Holiday lunches

Offering lunch during the holidays is one of the things we enjoy most about the season. It fills our restaurants with happy customers who are entertaining friends, co-workers and family and spending some quality time together.

This year’s lunches will begin Dec. 2 and end Dec. 20. Hours are 11:30 a.m. to 2 p.m., Monday through Friday.

For many of our customers, this is a much-anticipated event and we highly recommend reservations. We are accepting reservations now. You can find phone numbers here:

Chicago-land

  • Burr Ridge, 201 Bridewell Drive, 630-468-2098
  • Lincolnshire, 185 Milwaukee Avenue, 847-276-2000
  • Warrenville, 28254 Diehl Road (Cantera) at I-88 and Winfield Road, 630-393-1900

Ohio

  • Cincinnati, 10808 Montgomery Rd. at the I-275 interchange, 513-489-1212
  • Columbus, 1570 Polaris Parkway at the I-71 interchange, 614-433-7307

Indiana

  • Fort Wayne, Ind. 14 and U.S. 24 at Jefferson Pointe, 260-459-2222
  • Indianapolis, 96th and Keystone, 317-846-8303

Kentucky

  • Louisville, 455 S. Fourth Street, Suite 102, 502-584-3266

Michigan

  • Bloomfield Hills, 37000 Woodward Ave., (248) 712-4095

You can find our holiday lunch menu in PDF form here:

EM_Lunch 2013

Or  you can read all about it below.

Starters

Calamari with dipping sauces

Calamari with dipping sauces

Ahi Tuna Wontons  – raw Ahi tuna marinated in Asian spices on wonton “chips”

Sesame Calamari – sesame batter, ginger soy, spicy mustard and wasabi sauces

Eddie’s Smokin’ Shrimp Cocktail – Fresh horseradish cocktail sauce

Beef Carpaccio – Raw Filet Mignon slices, capers, truffle aioli, balsamic glaze, watercress, olive oil

Merlot Iceberg – Iceberg lettuce wedge, chopped eggs, bacon, red onion, tomato and olives

Romaine “Waldorf” – Apples, grapes, gorgonzola, candied pecans, maple vinaigrette

Caesar – Romaine leaves, Parmesan, croutons, housemade dressing

Soup

French Onion Soup

French Onion Soup

French Onion Soup – House favorite, five onions caramelized in a rich Madeira infused beef broth, Gruyere and Parmesan

Lobster Bisque

Flatbreads
Black and Blue – Blackened steak tips, caramelized onions, gorgonzola

Barbeque Chicken – Smoked Gouda, red onion, Southern Comfort BBQ sauce, cilantro

Margherita – Roasted tomatoes, fresh mozzarella, balsamic vinegar, basil

Entrée Salads
Chicken Chopped – Grilled chicken, Gruyere, red onion, tomato, artichoke hearts,
crispy prosciutto, almonds, creamy herb dressing

Blackened Prime Steak – Iceberg wedge, chopped eggs, bacon, red onion, tomato, Kalamata olives

Crab Louie – Romaine, tomato, eggs, lump crabmeat, Louie dressing

Sandwiches

Peppadew Blue Cheese Burger

Peppadew Blue Cheese Burger

Peppadew Burger – Gorgonzola bacon crust, peppadew peppers, onion straws

Eddie’s Strip Burger – Shaved New York strip, grilled onions, peppadew peppers, Gruyere

Patty Melt – Louie sauce, caramelized onions, Gruyere, grilled seeded rye

Grilled Chicken – Bacon, smoked Gouda, sweet and spicy mustard

Salmon BLT garlic aioli, lettuce tomato, bacon

Entrées
Served with the Chef ’s fresh vegetable of the day

Triple Prime Meatloaf – Roasted garlic mashed potatoes, red wine demi-glace

Cedar Salmon – Roasted on cedar, light BBQ glaze, garlic aioli, flashed spinach

Barbeque Shrimp – bacon-wrapped, horseradish, Southern Comfort BBQ sauce

Ahi Tuna – Seared rare with sesame seed crust served over chilled Asian noodles

Shrimp Scampi – sautéed in white wine, lemon and garlic butter tossed with pasta

New Orleans Mixed Grill – Filet Mignon, grilled shrimp, Andouille sausage, Andouille gravy, garlic mashed potatoes

