Chef's Table At the Edgewater

I came here for my friend's birthday dinner and Ryan was my server and he was great explaining the menu and the food and service is awesome! It's a 3 course meal so you choose appetizer, entree and dessert!

The Valentines special was a huge miss. The food was tepid and nothing stood out. The heard ravioli in particular looked terrible (pic attached) and tasted like mustard. Dessert was confusing. The chocolate cake tasted like a healthy gluten-free something... the strawberry thing was trying to be too much. With the wine pairing and tip it was $400 for 2 people. Very much not worth it; won't be back.

Came for a date night and it happened to be the night of the Annual Christmas Parade, which explained why we were able to get a reservation at peak hours but also that we missed the actual parade--we had plenty of time to enjoy the festivities and decor before and after, though! The place was pretty empty when we were first seated but started filling up quickly once the parade was over.We sat in the tasting room, not the prix fixe experience which seemed to happen in a separate room in the back. The ambience was cozy with the wood paneled walls and holiday decor. My partner picked this place specifically for their mini beef Wellington trio as we had missed out in the chance to try beef Wellington at a Gordon Ramsay restaurant on a recent trip. Do note that the menu is seasonal so the options will rotate. In addition to the beef trio we ordered the chef's collards, mushroom remoulade, and pear glazed elk chops.The dishes, while initially tasty, became overbearingly salty after getting through a couple bites, none more than the Wellington trio. The sauce on the elk chops was probably my favorite thing because it had the sweetness from the pear in addition to the salty. I'm sad to report that the Wellington bites was probably the most disappointing dish, which in addition to lacking dimension of flavor, was too well-done, the beef on the tough side. For some reason the red wine sauce didn't do a lot to add depth--really was just salty. Alas, I will just have to await Gordon's magic after all.I did also order a drink but it took so long to come that I basically had it as my dessert entree after dinner. Overall, I think it is fine as a "hotel restaurant" but priced a little too high for the quality of the food.

On my birthday I had a reservation and the restaurant is located on the iconic Wintergarden downtown strip. The establishment is inside of a 1920s hotel and somewhat gives the vibe of a speakeasy. Once entering, you'll see the more casual portion of the interior but the hostess guided us to a back room within the hotel. Lots of stained glass and colonial furniture, refreshing to see in a world of modernism dystopia. The seating arrangements in the back were more intimate but still had the classic feel to it. Our waiters gave us a run down of the menu which was prefixed with 3 appetizers, 3 entrees, and 3 desserts to choose from. I picked the Foie Gras with the blueberry compote as my first course. The presentation was impeccable, almost looked like a painting and well arranged. The taste resembled somewhat of a savory blueberry toast. My partner received the scallops with butternut squash purée and it was the perfect ratio of flavors. My entree was the Mahi Mahi with Bok Choy, it had slight lemony tinge to it but the fish was cooked flawlessly. My boyfriend got them Ribeye which fell off the bone, extremely tender and probably the largest portion on the menu. For desert, I selected the New York cheesecake, the execution of the dish was immaculate but I prefer my comrades instead. He ordered the Dark Chocolate Crème Brûlée and it tasted uncannily like a brownie. I chose an alcoholic drink as well and it was strong. Unlike South Florida fine dining (I'm from Broward), I was pleasantly surprised that I left Chef's Table full. All the dishes were a exquisite culmination of flavors. Worth every penny and it wasn't that pricey for 2 people. Should be Michelin starred for sure.

This time we went for magical dining. It was not a magical experience. The mushroom ravioli appetizer was overpowered by the cheese, and was not nearly as good as the previous version. We both had the fish with beet risotto. The fish was not flavorful and the risotto was not tasty either. That dessert was a chocolate crème brûlée, which was a dark chocolate pudding with caramelized sugar. The whip cream was the best part.

I didn't know you had to book in advance for the chefs table- special reservation. We just had a regular reservation I suppose. So we sat outside because inside was very chilly. Service was great. There was another group that was causing a problem in the restaurant so our orders got ignored. So we sat with our fries for a long time and entrees took forever. The chef came out to apologize. In the end, they comped our steak. I would definitely go back here again. I want to do the actual chefs table. The menu otherwise looks awesome. So many things I would eat.Bring a jacket. It's chilly inside. Parking is along the street and it's plentiful. It's right next to a cute hotel. In fact, the bathroom is through the hotel.

