Edison's Restaurant provides good food with a few surprises in a lovely historic setting. Its elegant atmosphere is not often found in the Dearborn area. The Dearborn Inn makes a nice meeting spot and Edison's restaurant provides a relaxed Sunday lunch.
An Elegant Atmosphere
Edison's restaurant serves American-style food in a small, elegant room off of the beautifully restored lobby. Edison's is open for breakfast, lunch, and dinner, while another on-site restaurant, the Ten Eyck Tavern, is open for dinner only.
Edison's is filled with light from floor-to-ceiling windows; hung with photographs of Henry Ford; and decorated in subdued yellow, gold and green tones. The seating is very comfortable with oversized chairs and ample table space. The restaurant has a full bar and serves a breakfast buffet. Dining in the historic setting is very pleasant but becomes a bit jarring when the extremely casually dressed hotel guests wander through, complete with backpacks and luggage.
Straightforward Menu With a Regional Twist
The food is definitely American with little ethnic influences and some interesting regional twists, such as Braised Venison Crepes and Wild Boar Quesadillas. For lunch, appetizers, sandwiches, burgers, salads and some entrees are available. The dinner menu is more extensive with steaks and seafood choices.
The breakfast buffet offers standard fare without anything particularly different. Omelettes made to order are the standout, as they are served filled to bursting with many fresh and flavorful choices.
Starters Through Dessert
The Dearborn Inn salad was quite good, very generously sized, and served with a slightly sweet maple vinaigrette.
The roast turkey, served with mashed potatoes, stuffing, vegetables, and gravy, was hit and miss: the turkey, while attractively carved into large skin-on chunks, was fatty and a bit bland, as was the gravy.
The vegetables served alongside were brightly colored and fresh -- broccolini, asparagus and glazed carrots with the greens attached. The turkey pot pie was very good with large chunks of well-seasoned turkey that, in this dish, was not fatty at all.
The crème brulee was served with a homemade shortbread cookie. It was excellent, creamy and delicate. A triple-chocolate Napolean was also good but not served in the standard way. Instead of puff pastry, a chocolate cookie was used at the base and chocolate sheets as the layers. It was also wrapped in a chocolate shell. Served with raspberries and cream, the only false note was the drizzle of what tasted like Hershey’s syrup on the plate.