new in town
EDDIE MERLOT’S
Highly anticipated steakhouse opens its doors in Scottsdale BY ALISON BAILIN BATZ
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elieve it or not, we have Subway to thank for the opening of Scottsdale’s hottest new steakhouse, Eddie Merlot’s. “After I graduated from college in the 1970s, I went to a Subway restaurant while in Florida. Immediately inspired, I reached out to the founder of the cobrand – Fred DeLuca – and opened Subway’s first location in Indiana just three months later,” says Bill Humphries, who grew that franchise to nearly 750 across the Midwest by the mid-90s. In the late 90s, as Subway grew by leaps and bounds worldwide, so did high-end steak, martini and cigar bars. And while a fan, Humphries – now an elder statesman of the Subway brand and a member of several of its national boards – was surprised at how little these concepts marketed to wine lovers … or women. “I found myself inspired again. This time, to develop a high-end steakhouse that paid attention to both its male and female guests alike,” says Humphries, who opened the first Eddie Merlot’s in Fort Wayne, Indiana, in 2001. “And, in a situation of life coming full circle, Subway actually played a crucial role in making this concept a reality.” Turns out, the name “Eddie Merlot’s” was born during dinner with a fellow national Subway board member named Ed, who asked Humphries for a wine recommendation. The merlot that Humphries chose caused Ed to exclaim that he would only ever order merlot from that point on. The result? Ed would forever be nicknamed Eddie Merlot, and Humphries had a great name for his restaurant.
Humphries’ hunch about reimagining a traditional steakhouse into a femalefriendly, wine lovers paradise paid off. The brand now has 12 locations, including its most recent addition in Scottsdale. “We opened our first location in Arizona in January in the heart of North Scottsdale, nestled on the southeast corner of Scottsdale Road and Pinnacle Peak,” Humphries says. “Our goals are seemingly simple: to offer the best food, best atmosphere, best team and best dining experience the Valley has ever seen.” The menu features prime beef (which is the top two percent of U.S.D.A.-aged beef in the nation), wines from across the globe and creative signature cocktails.
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The brand also has the distinction of being the only restaurant worldwide preparing its wagyu steak offerings with the bone and high marble score, which enhances flavor exponentially. For more health-conscious guests, the menu features bison filet mignon, which is less than 300 calories for a six-ounce cut, and all the steaks on the menu are free of hormones, antibiotics and steroids. The after-dinner drink and dessert menus are extensive, including two interactive offerings: a double-layered cognac vanilla brownie with hot fudge and creme anglaise, and a bananas foster dish dripping with banana liqueur, brown sugar and butter over vanilla bean ice cream, both prepared tableside (and with fire!). In addition to helping create its signature and seasonal menus, Humphries also worked with the Scottsdale restaurant design team to create a welcoming atmosphere at the new location through the use of signature decor elements including intricate “glow lighting,” twotoned woods and custom artwork that incorporates elements of stained glass, and colorful mosaics. Eddie Merlot’s, 23207 N. Scottsdale Road; Scottsdale; 480.699.0480; www.eddiemerlots.com.
| FEBRUARY 2016
1/25/16 12:51 PM