The celebrations have begun!
It is my birthday week. It’s a very special year, in which I hit the half-century mark. As much as I hate admitting that, I have to share it because that is what is driving the setting for these next few posts.
The celebrations were kicked off by my husband taking me out for the obligatory birthday dinner. Don’t get me wrong. I love my annual dinner out; it’s just usually to the same ol’ place, H3 Ranch steak house. I admit H3 is my favorite place for getting a good steak, but sometimes it’s nice to eat that steak in something not so ‘roadhouse.’ I was taken by surprise to a place that may have just landed at the top of my favorite places to eat: Eddie V’s. This shiny new restaurant, which is getting mixed reviews, turned out to be a very pleasant deviation from the usual trip to H3.
I had read that Eddie V’s was dark, and the rooms cold – take a sweater and a flashlight. I took the sweater, not the flashlight. While it was a bit dim, I found I could read the menu without too much difficulty. The wait staff were eager to offer up mini flashlights should you prefer to use one. On this particular occasion the sweater was not a necessity.
As for the food, I had read all kinds of info from ‘luke warm’ to ‘piping hot.’ Most reviews have been positive, but it only takes a few bad ones to destroy an establishment. I can say that our experience was most enjoyable.
We had reservations for 6pm, and upon arrival, we were promptly seated in a booth. Our waiter, Eric, was at the table almost immediately and I noticed that he welcomed us by name. Now that’s impressive as we have never met. A very nice, personal touch to experience. Very personable and helpful, Eric stepped us through the menu of gastronomical delights.
We decided to start the evening off with the Maryland-style All Lump Crab Cake with sauteed with Chive Remoulade sauce. I am not a seafood person. I have issues (mostly mental) with fish, but I will at least try it now. Recently I discovered that lump crab is not so bad. Visits to the local seafood kitchen, GoGo Gumbo, introduced me to this delectable appetizer when made with fresh lump crab. For me, GoGo set the standard. I was not disappointed with Eddie V’s version… if this was any indication of what was to come, we were in for a real treat.
Up next, the meal.
There were several menu items that caught my attention. The Pacific Ahi Tuna Steak seared with Shiitake Mushrooms, Wasabi Potato Purée and Ginger-Soy Jus; the Swordfish Steak broiled with fresh Jonah Crab, Avocado and Red Chile Vinaigrette; the Roasted, Double Breast of Chicken with grilled Wild Mushrooms and Natural Jus; the double-cut Colorado Lamb. However, it was the 8oz Filet Mignon that made it to my tastebuds for the evening. When delivered, my fist-size chunk of flesh was prepared to perfection. My first bite just melted in my mouth like a piece of good Swiss chocolate. The next bite didn’t disappoint either; it was as good as the first. And the last bite, was equally as good as the first.
I discovered I like sea scallops. They must be absolutely fresh, like right off the boat and served within the hour. My husband ordered the broiled jumbo Georges Bank Sea Scallops wrapped in bacon and broiled with a tomato-basil butter sauce. I, the anti-seafood person, would order these on another visit. I got a taste-test of one scallop, and just like the Filet, it just melted in my mouth like a chunk of good chocolate.
Vegetables and side dishes are served family-style and there is easily more than enough for two, and plenty for four. When we inquired about the ‘truffled’ macaroni and cheese, Eric’s response was simply, “to die for.” When I hear ‘to die for’ I think of GoGo Gumbo’s chef Kraig’s delectable dessert of fresh fruit, whipped cream and lady fingers that can only be described as To Die For, and bears the same name. So when Eric described the truffled mac and cheese as to die for, I had to try it. The spin on this dish is traditional macaroni and cheese made with black truffles and Parmesan cheese. We also split a dish of perfectly steamed asparagus with Hollandaise sauce. Needless to say, we brought home a few leftovers.
The End.
No evening out is complete without dessert. I’ve never been big on desserts, but sometimes you just have to. Like sex, I think the food leading up to dessert was just foreplay. With each dessert description, my mouth just watered that much more. Can I have one of each please? When I saw the Belgium Chocolate Mousse with Raspberry sauce, there was no doubt that would be my choice. Just like the Filet, and the truffled mac and cheese, my mouth went into orgasm-mode with each bite.
Because this was my birthday dinner, we got a few perks… my husband got to try a special drink not found on the menu and comp’d by Eric. A vodka iced tea of sorts to ‘help get him through this experience.’ Very tasty indeed. My dessert was also comp’d and comp’d or not, I would have ordered it regardless.
This was definitely a birthday dinner I won’t soon forget. Eddie V’s gets five stars from me for both service and food; and my vote for a special evening out.
Happy birthday to me!
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