more crowds but not so many to make it difficult to get a reservation. Always remember weeknights are easier than weekends.

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Arlington, Va.: Chef,

Will Eamonn's have a number of different species available, or just cod or whiting?

Of the better-known chippers or fish places in Dublin, Galway, or Cork, is there a model for which you are aiming? I have always thought McDonagh's would be a good model.

Thanks.

Chef Cathal Armstrong: Eamonn's will feature fresh Cod and then some other "specials" like Halibut and Ray on the bone when they are available. We will also serve the Batter Burger and Batter Sausage as well as Fried Mars Bars.

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New Market, Md.: Oh joy! A new restaurant to open soon specializing in fish and chips!!!! Having lived in a small fishing village along the North Sea in Scotland for 12 years has spoiled me for some EXCELLENT food from "the Chipper", which I have NOT found in the metropolitan DC area - Yet.

Please, details, where and when and will it be REAL British fish and chips although I doubt many Americans would want there haddock fried in lard....then smothered in salt and vinegar wrapped in newspaper. I hope so though!

Thanks for taking time for me.

Chef Cathal Armstrong: This will be the real deal but not British rather Irish.

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Downtown Washington, D.C.: Cathal,

Congratulations on your honor from Food & Wine magazine. It is well deserved!

I plan to dine in the Bistro at Restaurant Eve on Saturday night with friends. What are some of the new items on the spring menu that I should not miss? Cheers!

Chef Cathal Armstrong: Ramps have just started and Morels are in full swing we are expecting local asparagus and Strawberries any day now, if you are in the Spring mood Halibut is the way to go. Wave at me as you pass by the kitchen.

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Alexandria, Va.: Chef Armstrong,

Coming from Dublin, how do you feel about the inaccurate portrayal of Irish cuisine? I have many a friend who thinks the Irish eat only boiled meat and potatoes or fish and chips. Now, there's nothing wrong with corned beef and cabbage, or the aforementioned fish and chips. But, growing up my mother always prepared coddle, potato leek soup, and other very fine Irish dishes making this type of food my favorite for most cold weather.

Also, my parents had their 25th anniversary at your restaurant, everything exceeded expectations. Thank you.

Chef Cathal Armstrong: Irish cuisine has had a wonderful revival at the hands of Derry Clark and Kevin Thornton and the like. Some of the classic dishes are being updated and improved. Thankfully the Irish have access to better ingredients than they had in the past.

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Washington, D.C.: Dear Cathal,

I have been haunting "Old Town" for over thirty (30) years. Why is it I have only heard of you most recently? Do you remember Mr. Ray and understand what he truly meant to "Old Town"?

Viva Le Cuisine

Chef Cathal Armstrong: Unfortunately I wasn't around for Mr Ray but he still has a great reputation around Town.

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Washington, D.C.: Do you have a favorite comfort food that you whip up? What is your kids' favorite thing that you make for them?

Chef Cathal Armstrong: The kids love roast chicken, ribs on the grill and Eamonn loves "lion Steak" as in what lions eat.

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Washington, D.C.: Chef Armstrong, now that Restaurant Eve is a couple years old (and, somehow, getting even better), do you see it as something you are committed to for the long term? Or do you think you will let it ride for a few years and then move on? (I'm hoping for the former!) Thanks.

Chef Cathal Armstrong: I hope I will be standing at the expediter station 35 years from now, we'll see what God has in store for me.

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Alexandria, Va.: So much has happened for you and EVE in such a short period of time, what does if feel like to be where you are right now?

Are there more restaurants planned in the future?

Chef Cathal Armstrong: I am so thrilled to be where I am today, we are tinkering with a couple of other projects but nothing serious to report yet. I don't really want to do anything that would distract me from my focus.

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Washington, D.C.: So chef, how did you find out that you were selected?

Chef Cathal Armstrong: The editor in chief, Dana Cowin, called me at 5pm at the restaurant sometime in late March. I think my heart stopped for a few seconds.

