By Lynne Thrope

Your dining adventure can begin with a taste of Tartare, Sashimi, Carpaccio, or one of five fantastic salads. The classic Caesar rivals the Apple Salad puckered with green beans and candied walnuts drenched in a ginger orange vinaigrette. If Tartare is your thing, you can’t do better than Eddie’s V’s version marinated in curry and sesame oils and served with native avocado, mango and citrus. A hint of heat lingers for amoment from a slight injection of sriracha, an Asian hot chili sauce popularly used in today’s fusion cuisine. Carpaccio, pictured here, is mine, especially when the thinly sliced beef of choice is prime filet padded with horseradish, capers, egg, and toasted baguette.
Ask your server to suggest a wine from the extensive list that touts the best of the best from California’s many vineyards. Mine received raves for his knowledge of wine pairings and tastes before ordering. Another “wow” point for Eddie V’s excellent staff training.
But itwas the fresh Paul Bunyan-sized crusted sole served on a carpet of lemon-garlic butter the color of corn silk that swept me away. It’s been years since I’ve seen sole from George’s Bank offered in any restaurant on this coast. Equally sensational was the prime cut Bone-in Rib Eye worthy of the heartiest consumer. Make sure to save room to enjoy the decadence of Eddie V’s dessert. All of them are enticing. One was speedily snatched from me after an offer to taste the Bananas Foster Butter Cake. My companion wasn’t the least bit contrite as he
inhaled its accompanying Butter Pecan Ice Cream. So much for sharing! I guarantee there will be a lot of that at Eddie V’s. B’Tayavon.
Eddie V’s is located in the village of La Jolla at 1270 Prospect Street. For reservations, call 858-459-5500.
*
Thrope is a San Diego-based food critic