EdgeWild Restaurant & Winery 

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Q: What do you call a restaurant-winery combo in Chesterfield? A: Tame old tame old. Photos by Jennifer Silverberg.
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Jennifer Silverberg
EdgeWild in Chesterfield.
Jennifer Silverberg
Owners Dee Dee and Andy Kohn.
Jennifer Silverberg
Executive chef Aaron Baggett.
Jennifer Silverberg
Grilled Caesar Wedge with lemon, fresh cracked pepper, shaved parmesan, garlic roasted croutons and house-made dressing.
Jennifer Silverberg
Thai Tuna Tacos - seared ahi tuna, Thai spiced vegetables and red curry aioli, in crispy blue corn tortillas.
Jennifer Silverberg
Chardonnay Seared Scallops on rosemary risotto cakes with butternut-maple puree and pancetta.
Jennifer Silverberg
Chicken Paillard is a flattened chicken breast, seared and topped with a spinach and arugula salad in a fresh lemon dressing.
Jennifer Silverberg
Kahlua Buns - Hawaiian style roasted pork tossed in an orange achiote glaze served in steamed bao bread with a deep plum sauce.
Jennifer Silverberg
Steak Bruschetta - rosemary flank steak, blue cheese, arugula, chianti braised shallots, grilled baguette, shaved parmesan and balsamic reduction.
Jennifer Silverberg
Applewood Plank Salmon - oven roasted with shallot-bacon crust, apple beurre blanc, roasted garlic haricot verts and creamy paremsan polenta.
Jennifer Silverberg
Bison Meatloaf - wrapped in pancetta with rosemary jus, creamy polenta and roasted garlic haricot verts.
Jennifer Silverberg
Dining space in EdgeWild
Jennifer Silverberg
Bar area
Jennifer Silverberg
Inside EdgeWild
Jennifer Silverberg
The wine wall at EdgeWild
Jennifer Silverberg
Inside EdgeWild
Jennifer Silverberg
EdgeWild
Jennifer Silverberg
One dining area with seating for a large group
Jennifer Silverberg
The fire-pit in EdgeWild
Jennifer Silverberg
The fire-pit adds a rustic feel
Jennifer Silverberg
Inside EdgeWild
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Jennifer Silverberg
EdgeWild in Chesterfield.