Eddie V’s has at least two things going for it -- a prime location and a well-thought out menu that focuses on fresh seafood. Its friendly and knowledgeable staff doesn’t hurt either. As one of the first tenants in the Museum Place development, Eddie V’s is a choice eatery to hit up for dinner after a day spent at any of the museums close-by.
Chef Bill Greenwood has spent time in the kitchen at many highbrow restaurants around the country. He calls his style of cooking “modern American.” His take on calamari, often times a salty, greasy disappointment of fried barely-there tentacles, is anything but. His crispy cashew calamari is tossed in a wok with bright vegetables served on a bed of crispy fried Asian noodles.
“We serve anywhere from 50 to 60 servings of calamari a night. It’s definitely our most popular appetizer,” said Greenwood.
The V-Lounge offers a swanky respite for an after-dinner drink. Guests are encouraged to come in and stay awhile.
There’s a chill patio outside for smokers and the wine list features wines from all over the country and several from overseas. If diners don’t want to commit to a full bottle, they can order a half bottle of wine instead.
The folks at Eddie V’s are excited to call Fort Worth their new home. In a city where fine dining establishments are a bit harder to find than say our neighbors to the East, Eddie V’s wants to give back to the city that has rolled out the welcome mat.
“The Fort Worth community has received us very, very well. It’s been so nice, we’ve felt so welcome coming to Fort Worth,” said SabatowskI.
Re-create the dishes seen in this segment by clicking the recipes below. Enjoy!