The Arrival
At the edge of the pines
You come around the bend and there it is, lit amber at the treeline: Forest Edge.
Where friends gather.
Pull off the mountain road and the woods hush behind you. Inside the light is warm and low, the room framed in log beams.
Dinner runs from four, five nights a week. Dine in, or order online for pickup.
From the Kitchen
Cooked from scratch
Most nights the chef posts fresh specials next to the regular menu — scallops in scape butter one evening, a blue-cheese ribeye the next.
And the plates regulars come back for — the whole Forest Edge Trout in brown-butter caper sauce, clam linguine in a creamy lemon sauce.
There's always room for one more at the forest's edge.