But I’m pleased to report that, after closing the restaurant less than a week ago (Thanksgiving was the final feast), DD’s chef-owner David Sweeney was hired by Restaurant Eugene as its production chef and farmer liaison. “Production chef” means that Sweeney oversees the morning crew that preps and makes sauces and stocks for dinner. “Next to their own restaurant, Dynamic Dish was one of [Restaurant Eugene owners Gina and Linton Hopkins’] favorite restaurants in the city,” says Judith Winfrey, the restaurant’s hospitality director. “Everybody is completely thrilled and honored. David is already teaching the staff some new ways to think about vegetables and flavors.”
Highlights from the menu include a celery, radish and watercress salad; baked eggs with harissa; lamb with prunes and almonds paired with potato gratin and beet greens; and red wine-poached pears. The four-course meal includes wine pairings and a copy of the book and costs $115 per person. Call the restaurant at 404-355-0321 for reservations.