out and about: eddie v’s fall ‘26
Y’all know that eddie v’s is in our regular rotation… not just for date nights, but family celebrations, holiday’s, and work events. So it’s no surprise that we got a little excited the last time we were in to find some new recipe items on the menu.
And eddie’s is leaning into tarragon right now… heavily.
Which is one of my fav herbs to cook with… so yay me.
steak tartare: hand-chopped filet mignon, tarragon aioli with toasted crostini
Up first was the new happy hour tartare. Now… this one we were a little saddened by, since the previous truffle happy hour tartare was our fav. We loved it even more than the traditional tartare on the dinner menu.
So we were a little torn about a new flavor profile… while at the same time, excited for tarragon.
A little microgreen moment, some shaved parm, and the tiniest sweet peruvian peppers, all over a creamy, tangy tarragon aioli. Totally different taste profile… but just a good.
Spoiler alert… we’ve already gone back and ordered it again.
24 karat: belvedere vodka, grand marnier, peach liqueur, raspberries, ferrari brut rosé, gold sugar rim
lagunitas: little sumpin ipa
Found my new favorite cocktail over the last few visits. The 24 karat - which, thankfully they will let me sub out botanist gin for vodka (‘cause hello allergy), so I’m a happy girl. And it’s another french 75 spin for me to muse over.
Jamie still hate’s the fact that it’s only lagunitas beer. Still no beer on tap. Just 3 different bottles availible. And thankfully it’s no longer lagunitas sucks ipa; but this is still not his preference. Made even worse by the fact that years ago, the go to eddie v ipa was stone. But he pushes through since we like the food and vibe.
sliced filet mignon: shiitake and oyster mushrooms, tarragon truffle butter
Again with the tarragon. But this time? They paired it with truffle. Chef’s kiss. I’m totally making my butter this way. Being major mushroom fans (back to the truffle tartare), we were excited to see a fully executed dish on the menu (most of the steak dishes are just steaks to which you can add sides) sauce and vegetable included. Nothing about this dish disappointed, and I would totally order it again. And again. Perfectly cooked steaks, slightly firm mushrooms, no mush here, thick, well-seasoned sauce. And that butter.
crab fried rice with mushrooms and scallions: a side or the main event? our signature crab fried rice is topped high with jumbo lump crab, shiitake mushrooms and scallions
Not a new menu item by any means… but we’d be remiss if we didn’t order the og side of all time. The most buttery of buttery fried rice - less fried and more soaked in butter. Tossed with mushrooms and scallions and then topped with jumbo lump crab, also pretty sure it was dipped in butter. The taste is so distinct, and makes for the absolutely most perfect bite - that goes with steak like nobodies business. Pair it with some asparagus and you are feeling old school italian steakhouse… all that’s missing is a little side of frank sinatra.