Platte River Ranch Natural Filet Mignon – roasted garlic mashed potatoes

Posted in Bloomfield Hills, Burr Ridge, Chicago, Cincinnati, Columbus, Detroit, Fort Wayne, Lincolnshire, Louisville, Warrenville | Tagged , , , , , , , , , | Leave a comment

Steakhouse classics: throwback dining at its best

Through Sunday, November 24, Eddie Merlot’s will offer guests a truly “throwback” dining experience with the fall Steakhouse Classics menu. Concepted by Corporate Executive Chef Anthony Dee, the a la carte offerings recreate traditional American recipes from the early 1900’s.

The Steakhouse Classics menu reflects our commitment to from-scratch techniques and hand cut prime meats. “Eddie Merlot’s is known for our modern interpretations of classic dishes, but this menu really allows us to pay homage to dishes that have been somewhat forgotten, but deserve its time in the spotlight,” said Dee.

Throughout the promotion, guests to Eddie Merlot’s can indulge in nostalgic dinner experience, with menu highlights that include:

  • Steak Tartare

    Steak Tartare

    Classically prepared Steak Tartare, comprised of filet mignon, capers, onion, and egg yolk ($13)

  • Sautéed Veal Oscar, topped with colossal crab meat and garnished with asparagus spears and béarnaise sauce ($36)
  • Duck a l’Orange, a confit duck leg and pan-seared duck breast, coated in orange beurre blanc, with mashed sweet potatoes ($33)
  • A decadent dessert of Strawberries in Champagne, topped with fresh whipped cream and basil ($7)

As an added bonus, guests who order off the Steakhouse Classics menu and participate in the #ThrowbackThursday (#TBT) digital trend will be eligible to enjoy a complimentary Strawberries in Champagne dessert. To redeem this offer, guests must present their #TBT social media update to their restaurant server, along with tagging Eddie Merlot’s in their post. The #TBT promotion is only valid on Thursdays, and diners must be ordering from the Steakhouse Classics menu to be eligible.

Guests are encouraged to make reservations online at EddieMerlots.com, or by calling Eddie Merlot’s at one of these locations:

Chicago-land

  • Burr Ridge, 201 Bridewell Drive, 630-468-2098
  • Lincolnshire, 185 Milwaukee Avenue, 847-276-2000
  • Warrenville, 28254 Diehl Road (Cantera) at I-88 and Winfield Road, 630-393-1900

Ohio

  • Cincinnati, 10808 Montgomery Rd. at the I-275 interchange, 513-489-121
  • Columbus, 1570 Polaris Parkway at the I-71 interchange, 614-433-7307

Indiana

  • Fort Wayne, Ind. 14 and U.S. 24 at Jefferson Pointe, 260-459-222
  • Indianapolis, 96th and Keystone, 317-846-830

Kentucky

  • Louisville, 455 S. Fourth Street, Suite 102, 502-584-3266

Michigan

  • Bloomfield Hills, 3700 Woodward Ave., 248-712-4095
Posted in Bloomfield Hills, Burr Ridge, chefs, Chicago, Cincinnati, Columbus, Detroit, Fort Wayne, Indianapolis, Lincolnshire, Louisville, photos, seafood, seasonal menus, social media, steak, steaks, Warrenville | Tagged , , , , , , , , | Leave a comment

Duckhorn Wine Dinner date set

Eddie Merlot’s invites you to join us later this month for a very special five-course dinner featuring Duckhorn Wines.

Goldeneye Winery

Goldeneye Winery

The dinner is set for Oct. 25 beginning at 7 p.m., and it will feature Goldeneye Pinot Noir, Duckhorn Merlot, Duckhorn Cabernet Sauvignon, Duckhorn Sauvignon Blanc and Paraduxx.