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Washington, D.C.: I've been teaching myself to cook and really enjoying it. I have a hard time, though, deciding how to pair a main dish with a side--especially when it's a vegetarian meal. Any advice?

Chef Cathal Armstrong: Follow the guidelines of the classics and remember things that grow together go together.

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Arlington, Va.: I've read about problems with farmed salmon. The farms transfer disease to wild fish, concentrate waste, experience escapes leading to invasive species problems. They're fed with other fish, further taxing diminishing wild stocks. The feed also has toxins, compromising the O-3 health benefits. Your views?

Chef Cathal Armstrong: I never, never, never serve farm raised fish.

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Alexandria, Va.: You have brought Old Town back from the dead...Finally an amazing restaurant with the causal elegance you are looking for when you dine, exceptional food, and a friendly staff. We are looking forward to your next venture!

Chef Cathal Armstrong: Thank you so much, compliments and criticisms make us strive to be better.

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Bowie, Md.: Having been raised in Dublin, Ireland, which isn't exactly known as one of the top foodie destinations in the world, do you integrate any Irish flavors or techniques into your cooking at your restaurant?

Chef Cathal Armstrong: My reputation has certainly encouraged me to be more adventurous with ingredients and I have started using more and more ingredients form home, black pudding, cheeses from Ireland and of course the amazing Kerrygold.

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Laurel, Md.: Fish and chips, is that more of an English staple or Irish?

Chef Cathal Armstrong: Are you trying to start another rivalry between the English and the Irish?

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Bethesda, Md.: Congratulations on the award. It's well deserved. Sharing equal praise should be the staff at Restaurant Eve. They've made our dinners there so inviting and enjoyable, that it really enhances the food!

Chef Cathal Armstrong: I absolutely agree with you, we would not be where we are today without our family.

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Tysons Corner, Va.: Chef,

Is there any one chef that you've that you can credit as being a mentor and professional role-model?

Chef Cathal Armstrong: Not one but many over the years that have encouraged me to succeed, Greggory Hill, Arpad Lengyl, Peter Smith, Ken Harris, Jeffrey Buben, Todd Thrasher and most of all my wife and soul mate Meshelle Armstrong.

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Arlington, Va.: I look forward to visiting your restaurant, but I often avoid fine dining because I am a vegetarian and worry I won't get the same quality experience as my meat eating partner. What can vegetarians who visit Restaurant Eve expect? Can we be accommodated on the bistro menu as well as the prix fixe menu?

Chef Cathal Armstrong: Because of my affection for small farmers I am always glad to showcase their products both in the Bistro and Tasting Room. We feature a couple of vegetarian dishes on the appetizer list and we offer a selection of what's in season every day. In the tasting room we offer a vegetarian selection in every course.

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Oldie Townie: Any firm date for the Fish and Chips place opening up?

Chef Cathal Armstrong: No firm date as yet but we are hoping for June or July.

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Alexandria, Va.: My wife and I are looking forward to celebrating our anniversary at Restaurant Eve in late May. What would you suggest we eat (if anything) the day of our visit to be able to best enjoy our nine course feast?

Chef Cathal Armstrong: I suggest you eat a light breakfast, skip lunch and pace yourselves at dinner.

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Alexandria, Va.: What do you plan to do/cook in Aspen?

Chef Cathal Armstrong: I'm not sure yet, I'm thinking about Black Pudding Panna Cotta with Foie gras and Cashel Blue Sorbet but maybe something with Lamb....

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Arlington, Va.: Cathal: Congratulations on your well-deserved honor! My question is: where do you get your culinary inspiration? For example, what cities do you like to visit to get new food ideas? Also, what can we expect to see on your spring menu? Thanks!

Chef Cathal Armstrong: San Francisco is most inspiring to me as far as a city but going to the local farmers markets usually does the trick.

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Washington, D.C. : Hi Cathal,

Thanks for doing the chat today. I am a huge admirer of yours. I was wondering-- did you attend culinary school early in your career or did you get a job in a restaurant kitchen and work your way up? As a 25 year old foodie/home chef with a regular office job and "Iron Chef" daydreams, I am always very curious as to the personal histories of local culinary heavyweights.

