Posts
Monday, January 2, 2012
Restaurant Vacation
Hello all, just wanted to inform you that our Restaurant is taking a vacation for right now, we will be back and up and running on the 18th starting at 4pm. I hope you all enjoy the break and will come to see us when we re-open. Thank you!
Tuesday, November 8, 2011
Poll results/coding error fix
Hello again, for some reason the weather gadget on here slowly turned into some video...as soon as I realized that I removed it so you won't have to worry about your bandwidth being drained as much and muting your speakers
Beyond that, the poll has ended and here are the results:
Question:
How often do you go to the Edgewater Restaurant?
Very often: 4 votes (8%)
1-2 times a week: 4 votes (8%)
3-4 times a week: 1 votes (2%)
Once a month: 20 votes (40%)
Once a year: 17 votes (34%)
Less than once a year: 3 votes (6%)
49 votes in all! Thank you all for voting! I've posted a new poll for you as well :)
Friday, September 30, 2011
New review from The Capital about us
Hey, there's a new review listed on The Capital's site (http://www.hometownannapolis.com) about us. I got permission to post it on our site. Enjoy!
Dining Out: Edgewater's magic? Good service, food, value By TERRA WALTERS, For The Capital Published 09/29/11
WHEN YOU GO
WHAT: Edgewater Restaurant.
WHERE: 148 Mayo Road, Edgewater.
PHONE: 410-956-3202.
WEBSITE: www.edgewater restaurant.blogspot.com
HOURS: 4 to 9:30 p.m. Wednesday-Thursday, 11:30 a.m. to 10 p.m. Friday, noon to 10 p.m. Saturday, noon to 9 p.m. Sunday. Closed Monday and Tuesday.
EXECUTIVE CHEF: Donald Davis Jr.
APPETIZERS: $3 to $13.
ENTRÉES: $17 to $52.
RESERVATIONS: Not accepted (except for major holidays).
CREDIT CARDS: All major cards accepted.
ACCESSIBILITY: The restaurant is not independently accessible to those using wheelchairs, but call ahead and they will make every effort to help.
"Get the crab cakes. You have to have their crab cakes," came the conspiratorially uttered instruction from the next table, as my dining companion and I studied our menus.
One would wonder just how many times during the past 63 years that same advice has been given. When the popularity - and even the survival - of so many restaurants is transitory, the fact that Edgewater Restaurant opened its doors more than six decades ago is a testament to a family's dedication to quality and customer service.
The history of Edgewater Restaurant began in 1948 when the Sandvik family first opened its doors to south county diners. Now the third generation of the family continues to serve much-heralded food to fans from all over our region and beyond.
They still use many of Grandma Sandvik's original recipes, too.
It was with temerity that, in an earlier review, I made a suggestion for improvement to a restaurant with such impressive longevity. Having ordered an appetizer from the list of specials on a visit, I advised that they add it to the regular menu.
Happily, they took the advice and now visitors to Edgewater Restaurant can enjoy the Onion Toasted Fried Green Beans ($7) at every meal. And enjoy them we did, every single delicious, crisply encased bean.
Additionally, this is a dish that is enhanced by the use of the dipping sauce that accompanies. Dipping the green beans in the ranch dressing that comes with them provides not just a flavor accent, but adds a nice contrast of creamy with crunchy as well.
Our wine choice that evening gave a nod to the rapidly diminishing days of summer with a Bonterra Sauvignon Blanc ($7 per glass, $26 per bottle) that was light and refreshing.
Considering that many regulars eschew the seafood portion of the menu entirely in order to enjoy tasty dishes such as veal Parmesan, steak or pork chops, a red wine recommendation would be the Jekel Pinot Noir ($8 per glass, $30 per bottle).
There is a full bar at Edgewater Restaurant and a full-page listing of beers and spirits (no prices are given, though - an unfathomable practice embraced by many other restaurants as well.)
Considering the array of appealing starters on the menu at Edgewater, one appetizer would never be enough. Our other selection was Fried Calamari ($8), and its crisp savory batter resulted in positive reactions from both of the squid lovers at our table. We both ascribe to the belief that you can never get enough good calamari, so we order it where we know it's well-prepared.
Next up was a trip to the Edgewater salad bar, a sentimental journey that prompted both of us to hark back to countless similar trips to that same salad bar over the course of many years. You won't find exotica nesting there beneath the sneeze guard, just fresh ingredients with delicious dressings. Be sure to try the potato salad, too - it's memorable.
Now to those crab cakes.
The menu offers two types of crab cakes, the fried ones made with backfin crabmeat and the legendary ones made with jumbo lump crab (and little else).
It was the latter (though the fried ones are quite good, too) that prompted our neighbor's exhortation, and it was that one that was the choice of one member of our party.
