Eddie V’s Prime Seafood

| February 2, 2015 | 0 Comments

Cachet & Cash

San Diego’s Restaurant Week just recently ended. Hopefully, readers will have taken the opportunity to enjoy fine dining at discounted prices. The idea behind the event is to introduce new restaurant experiences and to remind guests of old favorites. Eddie V’s Prime Seafood would have been an excellent choice.

The reason — Eddie V’s is expensive, so the bargains would have been welcome. Eddie V’s has a lot of cachet, but it also takes cash to dine there.

The quality of the food, ambiance and service, though, is superb. It may cost a bit more, but diners are treated to amazingly fine cuisine.

Chef Kyle Greene explained, “All of our top grade products are obtained from trusted purveyors with whom we have long standing relationships. Our fish, for example, is ‘top of the stack,’ As boats go out, catch fish and store them in freezers, fish on top of the pile is the latest catch, the freshest. Our meats are aged for 28 days to ensure top flavor.”

Naturally, such quality is more expensive to obtain.

Sustainability of seafood is a great concern. The company has a vested interest in ensuring that the supply of seafood remains available, affordable and meets the quality and safety standards expected by it. The company buys only from purveyors who share its commitment to protecting the ocean’s resources. That philosophy is important to diners who understand the great dangers that overfishing creates to our environment and to our food supply.

Eddie V’s was founded in Austin, Texas and later became part of the Darden Restaurants group in 2011. There are now a dozen locations clustered in Texas, Illinois, Arizona and Florida. The two locations in California are both in San Diego, one in the downtown area and the other in La Jolla.

I dined at the location in La Jolla, located on its “restaurant row” on Prospect Street. Valet parking made it easy to stop and enter. A part of the premises is for dining and the rest is for a lounge, the V Lounge. It was late on a Sunday evening when I arrived but the restaurant was very busy. The lounge was also full of guests who were enjoying the drinks, ambiance and the live jazz music that was playing.

The V Lounge features a daily happy hour, with special appetizer and premium drink selections. It is popular after-work destination in La Jolla to the many offices nearby.

The ambiance on the patio dining room is very dramatic, with views reaching across the bay to the lights of homes on the other side. It was a beautiful setting on a beautiful evening, as exotic as dining at Lake Como in Italy or Lake Geneva in Switzerland.

Eddie V’s offers a “core menu” that is standard across the chain. Yet, in each location, individual chefs may take advantage of local seasonal products to create signature dishes, so long as their efforts conform to the high standards asked by the company.

Ice-cold shellfish top the list of appetizers, including chilled gulf shrimp, served with “atomic” horseradish. Pot stickers filled with spicy shrimp and pork and Kung Pao style calamari can create a welcome glow on the palate. My companion enjoyed tartare of pacific ahi tuna, made with sesame oil for exciting flavor. The shellfish tower can be a meal unto itself, offering one Maine lobster, eight shrimp, eight oyster and jumbo lump crab.
My choice – jumbo lump crab cake – a large portion crusted on top and delightfully soft, creamy and wonderfully tasty inside. It was wonderful.

Seafood entrees include Georges bank lemon sole, also crusted on top, sauteed Scottish salmon. broiled swordfish steak and cold water lobster tails with melted butter, two tails of goodness. My companion ordered the Chilean sea bass, first enquiring about its sustainability, which “melted in his mouth.”

Meat choices include filet mignon in varying sizes including “Oscar” style, a “bone-in” ribeye, a chicken dish and a “surf and turf” type choice. I loved the 16 ounce prime New York strip a piovre. It was very peppery but well marbled, very tender and very delicious.

Don’t forget to add wine to the meal. A good wine can make the best food even better. Eddie V’s has a list of carefully chosen wines. The manager on duty that evening proudly informed us of his completion of several of the steps towards certified sommelier designation.

And don’t forget desserts. We enjoyed banana foster, reminiscing about my visit to its New Orleans home. Berries and cream are a delightful finish that is light and tasty.

When getting the check, press the device given provided by the valet. That alerts him to have the car ready when you walk out the front door. That way, there is no waiting at the curb.
Eddie V’s in La Jolla is located at 1270 Prospect Street. It is open for dinner nightly and lunch on weekends. Call (858) 459-5500 for information and reservations. Eddie V’s downtown location is at 789 West Harbor Drive. It is open only for dinner nightly. Call (619) 615-0281 for information and reservations.

Tags: , ,

Category: Business, Local News

About the Author ()