NEWS: First Taste: Eddie V’s Prime Seafood

By Audarshia Townsend

Eddie V’s Prime Seafood

The live band tucked in the corner of the swanky front-room bar helps set Eddie V’s Prime Seafood apart from other steakhouses around town. While you might find a piano bar or lone torch singer in the lounges of other prominent Chicago steakhouses, none feature live bands on a regular basis.

Eddie V’s Prime Steak – Filet Mignon

Eddie V’s Prime Seafood

While the bar fills up quickly with weary shoppers and after-work revelers, the sunken dining room caters to those craving generous portions of seafood and meat options.

But you’ll discover that there’s more to Eddie V’s beyond the soothing sounds of blues, jazz and R&B. The sprawling steakhouse makes its home on the ground level of the Shops at North Bridge—best known for Nordstrom on the Magnificent Mile.

Eddie V’s Chicago – Main Dining Room

Highlights of what to expect at Eddie V’s Prime Seafood :

• Smart Starters: Seafood dominates the appetizer menu, which goes well beyond selections of market oysters and chilled Gulf Coast shrimp. Lobster lovers should appreciate the Maine lobster tacos with fresh chunks topped with grilled sweet corn pick and nestled inside house-made tortillas. And you can order crab cakes anywhere, but these are prepared Maryland-style, indicating authenticity, and sautéed and topped with spicy chive remoulade.
• Well-Curated Beverage Program: Eddie V’s lounge follows the formula of its other properties (located in Dallas, Houston, Orlando, etc.) with a wine cellar-inspired atmosphere. Vino selections err mostly on the national front with only a small collection from regions elsewhere. Cocktail choices range from classic martinis to three versions of margaritas. And those in need of booze-free beverages may choose from thoughtful drinks such as ginger-infused carrot juice and strawberry mint honey lemonade.
• Power Lunches: You’ll find items on the lunch menu not available on the dinner menu and vice versa (The Chicago location is also the only to serve lunch). Standouts include a prime burger topped with bacon; shrimp and crab chopped salad; Southwest roasted chicken salad and a seared tuna steak BLT. Guests may also order steak, but choices are limited to an eight-ounce center cut filet mignon and 10-ounce ribeye steak frites.
• Seafood: This is where Eddie V’s excels, of course, and choice cuts are on the dinner menu. While selections are sourced globally, the focus is on the freshest prime fish and shellfish. The menu also changes regularly, but expect standards such as scallops and cold water Maine lobster tails. Fish preparations are sautéed, broiled and grilled. 
• Steaks: You’ll find four solid selections for premium hand-cut steaks: eight-ounce center cut filet mignon, 12-ounce center cut filet, 22-ounce USDA prime bone-in ribeye and 16-ounce USDA prime New York strip. One of the best offerings is the 16-ounce USDA prime New York strip au poivre accompanied by cracked black peppercorn cognac sauce. Pair it with truffled mac ‘n’ cheese and lemon-infused broccolini and you’ve got yourself a meal to remember.