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The Edge Restaurant, Jackson, NJ: A Dining Review

The Edge Restaurant, Jackson, NJ
The Edge Restaurant
109 N County Line Rd
Jackson Township, NJ 08527
(732) 408-3343
Website

The Edge Restaurant:
Rated the best upscale restaurant in Western Ocean County



Edge Restaurant Highlights

Fare: New American with Caribbean, Italian & Asian influences

Price: Moderate - Expensive

Food Quality: High end. Uses high quality, locally sourced fresh ingredients, supplemented by imported hard to find ingredients. Creatively prepared.

Service: Professional, friendly, attentive without being intrusive

Ambiance: High end, trendy, contemporary chic, with an air of romance.

Overall Rating: 3 Stars ---- The best upscale restaurant in Western Ocean County.

Note: Four star Rating System from 1/2 Star =Poor to Four stars = Best in Class

Noise Level:  Moderate to loud

Dress:  Business Casual

Recommended For:  Diners who enjoy upscale dining in an attractive, chic setting with an extensive bar menu

Not Recommended For:  Cost conscious diners who enjoy a casual family style setting, with a traditional menu.

Recommended dishes:  When available, The Pork Chop with butternut squash purée, broccoli rabe & pork jus; The Filet Mignon with creamy mashed potatoes, grilled zucchini, & au poivre; and The Short Rib Pappardelle with root vegetables, natural jus, parmesan & basil

Liquor: Full service bar



Edge Restaurant Review

The Edge Restaurant is one of the finest upscale restaurants in Ocean County, and the best in Western Ocean County. It's a destination restaurant for a special occasion, or for a memorable fine dining experience worth traveling out of the neighborhood to experience.

Owned by husband wife team Phil and Louise Cornick who have patiently executed a plan to open an upscale, yet casual dining venue in Western Ocean County, a region populated with "Old World" casual, family style restaurants. The Edge Restaurant stands out as a "diamond in the rough."

This ambiance at Edge Restaurant has an Asbury Park/NYC vibe. The decor of the 200+ seat interior is trendy, contemporary chic, with an air of romance.

This new stand-alone building with high exposed ceilings is the setting for a stunning spacious multi-level interior that combines reclaimed timber that pre-dates the 1930s, brick walls, steel, leather, and light-colored hardwood flooring.

The centerpiece is the custom built, large rectangular bar constructed with polished Latin American hardwood resting on a elevated platform with a grouping of large screen TV's suspended from the ceiling and centered over the bar. There is seating for 16 at the bar with additional seating in plush lounge chairs and high-top tables.

The main 125-seat dining room surrounds the bar area and features a large cascading waterfall, a fireplace, and an attractive stone communal table. Wooden tables are set sans linen, surrounded by black, comfortable chairs. During the warmer months there is outdoor dining on the patio.

The operation is run by General Manager Fonda Tsironis . Prior to coming to the Edge Restaurant, Tsironis owned The Park Blue Wine Bar and Lounge, and was general manager of Central Park's Boathouse Restaurant, both in NYC.

The heart of the operation is run by Executive Chef Michael Phillip, who emigrated from Trinidad at an early age. Before coming to the Edge Restaurant, Chef Phillip worked at the Red Rooster in NYC where he advanced his culinary skills under Executive Chef Adrienne Cheatham, a recipient of Bravo TV's Top Chef Season 15 runner-up award. Prior to the Red Rooster, Chef Phillip worked in the kitchen at the Estuary at ONE°15 Brooklyn Marina Brasserie & Bar, where he was able to work under the direction and tutelage of acclaimed Pastry Chef François Payard.

Chef Philip serves a well executed and artfully crafted new American, seasonal menu that includes pasta, seafood, steak, veal, and chicken dishes. Many of the items are prepared with a Caribbean, Italian, or Asian flair.
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Ingredients are locally sourced when available, with a commitment to sustainable agriculture systems and processes. Ingredients sourced from high quality purveyors, include:
Atlantic Offshore Fishery in Point Pleasant Beach, and Trinity Seafood in Lakewood, specializing in sustainable, wild caught seafood;
Vrola in South Amboy specializing in quality meats including USDA Prime Cuts,
in addition to aggregate farm purveyors specializing in local, fresh farm-to-table produce.

Many of the dishes at Edge restaurant are of organic quality. Pastas and desserts are fresh made daily..

For diners who enjoy a high-end beverage package, The Edge Restaurant, features a large variety of reasonably priced domestic and international wines offered by the bottle and half bottle, and by the glass. There is also a good selection of single malts, blended and Japanese whiskies, specialty cocktails, bourbons, rum, and 25 bottles of beer with an additional 12 beers on tap. For martini lovers, blue cheese stuffed olives are not yet available.

A neat professional touch is the serving of dishes by multiple, well- coordinated servers --- as opposed to having multiple dishes carried by a single server, set on a large tray and placed table-side from a portable folded stand.

Co-owner Louise Cornick, and General Manager Fonda Tsironis can be found roaming the dining area and stopping by tables to ensure patron satisfaction.

The Edge has a semi – private dining area for up to 50 people. that can accommodate sit down dinners or cocktail parties.

The Edge restaurant is open five days/week for dinner only, Wednesday ~ Thursday ~ Sunday: 4:30-10:00 PM; Friday & Saturday: 4:30-11:00 PM

(updated; February, 2020)




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The methodology used is research, analysis driven --- as opposed to that of a single restaurant critic or a viewer comment posting board.

Data is gathered from our viewers e-mail restaurant comments, Internet research, and professional restaurant critics. The data is sorted, (weeding out the obvious biased, "bone to pick",  and out of consensus comments), analyzed, and the review is created.

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