Dining at EDGE Sonoma Restaurant

There are so many ingredients that go into a good meal: the food, the location, the ambiance, the service, the sense of hospitality. They’re all found in abundance at the EDGE Restaurant at Stone EDGE Farm Estate Vineyards & Winery.

EDGE is open 4 nights a week and features the culinary arts of Executive Chef Fiorella Butron in a friendly and intimate atmosphere. Located in an old Victorian just steps from charming Sonoma Square, the restaurant offers unique cuisines, farm-to-table ethics and sustainable practices. A large part of the products comes from the organic farm of the winery and the restaurant.

EDGE Restaurant. Photo credit: Laura Resen

EDGE is the restaurant and vision of Mac & Leslie McQuown which opened in 2013 as a private dining room for members of its Collectors Cellar winery. The McQuowns believe that food and wine should be enjoyed together, which is at the heart of what they do.

EDGE Restaurant. Photo credit: Laura Resen

“The McQuowns have an astute awareness of the finer things in life. Service is an important part of taking advantage of these things,” said Anne Moller-Racke, COO. “They had the opportunity to dine at the best restaurants in the world, so they knew what they were looking for when they opened EDGE. joining EDGE.” Larry has cultivated a team of servers to follow in his footsteps of perfect service.

A great restaurant experience begins with hospitality, followed by a beautiful and comfortable setting, enhanced by a delicious drink and exceptional cuisine presented in a unique and personal way,” said Moller-Racke.

EDGE restaurant service. Photo credit: Laura Resen

Restaurant offers
At EDGE, every dinner is a five-course prix fixe menu paired with Stone Edge Farm wines, which changes weekly. “I look at farm produce and get inspired by our delicious vegetables; I also take into account the weekly availability lists from our suppliers and our ever-changing weather,” said Chef Fiorella.

The chef prepares dishes in the kitchen of the EDGE restaurant. Photo credit: Laura Resen

The chef brings a long resume to his post. She is influenced by her Peruvian ancestry and was trained at Le Cordon Bleu in Lima. “My culinary inspiration is my family heritage, Peru, and all the countries and people I have enjoyed working and sharing with along the way,” Chef Fiorella said.

Executive Chef Fiorella Butron. Photo credit: Laura Resen

The combination of fresh, local produce, great wine, and a fun atmosphere makes EDGE Restaurant one of Sonoma’s must-visit restaurants. Make your reservations early, the place fills up fast.

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