Finding Nemo

There's something fishy at Eddie V's

Dessert is utterly magnificent, a "Godiva cake" that is somewhat like a soufflé and takes 20 minutes to prepare, so order it ahead of time. Served with a scoop of vanilla bean ice cream, it's similar to a round, half-baked brownie, creamy in the middle, with chocolate syrup poured over it. Just the Godiva cake is enough to inspire a return trip to Eddie V's on my part, even though it's about the same as walking a mile for a Camel. There's nothing like it served in or near downtown.

As I exit Eddie V's mulling the fact that the best dining seems to be on the fringes of civilization these days, I run into Jim Carlin, the mastermind behind the whole Blue Wasabi phenomenon, and he informs me that he wants to open a new dining and drinking establishment in the space that once housed Mark Tarbell's Barmouche. Sure, it may be a few months away and it's not exactly downtown, but it's a damn sight closer to me than DC Ranch. Hope springs eternal, I reckon. I'll keep my fingers crossed for Jimmy's sake, and mine.

Big fish: Executive chef John Carver (left) and general manager Brad Cox.
Jackie Mercandetti
Big fish: Executive chef John Carver (left) and general manager Brad Cox.

Location Info

Map

Eddie V's Edgewater Grill

20715 N. Pima Road
Scottsdale, AZ 85255

Category: Music Venues

Region: North Scottsdale

Details

Butterfish: $19.95
Roast sea bass: $23.50
Broiled surf and turf: $52.50
Godiva cake: $6.50

480-538-8468 (www.eddiev.com). Hours: Monday through Saturday, 5 to 11 p.m.; Sunday, 5 to 10 p.m.

20715 North Pima Road (on Market Street in DC Ranch), Scottsdale

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E-mail stephen.lemons@newtimes.com

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