![]() We arrived early as my wife had just picked me up from the airport, so we enjoyed some happy hour dishes and cocktails. Throughout the course of the meal, several others would come by the table or casually glance to assure we had all we needed, without being too intrusive. The serves staffed worked together with a lead or Captain server and a secondary server. ![]() My wife and chose a banquet in the lounge next to the grand piano. ![]() The main bar is to the front beyond the wine display, with the V Lounge cocktail and bar tables to the right, and the main dining room to the left. When you enter the building passing by the host stand you are confronted with a small rocky waterfall display and a floor to ceiling wine cellar with 300 selections curated by their Advanced Sommelier Brian Phillips. When my wife and I walked in we were transported to luxury with fine white linen tables, assorted wine glasses, a service staff dressed to the nines, and the management staff dressed even more impeccably then that. Though owned as part of a larger group each Eddie V’s location is custom crafted to preserve its unique connection to the local community. All are owned by the Darden Restaurant Group, which also owns the brand names of Longhorn, Olive Garden, The Capital Grille, and many others. There are two in Florida with this Tampa location and the second in Orlando. Eddie V’s has 17 locations in nine states which include Arizona, Pennsylvania, California, Illinois, Massachusetts, Michigan, Missouri, North Carolina, Texas, and Virginia. ![]() Match all this with a large wine list that includes an impressive collection of modern and classic American and European vintages, while you enjoy the live jazz in the V Lounge. They also cater to the vegetarian and gluten-sensitive crowds with items such as a miso marinated tofu featuring fried rice, baby bok choy, mixed vegetables, and cashews. For the land lovers, a variety of USDA prime steaks and chops are also available. Eddie V's Prime Seafood is a salute to life on America’s Gulf Coast, with fresh quality items such as gulf oysters on the half shell and lump crab cakes, giving way to entrées such as seared Hawaiian mahi-mahi, sautéed lemon sole, swordfish steak “Au Poivre,” and broiled Georges Bank scallops. ![]()
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