Eddie V's was the site of the October edition of our Supper Club, and the Sand Lake Road seafood and steak house showed the assembled clubbers why it has become a Restaurant Row favorite in such a short time.
In fact, our October 24 dinner coincided with the first anniversary for the Orlando location of Darden's premium brand, and the evening couldn't have been lovelier. We began by sipping our first wine on the patio overlooking the lake at sunset. All of the wines were provided by Rioja through an arrangement with Wine on the Way. We started with a Vina Herminia Rosado, which is not yet available commercially in the United States. Several people who tried it are waiting for the day it will arrive.
It went perfectly with the first course of Maine Lobster Taco, a signature appetizer on Eddie V's regular menu. It featured sweet lobster meat and grilled corn on a tortilla made in house.
An Heirloom Tomato Salad followed with bufala mozzarella, paired with Sierra Catabria Organza Blanco.
The fish course was halibut, beautifully sauteed and served atop morels with sweet corn, edamame and smoked pork shank broth. The delicate flavor of the fillet was complemented by the Vina Pomal Crianza with its intense flavors of blackberry and blueberries.
Although Eddie V's is known for its "Prime Seafood," it also does steak very well. That was proven with the course of ESDA Prime New York Strip, beautifully seared and served witha mushroom shallot reduction. Fincas de Ganuza Reserva, a delightfully full-bodied wine with more black fruit but hints of mocha, stood up to the steak quite nicely.
Guests did not have to choose among the desserts. Hot Chocolate Godiva Cake, Hot Bananas Foster Butter Cake and Fresh Berries and Creme were served family style to pass around. The Bananas Foster Cake was the overall favorite. I was happy just sipping the Marques de Caceres Satinela, a not-too-sweet wine with honeyed notes and mango and apricot on the tongue.
The Eddie V's serving team couldn't have been more efficient and professional. They kept the dinner moving apace and granted every request with speed and aplomb.
Many thanks — and Happy Birthday! —to general manager Randy Cook, marketing manager Aubrey Kenny and chef Eric Enrique for another great Supper Club and to Christine Steffens of Rioja for leading us through the wines.
The next Supper Club is at the new Highball & Harvest at the Ritz-Carlton Grande Lakes on Thursday. Here's a link to details. I have only a few seats left; I hope you'll come join us. I know that the crew at H&H will be out to impress.
