Food & Drink International - Winter 2017, Volume 2 - 86
>> Eddie Merlot's succeeds as one of the nation's best steakhouses with its focus on quality, exceptional hospitality and unparalleled atmosphere.
Design to Impress
Eddie Merlot's revamps its menus while developing a new contemporary design
for its restaurants to enhance the guest experience. By Janice Hoppe-Spiers
t is all about the guest experience in the restaurant industry and Eddie Mer-
lot's recently revamped its menus to add a bit of entertainment to the
fine-dining experience. "We went through a six-month process of looking
at our menu and bringing tableside service back," founder and CEO Bill
Humphries says. "From chateaubriands to the baked Alaska, we are doing more
things that are entertaining because people want to be entertained in the restaurant industry."
The Fort Wayne, Ind.-based company has become
one of America's greatest steakhouses because of its
Headquarters: Fort Wayne, Ind.
quality, exceptional hospitality and unparalleled atmoEmployees: 980
sphere. Although the company in October adopted 32
Bill Humphries, founder and
CEO: "Starting next year, we are
menu changes, guests can rest-assured the prime-aged
going to take it to another level
by revamping the whole interior
beef and seafood selections on which the restaurant built
of our restaurants."
its reputation have remained.
food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com
New to the appetizer menu are
Maryland crab cakes, candied Cherrywood bacon, sesame calamari,
yellowfin sesame tuna sashimi, beef
carpaccio, crab martini cocktail, ahi
tuna poke, steak tartare and a chilled
seafood tower. A king crab and corn
bisque soup was added, as well as a
merlot iceberg, heirloom tomato and
burrata and crab and avocado salads.
Many signature sides and steak
and seafood enhancements have
been added to the menu, as well. Eddie Merlot's has added veal Francis-