Eddie V’s Ups the Ante in King of Prussia
Co-founded by the father of the Philadelphia Eagles’ Nick Foles, the luxurious seafood and steak house is the region's newest fine dining gem.
An Eddie V’s swordfish steak, broiled and finished with avocado, pink grapefruit, cilantro and red chile. Photographs by Steve Legato.
At 7:30 p.m. on just about any night of the week, Eddie V’s Prime Seafood bustles with white-jacketed servers placing colossal multi-tiered shellfish towers at the tables of martini-sipping corporate executives. Elsewhere, couples indulge in succulent lobster tails, and others celebrate in the V Lounge as the pleasing rattle of cocktail shakers intermingles with live jazz.
Like it or not, Eddie V’s embodies the direction King of Prussia is headed in. Its high-end concept was co-founded by Larry Foles, dad of Super Bowl-winning Eagles QB Nick Foles. And while KOP may already have a multitude of first-rate restaurants, you won’t find one quite as luxurious as Eddie V’s. A waterfall welcomes diners, and travertine-lined walls, a nautically hued patina and crystal chandeliers exude the sort of gentle opulence that’s the opposite of the masculinity found at most steakhouses.
Eddie V's dining room, which has crystal chandeliers and white-tablecloth service.
Darden Restaurants’ KOP outpost is managed by two of the industry’s best: GM Steve Olson, who has over two decades of experience with Maggiano’s Little Italy; and chef Greg Vassos, who ran New York’s Le Bernadin and other kitchens for Eric Ripert.
The food is on par with the ambiance, thanks to the USDA prime steaks and the seafood flown in daily. Not surprisingly, such quality comes at a price as high as you’ll find anywhere in the western suburbs. Sumptuous seafood towers run a hefty $120; an artfully prepared black cod steeped in miso is $40; and twin South African lobster tails run close to $90. For most of us, a meal at Eddie V’s is going to be an extra-special occasion—or, if you’re lucky, a splurgy business expense.
Tartare of Pacific ahi tuna, with curry and sesame oils, avocado, mango, and citrus.
The place is jumping during happy hour, which features live jazz and well-trained mixologists creating concoctions from behind the expansive U-shaped bar. The visually enticing array of victuals includes the Hope Diamond, a vodka-and-butterfly-tea infusion with a deep boron-blue diamond-cut ice cube floating at its center. The bar menu boasts a copious selection of apps and “half shells.” One of them—Rockefeller oysters with a soggy panko topping—was the only kitchen misstep after several visits.
Samples from the oyster bar, on ice with cocktail and Mignonette sauces.
With three private dining rooms and an exceptionally trained staff at your beck and call, there’s more to this operation than high-quality food and drinks. Eddie V’s is, no doubt, a splashy addition to KOP’s restaurant-rich landscape.
670 W. Dekalb Pike, King of Prussia, (610) 337-7823, www.eddiev.com.