On June 22, to kickstart summer, Mark Gold tapped a keg of North Coast Scrimshaw Pilsner and invited Angelenos to Eva Restaurant to fill a Solo cup as many times as they liked. $25 for a refillable cup of craft beer might not seem like a great deal, until you consider the complimentary accompaniment: a bottomless container of crispy buttermilk-brined fried chicken. Gold clearly hit on a winning combination, since his restaurant was full-to-bursting for the debut.
Gold had several surprises in store for the evening, including a trio of $5 sides: creamed spinach, espelette-dusted creamed corn, and potato salad folded with whole-grain mustard, egg, minced pickle and more.
Gold even broke out another regional American classic, the cheesesteak. His deluxe version incorporated thin-sliced Prime New York rib-eye, sous vide onions and molten cheddar.
After our six-top tore through three containers of fried chicken, dessert was hard to fathom, but if you’re interested and have stomach space to spare, it’s possible to order a slice of post-chicken apple pie ($3.50).
The ravenous crowd demolished 225 pounds of fried chicken in no time. Based on the overwhelming response, fried chicken is now a regular Tuesday feature at Eva. If the crowds return, and they should, just make sure to reserve a table, and Eva’s got you covered.