Eddie V’s, an upscale seafood restaurant and sister establishment to The Capital Grille, will debut east of the Somerset Collection North in Troy on June 19. The 266-seat restaurant, operated by Darden in Orlando, is known for fresh seafood selections daily, as well as hand carved steaks and nightly performances by jazz trios.
“Troy is a bustling shopping and entertainment destination, and we’ve found that there is an appetite for a unique, fine dining option,” says Mark Flora, managing partner of Eddie V’s. “We are excited to bring the charismatic vibe of Eddie V’s to the region and offer a food, music, and beverage experience like no other.”
The restaurant’s atmosphere is a modern take on a prohibition style speak-easy, when cocktails and jazz seemingly went hand in hand. For the new restaurant, craft cocktails were created with three characteristics of the era: idealism, fortitude, and decadence, through a combination of sweet, crisp, and tart flavors and remastered classics. Highlights include a smoked old fashioned, Yuzu-infused Tokyo gimlet, bananas foster-inspired martini, chilled hope diamond, and a dirty devil martini. Eddie V’s also boasts more than 300 wine pairings.
Menu selections, influenced by Modern Asian, Classic American, and Southern cuisines, include Parmesan Sole, Chilean Sea Bass, Swordfish Steak, Norwegian Salmon, Pacific Ahi Tuna, Alaskan Halibut, and Cold Water Lobster Tails along with Maine lobster bisque, an oyster bar, crab and corn chowder, and a selection of salads and other appetizers.
The 9,800-square-foot restaurant also will offer a number of hand-cut steaks and other dishes, including filet mignon, bone-in ribeye, New York strip, filet medallions, double-cut Midwestern lamb chops, double breast of chicken, and a range of sauces. Accompaniments include au gratin cheddar potatoes, truffled macaroni and cheese, butter poached lobster mashed potatoes, and grilled asparagus with crispy prosciutto and shirred egg.
Along with fresh seafood and premium steaks, the dinner menu includes signature dishes such as crab fried rice, jumbo lump crab cakes, George’s bank scallops, parmesan sole, and a flaming bananas foster butter cake for dessert. The menu also features a variety of seasonal oysters complete with tasting notes on regionally sourced options, including Savage Blonde, Pearl Point, and Salten Rock.
Local musicians will play jazz nightly in the restaurant’s V Lounge, where guests can mingle and sample cocktails, including the happy hour menu.
The executive chef is Michael Sauer, who most recently worked at the Sheraton Detroit Metro Airport Hotel. The restaurant will be furnished with mixed wood finishes, natural stone accents, glass, original and lithograph abstract art, and earth tones. A small outdoor patio will be available, as well.
Eddie V’s is located at 2100 West Big Beaver Rd. and will host guests in the main dining room and three private dining rooms. There private dining rooms are equipped with audio-visual equipment, which combined could accommodate up to 48 seats, or 70 people for a strolling reception. The restaurant will be available for private morning and lunch events, as well.
The restaurant will be open Monday through Thursday from 4 p.m. to 10 p.m.; Friday and Saturday from 4 p.m. to 11 p.m.; and on Sundays from 4 p.m. to 9 p.m. A happy hour also will be offered, as well as personalized event planning, gift cards, and valet services.