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The Edge, an Italian joint in Edgemont Village that showed a fondness for carved vegetables and vertical stacking of ingredients, is barely visible in noted local chef Scott Kidd’s re-boot. Where the walls were pastel, the tables clothed, and the sauces goosed with wine (or worse, vodka), today’s incarnation is clean, modern, and simple. Lunch is chicken pot pie, or bangers and mash. Dinner sees a good trade in fall-off-the-bone shortribs and Ocean Wise fish. The wines, like the food, nod to B.C. but aren’t afraid to head into quirky. It’s simple food, all about the pleasure of noble ingredients.

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