Edward’s Fine Food and Wine offers delicious food and award-winning wines in a fine dining setting. With seafood, meat and more, this is one restaurant where everyone can enjoy a nice meal.
The menu at Edward’s Fine Food and Wine spans a wide variety of options from both sea and land. Seafood choices include Grouper Nicoise and Seared Diver Scallops from the Gulf of Mexico, along with Lobster-Shrimp Baked Oysters and other options. If you prefer something from land, Bacon Wrapped Quail and Joyce Farms Organic Chicken Breast add variety to more standard items, such as the Grilled Pork Chop and Steak Frites.
For anyone with dietary preferences or restrictions, there are plenty of additional menu items. The Local Arugula Salad, Capellini Pomodoro and Wakame-Napa Cabbage Slaw will appeal to vegetarians, while a dozen items are stared as being gluten-free. Vegans and diners with other needs can also find something they’ll enjoy.
Rounding out the food options are a variety of deserts, of which Vanilla Bean Creme Brulee and Key Lime Pie are two popular favorites.
Not to be outdone, the wine list is perhaps even more impressive than the food menu. The list received a Wine Spectator 2020 Award of Excellence for quality and variety, and the staff will be more than happy to help you navigate the extensive options.
Prices here aren’t the cheapest in town, but they’re reasonable considering the quality and setting. Expect to pay between $24 and $36 for most entrees (the Steak Frites are more), and those delectable desserts generally run $8 to $10. Wine choices span the gamut from the more affordable to the more exclusive and expensive.
Although this is a fine dining establishment, don’t feel like you need to wear a three-piece suit to come here. The team recognizes that they’re in a beach town, and diners in respectable casual attire are more than welcome to enjoy a good meal.
With good food, good wine and a fine setting, Edwards Fine Food and Wine has almost everything necessary for a great meal. All you need to provide is good company to dine with.
A few of our menu favorites at Edward’s Fine Food and Wine include:
If you’ve never had quail, the bird has a slightly stronger flavor than chicken and stands up well to sauces and spices. It goes especially well with barbecue and bacon, which is how this version comes.
Half from Europe and half from the Gulf of Mexico, Grouper Nicoise is an excellent Floridian take on the Italian original. Grouper, in particular, soaks up the flavors of tomato, lemon and olive quite well.
Vanilla Bean Creme Brulee
The cheapest dessert on the menu is also one of the best. Vanilla custard is crusted with skillfully burnt sugar (and yes, it requires a skilled hand). Fresh berries top it off with a fruity twist.
Bottle of WIne
When the wine list is this good, get a bottle to share if your party is drinking. Ask your server for help in choosing which bottle will most appeal to your table’s preferences.
– Edward’s Fine Food and Wine doesn’t take reservations. Instead, plan on showing up a little while before you want to eat. You can put your name on the waiting list and then walk around the beach until it’s about time for a table to be ready.
– The double chocolate mousse is a must if it is on the menu!