The Edison

1 decent appetizer and 1 passable dessert When we arrived to the Edison’s we were greeted by the most accommodating staff. Our server was a lovely lady who provided some stellar drink recommendations. We ordered our entire meal including initial drink orders on our first touch which arguable was a bit late but the husband and I had looked at the menu ahead of time so completely fair. Our drink and appetizer food was served in a timely manner. I did mention a gluten intolerance as a side conversation to my husband in passing and our server instantly caught on. Not only did she ask if she could pass that on but came back 30seconds after our order to ensure we knew that something we ordered was not gluten free. Unfortunately the service was the only good things I have to say about our evening. The first few sips of my birds in paradise were sweet but I could taste the flavor profile. At about 1/2 through my drink became extremely watery tasting which is okay if it took an an hour to drink but I had the drink within 20 minutes of service so not sure if there was a mixing error. However my husband had a very similar experience with his ruby highball also started out as fantastic in the first 3 sips. The food overall was terrible. We had the meatballs which were STELLAR and the highlight of the evening. My husband had the French onion gnocchi which was French onion soup with boiled gnocchi baked with an excessive amount of unseasoned cheese (sadly we had to literally cut the cheese…with a knife to get through). We also had the coal fired wings. It was very clear there was in intricate dry rub on these which included thyme, paprika and Garlic. Unfortunately, none of these flavors, or any flavor, actually came through on the wings. Also there was certainly no charcoal flavor either. It was rather baffling to see these herbs and spices and not taste them. Unsure of the quality of ingredients is too blame…I then had the scallops which I was rather excited about since I love them but rarely trust they are up to par or provide a good entree. I regretted my decision almost immediately. The best things about the scallops dish was the charred allium spread. The scallops were cooked well but must have been old or lower quality as they were exceptionally fishy (I eat things like oysters, muscles and clams regularly so am not afraid of a fishy taste). The mushrooms on the plate were rubbery and dry. They did not fit with the lightness of the dish at all. There were raw purple radishes which were not enjoyable and also made no sense with the lightness of the dish. The micro green salad was overdressed or included chive micro greens lending an unpleasant onion base. And then there were the rice pucks… cakes .. which were one of the worst things I have tasted in a long time. That said if you like unseasoned rice balls with undercooked forbidden rice this may be the dish for you. My husband had a double cut coal fired durrock porch chop which was cooked to a perfectly well done state, cheddar grits which may as well have been chicken stock rehydrated polenta with no salt, and an under reduced door county cherry jus which may have been cherry water I am a little unclear. There was a slaw on the dish which was tasty. We did have a ricotta cheesecake for desert which I highly question if that was made by the establishment. This was decent but not special. Overall I highly recommend this place if you are over 80, have very few taste buds (Covid survivor?), or enjoy under seasoned, highly questionable quality fish, and overcooked food. That said their service staff deserve a raise as they are clearly trying to make the best of a terrible situation. It is sad when they do not question taking away plates of 1/2 finished meals. I do not write this review to obtain any action on the restaurants part. I would recommend a new head chef however.

Celebrated New Year’s Eve and had a solid experience dining in one of the city’s best neighborhoods. Our server was great at her job and timed out drinks and courses perfectly. She also helped narrow down options since there are many to choose from. You’ll be paying a bit more for a quality meal (ingredients, flavor, ambience) than some neighboring places but the kitchen impressed our table. Our group needed options for a vegetarian, carnivore, and gluten-free and we were all satisfied. We’ll seasoned but on the heavy salt end for the fish and meat Simple things were done right here but that goes a long way in today’s restaurant environment of staffing and ingredient shortages. One atmosphere suggestion we had was to dim the lights to soften the mood during dinner. Will be back for sure.