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DINING

DON’T MISS THIS CATTLE CALL

Eddie Merlot’s is a cut above other steak and seafood restaurants By MICHAEL GOSSIE

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ddie Merlot’s is the epitome of the classic steakhouse, but with a modern twist. Don’t let the strip-mall setting throw you off. When you walk into the doors at Eddie Merlot’s, you will be welcomed by a contemporary space that creates an elegant setting with bright natural light, light colors and lots of glass. This isn’t your father’s typical dark steakhouse interior. What’s fantastic about Eddie Merlot’s is that it presents options that offer the best of both worlds. You can choose to sit in the elegant dining area, which features a sleek lounge with a double-sided stone fireplace, two-toned woods and custom artwork that combine to create the elegance and ambience of the finest dining establishments. Or if you’re feeling a little more social, you can choose to sit in the ultra hip and bright bar area — which features a temperature- and humiditycontrolled wine room — and also serves the full menu. Beyond the amazing atmosphere is the food. Eddie Merlot’s focuses on hand-cut, prime-aged beef, seafood and wines. Wetaged, prime-grade beef (including a bonein Wagyu New York strip, an exclusive cut sourced from golfer Greg Norman’s ranch in Australia) is the calling call of

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this luxurious Scottsdale restaurant that is the first Arizona location for the high-end Indiana-based steakhouse chain. All steaks are aged a minimum of 21 days; hormone, antibiotic and steroid-free; hand-selected and primarily cut in-house. While the restaurant has built its reputation on its steaks, one of the best things about Eddie Merlot’s menu is its diversity. Beyond the steak and seafood options, you’ll find vegetarian gnocchi (pan-seared gnocchi, button mushrooms, sautéed fresh spinach, sweet corn beurre blanc), triple prime meatloaf (red wine sauce, crispy onion straws, roasted garlic mashed potatoes), Meyer lemon chicken (roasted chicken half, glazed with Meyer lemon sauce, sautéed green beans), and braised short rib stroganoff (braised short rib, red wine sauce, pappardelle pasta, rosemary mushroom cream). While all of those dishes outshine the signature dishes at other Scottsdale restaurants, you go to Eddie Merlot’s for steak and seafood. Here are some dishes you shouldn’t miss to get the best Eddie Merlot’s experience: • Trio of Medallions: Three four-ounce filet medallions with one served Oscar-style, one topped with peppercorn and the third topped with bacon gorgonzola cheese. • Dry Aged Prime Tomahawk Ribeye: This

is 32 ounces with exceptional marbling and rich nutty deliciousness. • Crab-Stuffed Shrimp: The ParmesanTabasco cream takes this dish from amazing to amazeballs. • For sides, don’t pass up the sweet potato casserole, the brussels sprouts or the cauliflower gratin. • W hen it comes to dessert, you will never forgive yourself if you leave without trying the carrot cake. This slice of heaven is big enough for the table to share … although it’s so otherworldly, you’ll want it all to yourself. Eddie Merlot’s is one of those restaurants you could eat at every day and be satisfied because you can’t go wrong with anything on the menu. But it’s the complete package — the excellent service, elegant atmosphere, superb cuisine — that make Eddie Merlot’s a can’t miss dining destination any night of the week and for any occasion.

Eddie Merlot’s

23207 N. Scottsdale Rd. Scottsdale 85255

480-699-0480 eddiemerlots.com

AzBusiness magazine July/August 2017  

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