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Thursday, March 27, 2008

Eddie Merlot...

Have any of you guys ever been? FYI:


Eddie Merlot’s to Open in Cincinnati on April 2

It’s one of America’s premier steakhouses. It’s a destination for anyone who appreciates the finest wine, prime aged beef, and seafood. And it’s making its Ohio debut on April 2.

It’s Eddie Merlot’s, Cincinnati’s newest upscale restaurant—and it’s certain to become one of the city’s favorite dining experiences.

Owner Bill Humphries says that Eddie Merlot’s sets itself apart by taking what’s best about the classic American steakhouse and combining it with modern, engaging special touches. “Dinner at Eddie Merlot’s is a night to remember,” Humphries explains, “but it’s never pretentious. Our guests feel welcome because they can relax and enjoy the evening while experiencing the best in food and wine. We treat them very well, but they can be themselves when they’re here.”

The Eddie Merlot’s difference begins with its decor, designed to have equal appeal with men and women, and everyone from twenty-somethings to Baby Boomers. With modern lighting fixtures, high ceilings, lighter woods, and expansive windows, the atmosphere is decidedly contemporary, and always inviting.

Equally as inviting are the men and women on the Eddie Merlot’s staff. Each guest is treated to the one-of-a-kind service Eddie’s calls the “WOW Factor.” From the greeting they receive at the door to the service at tableside, guests’ expectations are exceeded at every turn.

And then there’s the main course—the food. Eddie Merlot’s starts with U.S.D.A. Prime beef, a certification awarded to only 2% of all U.S. beef. Steaks are aged naturally for a minimum of 21 days, to an unparalleled standard of tenderness and flavor. The chef then personally selects each piece for the optimum proportion of marbling and texture, before hand-cutting and each steak to the guest’s specifications. Then, to seal in the flavor, the guest’s steak is flash-seared on special high-heat grills.

For those who enjoy seafood and other choices, variety abounds on the Eddie Merlot’s menu, with entrees like Colorado Lamb Chops, Pan-Seared Duck Breast, and Sea Bass. In addition, special promotions bring new seasonal flavors to the menu, like “Eddie’s Best: Beef & Burgundy,” beginning May 1. Guests can enjoy limited-time only features like Tuscan New York Strip, Lobster and Beef Wellington Filet Mignon, Prime Beef Brochette, and Stilton Cheese Filet Mignon.

Alan Pope, a 17-year veteran chef, oversees the Eddie Merlot’s kitchen. Pope, well-known to Cincinnati diners from his work at the Napa Grille, says that the variety Eddie’s offers is unmatched.

“You can experience something different every time you visit us,” Pope notes. “Our goal is to consistently provide the highest quality dining experience, while also including some unexpected choices that you just won’t find anywhere else.”
Of course, nothing goes with a great meal like a glass of fine wine. That’s why Eddie Merlot's serves more than 75 wines by the glass, and a Reserve List with more than 150 selections. In a testament to its high standards, the existing Eddie Merlot’s locations have earned the coveted "Award of Excellence" from The Wine Spectator each year since their opening.
In bringing together the best in food and wine in a setting that’s festive and dynamic, Eddie Merlot’s also offers the perfect setting for a private gathering. With a variety of private areas to choose from according to the guests’ needs, parties of up to 60 can be accommodated.

Eddie Merlot’s is located at 10808 Montgomery Rd. at the I-275 interchange. For more information, call 513-489-1212 or visit eddiemerlots.com.

Sidebar: Who is Eddie Merlot?
Bill Humphries, founder of Eddie Merlot’s, is well known for his love of wine. In fact, Bill’s talent for choosing appropriate dinner wine was one of his responsibilities as a board member for a worldwide corporation. At one such dinner, Ed, a new member, asked Bill to surprise him with a great wine. When the wine—a merlot—was served, Ed was exceedingly impressed, and told Bill, “From now on, always order the merlot.” “And from now on,” Bill replied, “you’re Eddie Merlot.” To this day, that’s what Ed’s fellow board members call him. Eddie Merlot’s is an homage to the man and his love of a great steak, a great glass of wine and a good story. Eddie Merlot’s welcomes its guests in the same spirit.

About Eddie Merlot’s
Eddie Merlot’s is a premier American steakhouse featuring exceptional prime aged steaks and an extensive selection of the finest wines. A division of Platinum Restaurant Group, Inc., Eddie Merlot’s restaurants are located in Fort Wayne and Indianapolis, with new locations opening in Cincinnati and Columbus, Ohio in early 2008.


at 2:00 PM Anonymous Anonymous said...