I recognize that attending culinary school does not guarantee one's success in the restaurant world, but does it help significantly?

Chef Cathal Armstrong: I never attended culinary school, I started my career as a dishwasher at a Pizza joint on Leeson St. in Dublin.

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Alexandria, Va.: Hello Chef - Congratulations on this honor - one that is well-deserved!

You got into the culinary field at a pretty young age. If you hadn't gone that route, what would you have been "when you grew up"?

You obviously love what you do, but if you weren't doing this, what would be your (other) dream job?

Thanks for taking the time to do this!

Chef Cathal Armstrong: I did a brief stint in college, computer programming, not for me.

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Washington, D.C.: Hello Chef Armstrong,

Thank you for taking our questions today. How to you feel about solo diners? After hearing all of the wonderful things about Restaurant Eve since it opened I've wanted to try it but cannot find someone to accompany me. So many restaurants are rude and unaccommodating to solo diners even when we make a reservation and tip well. Your thoughts?

Thanks in advance!

Chef Cathal Armstrong: Solo diners can be the most fun or the most difficult, a lot of you experience depend on how you interact with the staff. We look forward to seeing you soon.

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Rockwell, Md.: Hi Chef,

How did you assemble such a top-notch staff at Eve? Had you worked with any of them before?

Chef Cathal Armstrong: We have been very lucky with staff, I guess that's it, luck and the hand of God.

The only one left that I worked with before is Dan.

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Alexandria, Va.: Greetings, Mr. Armstrong. My husband and I love, love, love your place, and congratulate you on your recent honor. Our question regards the "Certified Humane" status of Eve's menu. Is this something that requires frequent updating, as the menu changes from season to season? If so, how difficult is it for you and your staff to maintain?

Chef Cathal Armstrong: We are proud to be certified Humane, it is a great improvement for animal farming and hopefully the way of the future. It is a new movement which is growing and gaining steam, the more it grows the easier it is to find products that are certified.

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Washington, D.C.: I'm a semi-regular at Eve, when are you going to insist that Todd take that wretched Pickled Martini off the drink menu?

Chef Cathal Armstrong: Degustibus non est disputandem,

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Alexandria, Va. : What is your favorite ingredient to cook with? Is it something sumptuous like white truffles or something more basic like a vegetable? Indulge us!

Chef Cathal Armstrong: I love to cook sweetbreads and risotto, those two come to mind.

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Kinda Hangdog: Hi, I have a friend recently terminated as head cook/chef at a middling, family - owned restaurant after years of dedicated, no-vacation, long hours loyalty. He is young for such a position but performed well although he had no formal school training. What should his next move be? thank you.

Chef Cathal Armstrong: Go eat in the top restaurants in his/her area, find the one where they enjoy the food the most, start at the bottom and work your way back to the top, the better you are the less time it will take, forget about money, sacrifice and the rewards will follow.

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Washington, D.C.: I love pomegranates, but they have such a short season- and I miss them already! Any ideas of what I can make with pom juice or extract to tide myself over until next winter?

Chef Cathal Armstrong: I don't really like Pom, too much sugar added. Pomegranates are one of the fruits that scientists have been unable to grow out of season, maybe it should just be left that way.

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Narragansett, R.I.: Dear Chef:

As a stay-at-home dad, I've become the shopper-chef and I love it. As I watch food shows and read recipes increasingly, I become frustrated with how many delicious-looking foods are prepared with alcohol. Do you have substitutions -- for white wine, red wine, etc. -- that you particularly swear by?All the best, and many thanks,

Chef Cathal Armstrong: Try vinegars and fruit juices instead. Look for sauces using gastric.

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Foggy Bottom, Washington, D.C.: Chef,

I respect your work a great deal. Is there anything that annoys you about diners? Anything I should be sure NOT to do when I come to your restaurant? Thanks!

Chef Cathal Armstrong: When we were kids we were not allowed to leave the table till dinner was done, nowadays ladies go in pairs to the bathroom and smokers walk out in the middle of dinner, it ruins the experience.