Dinner is $95 per person for Platinum Club members and $105 for all other guests. The price does not include tax or gratuity. Please call for reservations:

Chicago-area

  • Lincolnshire, 185 Milwaukee Avenue, 847-276-2000
  • Warrenville, 28254 Diehl Road (Cantera) at I-88 and Winfield Road, 630-393-1900

Ohio

  • Cincinnati, 10808 Montgomery Rd. at the I-275 interchange, 513-489-1212
  • Columbus, 1570 Polaris Parkway at the I-71 interchange, 614-433-7307

Indiana

  • Indianapolis, 96th and Keystone, 317-846-8303

Kentucky

  • Louisville, 455 S. Fourth Street, Suite 102, 502-584-3266

Michigan

  • Bloomfield Hills, 3700 Woodward Ave., 248-712-4095


About Duckhorn Wines

Duckhorn Type Logo_wNV_Duck_highres

Co-founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has spent more than 30 years establishing itself as one of North America’s premier producers of Bordeaux varietal wines. From its modest inaugural vintage of 800 cases of Cabernet Sauvignon and 800 cases of Merlot in 1978, to its addition of Sauvignon Blanc in 1982, Duckhorn Vineyards has crafted a tradition of quality and excellence that continues today. See more at: http://www.duckhorn.com/Our-Story/History

Posted in Bloomfield Hills, Cabernet, Chicago, Cincinnati, Columbus, dinner, Indianapolis, Lincolnshire, Louisville, steaks, Warrenville, wine | Tagged , , , , | Leave a comment

Gift cards: Purchase $100, get $25 bonus card FREE

Eddie_Merlots_gift_cardsIt’s post-Labor Day. The kids are back in school. The weather is cooling off, the leaves are changing, and fall is coming. We take it as a sign to look ahead to the end of the year. We’re planning parties with our clients and thinking already of our New Year’s resolutions.

Chances are, you’re thinking about this, too. Last year, during the holidays, remember how you promised yourself you’d never leave all of your shopping until mid-December? Remember how crazy it was?

You’ve got a great chance to get ahead, right now, get something for yourself too. If you purchase $100 in gift cards, you’ll get a FREE $25 bonus card to use for yourself.

Or, heck, if you frequently dine with us anyway, pick up a $100 gift card for yourself and use it and bring in that $25 bonus card another night.

And – here’s the best part. You can pick these up, right now, without even getting up. You can get this great deal online, right here: http://merlots.securetree.com/. But you do not want to wait – ends October 6!

You are also welcome to purchase in person. We’d love to see you. Find our locations here:

http://www.eddiemerlots.com/Locations/Eddie-Merlots-Locations-490.html

Posted in Bloomfield Hills, Burr Ridge, Chicago, Cincinnati, Columbus, Fort Wayne, Indianapolis, Lincolnshire, Louisville, Warrenville | Tagged , , , , | Leave a comment

A look back at Summer 2013

Like many of you, we find ourselves deep in September wondering what happened to summer. It was wonderful, wasn’t it? At many of our locations, it was unseasonably pleasant and lovely for dining outside. We also had a terrific evening we wanted to revisit at the Culinary Vegetable Institute, which has become a favorite place for us all to visit, especially in summer.

All 10 of our executive chefs were on hand at the Culinary Vegetable Institute in July for a fundraiser for Veggie U, which provides culinary and food nutrition education for youth. We receive much of our produce from The Chef’s Garden, which specializes in heirloom varieties of fresh produce; it’s affiliated with CVI.

Cooking within arm’s reach of where the produce was grown is a joy for a chef. CVI is an inspiring place, and our chefs whipped up some dishes that we’re incredibly proud to share with you here. The next time you’re planning a private event, remember, our chefs can create something like this for you.

Chef Geoff Kelty of Columbus created this dish for CVI: Romanesco Cauliflower Puree with the Gruyere Cheese Gougeres with Fried Salsify Chips and Micro Chervil served with a Strawberry and Rhubarb Sangria.

Chef Geoff Kelty of Columbus created this dish for CVI: Romanesco Cauliflower Puree with the Gruyere Cheese Gougeres with Fried Salsify Chips and Micro Chervil served with a Strawberry and Rhubarb Sangria.

