Eddie V’s

Eddie V’s, a new hotspot that just opened in the Union Trust Building is something worth mentioning. I was lucky enough to get reservations the week it opened (s/o mom), and I am ready to go back.

Since this is a seafood restaurant, I of course decided to get all seafood and definitely didn’t regret it. I will say that they had a nice selection of meats as well, and Ted definitely loved his steak. Enjoy!

Appies

Bread & butter: It was so delicious that I had to count it as an appetizer. There was a super hard crust with a dense and warm middle that melted in your mouth. And the butter? Yes those are chives and yes it was delish.

Jumbo lump crab cake: Only the top seemed to be fried – and to perfection (‘sautéed Maryland style’). There was tons of lump crab, which is fantastic when there is about 75% crab instead of filler. Also the spicy chive remoulade on the plate adds nice contrast – chives again!

Bubbly: Our main man (waiter) Thomas even welcomed us with a little bubbly!

Main

Chilean sea bass: This Asian take on the light and airy fish was fantastic. I even got to make a fool of myself by trying to eat it with chopsticks. The spinach bed was just spinich, but since it was soaking in the light soy broth, it was phenomenal. The soy broth is some of the best and lightest I’ve had, not too salty with just the right amount of flavor. The final touch: ginger. I usually don’t like ginger because of how strong it is but in this case the sauce diluted it in a way. Bonus: since the dish was ‘steamed Hong Kong style,’ it came out with a bamboo dumpling cover on it – too cute!

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Georges Bank Scallops: Let me start off with the fact that scallops are one of my favorite foods. Our waiter convinced me to get this only as a side dish instead, which was definitely good considering the amount of food I ate. They had a great char to them, but seemed a lil chewy (perhaps cooked too long?) and a lil too buttered. But I will say I’ve never had scallops paired with citrus. The grapefruit and orange added such an interesting twist to the dish.

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Truffled macaroni and cheese: This is another favorite dish of mine. They add some funky ass noodles that are perfectly al dente. And the breadcrumbs are somehow throughout the dish, instead of just on top, which give the dish the perfect texture. Plus there are real truffle shavings!

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Finale

Hot ‘bananas foster’ butter cake: Who doesn’t love when your dessert comes out on fire? This was absolutely delicious. To start, the pecan ice cream was amazing and really cut into the rich butter cake. The cake itself is almost like an upside down banana cake if that’s a thing. So dense and moist and melt-in-your-mouth.

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Dark chocolate and crushed toffee s’mores: This dark chocolate mousse had a crunchy toffee topping that gave just the right crisp. Plus the marshmallow was so fluffy and the crunchy bottom gave the dish texture. I could definitely eat this during a bonfire.

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Wine: All I know is that I got a Cabernet Sauvignon, and it was very smooth. Plus how can’t you be amazed with a wine cellar that looks like this?

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Yinzer Eats. Where Yinzers Eat.

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