An experience, but regular enough to come every week. Our menu is based on the collective experience of our chefs which includes classical foundations and broader worldly influences, as well as classic American favorites. We are proud and excited to cook for you! Located at 4500 N. Prospect, Peoria, IL, 61616, it’s an easy drive here! We also have The 12Bar Lounge that is located on the Third Floor of this building (our rooftop will be open soon). So grab some food with us and then head on up for some fun drinks!
Contemporary dining space featuring farm-to-table dishes, including a tasting menu, plus a wine bar.
Address and Contact Information
Address: 4500 N Prospect Rd, Peoria Heights, IL 61616
Phone: (309) 692-3343
Website: https://edge12bar.com/
Menu Photos
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Reviews
Brian Rezac
An incredible atmosphere and staff that is beyond compare allow you to fully enjoy what is arguably the best restaurant in the area. Make sure to get a dish that features their made-daily pasta. A menu that changes daily yet is always outstanding. This place is is a true dining experience.
… moreLaura Gibson
My husband and I went in for our anniversary. The dining room is small, but with high ceilings. It was fairly casual while still being fine dining. The cheese plate was amazing, the pickled green onions added a nice zip to cutting the fat of the the cheese. The chicken dish that was available that day was amazing, very tender and no dry at all. Will definitely be back.
… moreMark Grigoletti
It’s hard to shake off the feeling that I’ve just been scammed somehow. I can’t believe I was once excited to dine here.
I could go on for pages about just how poor the experience (especially for the price point), but really you just need to look at this wallet inspired pork chop with pumpkin puree that honestly appeared to be slightly upgraded from a can of Libby’s and unsalted Brussels sprouts and ask yourself if it’s worth $32.
Time seems to stop in the Edge dining hall. I wish I had the opportunity to mention any of these details to a member of the staff. I’m sure they would have wanted to know about the pork or cold pasta two of my party members were served. Sadly after getting our entrees, no one checked in.
At all.
For anything.
The next time we saw our waitress the rest of my party was leaving. I know they mentioned something because the next thing I know the General Manager Chris came over which DOES mean SOMETHING to me. I mean a bare minimum. He offered a comped glass of wine after the rest of my party left so I could choose to sit by myself, stare at my depressing pig crime, and think about my life choices. I declined this gracious opportunity. We shook hands (for reasons I still don’t comprehend) after being assured he would ‘let the chef know about the pork’ and hoped I would come back and try again.
Why? What reason is there to try again?
… moreI could go on for pages about just how poor the experience (especially for the price point), but really you just need to look at this wallet inspired pork chop with pumpkin puree that honestly appeared to be slightly upgraded from a can of Libby’s and unsalted Brussels sprouts and ask yourself if it’s worth $32.
Time seems to stop in the Edge dining hall. I wish I had the opportunity to mention any of these details to a member of the staff. I’m sure they would have wanted to know about the pork or cold pasta two of my party members were served. Sadly after getting our entrees, no one checked in.
At all.
For anything.
The next time we saw our waitress the rest of my party was leaving. I know they mentioned something because the next thing I know the General Manager Chris came over which DOES mean SOMETHING to me. I mean a bare minimum. He offered a comped glass of wine after the rest of my party left so I could choose to sit by myself, stare at my depressing pig crime, and think about my life choices. I declined this gracious opportunity. We shook hands (for reasons I still don’t comprehend) after being assured he would ‘let the chef know about the pork’ and hoped I would come back and try again.
Why? What reason is there to try again?
CM Fliege
Absolutely the best pork chop I have ever had! And it was a HUGE chop! The beet and goat cheese salad had a light but excellent flavor. Again a huge salad so I had it boxed up and took it home. The tiramasu was classic–real ladyfingers and flavorful creme; we split it among three adults! Honestly the best food we’ve had at a Peoria-area restaurant. The Edge is now my favorite place to dine! Kudos to the chef and the wait staff, including Heather. Well done in every area!
… moreBart Rinkenberger
Amazing explosion of flavors! Chef Dustin will be sure to prepare something that you never imagined. Don’t miss it! It will excite your tastebuds.
… moreAlicia Kassube
There were no sides with the dishes. The chicken was just chicken and a cream based sauce. The food taste/cook was okay. Again nothing that was worth the price. There was only 1 server/ bar tender so with 4 tables in the room, it was a long wait. I would have rather gone to a standard restaurant, bellied up to the bar, and saved the money.
… moreMadison David
A wonderful night. The waiter misheard my order and corrected it straight away, which I was really grateful for. But then he brought the most decadent turtle cheesecake to make it up to us, and the taste alone was so worth the wait. I really recommend the lamb, it melts in your mouth, and I think tastes the way a good steak should. I really thank the staff for showing up for us at every point, as we were positive we made a reservation for the dining room but ended up at the bar upstairs. They found a way and quickly sorted us a table when it was obvious that it was difficult to do so. It was refreshing to be treated so kindly by everyone involved. Needless to say, we’ll be back.
… moreCraig Daily
We’ve been to Edge so many times over the years, and Dustin Allen’s menu never disappoints. However, tonight’s meal and service was ‘over the top’ fantastic! We started with the Chef’s cheese board (Manchego, Wisconsin white cheddar, and Point Reyes ‘Bay Bleu’ cheeses, accompanied with pickled carrots, onions, and spiced walnuts) that IMO is the best cheese board in Peoria. Next, we shared a Winter Blend salad (candied pepper bacon, dates, bleu cheese, and an apple onion vinaigrette) lightly dressed and packed with flavor. And our main entree was a bone-in grilled pork chop (served with creme fraiche polenta, fresh pickled black currants, sauteed spinach) cooked to perfection and tender. Pulling it all together, we had a Trefethen Merlot that worked perfectly with every course. The Edge restaurant was at the top of their game tonight!
… morelinda Mirandola
Romantic atmosphere. The food is delicious. It is a real farm to table you can taste it.
… moreMichelle Cooper
This was my first experience with a restaurant that is a “Farm to plate” and everything was delicious! I don’t live in Peoria, but if I ever get the chance to come back I will definitely visit again!!
… more