Just what we need, another expensive steakhouse.......

at 4:46 PM Anonymous soozycue said...

We don't have nearly as many as Indianapolis.

at 7:11 PM Anonymous Anonymous said...

True, but that doesn't make it better. Someone os going to lose out. Better questio is why someone doesn't reopen LaNormandie. It was a local treasure with a beautiful interior. Nat Comisar really screwed that place up.

at 8:13 AM Anonymous Anonymous said...

Finally a high end restaurant that can accomidate over 40 for a private dinner! I can't wait to check it out!

at 8:13 AM Anonymous Anonymous said...

competition is always a good thing

at 4:36 PM Anonymous Anonymous said...

What a stupid name, and stale concept! Hardly newsworthy...snooooze.

at 3:30 PM Anonymous Anonymous said...

I think this is going to be a Morton's wannabe. The menu has nothing new or exciting on it and there is no possible way to get a good meal without spending at least $70 per person. What we need to do is support our local chefs, who do have innovative ideas, instead of another cookie cutter steakhouse.

at 3:37 PM Anonymous Anonymous said...

I worked in the restaurant business for years and just recently made a career change. My main issue with Eddie Merlot's is that I know 5 servers who quit previous jobs for the training week and were fired the day before the opening. They overheard trainers and managers saying that they intentionally hired people with the goal of eliminating 15 to 20 employees. This is just what we need, another souless restaurant group that sells over priced steak and potatoes.

at 6:26 AM Anonymous Anonymous said...

Have any of you actually tried it? I was lucky enough to attend the grand opening last night. The food, atmosphere and service were all amazing. This restaurant has a better and completely different feel than the Ruby's Mortons etc. I encourage you to check it out!

at 4:08 PM Anonymous Anonymous said...

6:26 is clearly an employee

at 4:12 PM Anonymous Anonymous said...

Oh, I get it. It's Morton's, but it's in the 'burbs. Morton's without all of the atmosphere and class.

The chef came from Napa Grill. That place sucked, really bad. Thus they are gone.

at 8:43 PM Anonymous Anonymous said...

Not an employee, but did get to try it out tonight. This isn't your typical "good ol boys" steak restaurant...your wife will appreciate the vaulted ceilings and artwork as you drool over the filet.

Service was great and this was a soft opening...I expect good things to come for Eddie and his many selections of Merlots

at 11:06 PM Anonymous Anonymous said...

This place didn't copy Morton's, it copied Fleming's. The location in Indianapolis was worried when Fleming's finally came to town. Everyone figured out they copied everything from Fleming's decor, jalapeno potatoes, glass wine service, to the giant leather menus. Wannabe is a good way to describe them.

at 1:44 AM Anonymous Anonymous said...

How can you screw up a steakhouse? Really??

OK, Nat Comisar killed La Normandie, fair enough. Then again, he really sucked.

That aside, how can you screw up a steakhouse? Serve big chops, go ala carte, overcharge for the sides and act pretentious. Very, very pretentious.

at 6:37 AM Anonymous Anonymous said...

Let's see would you rather have the old Frank's Nursery that no one went to? Just like people say "who needs another Starbucks?" Well turns out they're always busy, people will come. We like our good simple foods here in the nati.

at 7:14 AM Anonymous Anonymous said...

im just curious if the people leaving negative comments here have even been there yet?? my guess is no, just showing local cinci ignorance, thanks for continuing to make our city look stupid by passing judgement before you even dine there. who are you to say what we need? people want and need change, i think its a good thing that this place is here and i cant wait to go there.

at 10:45 PM Anonymous Anonymous said...

In regards to the employee who made a career change to work at Eddie Merlots obviously should have stayed at their original job/career- " If you cant take the heat stay out of the kitchen"!! I personally think the servers that are top notch are still here they are great servers and team players! I would like to thank all the exceptional servers, bussers, food runners and the entire kitchen staff!! AWESOME JOB!!!!!

at 2:59 PM Anonymous anonymous said...

We have reservations for Saturday night and I cannot wait. A friend of mine ate at Eddie's the week after they opened and she said it was awesome! Look out Jeff and Morton's - Eddie Merlot's is going to keep everyone in line.

at 3:46 PM Anonymous Anonymous said...

Why is it that so many above are bitter and negative with comments based on hear-say and assumptions. In a time when everyone is complaining about the economy - I am glad to see that some companies continue to invest and expand. And before you assume - I am NOT and employee or connected to the restaurant. I think some of you NEED a night out.

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