One of the many shareable platters on the bar and dining room menu for snacking while you drink. Here prosciutto, chorizo, and salami from Olli Salumeria in nearby Mechanicsville, Virginia. Photograph by Jeff Elkins.
Chef Andrew Morrison is of the “local when possible” school, and sources items from nearby purveyors. This cheese board includes offerings from Maryland’s Firefly Farms and Chapel’s Country Creamery. Photograph by Jeff Elkins.
During the daytime the sunny bar is a good spot to grab lunch; you’ll find a more sultry mood in the evening with low lights and glowing bottles. Photograph by Jeff Elkins.
Featured on Edgar’s Social Hour menu: flatbread with Italian prosciutto and arugula. Photograph by Jeff Elkins.
Seared ahi tuna makes an appearance at both lunch and dinner, here over a toasted grain salad with grilled romaine and citrusy ceviche-style vinaigrette (tomatoes, onions, and lime). Photograph by Jeff Elkins.
