How our menu works
At Eunoia, we cook at the crossroads of three cultures: Mexico, Bulgaria, and the United States. Seasonal ingredients • Constantly evolving menu.
Our food is a living reflection of our roots—a creative, honest blend where each dish tells a story through seasonal, locally sourced ingredients. We cook with what the earth gives us, when it gives it, letting nature guide our menus. There are no fixed recipes, only intuition, flavor, and curiosity.
Our Vision
WE AIM TO
Celebrate the rhythm of the seasons and the local bounty of the Mid-Atlantic.
Blend Mexican, Bulgarian, and American culinary traditions into an ever-evolving, seasonal experience.
Engage diners in a multi-sensory journey where every plate tells a story of place, time, and technique.
Seasonal Ingredients
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Constantly evolving menu
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Seasonal Ingredients • Constantly evolving menu •
Seasonal Divisions
We divide the year into three distinct seasons, each inspiring a completely different menu and culinary approach. Every season is a full expression of what the land, waters, and forests give us at their peak.
Seafood Season (Feb – May)
Focus: Fresh seafood from the Chesapeake Bay and Atlantic Coast.
Jan — Mar: Oysters, clams, mussels, striped bass.
Apr — May: Blue catfish, first soft-shell crabs of the season.
Vegetable Season (May – Sep)
Focus: Farm-fresh vegetables, herbs, fruits, and fermented ingredients from Maryland and Virginia.
Jun — Jul: Heirloom tomatoes, cucumbers, late-season strawberries, zucchini, sweet corn.
Aug — Sep: Peaches, plums, eggplant, peppers, melons, grapes.
EXAMPLE DISHES
Heirloom tomato salad with corn miso
Grilled peaches with bee pollen ice cream
Smoked eggplant tartare with local herb oil
Forest Season (Oct – Feb)
Focus: Wild mushrooms, berries, and autumn/winter produce of the Mid-Atlantic.
Oct – Nov: Venison, wild duck, pumpkins, apples, chanterelles, maitake mushrooms.
Dec: Goose, chestnuts, cranberries, brussels sprouts.
EXAMPLE DISHES
Wild duck glazed with honey and autumn spices
Venison stew with maitake mushrooms
Local apple tart with hay-toasted ice cream