EDISON’s sharp makeover and expansion was revealed during a soft opening on July 29th. The official opening followed on the 31st.
Two owners ago, when the Inn was in private hands, there was a concerted effort to source as locally as possible.
With a nod to history and region, decor and food continue to honor local, but in a new, more contemporary way not seen previously at Grove Park Inn.
Much of the lighting is provided by trending “Edison” bulbs. This along with the restaurant/bar’s name honors Thomas Edison, a regular summer guest at the Inn along with Henry Ford and Harvey Firestone, beginning in 1913.
There are a number of seating options. Upholstered sofas and chairs lean toward contemporary and hip. Cozy conversation groups near two-sided fireplaces (semi-outdoors), tables/chairs or sofas on the open-air patio, inside the bar area, by a beautiful rock fireplace just inside EDISON’s entrance, in a private room, and of course, in the restaurant dining room.
Local partnerships with artists, food and drink purveyors are big here. Oscar Wong, founder/owner of Highland Brewing has developed and brewed a signature Centennial Ale, an American Pale Ale, for EDISON. Fitting since the Inn’s celebrating their 100 year Anniversary this year.
Craft Cocktails, Bourbon, Whisky
Perfect “Inn” Manhattan: Bulliet Rye, brandied cherries, vermouth, blood orange-vanilla bitters
Modern Old Fashion: Weller Special Reserve, bitters, sugar cube, orange twist
Old Pal: Aperol, Carriage House Apple Brandy, Lillet Blanc
Jalisco Collins: Fidencio Mezcal Classico, lemon juice, maraschino syrup, and soda
Small batch and single barrel bourbons, moonshine, and Whisky from Kentucky, Ireland, and Scotland.
“All ten draft lines feature NC craft beers; including Weeping Radish Kolsch (Weeping Radish is the oldest brewery in NC), our Centennial Pale Ale, Gaelic, and Razor Wit from our friends at Highland Brewing, along with Greenman’s ESB and Altamont’s Hefeweizen.”
“The beer list at EDISON also boasts a wide mix of cans, bottles, and an extensive selection of large format offerings.”
Currently on display are works by local, nationally known artists
- Akira Satake, www.akirasatake.com – Modern utilitarian and craft pottery
- Nancy Joyce, www.nancyjoycegallery.com – Contemporary American multi-media painter
- George Peterson, http://circlefactory.com – Arts & Crafts wood carvings
- Gabriel Shaffer, www.gabrielshaffer.com – Folk art.
We were treated to a sampling of EDISON’s new Menu. Two of my favorites were the Scotch Eggs they’re doing with Quail eggs and Head On Prawns (served this evening sans heads). Scotch Eggs were great dipped in the Lemon Garlic Thyme Aioli, or plain. Prawns had been made with a Red Chili Marmalade.
Farm and Food Producer Partners:
Apple Haven Orchard, Hendersonville, NC
Benton’s Smoky Mountain Country Hams, Madisonville, TN
Carolina Bison, Leicester, NC
Carolina Classics Catfish, Ayden, NC
Chapel Hill Creamery, Chapel Hill, NC
Goat Lady Dairy, Climax, NC
Goodnight Brothers, Boone, NC
Heritage Farms, Seven Springs, NC
Hillsborough Cheese Company, Hillsborough, NC
Johnston County Hams, Smithfield, NC
Joyce Foods, Winston-Salem, NC
Meadow Cove Farm, Weaverville, NC
Robertson Brothers Farm, Marietta, SC
San Giuseppe Salami Company, Elon, NC
Sequatchie Cove Farm, Sequatchie, TN
Spinning Spider Creamery, Marshall, NC
Sweet Grass Dairy, Thomasville, GA
Omni has done something really special in creating EDISON.
- Look at menu pricing before going
- Parking OUTSIDE is FREE
- Parking in the GARAGE is $7 (as of this writing)