Edward's Fine Food and Wine

[Iris]

They say it's all in the NAME and this is so true...."Edward's Fine Food and Wine" and it it truly fine or should I say outstanding. I am happy to say that we were lucky to call and find out they were having their soft opening tonight. Everything was a class act from the hostess that greeted us, to the good looking well informed wait staff, the very pleasing surroundings in the courtyard and inside dining areas and the FOOD. I don't think I can say enough about the FOOD....

Delicious bread served with EVOO and cracked pepper, a welcome from the EVOO with red pepper flakes or rosemary and grated cheese. Then the side salad of Mac Farms Arugula with Balsamic & Pecorino arrived. You just wanted to pick each piece up with your fingers and enjoy each morsel. I ordered the Grilled Lamb Leg Flat Bread which was a sliced marinated lamb, shaved red onions, arugula and a lemon Tzatziki sauce. The added capers made it pop. My friend, not being a lamb person, agreed that it was outstanding. We also had the “Thin Chops”, grilled pork chops with local vegetables and natural jus…Perfectly cooked, tender with a great fresh taste and delicious grilled asparagus.

Chef Edward has truly opened an outstanding restaurant. Prices are very reasonable considering your selection and being on 30A. And he has captured the essence “The Freshest Place on 30A” not only are the surrounding the freshest but the food and the ingredients are as well. We only wish “Edward’s” well.

[Teresa]

Thank you Iris for an outstanding review of Edwards! We can't wait to go for dinner!
Way to go Chef Ed & Erin! Proud of you!

[bluemtnrunner]

Thank you so much. This is a dream come true for us. Please come over to Rosemary and see us. We are having a great time!

[Allifunn]

The dynamic duo!!!! (with a few family members added for spice!!)
Can't wait to come in and see you. (I am all over the pork chop if it is prepped and cooked the way I know Ed likes to do it!)
Whet are the hours?

[chefed]

We are open 11-11 Tuesday-Saturday and Sunday 11-3 for brunch right now. We will expand our hours as the season cranks up. Great all day menu as well as nightly dinner special entrees. Excellent wine selection!

[Dawn]

Awesome! Rosemary Beach has an amazing collection of eateries.

[bluemtnrunner]

Thanks to everyone who made our first weekend such a success. We had such a great time with our old friends and made many new ones. The weather is perfect so come in and join us this week Tuesday-Saturday 11-11 and don't miss Sunday Brunch 11-3. Kyle Lamonica will be playing in the courtyard and the mimosas and bloody marys will be flowing.

[Teresa]

Thanks to everyone who made our first weekend such a success. We had such a great time with our old friends and made many new ones. The weather is perfect so come in and join us this week Tuesday-Saturday 11-11 and don't miss Sunday Brunch 11-3. Kyle Lamonica will be playing in the courtyard and the mimosas and bloody marys will be flowing.

very exciting Erin!! we will be in soon!

[kimshahid]

I went to Edwards last week and I must say it was a great atmosphere and great vibe.. I had the clams that we're amazing along w the grouper .. And if course 3 bottles of Camus and the best lemon dessert!!!

[chefed]

I went to Edwards last week and I must say it was a great atmosphere and great vibe.. I had the clams that we're amazing along w the grouper .. And if course 3 bottles of Camus and the best lemon dessert!!!

So glad you enjoyed it! Please come back and see us soon.

[Iris]

Well, well, well, it wasn't a fluke on soft opening night. Our second visit was outstanding. It is just getting harder and harder to pick out what to eat. So I decided to have the special for the evening knowing that it would probably not be around long and was I a happy camper...the Crawfish Salad with shaved onions, pickled okra, tomatoes, tossed with a dijon mustard dressing and topped with perfectly fried crawfish tails. And it was the most generous portion of tails one could wish for. We also had the Capellini Pomodoro which also was devine. Roasted tomoatoes, fresh basil, fresh roasted garlic, with a chili peper that seemed to only get better with a little time. At first I thought the dish was a little bland, but was wrong, the flavors just started getting better and better. And they cooked it to order with our special request of light on the garlic. The large thinly slices of cheese just made it all meld together. And as much as I don't want to write about, but will, is the Chef's Bar/Table. Oh how much fun. One doesn't have to order what the Chef wants to cook for you and have you sit down to 10 courses, ok, I have exagerated a little, but not much, only 4 or 6 courses at other Chef Bars/Tables. This is the best spot in the house and it makes one realized how much work it takes to run a place.

[ComradeMikel]

Sent some of our guests here in WaterColor to try Edwards and they were quite pleased with the experience. Will be suggesting this to our guests more often now.

[chefed]

Thank you! I promise to all ways keep it fresh and exciting for your guess!