A beet salad with duck prosciutto, right, and Dutch cheese, black garlic and potato.
Young Kwak
A beet salad with duck prosciutto, right, and Dutch cheese, black garlic and potato.

Eyvind

COVID-19 Notes: COVID-19 notes: Temporarily closed while dine-in restrictions are enacted.

Eyvind offers a modern and seasonal take on what chef-owner Tony Brown describes as "approachable fine dining." For regular dinner service, diners can expect a one-page menu of shareable appetizers and affordable entrees in the $15 range, along with a few desserts. Lunch fare consists of a variety of salads and sandwiches. Menus will be more consistent than at Brown's Ruins, which alternates cuisines each month, while highlighting seasonal ingredients and with a broad focus on vegetable-based dishes.

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