I can't believe I've never written a review. My husband and I have been coming here since 2013 for their creative seasonal dishes. The Chef's Table only has a set tasting menu of 3 options to choose from for starters, entre, and a desert. Portion sizes are just right, presentation is picture perfect, and the flavor of the food is exceptional. You also have the option to choose a wine pairing of three wines picked by the chef to pair with each portion of the meal. I highly recommend it. The service is top notch, and you can expect to receive 5 start treatment. The restaurant's small intimate setting in the kitchen area makes this experience great for special occasions.

We used to love this place until we went on 10/12, our beef Wellington came so quickly that we were intrigued as it usually takes a long time since it's fresh, from the first bite it was cold and tasted reheated and a little burnt on the top. The brunch menu seemed nice but the French toast had what looked like canned fruit on top. Not the quality we expected and my husband's burger that he ordered well done was raw. Not the quality we expected as we've been several times and always loved it. It will be a long time until we try again if we do.

I visited the Chef's Table this past weekend in Celebration of my wife's birthday. We did the Chef's Table 3 course dinner with wine pairing. Let's start with the cheese plate. This was not included but sounded too good to pass up. Double creamed Brie, manchego with guava, Gouda and honey... and a few others. Served with small crostinis, it was absolutely delicious and quite filling. Fresh baked dinner rolls with butter were provided, and fresh and steaming hot they were. The first course was the mushroom and chive crepe tort... DELICIOUS. My wife hates mushrooms but stepped outside her comfort zone based on the description and absolutely loved it. It was a paired with Montpellier Pinot Noir. I drink a lot of burgundy so I knew this was a common pairing, but the wine itself was ok at best yet still good enough to balance the richness of the torte. Course two was a rack of lamb with a polenta cake and eggplant purée. It was paired with the St. Cosme Rhône Villages. I actually love this wine and drink it quite often as it's pretty affordable when I don't want to buy a Chataneuf du Pape. The lamb however was undercooked. I asked for medium rare and it was definitely on the rare side. I was already getting full so I didn't send it back. But I was a bit disappointed with the temperature. I powered through and enjoyed the polenta cake. My wife asked for medium and got more of a medium rare as well.... Solid pairing aside from the lamb. Course three was a deconstructed lemon cheesecake. It was good. Nothing special, but good. The pairing however was exquisite ... a late harvest torrontes. Great pairing. Our server was great, enthusiastic, and clearly studied the pairings carefully.... as he was able to describe the flavor profiles of the wines and their interaction with the food before serving. The ambience was great, nice, and quiet. I'm glad we made an early reservation as it started to fill up when we were leaving. We will be back. If not for the lamb it would have been a 5 star review.

Used to go to this place every week but unfortunately since the bartender Eric left it has gone downhill tremendously. Both the service and the ambience and atmosphere have been terrible every time we've been since. The new young partner cusses 24/7, his girlfriend is always hanging out taking a seat at the bar.. for the amount of $$$ I am spending at this place he is not the bartender for this.. If I wanted to go to a divebar I would go to Tony's down the street which is where it seems like he should be working..He talks trash about everyone constantly at the bar he constantly uses the F word and other cussing Language every sentence he has out of his mouth and there is no hi how are you or any customer service at all whatsoever from him . Or checking back. Sees u sit down and decides to continue to talk crap rather than serve you. We will not be returning to Chefs Table until he's gone and his drinks are not very good either - They are very unbalanced. Not great bartender at all. Needs to go back to a pool bar... Unfortunately after going there several times with my friends since he's worked there every time has been a disappointment and really unfortunate. For the level of money spending I expect people to say hello how are you be prompt about their service check back on the food etc. basic service things for a good restaurant and server or Bartender in general as it would be requirements of the job.. but he doesn't bother and doesn't seem to care either. His attitude is very indifferent ... He seems to talk to his girlfriend sitting at the end of the bar which has happened multiple times but yet ignores every customer their empty sinks, waiting to order food etc..His gf at this point takes a seat at the bar which another patron could've used... and then paying customers get ignored.. he continuously talks to the other servers instead of attending to actual bar top patrons. Unfortunately nothing good to say at this point about Chefs Table.. it's going downhill and that's really unfortunate as we used to love it we miss Eric, he was personable caring and creative with his drinks s.. and I don't know what happened to him but the drinks have gone downhill since the service is gone and the ambience and atmosphere is downgraded greatly. Really disappointed. We'll never go to an upscale bar or find any restaurant where the barTender ignores you and cusses every other word. So inappropriate. I seriously don't know how the managers don't know this isn't OK and why he is still there