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Washington, D.C.: As the dad of an Eamon myself, can't wait for the new place. Will it also be in Old Town?

Chef Cathal Armstrong: Eamonn's will be located at 728 King St. where Scotland Yard used to be.

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Annapolis, Md.: Hello Chef Armstrong - I am curious to know if there is an item on the Restaurant Even menu that you enjoy preparing - just a bit more than the others? One that brings a bigger smile - for whatever reason?

Chef Cathal Armstrong: I made a version of Jambon Persillee using lamb shoulder and served HOT. It's crazy but it works.

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Washington, D.C.: Have you had an opportunity to sample the food of any of the other winners of this year's F&W awards? Any plans to?

Chef Cathal Armstrong: No not yet, but I am excited to try Cyrus and Momofuko.

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Alexandria, Va.: Congratulations on your award. It was truly deserved. By the grace of a gift certificate that helped pay, I was able to go to your tasting room with my husband for our 6 month anniversary and I had the best meal of my life. I cook very well and have eaten at a great variety of places both upscale and not in the DC area and the meal with the wine pairings (thank you Todd!!) were at least two notches above the best that I had had before. Your staff was knowledgeable, the food was divine in presentation and taste, Todd made an adventure out of every wine and I finally was able to find reds (3) that I actually liked. Now I want to take my in-laws to your Bistro. Thank you.

Chef Cathal Armstrong: Thank you so much for your compliments, please say hello when you next come to dine.

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Fairfax Station, Va.: We feel as though we are joining friends when we dine at Eve because of your charming wife and the whole staff. A question....how in the world did you create the CLEAR but tasty Bloody Mary? Thanks for some wonderful evenings at the restaurant.

Chef Cathal Armstrong: I love that you feel like you are among friends at our restaurant, that is our goal for all of our guests. Using the right tomatoes are the key to clarity. Call us for the recipe.

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Alexandria, Va.: Congrats on the honor. I'm glad I got reservations before the announcement. A friend and I were there last Friday night. It was a wonderful meal. Your staff is wonderful, they all know their stuff but also realize it is supposed to an enjoyable experience. Thanks again and thanks for being in Old Town.

Chef Cathal Armstrong: I would love for everyone to remember when you go out to dinner that you have great influence over your experience, remember it's just dinner, relax, have fun, we're not curing cancer out here.

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Great Falls, Va.: We've been considering making the trip to try Eve, and will make it a point to come very soon now that I've learned you are certified humane and never never never serve farmed fish. Do you also serve organic foods? To what extent?

Chef Cathal Armstrong: We do serve organic foods but not exclusively, we search for quality, that's paramount, it's hard to convince people that the bugs in their salads are ok because there are no pesticides.

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NO!: The pickled martini is my favorite! Makes my mouth water to think of it!

Chef Cathal Armstrong: See what I mean

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Washington, D.C.: Hello Chef:

Congratulations on your award. I've noticed that a significant number of your patrons take their meals at your bar. When you first opened, did you anticipate that there would be such food volume at the bar? Do you see any sort of trend with people dining at the bar in fine dining establishments?

Chef Cathal Armstrong: We opened as a non smoking restaurant because we couldn't afford the required exhaust, I wouldn't change that now, that's probably one of the main factors in bar dining.

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Washington, D.C.: Cathal,

I'm delighted to hear about Eamonn's. I thrilled about the menu of batter burgers and sausages...ah the taste of home. Every time I go back home to Drogheda, I take my wife to the local chipper...even she loves it. Good luck...I'll be a regular...and so will she...

Emmanuel

Chef Cathal Armstrong: We'll see you both there, I can't wait to eat Fish and Chips myself. My staff is dying to go after work too.

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Arlington, Va.: Hello!

My brand-new husband I and I would like to get our fantastic wedding photographer a gift certificate to Eve as a thank you. Do you think $200 would be enough for him and his wife to enjoy your fabulous food, and perhaps a glass of wine?

Thanks!!

Chef Cathal Armstrong: That's plenty and very generous of you.

