You Gotta Eat: Edge

By WEEK Producer

July 3, 2014 Updated Jul 3, 2014 at 8:42 PM CDT

Farm to Table is one of the hottest rends among restaurants. A prime example is "Edge" in Peoria, where things are so fresh, the menu changes every day.

Eric Greene shows us the offerings for people who enjoy fine dining, and foodies alike in this week's You Gotta Eat.

As you drive up to Peoria's Junction City Shopping Center off Knoxville, you'll come across something new and unique: Edge.

"We wanted to go back to showcase our roots and back to what food should be," said Dustin Allen, executive chef and co-owner of Edge.

And Dustin says what food should be is fresh, not food that has been shipped on a truck for days.

"We're talking about out of the ground, onto our prep line, onto the dinner menu all within 24 hours," said Allen.

Edge is a farm-to-table restaurant which is exactly as it sounds. The Allens call it cooking in the moment.

"We don't know what our menu is going to be," Allen said.

He's not kidding, that is the challenge and gift of farm to table.

Videographer Doug Smith and I started by sampling the rosemary bread with garlic olive oil; incredibly good.

Doug is a meat and potatoes man. He chose the New York strip with roasted garlic rice, scallions, and a warm rice wine vinaigrette.

I had the grilled salmon with a strawberry and rhubarb gastrique, spinach, and quinoa. It smelled fabulous as it made its way to the table and tasted just like Chef Dustin said it would. It was fresh, contemporary, unique and grilled to perfection.

It's customer Daryll Gomegries’s second time at Edge.

"One of the exciting things about it is the fact is the menu rotates and changes and we're seeing different things and great combinations of things,” said Gomegries.

Dinner for two at Edge with wine will run you in the hundred-dollar range. Edge is in the newer section of the Junction City Shopping Center and open at 5 p.m. Monday through Saturday.

Reservations are highly recommended at least 24 hours in advance.

In Peoria, I'm Eric Greene.

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