Page 18 - December 2020 EGuide proof - The Castle Pines Connection

Fine dining has
The doors are now open at a luxury dining destination specializing in fresh-caught seafood own in from pristine waters around the world.
Located on the southeast corner of I-25 and Belleview Avenue, Eddie V’s Prime Seafood opened in mid-October to the delight of guests who have had the opportunity to dine in or take advantage of its curbside takeout.
A walk through the doors instantly lets customers know they’re about to indulge in an elegant ne dining experience, where excellence is a key ingredient. The 9,456 square-foot space gives off a charismatic vibe, with intriguing artwork, elevated dining, a beautiful outdoor patio and four private dining rooms.
“We believe in serving seafood when it is in season. Our selections are sourced directly from the boats and own in daily from around the world.”
Upon opening the menu, patrons are left to
decide between premium hand-carved steaks
and seasonal, select-sourced seafood right off the boat. Adventurous diners can dive into sword sh from Block Island, scallops from Georges Bank, or yellow n tuna from the Caribbean Sea, for example. Meanwhile, the choice-cut steaks, broiled to perfection by executive chef Matthew Feldhaus
and his team, spend a minimum of 28 days being wet aged, a technique in which the beef is vacuum- sealed and refrigerated so natural enzymes tenderize the meat.
The diverse dinner menu at EddieV’s contains signature options like Chilean sea bass steamed Hong Kong style, Parmesan sole, and crab fried rice with mushrooms and scallions. The high-quality fare is what people have come to expect from parent company Darden Restaurants, Inc., which also operates Seasons 52,Yard House,The Capital Grille and others.
“At Eddie V’s, we believe in ser ving seafood when it is in season to ensure the highest quality available. This is why our menu is ever changing, with seasonal options available for only a brief time, such as Mediterranean Branzino in the fall and Wild King Salmon in the summer,” said Matthew Youssef,