Eddie V's Prime Seafood
- Best Steakhouses (2011)
- Best New Restaurants (2010)
Multiple Locations: (Choose a location to see additional information)
Hours
- Sunday: 4 pm-10 pm
- Monday: 4 pm-11 pm
- Tuesday: 4 pm-11 pm
- Wednesday: 4 pm-11 pm
- Thursday: 4 pm-11 pm
- Friday: 4 pm-midnight
- Saturday: 4 pm-midnight
Special Features
- Afternoon Tea
- Breakfast All Day
- Brunch Menu
- Business Friendly
- Catering
- Delivery
- Dine at the Bar
- Extensive Beer List
- Extensive Wine List
- Fixed Price Menu
- Gluten-Free
- Happy Hour
- Kid Friendly
- Late Night Menu
- Live Music
- Open 24 Hours
- Outdoor Seating
- Private Dining
- Quiet
- Romantic
- Takeout
- Valet Parking
- Vegetarian Friendly
- Vegetarian Options
- Wheelchair Accessible
- Wi-fi
Alcohol
- Beer
- BYOB
- Full Bar
- Margaritas
- None
- Sake
- Sangria
- Wine
Reservations
- Accepted
- Not Accepted
- Recommended
- Required
- Make a Reservation
Payment Types
- American Express
- Cash
- Check
- Diner’s Club
- Discover
- MasterCard
- PayPal
- Traveler’s Check
- Visa
Profile
We like Eddie V's for steak, but we love it for seafood. Placing 19th in our 2011 Best Steakhouses issue, Eddie V's combines a broad-reaching wine list with menu favorites such as Jonah crab claws, premium Black Angus steaks, and wok-seared calamari “Kung Pao-Style” in spicy soy and ginger sauce. For a more private experience, request one of the round booths. Feel like seeing and being seen? Sit along a wall and take in the full view of the dining room.
Full Reviews
Most Recent
Restaurant Review: Eddie V's Prime Seafood
By Nancy Nichols
Yes, Dallas, another upscale steak and seafood mini-chain has invaded the city. Eddie V’s, the popular spot with two locations in Austin, is now operating in Houston, Fort Worth, and Dallas. We entered the chic spot on Oak Lawn with a ho-hum attitude. We left quite surprised. The food, service, and decor combined to create one of the best meals I’ve had all year. We ordered a glass of Veuve Clicquot and a tall handmade mojito and looked over a somewhat standard list of seafood and steaks. The preparations offered, however, were anything but average. Calamari is wok-seared “Kung Pao-Style” in spicy soy and ginger sauce. There are three preparations of gulf red snapper: meuniere, almondine, or stuffed with fresh Jonah crab. The long, slender fish was mildly sweet with the fresh briny flavor of the sea on the finish. A 16-ounce Prime New York strip arrived on a hot plate and stayed warm and medium rare throughout the meal. Seafood is the star. The executive chef, Dallasite Brad Albers, cheffed at one of Dallas’ top-notch seafood restaurants, Cafe Pacific. If you are celebrating a special occasion, ask for one of the lovely round booths. Or sit along a wall and get a full view of the dining room. The night we dined, several restaurant industry heavy hitters were checking out their new competition.