Chef Bryan Hopping of Cincinnati prepared this dish of cucumber, hibiscus, miso, pomegranate and micro wasabi for the CVI event.

Chef Bryan Hopping of Cincinnati prepared this dish of cucumber, hibiscus, miso, pomegranate and micro wasabi for the CVI event.

Chef Paul Miranda of our Warrenville, IL location prepared this dish for CVI. The base was a sesame lime edamame hummus, marinated beets, curry pickled baby daikon radish, frisse and micro mizuna, finished with an apple ponzu and sriracha peas.

Chef Paul Miranda of our Warrenville, IL location prepared this dish for CVI. The base was a sesame lime edamame hummus, marinated beets, curry pickled baby daikon radish, frisse and micro mizuna, finished with an apple ponzu and sriracha peas.

Chef Matt Nolot of our Fort Wayne, IN, location created this dish for CVI. It is a Smoked Tomato and Corn Bread Panzanella. It was garnished with a Basil Puree, Smoked Olives, Firesteak Mustard Greens, Mustard Blooms, Onion Blooms, Basil Blooms, Red Ruffled Mustard greens and Dressed with a Burrata Foam.

Chef Matt Nolot of our Fort Wayne, IN, location created this dish for CVI. It is a Smoked Tomato and Corn Bread Panzanella. It was garnished with a Basil Puree, Smoked Olives, Firesteak Mustard Greens, Mustard Blooms, Onion Blooms, Basil Blooms, Red Ruffled Mustard greens and Dressed with a Burrata Foam.

Mediterranean Heirloom Salad by Chef Eric Spiczka of our Lincolnshire, IL, location.

Mediterranean Heirloom Salad by Chef Aric Spiczka of our Lincolnshire, IL, location.

Chef Aric provided a recipe for his, which we’re listing below. The portions are sized for a crowd, so size down for a smaller group.

Mediterranean Heirloom Carrot Salad

4 Pound Heirloom Carrots

1 Cup Olive Oil
¼ tsp. Cayenne Pepper
1 tsp. Coriander
3 tsp. Cumin
1 tsp. Paprika
3 TBL Honey
2 TBL Fresh Lemon Juice
2 Preserved Lemons (diced fine rind only)
½ Cup Micro Parsley

Precook carrots for 4 to 5 minutes based on size. When the carrots are finished cooking, shocked them in an ice bath. Drain carrots well. Whisk other ingredients together and add to drained carrots.

Chef Anthony Lusiak of our Louisville location created a chilled English pea soup with leeks, onions, English peas, celery, fresh sugar snap peas, mint and sorrel. It featured a bacon fat crouton, whipped creme fraiche and shaved raw dragon carrots.  The garnish is micro ribbon sorrel, micro mint and fresh flower petals and dehydrated carrot powder.

Chef Anthony Lusiak of our Louisville location created a chilled English pea soup with leeks, onions, English peas, celery, fresh sugar snap peas, mint and sorrel. It featured a bacon fat crouton, whipped creme fraiche and shaved raw dragon carrots. The garnish is micro ribbon sorrel, micro mint and fresh flower petals and dehydrated carrot powder.

Chef Dan Tucker of our Burr Ridge, IL, location created  this dish with sweet corn and coconut panna cotta, lemon-lime basil, toasted baby coconut, popcorn shoots.

Chef Dan Tucker of our Burr Ridge, IL, location created this dish with sweet corn and coconut panna cotta, lemon-lime basil, toasted baby coconut, popcorn shoots.

Posted in Bloomfield Hills, Burr Ridge, charity, Chicago, Cincinnati, Columbus, Culinary Vegetable Institute, Detroit, dinner, Fort Wayne, Indianapolis, Lincolnshire, Warrenville | Leave a comment

Summer Grill menu fresh for you

Cedar Plank Salmon

Cedar Plank Salmon

Summer is a wonderful time to enjoy the freshest ingredients. Life is more relaxed, you can linger over dinner a little longer. Join us for our highly anticipated Napa Valley Summer Grill menu.

