In January we shared the news that Benson’s Restaurant group would be opening a new restaurant inside the former Wahlburgers at 322 N. Broadway in the Historic Third Ward.
Today, the group released more information about the new restaurant concept, including the eatery’s name: The Edison.
The Edison, which is slated to make its debut this summer, is described as a “sophisticated neighborhood grill,” serving coal-fired butchers’ cuts and seafood, as well as other classic dishes. The restaurant is expected to seat up to 140 guests inside, along with an additional 44 on its front patio.
Meanwhile, The Edison’s speakeasy-inspired bar will highlight a curated selection of distilled spirits, new takes on nostalgic cocktails, local draft beers and an approachable wine list.
At the helm
Patrick Erdman, a Bartolotta alum who most recently worked with Levy at Fiserv forum, has been named general manager for The Edison. He’ll be accompanied by Anthony Janssen, a seasoned local chef who will take on the role of executive chef for the restaurant alongside former Onesto sous chef Adam Gustavson.
The menu itself will be designed by Benson’s regional executive chef Steve Gustafson and Corporate Executive Chef Alex Sazama.
“For the past few months, we’ve been hard at work with our partners, skilled executive chefs and staff to create impeccable food and drink offerings and a welcoming gathering place that stands out in the Third Ward,” notes David Marcus, CEO of Benson’s Restaurant Group.
“The space captures the true spirit of the Third Ward, with raw, architectural accents with warm wood and tall windows, while remaining contemporary and inviting. We can’t wait for the community to experience The Edison for weekday brunch with a colleague, a family gathering for dinner, or a post-work drink at the bar.”
Once open, The Edison will offer service seven days a week for brunch, lunch and dinner, with happy hour on weekdays.
The Edison is currently hiring for all front of house and back of house operations. To apply, visit bensonsrestaurantgroup.com/careers.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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