Edison Kitchen offers unique American cuisine, top choice steaks, craft cocktails and a full raw bar, located in the heart of Downtown Bethel, Connecticut in the historic opera house.
Edison Kitchen believes good food brings people together. That's why we focus on using the highest quality ingredients, while still maintaining reasonable prices for our guests.
The creative, but traditional American menu focuses on the highest quality ingredients at the most reasonable prices for the guests. The seafood is always fresh, and the meats are the highest quality, certified Angus beef, pork and organic chicken. Additionally, all marinades, dressings, sauces, rubs, salsas and pastas are handcrafted in-house daily.
When available, we offer seasonal veggies, fruits, and other local ingredients, so the menu changes with the seasons. Our servers and kitchen staff can work with your dietary restrictions and allergies, so please notify us when ordering.
Chef / Owner
Throughout his impressive career, Chris Bruno has opened over 20 restaurants as an owner, chef, or consultant. When he was 16 years old, Chris truly worked up the hospitality ladder starting as a dishwasher and grill cook at Chuck’s Steak House in Danbury, CT. He went on to graduate from Johnson & Wales University and worked in Cape Cod for the Bloom Restaurant Group. Shortly after, he had the opportunity to apprentice under renowned chef Fritz Harbedl at Restaurant L’Europe in Westchester, New York. From there, Chris’ career flourished. He went from Executive Chef at Scrimshaw’s of Ridgefield, CT to owning Fiddler’s Restaurant in Brookfield, CT to opening Chris’s American Restaurant in Brookfield, CT. He was also the Managing Partner at Village Social in Mt. Kisco, NY, and the original owner of Foundry Kitchen & Tavern in Sandy Hook, CT.
In addition to his restaurant consultant work, Chris also served on the Board of the National Restaurant Association, advocating for and helping to strengthen the restaurant industry.