West Toledo standby remains a local favorite

7/18/2013

Upon walking through the doors of Eddie Lee's you know almost immediately, whether you're in the right place or not.

On any given night, the entry way to the restaurant is crowded with regulars, older adults who, most likely, have frequented the restaurant for years and see it as a place of fine dining. They're called by name by restaurant staff who lead them to their favorite tables or awaiting parties.

The simple, dated decor of dark wood-paneled walls and low lighting gives the dining room a basement feel, which could be a turn off if you're not familiar with the place, but for the regulars, it's just fine.

MENU: Eddie Lee's Dining

In the past, Eddie Lee's was known for its steaks, but in recent years, the restaurant made a conscious effort to add more of a variety to its menu.

During our first visit, we decided to see just how well Eddie Lee's was doing with its other meat options and ordered the broiled salmon ($18), Alaskan king crab legs (Market price) and broiled pork chops with bourbon sauce ($12.95).

The salmon was the highlight of the meal. We all found ourselves picking away at the moist flaky filet coated with a salty seasoning and crunchy top layer.

The crab legs came with the shell pre-cut, making the meat easier to get to, but also exposing it to the cool air, which made it cold. We'd like to assume they were steamed, but with the amount of excess water dripping from them, they may have been boiled. The crabs didn't taste like they'd been seasoned, but we enjoyed the naturally salty flavor.

Both the pork chops and side items need work. The chops were thin and tasteless. The bourbon sauce couldn't mask the frozen taste or the dryness of the meat. The entrees come with potatoes -- baked, au gratin, or french fries. The baked potato and fries were standard, and the au gratin, a scoop of lumpy mashed potatoes with baked-in cheese and covered in a crunchy layer of cheese. With some salt and pepper, the au gratin was our favorite.

The salads that came with our entrees were typical run-of-the-mill mixed greens with cucumbers and cherry tomatoes, but the house dressing caught our attention. The mixture of vinegar, sugar, salt, pepper, and onions was sweet, tangy, and spicy enough to wake up our taste buds.

After seeing what else the restaurant had to offer, we had to see what they were known for. So, during our second visit, we opted for the shrimp and steak ($28), deep fried butterfly shrimp with a seven-ounce filet. The shrimp were large and tasted pretty fresh, but were overshadowed by a mushy bland batter. We scrapped the shrimp and focused on the lean tender filet, covered with peppered corn and cooked just right. We were more than pleased with the steak.

We also sampled the lake fresh perch ($16 on special) and a deep-fried chicken sandwich ($8.50). The fish was covered with the same batter as the shrimp, which turned off our taste buds immediately. The sandwich on the other hand was covered with a different batter, one that didn't overwhelm the thick juicy chicken breast.

Dessert options include chocolate cake and creme brulee cheesecake.

Our tables, during both visits, were serviced by a team of waitresses and servers who kept our glasses filled and answered our questions.

Contact Bill of Fare at fare@theblade.com.