EVER

On Tuesday, July 21, Ever continues its CDC Dinner Series with Brandon Dienger of Jônt in Washington, D.C., and Liam McLoughlin of Restaurant Pearl Morissette in Ontario.

At the two Michelin-starred Jônt, Dienger works within a kitchen where precision and curiosity go hand in hand, balancing meticulous technique with flavors and ideas drawn from around the world.

At the two Michelin-starred Restaurant Pearl Morissette, McLoughlin’s cooking begins with the rhythm of Ontario wine country, where close relationships with farmers, producers, and foragers guide the menu throughout the seasons.

Together with Chef Lucas Trahan, the visiting chefs will collaborate with the Ever team on an eight-course dinner that reflects the philosophies, techniques, and landscapes that influence each of their restaurants.

Curated wine and spirit-free pairings are offered with each menu.

Reservations for July 21 are now available.

🔗: https://www.opentable.com/booking/experiences-availability?rid=1124866&restref=1124866&experienceId=735146&utm_source=external&utm_medium=referral&utm_campaign=shared&dateTime=2026-07-21T18%3A00%3A00&partySize=2

Fuyu persimmon, explored two ways—fresh, compressed slices and a delicate sherbet. Layered with ribbons of dark chocolate ganache, French meringue, cinnamon pudding, crispy brioche, mulled wine, and toasted cashews.

Pork cheek, gently braised in root beer with ginger, shallot, and garlic. Set over cheesy wheat berries and paired with brûléed Gruyère custard and hidden rose apple. Finished with mint and sorrel.

We’re honored to feature the work of Kilgus Farmstead—a partnership rooted in care, craft, and a deep respect for the land.