You know South Edison is a serious restaurant when you see ingredients like sorrel and Meyer lemons on the menu. The seafood-centric restaurant has expanded its cocktail menu to include Pickle Martinis with pickled East End vegetables, and some new specialty drinks. Todd Mitgang, chef and partner, and executive chef Don Florence offer innovative dishes such as curried shishito peppers with homemade raita and grilled lobster couscous. Where else are you going to find lemongrass grilled porgy with corn puree and jalapeno sauce? After dinner pastry chef Frank Fuschetto continues to deliver rich homemade ice creams and sorbets, and the chocolate beignets and pistachio profiteroles are instant hits. Reservations are necessary for dinner. Just a block from town or the beach!