Restaurant Review: Eddie Merlot's

(LtoR) Prime Ribeye Steak  and Florida Grouper with Citrus Glaze

Having never eaten at any of the Eddie Merlot's, including the one in Indy, (click here for current locations), I decided it was time to accept a long-standing invitation from Joseph Davey, GM and sommelier, to drop in for a restaurant review at Indianapolis' north side location. I knew there wouldn't be an issue with the customer service ~ we are talking about Davey after all. He is well known by customers, employees and industry insiders for his impeccable taste, customer service and attention to details.

That meant I could relax and concentrate more on cuisine, cocktails and wines. Valet service is available upoon arrival. Since great valet service is difficult to find, having customers sing the valet staff's praises without being asked was a five-star endorsement to me.


The restaurant's decor is grand without being pretentious ~ sweeping views of the dining area, French doors leading to outer rooms and a large bar/lounge area. This last detail is relevant to anyone wishing to relax without hearing little ones and preferring to sit in an adults-only section.
Sitting in the lounge, actually right at the bar, enabled me to get a good view of the tables while still being convenient to chat with the bartenders about cocktails. This was particularly of interest to me after judging the recent Northside Nights cocktail competition in which Merlot's took first in their category (Evan Williams) and second overall with Bourbon Blackberry Peppercorn Shrub.
(Note* First place overall went to Late Harvest Kitchen)

Ahi Tuna Wontons

Ahi Tuna Wonton appetizers started the meal and were full of flavor and had great texture compatibility between the tuna, Asian glaze and 'wonton' chip. I can easily see this as a great share-plate with a gal pal after work with salads and drinks in the summer. For a dinner appetizer, it worked very well ~ not heavy, just enough to whet the appetite. Lobster bisque was served, thick and rich, with a large lobster piece for good measure, rather than bits and pieces throughout.

I love salad.
I hate to make salad.
It's that simple.
And...
It's that difficult ~ to find a truly great salad.

Romaine Waldorf Salad

The  Romaine Waldorf Salad (shown is the half order I was served) is worth the drive just for this dish. Simplistic and direct, crisp Granny Smith apple slices, halved grapes, candied pecans and Gorgonzola cheese are served over a Romaine lettuce wedge and drizzled with maple apple cider vinaigrette. I could seriously eat this several times a week.

Merlot's is known for great steaks and the one served was no exception. Bourbon-marinated prime rib eye, cooked to order (medium) perfectly, with French-fried onions and Parmesan truffle fries for me to sample. I actually would like to have seen a smoked paprika aioli dip with the fries just to take it up that extra notch.

The Florida Grouper with citrus glaze was served over spinach and roasted mushrooms. Finding great seafood in the middle of the nation is not always easy so this find was a pleasant surprise. The flaky meat of the fish, accompanied with the acid of the citrus glaze was great. Add in the roasted mushrooms with a slight hint of cayenne, and I was in food heaven. Another dish worth the drive.

Joseph Davey selecting wine

Wines served were St. M Riesling with the seafood and Torres Ibericos' Tempranillo (my new obsession) with the steak.

If you understand that all Rieslings are not sweet (where did that urban legend start, anyway?) then you will thoroughly enjoy the St. M version with seafood. It's crisp without making you pucker, light and refreshing, with a citrus essence about it.

In the wine trend world, Tempranillo is the new pink, which is the new black, which is... oh well, whatever. Try it. It is slightly deep without being too dark in personality, and bold without being cheeky. It works well with steaks, but you can also pair it up with lasagna and other tomato-based foods.

Chocolate pot de creme was served for dessert ~ anything else would have been anti-climatic. The rich flavor and creamy texture was a perfect ending and large enough (easily) for two to share.

Side notes:

If possible, take a look at the wine room ~ great selections at all price points and ask for recommendations from Davey, he is not a wine snob and enjoys chatting with customers.

Another thought I had while there is how perfect a location it would be for a monthly club or wedding rehearsal dinner.

Lastly, I will be returning to check out their Happy Hour for my Girls' Night Out Top 10 List ~ stay tuned for that, or join in on the fun ~

Bottom Line: Eddie Merlot's menu, service and quality ~ under the stewardship of Joseph Davey ~ ranks easily in the upper echelons for great food, client satisfaction and pleasant ambiance in the Indianapolis metro area.

