At Eddie V’s Prime Seafood, oyster fans with sensitive palates can order Mere Points from Maine, Conway Royals and Malpeques from PEI, East Beach Blondes from Rhode Island, Blue Points from Connecticut and Shigoku’s from Samish Bay WA. All are served on ice with mignonette sauce and cocktail sauce. “Prime Seafood” is part of Eddie V’s name and they deliver on that. Shellfish Towers feature wild Gulf shrimp, Blue Point oysters, jumbo lump crab, huge Maine lobster claws on ice, Alaskan King crab and sushi-grade Ahi tuna. My favorite starter – another “love it or hate it” item, like oysters — is the top-shelf Royal Ossetra caviar from renowned provisioner, Petrossian, served minimalistically on a pillow of crème fraiche with warm blinis.
The Tableside Steak Tartare is no slouch, either. The hand-minced center cut of filet is tossed with fresh egg yok, capers and extra virgin olive oil, served with toasted baguettes and house mustard spread. Point Judith (Rhode Island) Calamari is tempura- battered and wok-seared with carrots, scallions and cashews, served on crispy rice noodles and finished tableside with chili-ginger-soy sauce. A must-have is Ahi Tuna Tartare, an “Aha” experience: hand-cut, diced and sushi-grade seasoned with Sriracha, sesame oil and curry oil, molded onto an avocado base, finished with Asian chili vinaigrette, mango puree and citrus, accompanied by crisp lavash (Armenian cracker bread). OMG!