It is the Jumbo Lump Crab Cakes ($19 for one, $32 for two) at Edgewater that have been solely responsible for many first-time visitors turning into regulars over the years. People just keep coming back for them and they keep on recommending them to their friends as well.
The diner who made that selection opted for only one crab cake, but still had enough to take half of the cake home for the next day. Unfortunately, the green beans (the veggie du jour that had been ordered in lieu of potatoes) were lacking in flavor and would have benefitted from a bit more cooking time.
The other member of our party chose another entree for which Edgewater Restaurant is famous, the stuffed shrimp.
The Specialty Stuffed Shrimp ($23) offers three jumbo gulf shrimp, but after that the menu description is misleading. Stuffed just does not seem to be the operative word here. These shrimp were inundated with Grandma Sandvik's celebrated "crabmeat mixture" (a mixture that would put most crab imperial to shame). They were buried in it. There was enough crabmeat in this dish to make at least three good-sized (and delectable) crab cakes. Again, the green beans were disappointing.
Earthquake plus hurricane equals instant rationalization for having dessert, and our choice was the scrumptious Sweet Potato Bread Pudding a la Mode. Our server, Theresa (sister of the talented chef and granddaughter of the original Sandviks), told us that they get it from Wegmans, but it tasted more like it came from heaven.
Many would-be restaurateurs hire expensive consultants to help them develop a successful business plan, but there really isn't a magic formula. If you give the dining-out public good quality, good value, good food and good service, they will find you and keep coming back.
That's Edgewater Restaurant's secret. Don't tell.
--- Terra Walters is a freelance writer and editor based in Annapolis. Copyright © Capital Gazette Communications LLC, 2011.
Dining Out: Edgewater's magic? Good service, food, value By TERRA WALTERS, For The Capital Published 09/29/11
WHEN YOU GO
WHAT: Edgewater Restaurant.
WHERE: 148 Mayo Road, Edgewater.
PHONE: 410-956-3202.
WEBSITE: www.edgewater restaurant.blogspot.com
HOURS: 4 to 9:30 p.m. Wednesday-Thursday, 11:30 a.m. to 10 p.m. Friday, noon to 10 p.m. Saturday, noon to 9 p.m. Sunday. Closed Monday and Tuesday.
EXECUTIVE CHEF: Donald Davis Jr.
APPETIZERS: $3 to $13.
ENTRÉES: $17 to $52.
RESERVATIONS: Not accepted (except for major holidays).
CREDIT CARDS: All major cards accepted.
ACCESSIBILITY: The restaurant is not independently accessible to those using wheelchairs, but call ahead and they will make every effort to help.
"Get the crab cakes. You have to have their crab cakes," came the conspiratorially uttered instruction from the next table, as my dining companion and I studied our menus.
One would wonder just how many times during the past 63 years that same advice has been given. When the popularity - and even the survival - of so many restaurants is transitory, the fact that Edgewater Restaurant opened its doors more than six decades ago is a testament to a family's dedication to quality and customer service.
The history of Edgewater Restaurant began in 1948 when the Sandvik family first opened its doors to south county diners. Now the third generation of the family continues to serve much-heralded food to fans from all over our region and beyond.
They still use many of Grandma Sandvik's original recipes, too.
It was with temerity that, in an earlier review, I made a suggestion for improvement to a restaurant with such impressive longevity. Having ordered an appetizer from the list of specials on a visit, I advised that they add it to the regular menu.
Happily, they took the advice and now visitors to Edgewater Restaurant can enjoy the Onion Toasted Fried Green Beans ($7) at every meal. And enjoy them we did, every single delicious, crisply encased bean.
Additionally, this is a dish that is enhanced by the use of the dipping sauce that accompanies. Dipping the green beans in the ranch dressing that comes with them provides not just a flavor accent, but adds a nice contrast of creamy with crunchy as well.
Our wine choice that evening gave a nod to the rapidly diminishing days of summer with a Bonterra Sauvignon Blanc ($7 per glass, $26 per bottle) that was light and refreshing.
Considering that many regulars eschew the seafood portion of the menu entirely in order to enjoy tasty dishes such as veal Parmesan, steak or pork chops, a red wine recommendation would be the Jekel Pinot Noir ($8 per glass, $30 per bottle).
There is a full bar at Edgewater Restaurant and a full-page listing of beers and spirits (no prices are given, though - an unfathomable practice embraced by many other restaurants as well.)
Considering the array of appealing starters on the menu at Edgewater, one appetizer would never be enough. Our other selection was Fried Calamari ($8), and its crisp savory batter resulted in positive reactions from both of the squid lovers at our table. We both ascribe to the belief that you can never get enough good calamari, so we order it where we know it's well-prepared.
Next up was a trip to the Edgewater salad bar, a sentimental journey that prompted both of us to hark back to countless similar trips to that same salad bar over the course of many years. You won't find exotica nesting there beneath the sneeze guard, just fresh ingredients with delicious dressings. Be sure to try the potato salad, too - it's memorable.