Elizabeth J. Musgrave is a travel, food, wine and spirits columnist, freelance writer and photographer, and performing arts and restaurant critic for Gotta Go. Catch her as Indy’s Personal Lifestyle Adviser on Indy Style, WISH8 (CBS) or FOX59 Morning News Show. Read Infused, her spirits and wine lifestyle column, at www.GottaGo.us and www.FoodDigital.com Gotta Go is published on www.Gottago.us, and in magazines. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

Wine Tips 101: Tim Gaiser, Master Sommelier

If you've read Gotta Go for any length of time, you'll know I enjoy a glass of vino now and again. Red in particular. It's a rare treat to meet a sommelier (wine expert) and even more rare to get the opportunity to have a talk with a master sommelier. With only 150 in the world, they are considered the best of the best.

I got just such an opportunity recently after stumbling upon Tim Gaiser's DVD Think Like a Genius: Wine Master. Gaiser is a master sommelier and current Education Chair for the American Chapter of the Court of Master Sommeliers. Translation: He knows his stuff.

The Genius method was created by Tim Hallbom, behavioral scientist, and deconstructs a genius while at his craft. Streamlining the process is Taryn Voget, CEO and co-founder of Everyday Genius Institute, San Francisco, California.

They slowed Gaiser down, checked out his method and got it on tape. It was created to help novices understand what they are actually smelling, tasting, and seeing.

He was kind enough to share some wine tips with me, almost a Wine Tips: 101 class, if you will.

With Gaiser living in San Francisco, the interview between the wine wizard with 25 years of experience and me came via telephone. I asked and he answered. Ready?

Q: Is price an indicator of quality?
A: No; there are great wines at practically every price point.

Q: Name some bare essentials for someone starting out.
A: Decent glassware, a good beginning wine book, like Karen MacNeil's The Wine Bible, and wine-tasting classes.

Q: What is your opinion on which wines to use with cooking?
A: If it isn't good enough to drink; don't cook with it.

Q: What do you recommend to someone who wants to store wine without spending a large amount of money?
A: Don't. Wine needs to be stored at the correct temperatures. If you cannot store them properly, then buy a few bottles at a time and drink them; don't try to store them.

Q: Is the genius method good for beginners?
A: Yes. It makes people aware of the process of how they remember what things smell and taste like, their internal process.

Q: If there is one thing you would like people to remember about wine, what would it be?
A: Wine touches everything, ecology, archaeology, history. It's the great connector; it connects people.

Wine tastings narrow down which types and flavors you prefer. Wineries are a good place to check out some local wines. Remember, however, that wineries offer a specific grouping of wines...theirs.

To check out wines from around the world, a wine-tasting class and tastings at wine shops and restaurants help broaden the field. Once you are comfortable with wines, try out a food and wine pairing class or a wine-making class.

Bottom Line: Don't despair if you don't become an expert overnight. There is a wine for everyone, and you can always try, try again.

Elizabeth J. Musgrave is a syndicated columnist, travel writer and theater critic. Catch her as Indy’s Arts & Entertainment Adviser on 93 WIBC and follow her on Facebook, Twitter and at gottago.us. Comments can and questions can be sent to elizabeth@gottago.us.

*Special thanks to Taryn Voget, Everyday Genius Institute, CEO and co-founder, Tim Hallbom, behavioral scientist and co-founder, and Tim Gaiser, master sommelier for their input and information included in this column.

*Click on the following links for more details on the genius method, wine tips, The Wine Bible, and the WIBC interview between Tim Gaiser and Elizabeth J. Musgrave on Joe Ulery's Saturday Morning News Show.

www.everydaygeniusinstitute.com
www.timgaiser.com
www.wibc.com/weekend/ulery/
www.karenmacneil.com/winebible

Photo credits:
Submitted by Everyday Genius Institute
Photos by Izzy Evans

Gotta Go is published in the following newspapers: South Sider Voice, Indiana Weekender, West Side Community News, New Palestine Reporter, West Indianapolis Community News, Pendleton Times Reporter and Fortville-McCordsville Reporter.