Restaurant week is fast closing in on the DFW area so we decided to check out a smattering of menus and do some pre-Restaurant Week reconnaissance. Our first look is at Eddie V’s who recently celebrated their first anniversary in Dallas.
When we visited Eddie V’s recently we found a thriving lounge scene in the front of the restaurant. Dark with a retro atmosphere that harkened back to days when you might find cigars if the laws weren’t so restrictive. The musical act that night played dreamy tunes from the classic American songbook, something difficult to find in Dallas.
As we waited for the dining room we enjoyed a few pre-dinner cocktails and chatted with a few familiar faces. We saw but did not approach Cowboy’s legend Troy Aikman.
A call to our table broke the chatter and we made our way to dinner. The staff was quick and courteous, placing us near a wall that gave vision of the large, open kitchen. From our vantage point we spotted executive chef Brad Albers and crew making haste with mounting orders, including our irresistible seafood tower which included a whole cold Maine lobster, eight shrimp, four Jonah crab claws, eight oysters, king crab and lump crabmeat, making for what could be a complete meal.
Had we really looked at the menu and saw the mammoth amount of seafood on the tower we might have realized this was an undertaking for four adults, not two. We ordered our entrees at the same time and later realized this would be a belt-loosening evening.
Although Eddie V’s is well known for their seafood options, we thought to mix up the menu with one beef entrée along with a seafood option. We decided on an eight ounce filet and chose to add the $9.00 option of Oscar style that includes the standard hollandaise, asparagus and more Jonah crab.
The steak was cooked perfectly, with crisped edges from an intense grilling, and the sauce oozed gently giving way to the large chunks of crab.
We had also ordered the scallops which is served with sautéed citrus, almonds and brown butter. Had we not over indulged with the tower, we might have been more adventurous with our seafood entrée. The scallops made for a good selection, however. But next time I will no doubt run with the Georges Bank Cod which came highly recommended and is on the Restaurant Week menu.
Sides are options at Eddie V’s and we highly recommend the Brussels Sprouts made with bacon and shallots. They are near candy-like, and of course everything is better with bacon.
For those watching gluten, there is a full gluten-free menu available.
Without a doubt Eddie V’s will make for a perfect selection for those that have not tried the restaurant, and a welcome friend to those that have.First Course Penn Cove Mussels Steamed with Belgian White Ale, Butter Toasted Baguettes White Haven, Sauvignon Blanc, Marlborough 2009 – $6/pairing $12/gl Sweet Corn and Crab Chowder Chives & Smoked Bacon Loosen Bros., “Dr. L” Riesling, Mosel 2010 – $4/pairing $8/gl Tassione Farms Greens Local Mixed Greens, Candied Pecans, Feta and Pommery Vinaigrette La Marca, Prosecco, Italy – $4/pairing $8/gl Entree Short Smoked Atlantic Salmon Pan Roasted with Local Vegetables, Fines Herb Crème Fraiche Louis Latour, Grand Ardeche Chardonnay, VdP Coteaux De L’Ardeche2008 – $4/pairing $8/gl Sauteed Georges Bank Cod Rock Shrimp, Artichoke, Tomato Ragout Marco Felluga, Friulano, Collio 2007 – $6/pairing $12/gl Grilled Swordfish Steak Soy Glaze, Grilled Bok Choy, Spicy Mango Pico Alois Lageder, Chardonnay, Alto Adige 2009 – $5/pairing $10/gl Dessert Vanilla Bean Crème Brulee House Made Cookies Warre’s, OTIMA, 10 yr Tawny – $5/gl Hot Pineapple Upside Down Cake Henry’s Butter Pecan Ice Cream Vidal-Fleury, Muscat de Beaumes-de-Venise 2008 – $10/gl Hot Macadamia Nut Fudge Brownie Henry’s Vanilla Ice Cream Graham’s, “Six Grapes” Reserve, Ruby Port – $6/gl Central Market 4th Course Blackened Scallops Maytag Bleu Fondue -$12/ add’l Eddie V’s Dallas 4023 Oak Lawn Avenue, Dallas (214) 890-1500