Jazz Clubs in Bedford

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Eddie V's Prime Seafood: A User's Guide

Shellfish and butter-brushed steaks served in an elegant atmosphere permeated by live jazz.

Sample Menu

  • Cocktail: classic martini with blue-cheese-stuffed olives
  • Starter: oysters with lemon and mignonette sauce
  • Soup: Maine-lobster-and-shrimp bisque
  • Entree: premium Black Angus bone-in rib eye
  • Side: truffled macaroni and cheese

    While You’re Waiting

    • Using your napkin and excess steak jus, sketch out a map of all the Eddie V's locations around the country that you plan to visit.
    • Make friends with the pianist. It's the only way you're ever going to get him to play Billy Joel's "Piano Man" on a loop.

      Inside Tips

      • Sides are available in two sizes—get the small if you want to sample several.
      • The adjoining V Lounge hosts a nightly happy hour with specially priced cocktails and appetizers.

        Vocab Lesson
        Steak oscar: steak topped with crab, asparagus, and hollandaise or béarnaise sauce.
        Steak au poivre: steak seared in a crust of cracked peppercorns, leaving it rare to medium-rare inside.

4023 Oak Lawn Ave

Bedford Blues & BBQ, a two-day festival held on the grounds adjacent to Bedford’s City Hall, enthralls attendees with performances from blues masters, barbecue-style edibles from local grill gurus, and purchasable crafts from artisans. Headlining act Buddy Guy, a Rock and Roll Hall of Fame inductee whose electric-blues playing style influenced guitar legends such as Jimi Hendrix and Stevie Ray Vaughan, entrances audiences with soulful guitar riffs and a spinning hypnosis wheel. Grammy-winning musician Jonny Lang also takes the stage, proving to skeptics that the child prodigy, with age, has matured in lyric-writing and beard-growing abilities. While vendor fare sates the appetites of concertgoers, a barbecue cookoff competition held on Saturday from 2 p.m. to 5 p.m. (admission not included with Groupon) challenges local meat smokers to concoct culinary masterpieces, impressing ticketholders with small samples of brisket, burnt ends, and other grill-marked cuisine.

1951 L Don Dodson