Edgar's Bistro

I work on the campus where Edgar's Bistro is located so I can literally call down to place my order and pick it up.
That being said, Edgar's has changed a bit since I've been going there.
The restaurant is now a student training facility.
They are only open seasonally and only for limited hours.
In the current quarter, Edgar's is open Wed - Fri, 11am to 2 pm.
Also, the menu changes seasonally. This quarter, I have tried roughly 50% of the menu so far and everything has been good.
The dine-in service is somewhat slower than calling ahead because everything is cooked to order...
but again, they are students and they are learning.
I feel it was a good dining experience.

I can't say enough good things about this place! This was the first time that I had eaten here, although I've been meaning to stop by every time I've been in Macon for the past few months.
I was honestly Blown Away! The service was prompt and immediate.
In addition, the server anticipated our needs and had what we wanted at the table before we even asked.
For example, I ordered water with lemon ...
without being prompted the server brought a plate containing a couple of extra lemons for future refills.
This is not the kind of service that you usually get from most places, and when paired with the excellent food and the wonderful, clean atmosphere, a return trip is not a difficult decision.
The prices were reasonable and there was no wait for our lunchtime party of four.
I have heard that this place has already booked most, if not all of their reservations available for the upcoming Mother's Day Holiday, and based on my experience today, I can certainly see why.
I would not hesitate to bring a business associate or potential client here, or even...
My mother! I will definitely be back and can't recommend this place highly enough!

Owner response

I love the concept of Edgar's Bistro, pairing with the culinary school.
The atmosphere is inviting and romantic, great for Valentine's Day dinner! We had a wine pairing with each course, starting out with cherry glazed duck salad with balsamic vinegar dressing that paired perfectly with the suggested wine.
I had the red snapper which was light, perfectly breaded and fried, with risotto and green beans, and my wife had the chicken normandy, loving the sauce and scalloped potatoes and green beans that accompanied the chicken.
The fish was paired with a medium, crisp sauvignon blanc, and the chicken dish was paired with a hearty pinot noir, and both went perfectly with the dishes.
Everything was delicious, right down to the dessert trio paired with a delicious mascato.
The staff provided excellent service and were very attentive and accommodating.
We will definitely revisit and support the culinary students as they complete their education while working in conjunction with Edgar's Bistro! Job well done!