Fare: New American with an Asian influence
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 Miso Glazed Salmon with forbidden rice, baby bok choy & ginger; The Prime Ribeye with creamed Spinach, crisped fingerling potatoes, & Edge steak sauce; and The Pappardelle with Lamb Ragù, root vegetables , natural jus, & parmesan
Liquor: Full service bar
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 Daniel Schreiber. Chef Schreiber comes with impressive credentials. A graduate of Brookdale Community College, he honed his culinary skills initially under famed Chef Bobby Flay at his NYC Mesa Grill where Schreiber served an externship, later as a line cook at David Burke's Fromagerie in Rumson, NJ, and under famed chef Jean Georges at his 3-star Michelin, Nougatine restaurant in the Trump International Hotel in NYC, where he worked as a line chef. Returning to New Jersey, Chef Schreiber worked at Stella Marina in Asbury Park, at Avenue Le Club in Long Branch, and as Executive Chef at Taka in Asbury Park where he mastered his Japanese culinary skills. Prior to coming to the Edge restaurant, Daniel Schreiber served as a restaurant consultant.
Chef Schreiber serves up a creative contemporary menu with an Asian influence that includes pasta, seafood, steak, veal, and chicken dishes.
Ingredients are locally sourced when available, with a commitment to sustainable agriculture systems and processes. Ingredients are sourced from high quality purveyors, including:
Atlantic Offshore Fishery in Point Pleasant Beach, specializing in local wild caught seafood;
Vrola in South Amboy specializing in quality meats including USDA Prime Cuts;
and Harvest Drop in Hightstown, an aggregate farm purveyor specializing in local, fresh farm-to-table produce.
Many of the dishes at Edge restaurant are of organic quality. Pastas and desserts are home made.
Chef Schreiber's signature dish is the Miso Glazed Salmon. Miso is a fermented paste that's made by inoculating a mixture of soybeans with a mold called koji, imported from Japan. The salmon comes from the Faroe Islands, the natural feeding ground of wild Atlantic Salmon, renowned for its superior quality and taste. The Faroe Islands in the north Atlantic is one of the cleanest marine environments on the planet. The combination of ideal natural conditions for salmon farming and a commitment to sustainability
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 accomodate 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; December, 2019)
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