With only thirty seats in the main dining room and twelve at the bar, a night at The Eddy will always be intimate. The restaurant is outfitted in country woods and clear, handmade glass fixtures that make it feel homey and modern at the same time. Executive Chef Brendan McHale grew up in New England and brings coastal, fresh flavors to his cuisine. Given the small occupancy of the space, The Eddy has the luxury of being able to shop at the Union Square green market for fresh, locally-sourced dishes.
When we went to go visit The Eddy, their wait-staff and bartenders warmly greeted us as we sat down to speak and eat. Right away, we felt comfortable and at ease as we enjoyed the roasted carrots, cashew butter, chevre haut-bearn, and gremolata. The food, along with the service, was unpresumptuous but undoubtedly of the highest quality. The next small plate we tried – a crudo of scallop, watermelon gelée, bok choy, buttermilk, and milk – was unlike anything I had ever tasted before. As we received our last dish – a burrata, stone fruit, yuzu, crispy chicken skin, and anise hyssop – we nursed two of the cocktails from The Eddy’s custom list designed by Kelvin Uffre. The Melon Cup featured a celery Leaf and Citrus infused Macchu Pisco, decorated by a thin cucumber cross-section. The Parlor Friar was a delicious mezcal drink accented with a tart pamplemousse flavor.
As a neighborhood spot, The Eddy draws upon the East Village’s creative heritage in its menu and cocktails while keeping the feeling of community in the Loisaida alive.