Edulis Restaurant

Wild mushroom course

The kitchen's defining obsession — the restaurant is named after the porcini species, and fungi appear in multiple forms and preparations throughout the meal, often as the evening's most memorable moment

House charcuterie

Artisanal house-cured meats and terrines reflecting Caballo's Spanish-influenced charcuterie tradition, a recurring anchor of the menu since the restaurant's earliest years

Pastry dessert course

Tobey Nemeth's dessert courses are considered among the most technically accomplished in the city — restrained sweetness, seasonal produce, and wild ingredients used with precision