nosh

eats

| drinks | sweets

A Glorious
Destination

Eddie V’s has a whole new vibe.

Mary Meldrum

T

he first official opening night
for the new Eddie V’s in Troy
along the busy Big Beaver cor-
ridor was June 19. A little bit east of
Somerset Mall, this is the 19th Eddie
V’s location, and it is spacious and
beautiful. The décor is clean and
new with an understated elegance.
An obvious distinguishing feature of
the restaurant is an entire wall on
one side of the bar that opens to an
outdoor patio. Once the traffic dies
down, it creates some great ambi-
ance.
“We like to say that we are a glori-
ous destination with an irresistible
vibe serving world-class seafood,
steaks and wine,” said Managing
Partner Mark Flora with a smile.
With a degree in hospitality man-
agement from Purdue University,
Flora has a deep resume of restau-
rant management that includes
local venues like J. Alexander’s and

Crispelli’s.
Eddie V’s distinction includes live
jazz music seven nights a week, with
a rotation of local talent that plays
upbeat jazz in their “V” lounge. The
V lounge features a grand piano and
makes up about 30 percent of the
restaurant’s footprint. Jazz musi-
cians play four one-hour sets. Music
starts at 6 p.m. Monday through
Thursday and Sunday; it starts
at 6:30 p.m. Friday and Saturday.
Happy hour is from 4-7 p.m. every
night.
The menu has several outstand-
ing dishes that are likely to become
signature offerings, including the
Chilean Sea Bass entree, which
is steamed Hong Kong-style and
served with light soy sherry broth.
The lump crab cakes are a favorite
as well.
“We are a seafood house, but we
are also known for steaks. We have

continued on page 40

jn

July 13 • 2017

39