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Washington, D.C.: Chef, when the idea for Restaurant Eve was hatched, did you have a particular restaurant in mind as a "role model"? R. Eve reminds me of Chez Panisse. I've only eaten there once, but it has a similar vibe and total emphasis on quality and service. Thanks!

Chef Cathal Armstrong: Before we opened Eve we went on a whirlwind trip to CA. 19 restaurants in 6 days. Chez P. was among them. Overall it is a culmination of all our experiences over the years.

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Alexandria, Va.: I attended Taste of the Nation last week and loved your dish. I heard that you were the chef chair for that event - it was really amazing! Congratulations on that as well as on your Food & Wine achievement!

Chef Cathal Armstrong: I support Share our Strength as much as I can, what a noble goal, to eradicate childhood hunger in the US.

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Washington, D.C.: I have a nut allergy and love to cook and am often running up against recipes that look great except for the walnuts, pine nuts, peanuts, almonds, etc. If I were coming to dine in your restaurant and you were making a pesto or something else where the nuts were intrinsic, would you try substituting something instead of the nuts (like seeds such as pumpkin and sunflower) or leave out the nuts or just serve something altogether different to me?

Chef Cathal Armstrong: I would recommend that you simply omit the nuts, maybe try a little grated lemon zest instead.

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Dupont Circle, Washington, D.C.: As a regular customer, I want also to recognize Meshelle, Todd and the staff for the way they add to the ambience of the restaurant and enhance your creativity. Many of us also observe Tom Sietsema's weekly online chat, and see a lot about irregular service/balance/timing/communication.

EVE has it worked out pretty well..and it is always a good sign in a restaurant when you see that management can pretty much keep the staff intact. Few places are so successful.

Congratulations on your award!! The customers certainly agree.

Chef Cathal Armstrong: It is a constant battle, or like acting you must perform no matter how you feel. Understanding this helps, sometimes we slip though, we are human after all.

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Old Town, Va.: My compliments and thanks to the outstanding Eve staff!!

Chef Cathal Armstrong: Thank you.

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Thanks: for the lovely meals we have had at Eve. I wanted to compliment you on the bar area decor, too. It is just the right mix of warm and funky. What is the bar top made of, by the way?

Chef Cathal Armstrong: The bar top is poured concrete and cherry.

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New York, N.Y.: Hello, Chef,

I can't wait to get back to my hometown, where your bistro will be my first stop. I was wondering what your opinion was on career-changers into your industry. Daniel Boulud expressed some strong opinions that one has to be young--as in 19, not 30--to really tolerate the heat of the kitchen. As someone who started young yourself, do you think career changers are kidding themselves? Thanks for your insight and for the food.

Chef Cathal Armstrong: Career changers are tough they are lured by the romance and celebrity aspects which account for about .1 of 1% of the average day.

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Ithaca, NY: Sous vide techniques have been in the news a bit lately what with the row in NY with the health inspectors (which sounds like a tempest in a teapot to me).

Is it a technique you use a lot? Any thoughts on how it has changed cuisine?

Chef Cathal Armstrong: I must admit that I'm not a big fan of boil in the bag.

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Washington, D.C.: What's your favorite restaurant in Dublin? I lived there for a year and remember loving the Mermaid Cafe, but it seemed like those types of restaurant were just coming into existence. Oh, and I hope Eamon's has chips like Leo Burdock's!

Chef Cathal Armstrong: L'Ecrivain, Chapter One, I hope we can make chips that good too.

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Burleith, Northwest, Washington, D.C.: Congratulations on the honor!

I hope to be visiting your outstanding establishment next week for my birthday (I assume my husband knows that Eve is where I want to go). My husband and I love every experience we have had at Eve, in both the bistro and tasting room. Dining at Eve is magical and special, and yet casual and comfortable at the same time -- we love to go for both special occasions and for just a casual drink and dinner. Our only problem (if one can call it that) is that when dining in the tasting room, we always end up (even when we have sworn we won't do it) with the nine course tasting and pairing -- it is spectacular. Mmm. I can taste the "OOO" right now. I only wish I could finish every bit!

