By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
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.
20715 N. Pima Road
Scottsdale, AZ 85255
Category: Music Venues
Region: North Scottsdale
480-538-8468 (www.eddiev.com). Hours: Monday through Saturday, 5 to 11 p.m.; Sunday, 5 to 10 p.m.