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Why Eddie Merlot’s made the SteakMap list Two things earn this Bloomfield Hills room its place, and the first is stated at the top of the steak section rather than buried: hand-cut in house, aged a minimum of 28 days. Both halves matter. Hand-cutting means the kitchen breaks down primals itself and controls thickness and grain. A stated minimum age Read more...

Why Eddie Merlot’s Columbus made the SteakMap list Two things earn this room its place, and the first is stated plainly at the top of the steak section: hand-cut in house, aged a minimum of 28 days. Both halves of that sentence matter. Hand-cutting means the kitchen breaks down primals itself and controls thickness and grain. A stated minimum age Read more...

Why Eddie Merlot’s made the SteakMap list Eddie Merlot’s names its wagyu producers, and it names three of them. That is the most specific beef sourcing SteakMap has found on any menu in Ohio. There is a Wagyu MS9+ filet mignon from Rangers Valley in Australia, offered at 6oz and 8oz. An MS7/8+ 16oz ribeye, also Rangers Valley. And an Read more...