Carbonatix Pre-Player Loader

Audio By Carbonatix

Edera, opening in the 2,800-square-foot space formerly occupied by Scape, features a dining room redesigned by Sasha Malinich, who also designed the interiors of Sardella, Cinder House and Vicia. Credit: Meera Nagarajan
Chef Erin Ortiz, consulting chef Mike Randolph and bar manager Eric Weis on Edera’s courtyard patio. Credit: Meera Nagarajan
As consulting chef, Mike Randolph sees his job as one of ensuring that as many ingredients were produced in-house as possible. Credit: Meera Nagarajan
Bar manager Eric Weis is working on adding a barrel-aged component to the restaurant’s bar program that will be used in drinks like the Boulvardier, pictured here with a white wine spritz. “When you age something, you’re putting a little touch on it,” said Weis. “Something that’s been aged for five days will taste different from something aged for 10 days, so you see a progression.” Credit: Meera Nagarajan
Bar manager Eric Weis said Edera’s drink program will highlight Italian spirits like amaro, combined here with crème de violette and egg white. Credit: Meera Nagarajan
Fresh landscaping on the back patio provides what Randolph calls “living partitions” between tables. Credit: Meera Nagarajan
Randolph describes the chitarra al greco pasta as being like a combination of cacio e pepe and carbonara. Credit: Meera Nagarajan
The sausage on the sausage and kale pizza is made in-house using local pork. Credit: Meera Nagarajan
The bucatini pomodoro is dressed with fresh parmesan and basil. Credit: Meera Nagarajan
Edera’s pizza kitchen, outfitted with a Swedish PizzaMaster oven, opens out to the main dining room. Credit: Meera Nagarajan
The restaurant will launch with a streamlined menu featuring a handful of pizzas, pastas and salads available for carryout or patio dining. Credit: Meera Nagarajan

Subscribe!

Sign up. We hope you like us, but if you don’t, you can unsubscribe by following the links in the email, or by dropping us a note at pr@saucemagazine.com.