Now to those crab cakes.
The menu offers two types of crab cakes, the fried ones made with backfin crabmeat and the legendary ones made with jumbo lump crab (and little else).
It was the latter (though the fried ones are quite good, too) that prompted our neighbor's exhortation, and it was that one that was the choice of one member of our party.
It is the Jumbo Lump Crab Cakes ($19 for one, $32 for two) at Edgewater that have been solely responsible for many first-time visitors turning into regulars over the years. People just keep coming back for them and they keep on recommending them to their friends as well.
The diner who made that selection opted for only one crab cake, but still had enough to take half of the cake home for the next day. Unfortunately, the green beans (the veggie du jour that had been ordered in lieu of potatoes) were lacking in flavor and would have benefitted from a bit more cooking time.
The other member of our party chose another entree for which Edgewater Restaurant is famous, the stuffed shrimp.
The Specialty Stuffed Shrimp ($23) offers three jumbo gulf shrimp, but after that the menu description is misleading. Stuffed just does not seem to be the operative word here. These shrimp were inundated with Grandma Sandvik's celebrated "crabmeat mixture" (a mixture that would put most crab imperial to shame). They were buried in it. There was enough crabmeat in this dish to make at least three good-sized (and delectable) crab cakes. Again, the green beans were disappointing.
Earthquake plus hurricane equals instant rationalization for having dessert, and our choice was the scrumptious Sweet Potato Bread Pudding a la Mode. Our server, Theresa (sister of the talented chef and granddaughter of the original Sandviks), told us that they get it from Wegmans, but it tasted more like it came from heaven.
Many would-be restaurateurs hire expensive consultants to help them develop a successful business plan, but there really isn't a magic formula. If you give the dining-out public good quality, good value, good food and good service, they will find you and keep coming back.
That's Edgewater Restaurant's secret. Don't tell.
--- Terra Walters is a freelance writer and editor based in Annapolis. Copyright © Capital Gazette Communications LLC, 2011.
Monday, November 1, 2010
Poll results
For the poll: Appetizers; which do you prefer? It seems that Cream of Crab Soup won at 20 votes, Crab Dip in a near second with 18, Beer-Battered Zucchini for third, Buffalo Style Chicken Wings for fourth, Cheese sticks for fifth place, and finally Butter Breaded Fried Mushrooms and the something else took it for last
Saturday, July 3, 2010
Lunch Menu
We received a request to add the lunch menu to our website so now it's up there for all to see. I hope that it's helpful for those that come around for lunch over here. As per usual if you see anything on the website that seems wrong or out of line please just comment and I'll have a look.
Also, remember to send in those pictures and videos if you want to share. Thanks everyone!
Also, remember to send in those pictures and videos if you want to share. Thanks everyone!
Sunday, February 28, 2010
Website Confusion
I heard today that there's been some confusion with our website as people are getting different Edgewater Restaurant websites while looking for ours. Be assured that our website is the Maryland based one at 148 Mayo Road, Edgewater, MD. Sorry for the confusion.
If you put in Edgewater Restaurant Maryland as keywords into Google ours is the first result. You can also bookmark us too
If you put in Edgewater Restaurant Maryland as keywords into Google ours is the first result. You can also bookmark us too
Monday, January 11, 2010
Spicing up the site! Pictures and videos!
Hello there again!
I've been getting a lot of requests so it seems to be important to people. People want pictures and videos on the site of crab cakes and all the different food from the restaurant.
Yet, to personalize this a little more I'm going to allow anyone, anyone at all to send in there pictures or even videos (keep them reasonably sized; no 1 hour vids and such please). You can send them through file sharing services, sending them as attachments to my e-mail address purcell.evan@verizon.net (maximum attachment size 25MBs) or just send a link to your youtube video and I'll embed it as a few ideas. However you want to send it to me go for it
I probably can't put every picture or video I receive up on the site, but send yours in and I'll definitely consider it. If you want your name put with the picture or other personal info. as well I'll add it for you (if I choose to use it of course).
I'm interested to see what you guys and gals come up with!
I've been getting a lot of requests so it seems to be important to people. People want pictures and videos on the site of crab cakes and all the different food from the restaurant.
Yet, to personalize this a little more I'm going to allow anyone, anyone at all to send in there pictures or even videos (keep them reasonably sized; no 1 hour vids and such please). You can send them through file sharing services, sending them as attachments to my e-mail address purcell.evan@verizon.net (maximum attachment size 25MBs) or just send a link to your youtube video and I'll embed it as a few ideas. However you want to send it to me go for it
I probably can't put every picture or video I receive up on the site, but send yours in and I'll definitely consider it. If you want your name put with the picture or other personal info. as well I'll add it for you (if I choose to use it of course).
I'm interested to see what you guys and gals come up with!
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