<div id="fb-root"></div>
<script async defer crossorigin="anonymous" src="https://connect.facebook.net/en_US/sdk.js#xfbml=1&version=v17.0&appId=1360880647827568&autoLogAppEvents=1" nonce="nOICdQjC"></script>

Pairings Announced for Friday’s Supper Club at Eddie V’s

Written By Scott Joseph On October 20, 2014

EddieVs LogoOh, this is going to be a good one.

The menu has been finalized for Friday’s edition of Scott Joseph’s Supper Club, which has us convening at the wonderful new Eddie V’s on Sand Lake Road’s Restaurant Row. EV’s wonderful menu is being paired by selections from our friends at Rioja. Here’s the full menu:

Maine Lobster Taco
House Made Fresh Tortillas with Grilled Sweet Corn Pico
Paired with Viña Herminia Rosado

Heirloom Tomato Salad
Bufala Mozzarella, Basil, Extra Virgin Olive Oil and Aged Balsamic Vinegar
Paired with Sierra Cantabria Organza Blanco

Halibut Filet
Sautéed with Sweet Corn, Morels, Edamame and Smoked Pork Shank
Served with family style Sugar Snap Peas and Monterrey Corn
Paired with Viña Pomal Crianza

USDA Prime New York Strip
Mushroom Shallot Reduction
Served with family style Truffled Macaroni and Cheese and Sautéed Brussels Sprouts with Bacon and Shallots
Paired with Fincas de Ganuza Reserva

Family Style Dessert Trio
Hot Chocolate Godiva Cake, Fresh Berries and Crème, Hot Bananas Foster Butter Cake
Paired with Marqués de Cáceres Satinela

And here’s something else that’s special. The fine folks at Wine on the Way, the premium wineWine on the Way-1 retailer, will be offering the evening’s wines at a discount to Supper Clubbers who’d like to have a bottle of their favorite. The exceptional menu and wine pairings are already an incredible deal at $100.70 (tax and gratuity included). With Wine on the Way’s discounts the savings keep coming.

I have five seats left for Friday’s dinner. Here’s a link to the Eddie V’s Supper Club page.

We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.

Notify of
Inline Feedbacks
View all comments
<div class="fb-comments" data-href="<?php the_permalink() ?>" data-width="100%" data-numposts="5"></div>
Scott's Newsletter