Of the rotating soups and entrées that we tried, the best were the long-cooked meat ones. Brisket pot roast with carrots, potatoes, and horseradish sauce was exactly the dish we craved on a winter evening. Venison stew featured tender, if under-seasoned, meat. Lack of salt in all quarters plagued a lackluster roast chicken with mushroom spaetzle, though on another evening when we ordered the spaetzle as a side studded with bits of pork confit, it couldn’t have pleased us more. Pasta puttanesca disappointed—very tomatoey but without the zing of substantial garlic, capers, anchovies, hot pepper, and olives. And a Moroccan vegetable tagine of chickpeas, root vegetables, currants, and kale suffered from serious undercooking (who likes crunchy parsnips?), under-salting, and under-spicing. Sopa de lima, a Mexican tomato and chicken soup flavored with lime, again lacked seasoning, but the creamy parsnip-potato soup delivered on all fronts.
Desserts also change constantly but feature primarily pies and cookies. A chocolate chip cookie was typical of its class, an unusual sesame butter cookie much more intriguing. I’m not a pumpkin pie fan, but Eat offered a pleasant version with a light, flaky crust, the hardest element to get right. How many of us regularly make dessert anymore? With Eat’s choices, you can finish your take-out dinner with a pleasant homey sweet.