By Shepard Adamson

Booth view of Dobie.

If you’re looking for a quality slopeside meal at Wintergreen Resort, The Edge is the place to go. Sitting beside the central green ski slope, Dobie, and with windows in place of walls, you will have 180 degree views of the slope and the mountainous scenery in the east. If you enjoy seeping sunshine or watching children faceplant, you may find quality entertainment and savory sanctuary in a window booth. 

Walking into the restaurant, you’ll find yourself in an abnormally warm square waiting room. Mounted between the walls and the ceiling of the waiting room are heaters, so if you are coming in from a cold morning on the slopes, you will get warm and dry in the matter of minutes you may spend waiting for a table.

Welcome sign.

The wait time varies depending on the time of day, as well as which day you’re there. During prime lunchtime, around twelve or so, the place is packed. Add the influx of people at the resort from a holiday weekend, and you might be waiting for a while. However, on a quiet two-day weekend, you should have no problems getting in. 

As you follow the hostess to a table, booth, or spot at the bar, you’ll notice the homey architecture and design of the room. It is an open space, but the tables are set far enough from each other that it doesn’t feel cramped. If you look up, you’ll see large wooden beams supporting the ceiling, dramatic candle-like light fixtures, LEDs, and chic gray wood decorated by antique skis, sleds, and snowshoes. Another feature of the room is the stage, where local musicians play on various evenings. Wintergreen Resort usually posts upcoming performances on the events page of its website or on its Instagram story.

The interior

The stage.

The menu.

The vibe of The Edge is very laid back and casual. During a visit in February, during ski season, most guests were wearing their ski and snowboard attire, sporting helmets, bulky jackets, and winter pants. As people walked in, snowboots thumped the ground and ski boots clacked on the carpet, forming a snowy trail of footprints from the door to a table.

Once seated, you’ll take a look at the menu, organized in different categories: Starters, Salads, Kids, Headliners, Burgers & Sandwiches, and Scratch Desserts. During my visit, my eyes immediately landed on the three bean chipotle beef & bean chili from the Starters section. Full of kidney beans, black beans, pinto beans, jalapeños, onion, peppers, beef, cheddar cheese, sour cream and served with some crackers, it was flavorful, texturally pleasing, and not overly filling. It was served pleasantly warm and tasted mildly hot on the tongue. I visited the restaurant with my mother, Katherine Adamson (‘96), who tried a bite of the chili and said that it was “not too spicy yet has enough flavor.” She enjoyed the “nice tender meat, beans, and dollop of sour cream.” I agree with everything she said, but my only critique is that the dish could have included more cheese.

Cup of the three bean chipotle beef & bean chili.

As my mother and I enjoyed the chili, my sister, Caroline (‘29) was drinking a Shirley Temple for a starter. She said “it was delightful,” and I would concur. I ordered one as well, and it was one of the best I’ve had in a while; “heavy on the cherries,” as Caroline would say, and containing just the right amount of grenadine to make it sweet but not overwhelmingly tangy.

A Shirley Temple.

After downing some Shirleys and a cup of chili, we welcomed the arrival of our entrees. I ordered the bacon cheeseburger, which consisted of a medium-cooked beef patty, bacon, cheddar cheese (other cheese options: American, Swiss, or pepper jack), lettuce, and red onion on a brioche bun. It also comes with tomatoes and pickles, but I declined the tomatoes and passed the pickles to my mother.

Bacon cheeseburger and fries.

The burger was delicious! It was well cooked but not well done, and the flavoring, from the addition of the red onion to the mouth-watering bacon, was masterful. The burger didn’t come with any condiments, so I dipped it in ketchup, which, predictably, complemented the flavor of the beef patty.

Mushroom Swiss burger and fries.

However, as I was eating my burger with ketchup, I kept glancing over at the remoulade sauce dripping from my mother’s mushroom Swiss burger, consisting of mushrooms, Swiss cheese, lettuce, tomato, onion, and pickles on a brioche bun. The sauce was an appetizing orangy color and seemed to have a perfectly thin consistency for a condiment. Because of the presence of the remoulade sauce, my mother said that “you barely need ketchup.”

Chicken club and fries.

While my mother and I indulged in our savory burgers, my sister was scarfing down the chicken club, consisting of bacon, cheddar, chipotle mayo, lettuce, tomato, onion, and pickles on a brioche bun. She said, “It was bussin’.”

Now, there’s something to be said for the side of fries, as all three of us ordered them. The fries were golden, nicely sized, and crunchy on the outside and soft on the inside. It’s worth noting that the fries were safe for my sister, who has a fish and shellfish allergy, because the fryers were clean, and there was no cross-contamination. In addition, we ordered honey mustard to complement them. My mother said “the honey mustard’s delicious, tastes homemade.” Its taste, pleasantly tangy, made up for the slightly watery consistency. 

It was quite the meal. We all left the restaurant stuffed but certainly satisfied. My mother said, “This restaurant is great! They’ve got something for everyone. Vegetarian options, great kids’ menu, and plenty of options for meat-eaters, and not to mention the views are stunning from our booth!” I would highly recommend The Edge, especially if you’re a sucker for a Shirley Temple, a burger, some fries, “and chili if you’re a chilly person,” according to my mother. 

If you ever find yourself at Wintergreen Resort, no matter the season, stop by. Watch the leaves change hues in the fall, the skiers pass by in the winter, the rainfall in the spring, and the birds fly in the summer. Take a seat, savor the flavor, and bask in the sweet view.

All photos by Shepard Adamson.