Thank you for providing such a wonderful establishment!

Chef Cathal Armstrong: Pace your self, take your time, don't eat too much bread, don't scarf down the first few courses because your hungry.

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Fairfax, Va. Are you making some kind of pig burger at the moment? Mmmmmmmmm.....do tell!

Chef Cathal Armstrong: The hogs head stuffed with ears and tongue and sweetbreads, mmmmm....

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Arlington, Va.: Hate to disagree with the owner, but $200 is not enough for the tasting room, with wine pairings if that is what you are hoping to gift.

Chef Cathal Armstrong: Thank you for your comment, but what I am trying to say is that $200 as a gift is plenty.

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Alexandria, Va.: Exactly how much of a role does your wife play in the restaurant?

Chef Cathal Armstrong: She's the real boss, I just do what I'm told.

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McLean, Va.: Is it possible to do the Tasting Room without wine pairings? I would like to visit the tasting room for my birthday, but I do not drink alcohol. Thank you very much.

Chef Cathal Armstrong: Absolutely!!!!

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Munich, Germany: It's been years since I last visited my cousin in Galway. I recall the seafood as being heavenly, after living in a landlocked region for a while.

What seafood dish is the the most reminiscent of Western Ireland for you?

Chef Cathal Armstrong: Oysters with a pint of Stout

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Capitol Hill, Washington, D.C.: Your Web site says that Monday Night is "Industry Night." What does that mean?

Chef Cathal Armstrong: 15% discount on food to all of our colleagues

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Ithaca, N.Y.: Does your humane designation mean no foie gras?

Chef Cathal Armstrong: Foie Gras is an intrinsic part of luxury dining, I am not a politician or an advocate but as long as it is available I will use it. I don't mean to offend anyone. It is what it is.

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Washington, D.C.: Regarding the hogs head burger ... fabulously rich and delicious. Thanks Chef. You do great things with pig.

Chef Cathal Armstrong: Thanks Barry

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Washington, D.C.: Hi Chef, My husband and I have dined a few times before we married and I want you to know how impressed we were with the food and service. The attention to detail was amazing. The first time we dined at your establishment I mentioned that my husband was diabetic to your wife and she made a note of it, when we went back for the tasting room, she had noted it in the computer and the food was tailored to his special need. (he tries to eat no refined sugars as a type 1 diabetic). We have recommended your establishment MANY times because of the wonderful food, but also the service. I think you are a lucky man to have such a wonderful wife, she really was lovely. Cheers.

Chef Cathal Armstrong: Smile

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Eastern Market: Congratulations on your well-deserved award! I wonder if you follow the local critic's Web chats (Tom Sietsema, Todd Kliman) and foodie blogs (DonRockwell.com) to get some sense of what folks are saying--good and bad--about Restaurant Eve?

Chef Cathal Armstrong: Of course, but I try not to take it too seriously.

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Alexandria, Va.: Congrats! You certainly deserve the honor.

Do you make it back to Dublin often? Any recommendations for restaurants there that showcase Irish cuisine without breaking the bank?

Chef Cathal Armstrong: Go to Ballymaloe house, it's not cheap but well worth the trip.

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Arlington, Va.: I dine out a lot, both here and in NYC. Your tasting room is far and away the best restaurant I have ever experienced. The food is fantastic, the service perfect, and yet it still has a homey, not stuffy uptight feeling. I love it! For all of you waiting to get reservations at Per Se, do not bother - Eve is better.

Chef Cathal Armstrong: Thank you so much, just remember we do what we do because it's ours others do as they wish with their restaurants, that's what makes it fun.

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Falls Church, Va.: I recently tried to make a reservation for a Sunday evening but was told you're closed that day. Any plans to change that?

Chef Cathal Armstrong: No, sorry, that's family and church day.

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Washington, D.C.: congratulations chef! what is your favorite ethnic cuisine? Do you like Indian food? If so what is your favorite restaurant?

Chef Cathal Armstrong: Thai, Indian

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