If shellfish isn't your thing, opt for one of the hand-cut steaks. Think dessert tray, but with beautifully displayed stone crab, king crab, Dungeness crab and whatever else is in season. It's safe to say Eddie V's is not going for subtle on the seafood extravagance. Serious seafood lovers should cut to the chase and start with the shellfish appetizer, a tower of Maine lobster, shrimp, oysters and jumbo lump crab. Many prefer to dine in the lounge to catch the live jazz and take in the hopping bar scene while tucked away in a cozy corner table or high-back leather banquette. This downtown destination reels in guests seeking polished service, fresh upscale fare and top-notch entertainment. Dekalb Pike, King of Prussia, (610) 337-7823, V’s Prime Seafood Restaurant Review: Eddie V’s is, no doubt, a splashy addition to KOP’s restaurant-rich landscape.Ħ70 W. With three private dining rooms and an exceptionally trained staff at your beck and call, there’s more to this operation than high-quality food and drinks. Samples from the oyster bar, on ice with cocktail and Mignonette sauces. The bar menu boasts a copious selection of apps and “half shells.” One of them-Rockefeller oysters with a soggy panko topping-was the only kitchen misstep after several visits. The visually enticing array of victuals includes the Hope Diamond, a vodka-and-butterfly-tea infusion with a deep boron-blue diamond-cut ice cube floating at its center. The place is jumping during happy hour, which features live jazz and well-trained mixologists creating concoctions from behind the expansive U-shaped bar. Tartare of Pacific ahi tuna, with curry and sesame oils, avocado, mango, and citrus. For most of us, a meal at Eddie V’s is going to be an extra-special occasion-or, if you’re lucky, a splurgy business expense. Sumptuous seafood towers run a hefty $120 an artfully prepared black cod steeped in miso is $40 and twin South African lobster tails run close to $90. Not surprisingly, such quality comes at a price as high as you’ll find anywhere in the western suburbs. The food is on par with the ambiance, thanks to the USDA prime steaks and the seafood flown in daily. Related: 25 Best New Restaurants in Philadelphia’s Western Suburbs A waterfall welcomes diners, and travertine-lined walls, a nautically hued patina and crystal chandeliers exude the sort of gentle opulence that’s the opposite of the masculinity found at most steakhouses.Įddie V’s dining room, which has crystal chandeliers and white-tablecloth service.ĭarden Restaurants’ KOP outpost is managed by two of the industry’s best: GM Steve Olson, who has over two decades of experience with Maggiano’s Little Italy and chef Greg Vassos, who ran New York’s Le Bernadin and other kitchens for Eric Ripert. And while KOP may already have a multitude of first-rate restaurants, you won’t find one quite as luxurious as Eddie V’s. Its high-end concept was co-founded by Larry Foles, dad of Super Bowl-winning Eagles QB Nick Foles. Like it or not, Eddie V’s embodies the direction King of Prussia is headed in. Elsewhere, couples indulge in succulent lobster tails, and others celebrate in the V Lounge as the pleasing rattle of cocktail shakers intermingles with live jazz. on just about any night of the week, Eddie V’s Prime Seafood bustles with white-jacketed servers placing colossal multi-tiered shellfish towers at the tables of martini-sipping corporate executives.
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