The Eddie V's name was built in Austin in 2000 by restaurateurs Larry Foles and Guy Villavaso, and the formula has travelled well: prime beef, cold-water seafood and a jazz trio playing past ten. The Boca Raton outpost opened in September 2023 at 201 Plaza Real, on the pedestrian spine of Mizner Park, and arrived with the brand's signature V Lounge already built in. It is a room engineered for the kind of dinner where the conversation matters as much as the steak.
The Kitchen
The kitchen runs a split bill of prime steak and prime seafood. The signature plate is Chilean sea bass steamed Hong Kong style, finished with a soy-ginger broth and scallions — the dish the brand is known for nationally. Around it sit a lump crab cake bound with barely any breadcrumb, bacon-wrapped filet, and shellfish towers stacked with king crab, scallops and lobster. Steaks are USDA Prime, broiled hot and served simply.
Pricing is firmly special-occasion: mains run roughly $45 to $80 per person before wine, with seafood towers and large-format cuts climbing higher. The cellar is deep enough for a corporate host to make a point with a bottle. Founders, a named signature dish, a real price band and a 2023 opening date give the room everything a serious listing needs, even without a single celebrity chef on the pass.
The Room
The dining room is dark wood, leather and low gold light, with the V Lounge at its heart — a bar where a live jazz trio plays nightly and the volume rises as the evening goes on. Tables are spaced for private conversation on the restaurant side; the lounge is louder by design. Dress lands at smart or business casual. Service is the brand's strongest suit: well drilled, attentive and used to handling expense-account dinners without hovering.
Best for Closing a Deal
Boca Raton runs on relationship business, and Eddie V's is built for it. Three reasons it closes: the restaurant side stays quiet enough to talk numbers, the V Lounge gives you somewhere to move for a nightcap once the deal is done, and the service is calibrated to keep glasses full without interrupting. Picture a Thursday with a sea bass on the table, a jazz standard drifting from the lounge and a contract waiting in a folder — the room does the work of softening the ask. It doubles neatly as a celebratory birthday table for a group of six.