Lunch with valet? Yes, please. Luxurious ease is a constant at Elway’s, where suited professionals and elegantly heeled women fill the tables and martini-sippers linger at the bar. The renovated dining room feels both formal and comfortable, anchored by an impressive wine display. Despite the sophisticated setting, there’s an undeniable warmth to Elway’s that invites relaxation; it’s a place where the luxury doesn’t overwhelm, but rather complements the experience. The soft clink of glasses and hum of conversation create an easygoing ambiance that never crosses into chaos. Weekdays attract a corporate crowd, while Fridays bring spontaneous celebrations.
I meet my friend for lunch on a weekday, and we both opt for Arnold Palmers, which are constantly topped off before we need to ask. We start with Rhode Island-style calamari, lightly fried, tossed in buttery onion sauce, and perfectly complemented by a tangy mix of pepperoncini and cherry peppers. Next, we indulge in the grilled artichoke, dipping each leaf in garlic aioli and drawn butter until we reach the heart. Pro tip: order both appetizers and share the aioli between the two.
Next is a refreshingly crisp iceberg wedge salad with lettuce that tastes like it’s just come out of an ice bath. The liberal buttermilk dressing penetrates through the layers, coating each bite with the perfect amount of cream, cut with sweet red onions, bright cherry tomatoes, and crisp bacon. Split into two portions, it’s the ideal starter before the heavier dishes arrive.
For mains, I can’t resist the fish sandwich, a dish I crave every time I come here. The sea bass is flaky, flavorful, and paired with crunchy slaw, Thousand Island dressing, and honey mustard on a toasted brioche bun. Paired with the fish sandwich, the side salad provides a refreshing contrast, featuring a crisp blend of butter and romaine lettuces, vibrant cherry tomatoes, and the rich flavors of chopped bacon, all tied together with a savory parmesan vinaigrette. The prime rib sandwich is equally satisfying—tender beef piled high and topped with black pepper-horseradish aioli and au jus for dipping. A side of fries complements the dish perfectly, with a mix of crispy and soft potatoes, all generously seasoned to satisfy every craving. We can only eat half, and the other halves are whisked away to be boxed up in the kitchen—another small, seamless touch that speaks to the impeccable service. And if you, like me, crave dessert after lunch, treat yourself to the chocolate cookies, which are baked to order and served warm. As the meal unfolds slowly, with each dish arriving at just the right pace, it fosters a perfect rhythm for conversation, letting us savor both the food and the moment. Next time, we will come back on a Friday and start with martinis!
