South Edison…A Review

by Sue Giustino

In his fourth season as owner/Chef, Frank Fuschetto continues to wow diners with his impressive menu. Since his transition from Head Chef, to Chef/Owner in 2019, the restaurant has evolved to reflect his personal style while also showcasing his talents as a chef. Utilizing local fish and farm fresh produce, Frankie’s culinary creations are equally appetizing and aesthetically pleasing. Providing a blend of textures and flavors, each plate is elegantly dressed with unique varieties of veggies and micro greens, making your meal not only delicious, but memorable.

We met, and were impressed, by Frankie in 2014 when he was the pastry chef for the previous owner. Again in 2016 when he became their chef, we had a chance to dine and chat with him about his family and their influence on his cooking style. Although he was formally trained in Manhattan, I remember him telling us that he’s been cooking since he was a young boy; beginning in the kitchen with his aunt – also a chef – as his mentor. On this visit, he mentioned that he’s thrilled to have her daughter, his cousin, working at the restaurant this season.

Just a block south of town, or a short stroll from the beach, South Edison is a perfect location for a relaxing post-beach beer, wine, signature cocktail, and raw bar treat, or for a wonderful evening of elegantly casual dining. Whether you’re sitting inside where the atmosphere is relaxed, with stylish décor creating a soft welcoming feeling, or in the new outside area on a high top enjoying the summer breeze off the ocean, you’re guaranteed friendly efficient service and outstanding food and drinks.

As we began our evening, Demetri behind the bar created lovely cocktails for us to sip while deciding on our meal. My favorite, Oh’Lover Boy, is a perfect blend of reposado tequila, strawberry, basil, sweet peppercorn and prosecco- just a little bubbly to lighten the day. Other favorites were the Better Decision made with tequila and Mescal, and the Red Head featuring gin and ginger beer. In addition to these and other mixology delights, there’s a complete list of beer and wine; sparkles, rose, white, and red.

Each season the menu changes ever so slightly to enhance and/or add variety to a few of the customer favorites. Two such items are the delectable Tuna Ceviche and the Fluke Sashimi.  The perfectly blended citrus flavor of the Tuna Ceviche atop the creamy sesame seed avocado and coconut puree, is served with white corn chip for an added crunch, is an amazing combination of flavor and texture-making this dish a unique and wonderful cross between a ceviche and a tuna tartare.  While the Fluke Sashimi draped over a bed of honeydew, radish, scallion, shallot and harissa chili jam, is a clean, light fluke summer delight.

The farm fresh Buffalo Cauliflower with house slaw and the avocado coconut puree is another lovely blend of flavors. The buffalo sauce spice along with the gentle avocado flavor really works. For a fun tasty treat, try the bite sized Fried Olives; lightly coated Castelvetrano olives served with a red-pepper-goat cheese dip.

We decided to have Chef Frankie send out some of his most popular dishes for our main meals. The Crispy Oyster Tacos have a generous amount of lightly coated crisp and tender oysters, on a white corn tortilla with avocado-slaw, tajin, queso cotija, radish and lime. The Black and Blue Scallops are beautifully seared and perched on a bed of heirloom carrot puree, and surrounded by sugar snap peas, enoki mushroom, leek and fennel confit.  I loved how the mild flavor of the carrot puree adds just enough taste, yet allows the natural flavor of the scallops to be prominent. Accented with an array of flavor, texture and color, the Seared Rare Yellowfin Tuna just about melts in your mouth. It’s sliced and arranged over black rice, heart of palm, heirloom tomato, garbanzo bean, basil broccoli puree, Thai-chili oil, and crispy shallot.

Stepping away from the seafood, the Cavatelli in another example of a favorite dish that changes each season; the cavatelli itself being the constant.  This season it’s prepared with black-garlic-confit-cream sauce, roasted red pepper, grana Padano, shitake mushroom, Meyer lemon, and basil; creamy, yet light and delicious. Finally, Ken’s search for the perfect crispy duck has ended! Crispy outside and tender inside, the Crispy Duck Legs are something I personally would not normally order.  However, I really enjoyed the combination of the crisp duck along with the array flavorful sides, all with a tahini-soy glaze. The crispy duck alongside honey roasted carrots with a hint of honey sweetness, along with the tart slices of granny smith apple and the flare of fennel was like ‘a little taste of fall’ in a summer dish.

By this time, our fun and friendly waiter Starlin must have been exhausted from bringing out so many plates. Thankfully, he was able to handle one more trip with a decadent treat. Chef Frankie does it all! Along with the incredible dinner creations, he makes an array of desserts that are worth saving room for. I often threaten to start with dessert, just so I can be sure to eat it all. So, I love chocolate chip cookies…but only if they are warm, soft, gooey and chewy. Well, this large dark chocolate chip cookie topped with homemade walnut gelato is all of that plus; it’s just outstanding. And, as Frankie explained later, it’s gluten free.

After enjoying yet another delightful dining experience at South Edison, it’s obvious that Chef Frankie has perfected his craft through his vast experiences; from family sous chef, to head chef & pastry chef at South Edison, Bo’s Kitchen and Bar in NYC, and for Gourmet Chocolatier Jacques Torres.

Thanks to General Manager Sophia De Pasquale and her staff for a lovely evening, and a special thanks to Sous Chef Carlos Serra and Head Chef & Owner Frank Fuschetto, for our fabulous meals.

In August, they will be open 7 days/week from 5-10:30pm

Happy Hour: Sunday – Thursday 5-7pm outside and at the bar with drink and food specials. Check their website for further information: