Page 21 - The Peorian, Vol 3 Issue 2

The Present
“We wanted a very contempo-
rary style of restaurant that was
comfortable, but also where the
emphasis could be on the food.
We visited a lot of places to see
what was working, what we
thought would work for us. Then
we made the commitment and
here we are,” he said.
Edge started out wanting to
be a more casual restaurant than
what Magnolia’s was, includ-
ing what was on the menu.
“But within a couple weeks we
realized our customer based still
wanted us to be fine dining. So
we are, just a little less preten-
tious. Our staff already knew
how to do that.
“That’s when I realized, I don’t
have to change myself. We’re
doing what I envisioned and it’s
working.”
His menu often has a distinct
southern flare, largely because he
was trained in the south, includ-
ing in New Orleans. His entrees
are listed on the menu as “Sup-
per” and on one recent evening it
included quail, lamb and Cajun
shrimp and grits.
“I love to experiment with
blending flavors to give a modern
and rustic feel to our menu
choices. Most of them are well-
received. If they aren’t, I don’t
serve them again,” he said.
Another idea he had has been
well-received and that is having
an arena kitchen so customers
can watch the meals being pre-
pared. Some enjoy sitting at the
L-shaped bar so they can do that.
“We have nothing to hide from,
obviously, and we want custom-
ers to know how fresh their food
is. We only have one small freezer
in the restaurant and that’s only
for ice cream,” Allen said.
Continued on page 22
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thePeorian.com
Dustin Allen, executive chef and co-owner of Edge with his wife Ashley, set up his kitchen as an arena so customers
can see their meals being prepared. Below, the restaurant staff prepares for evening diners.