The Napa Valley Summer Grill dinner for two is just $89.95. Our features include Napa or Caesar salad, fresh vegetables, a bottle of wine from Trinchero Family Estates. ) (The dinner is $69.95 without wine.) The Summer Grill menu includes a choice of one per person:

  •  7 oz. Prime Filet Mignon
  • Red Snapper
  • Cedar Plank Fresh Salmon
  • Half Roasted Chicken
  • Grilled Pork Chop

If you truly want to make your night memorable, you can also enjoy The Classics Dinner for Two for just $79.95. Dinner includes vegetables and your choice of entrée:

  • Whole Grilled Snapper
  • Chateaubriand
  • Steak Diane

Guests are encouraged to make reservations online at EddieMerlots.com, or by calling Eddie Merlot’s at one of these locations:

Chicago-area

  • Burr Ridge, 201 Bridewell Drive, 630-468-2098
  • Lincolnshire, 185 Milwaukee Avenue, 847-276-2000
  • Warrenville, 28254 Diehl Road (Cantera) at I-88 and Winfield Road, 630-393-1900

Ohio

  • Cincinnati, 10808 Montgomery Rd. at the I-275 interchange, 513-489-1212
  • Columbus, 1570 Polaris Parkway at the I-71 interchange, 614-433-7307

Indiana

  • Fort Wayne, Ind. 14 and U.S. 24 at Jefferson Pointe, 260-459-2222
  • Indianapolis, 96th and Keystone, 317-846-8303

Kentucky

  • Louisville, 455 S. Fourth Street, Suite 102, 502-584-3266

Michigan

  • Bloomfield Hills, 3700 Woodward Ave., 248-712-4095
Posted in Bloomfield Hills, Burr Ridge, Chicago, Cincinnati, Columbus, Detroit, dinner, Fort Wayne, Indianapolis, Lincolnshire, Louisville, Uncategorized, Warrenville, wine | Tagged , , , , , , , | Leave a comment

Events at Eddie Merlot’s: Earn a bonus!

DSC_1032
During July, August and the first half of September, Eddie Merlot’s has a great promotion for those hosting group events with us. Plan and host an event in one of our private dining rooms during by September 15 and receive 10 percent of the value of your event back as a credit to be used for future events with us. That credit must be used by December 30, 2013.

The timing is perfect. If you love to play host, this is a fantastic way to treat your friends, family or clients to a wonderful evening out, in a time when there’s usually quite as many events to attend.

To qualify for the bonus, you must book the event in one of our private dining areas with a signed contract.

Ready to book a group event? Great! Call our sales managers to set the date:

  • Anna Campana, Bloomfield Hills, MI, 37000 Woodward Ave., (248) 712-4095, acampana@eddiemerlots.com
  • Steven Zambrzycki , Burr Ridge, IL, 201 Bridewell Drive, 630-468-2098, stevenz@eddiemerlots.com
  • Melanie Sandy, Cincinnati, 10808 Montgomery Rd. at the I-275 interchange, 513-489-1212, msandy@eddiemerlots.com
  • Jesica Kantner, Columbus, 1570 Polaris Parkwayat the I-71 interchange, 614-433-7307, jesicak@eddiemerlots.com
  • Emily Wagner, Fort Wayne, Ind., 14 and U.S. 24 at Jefferson Pointe, 260-459-2222, ewagner@eddiemerlots.com
  • Naydia Mills, Indianapolis, 96th and Keystone, 317-846-8303, nmills@eddiemerlots.com
  • Kurt Yedla, Lincolnshire, IL, 185 N. Milwaukee Ave., 847-276- 2000, kyedla@eddiemerlots.com
  • Ashley Lynch, Louisville, 455 S. Fourth Street, Suite 102, 502-584-3266, alynch@eddiemerlots.com
  • Tara Gaver, Warrenville, IL, 28254 Diehl Road (Cantera) at I-88 and Winfield Road, 630-393-1900, tgaver@eddiemerlots.com
Posted in Bloomfield Hills, Burr Ridge, Chicago, Cincinnati, Columbus, Detroit, dinner, Fort Wayne, group events, Indianapolis, Lincolnshire, Louisville, steak, steaks, Uncategorized, Warrenville, wine | Tagged , , , , , , , | Leave a comment