Opening today: Eddie V’s Prime Seafood, located in the Fort Worth Museum District. I’ve never eaten at one before, but you might have, since they have locales in Austin and Scottsdale. Anyway, the new one is at the West Seventh Street Museum Place development, and it’s got 180 degrees of windows, USDA prime-aged beef, lots and lots of seafood, a raw bar and something called the V Lounge.
Jump for all the info.
Eddie V’s Prime Seafood to Open Monday, January 26 at Four
for First Guests at New West Seventh Street Restaurant in Fort Worth
Sleek Modernity, Warm Atmosphere Meld and Embrace Guests as They Enjoy
Freshest Seafood, Finest Steak in Fort Worth’s First Museum Place Dining Establishment
(Fort Worth, TX) – Accents of stainless steel and Texas stone. Warm hardwoods with smooth curves at sensuous angles. Unique, atmospheric lighting. Over 180 degrees of windows opening upon the Fort Worth, Texas, Cultural District’s most famous intersection. These are just a few of the thoughtful, attentive architectural details that create a remarkably sophisticated yet approachable environment at Eddie V’s Prime Seafood, the newest addition to Fort Worth’s Museum Place Cultural District development, which will open for business at 4:00 p.m. on Monday, January 26, 2008, at 3100 West 7th Street.
Eddie V’s Prime Seafood architecture and interiors set the stage for the main event at Eddie V’s: the freshest and finest seafood and premium, dry-aged USDA prime center-cut steaks headlining an exceptional menu of entrees such as Chilean sea bass, Georges Bank sea scallops, lemon sole, halibut, striped marlin, and oysters and other raw bar delicacies. From the land, expect a bone-in USDA prime dry aged filet of beef, succulent short ribs, wagyu beef ishiyaki seared on an at-the-table Japanese river stone, and the list goes on.
“Everyone from seafood enthusiasts and steak lovers to vegetarian diners will find innovative, delicious selections on the Eddie V’s menu,” restaurant co-founder Larry Foles said last week about their newest location in Fort Worth.
“We are eager to open our doors to what we’ve found to be a very enthusiastic, appreciative group of folks in Fort Worth,” said co-founder Guy Villavaso.
Valet parking off Bailey at West 7th Street will welcome guests to an interior that has paid special attention to aesthetics.
“We wanted to imbue the experience at Eddie V’s with intimacy and excitement as well as the expected Texas comforts,” said Mr. Villavaso. “Our specially-designed seating, lighting and original artwork throughout restaurant inspire relaxation and set the stage for an enjoyable evening.”
At the entrance, an illuminated original work by Hill Country artist Eddie Myers greets guests. His hand stacked glass wall was installed on site in a huge convex arc to mirror the soft, waved walls that separate dining sections, the raw bar, and the V Lounge. In fact, the only right angles in the restaurant are on doors, tables, and other furnishings.
“We’ve accomplished a warm, comfortable, inviting environment, one with a touch of modern elegance,” said Director of Operations Keith House describing the interiors.
Multiple lighting effects—halogen pendants and contemporary chandeliers in shades of white—complement every aspect of the restaurant and the V Lounge to provide just the right illumination for an hour or an evening.
The food is, of course, the heart of the matter. Eddie V’s is rabid about its seafood quality and reputability. An exposition kitchen lets diners experience the creativity in preparation as well as on the table. A full wine list offers an impressive collection of American and European vintages. Live music nightly injects a surge of energy in the indoor areas, and a stone patio is a perfect setting for drinks en plain aire.
Service underscores food excellence. The company mandates that chefs and managers attend two and a half day seminars at the legendary and respected Foley’s School of Fish in Boston. With lectures and demos on the aspects of the seafood supply chain, auction, and processing, the Eddie V’s teams acquire—and can share with guests—firsthand knowledge about how best to order, ship, store, prepare, and present the freshest seafood available.
Executive Chef Bill Greenwood reaffirms the importance of this training as his culinary team prepares the best quality in seafood and other menu offerings.
“We take what we have learned at Foley’s to integrate with our own flair and creativity,” he said. “By applying such dedication to our daily culinary preparations, we reconfirm our commitment to a reputation of excellence in the Eddie V’s experience, seafood, steaks, and service.”
Among the signature offerings are also a number of unique, specialty drinks from the V Lounge and luscious, indulgent desserts. The restaurant and bar feature seating for 350.
Richard Sabatowski, general manager, anticipates a great deal of excitement about the nightly live music, as well.
“Beginning with our opening week, we’ll have some of the finest jazz musicians in Texas on hand in the V Lounge,” he said.
Eddie V’s is currently taking dinner reservations and bookings for private dining and groups. With a happy hour in the V Lounge that begins at four o’clock (“4, 3, 2” translates to $2.00 off drinks, $3.00 off appetizers, from 4:00 p.m. until 7:00 p.m.), Eddie V’s Prime Seafood is open for dinner from 5:00 Monday through Saturday until 11:00 p.m.; Sunday until 10:00 p.m. Reservations are recommended and can by made by calling 817-336-8000 or at www.opentable.com .
The V Lounge stays open late on Friday (until midnight) and Saturday nights (until 1:00AM), with live music nightly. Eddie V’s offers three private dining areas for groups.
Eddie V’s is located at 3100 West 7th Street at University and Bailey, Fort Worth, Texas 76107. Phone 817-336-8000. They are on the web at www.eddiev.com.