Eddie v dallas restaurant week menu2/24/2024 Since Eddie V's ostensibly specializes in seafood-despite the preponderance of potatoes amongst the 14 à la carte sides offered, which suggests the restaurant is selling a fair number of entrées from the "steak and chops" box on its menu-I asked why he'd taken the job. When I asked our server for recommendations, he confided that he didn't like fish. On another visit, service was much quicker but far more perplexing. She never returned to correct the error, but reappeared almost an hour later to check on our entrées: "I trust everything is delicious," she decreed before running off again. She did deliver a basket of yeasty bread and an accompanying pat of butter in a relatively timely fashion, but forgot the plates and knives. She didn't tell us about specials until after we ordered. On one visit, our server skipped half the bullet points on the standard server "to do" list: She twice rushed away from our table before we could place drink orders. They certainly look the part of a professional wait staff, but every manager, bartender, server and busser who approached my table was comically inept. Maybe the price tag's the problem: Surely nobody's entertained by paying $50 for a meal that takes nearly 50 minutes to arrive.Įddie V's handsome team of white-jacketed servers is the epitome of fake fancy. If only escargot were added to the menu, guests might have to pop a Dramamine before showing up.īut, unlike a cruise, Eddie V's isn't much fun. There are oysters and lobster bisque and veal chops and a flaming dessert. (Olive Garden employs the very same strategy.) The massive restaurant even has a long-haired bandleader, who's prone to cheesy taglines like, "Thank you all for coming out to Eddie V's." And, just like on a cruise, the menu name drops all the opulent ingredients favored by eaters on expense accounts. Cruises, with their mandated formal nights and servile crew of tropical drink slingers, are typically fake fancy.Įddie V's feels very much like a cruise, right down to its strange mash-up of hospitality and capitalism: On the first night I visited, a server stationed in the bar was pouring a couple of middling wines for diners on their ways to their tables, presumably trying to up alcohol sales. Proms and homecoming dances, held in spruced-up gyms with columns of sparkly balloons obscuring the bleachers, are fake fancy. It has the visuals and price list of a high-end restaurant, but its mediocre food and eye-wideningly bad service are befitting of an eatery way farther down the "nice" spectrum.įake fancy isn't always an unworkable proposition. Eddie V's badly wants its well-dressed patrons to believe it's a fancy place to dine, but it's fake fancy to its core. A Hummer limousine is fake fancy.Īnd, for that matter, so's Eddie V's, the bespoke steak and seafood place that opened earlier this year near the boundary line between Uptown and Park Cities. Fancy entails an insistence upon quality and an unspoken assumption that someone's always around to do your work for you.Ī Bentley is fancy. Eddie V's Plans to Open in Former P.F.What's fancy? As the brand new sequel to The Official Preppy Handbook reminds us, fancy isn't surface glitz and remarked-upon glamour real wealth is more likely to be conveyed by threadbare blazers and decades-old recipes for mild Bloody Marys than diamonds and Cristal.Eater has reached out to Eddie V’s management and will update this story as new information becomes available. The first opened in Austin in 2000, which is where its operations were based before the company was purchased by Orlando-based Darden Restaurants, which is also behind Olive Garden, the Capital Grille, and more. Chang’s in Great Boston.) According to menus available on the restaurant chain’s website, Eddie V’s offers a wide variety of seafood and steaks, as well as an extensive raw bar including oysters from both coasts, other chilled shellfish such as king crab legs and shrimp, and a selection of caviars.Įddie V’s currently has 18 locations (none in New England). The space has been vacant since March 2017, when P.F. Chang’s has petitioned the city to transfer its common victualler license to Eddie V’s, and the hearing is scheduled to take place next Wednesday, December 6, at 10 a.m. Per a public notice on the Boston Licensing Board’s website, the defunct P.F. Chang’s space at the Prudential Center in Boston’s Back Bay, Boston Restaurant Talk reports. Seafood and steak chain Eddie V’s is aiming to take over the former P.F.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |