Fare: New American
Price: Moderate - Expensive
Food Quality: 3 Stars
Service: 3 Stars
Ambiance: 3.5 Stars
Overall Rating: 3 Stars
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 Prime Ribeye with creamed Spinach, crisped fingerling potatoes, & Edge steak sauce; The Miso Glazed Salmon with forbidden rice, baby bok choy & ginger; and The Pappardelle with Lamb Ragù, root vegetables , natural jus, & parmesan
Liquor: Full service bar
The Edge Restaurant has the promise of being one of the finest upscale restaurants in Western Ocean County.
Note: This is a preliminary review based on a visit during the soft opening in the first week of October, 2019. We plan to revisit when the operation settles in and the kinks are worked out and adjustments are made.
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 has been constructed with reclaimed wood and steel. The interior is done up with a high exposed ceilings, brick walls, and light colored hardwood flooring.
The centerpiece is the custom built, large rectangular shaped bar area 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 water fall, 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. Tsironis comes with impressive credentials having owned Park Blue Wine Bar and Lounge, and was general manager of Central Park's Boathouse Restaurant, both in NYC.
The kitchen is run by Executive Chef Andrew Irvin, who received his formal culinary training at The Culinary Institute of America. He later honed his skills at the McLoone's Restaurants group, and at Kim Marie's Eat 'n' Drink Away in Asbury Park before coming to The Edge Restaurant. Chef Irvin serves up a creative contemporary menu that includes pasta, seafood, steak, veal, and chicken dishes. Ingredients are locally sourced when available, with a commitment to sustainable agriculture systems and processes. All seafood is wild caught, not farm raised. Pastas and desserts are home made.
The beverage program is headed up by mixologist Christopher James who comes with an impressive background , having worked at several famed, high end restaurants in NJ including The Ryland Inn in Whitehouse Station, Jockey Hollow Bar & Kitchen in Morristown, and Felina Restaurant and Bar in Ridgewood,.
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. There is a limited selection of wines by the glass.. (California Chardonnay wines are not yet offered by the glass) . There is also a good selection of single malts, blended and Japanese whiskies, ryes, specialty cocktails, bourbons, rum, and 25 bottles of beer and an additional 12 beers on tap.. For martini lovers, be sure to ask for additional olives, martini's are served with one olive. Blue cheese stuffed olives are not yet available.
The wait staff is friendly, professional, and attentive without being intrusive. 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 tableside 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 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; October, 2019)
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