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Magnolia's giving way to Edge by Chef Dustin Allen

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For Chef Dustin Allen, the experience he has called Lagniappe the last several years will soon become an Edge, instead. It will be closer to the dream he's long had since he started to cook and create while growing up in the south.

Allen, who has co-owned Magnolia's on Prospect with his mother, Kelly Mohr, the past five years, said Tuesday he will open a new restaurant over on the other side of Junction City. It will be called Edge by Chef Dustin Allen and will feature many of the dishes on which he has built his reputation in Peoria, including fresh steaks and other locally grown products.

But Edge will be different than any place else in Peoria, with the kitchen being the main stage of entertainment for the 50 diners he hopes will join him and his staff each evening in a contemporary setting. "This will be a boutique restaurant bringing refined dining forward. It's a new concept and we hope to be trendsetters. That's when we are at our best," Allen said.

Magnolia's, which was building a following because of the quality of the food but in a much more staid atmosphere, will close after the last meal is served Saturday evening.

Allen hopes to have Edge open by the end of June, no later than mid-July. It will be in the part of Junction City that was a warehouse before owners Alexis and Elizabeth Khazzam renovated it into retail spaces. Edge will be located between Asia Grill and Ferrell's Extreme Fitness.

"I don't want people to think Magnolia's failed because that is not the case. We were doing fine. But I was presented with an opportunity that I just couldn't pass up, the chance to do my own restaurant in the style that I have always envisioned," he said.

He will own Edge with his wife Ashley and will be taking the Magnolia's staff with him. His mother will leave the restaurant industry, he said. "She was ready to do that, anyway," he said.

Edge, at about 2,100 square feet and room for 50 patrons (with seating for another 16 to 20 outside in good weather), will be much smaller than Magnolia's 8,000 square feet and seating for 150. "That was really too big for what I wanted, but it worked for the type of restaurant that it was. Now Ashley and I can do something new and set a new trend in dining in Peoria, a place where the food will speak for itself in a modern atmosphere. We're excited," he said.

Allen said he's had the concept in mind for some time and thought he'd eventually open a new restaurant with that concept in Peoria's Warehouse District once it gets developed. "But all the stars lined up and I didn't have to put it off," he said.

He added that Edge will give the over-28 crowd a place of their own. "There are a lot of places around for the 21 to 28 crowd or the 50 and older diners. The 28 to 50 crowd want an atmosphere that fits their lifestyle. We're going to do that," he said.

It is that age group that has made the Cooking Channel so popular with shows that demonstrate different cooking techniques and dishes. Edge patrons will get the chance to watch that sort of demonstration live as the kitchen will be visible, in the center of the restaurant rather than pushed back in a corner.

The Allens plan to use recycled materials in the restaurant, including part of the bar that now is in Magnolia's, but they said the décor and furnishings will be more simplistic. "Like the food, the restaurant will be modern America. But neither will be lacking in quality. The quality of our food is what our team made its reputation on," he said.

The name, Edge, was chosen because "that word, to me, means leading trends and pushing boundaries. That's what I want to do. It will be a chef-inspired restaurant."

Ashley Allen said the goal will be to make Edge a place where patrons want to be without feeling stuffiness or like they are in a cave. "We want them to feel welcome and like they can stay as long as they want," she said. "This is a whole new beginning for us and a chance for Dustin to do what he always envisioned."

Lagniappe, which means something extra or unexpected benefit, was something diners could expect at Magnolia's on Prospect. At the Allen's new venture, Ashley said, that something extra "will come with an Edge."

Alexis Khazzam said he believes the move will present a good opportunity for Allen, whom he believes "is the best chef in town." He said he approached Allen about the move "because he has such a good style and presentation the location of Magnolia's wasn't doing as well for him. This atmosphere will be better for him and for us as we continue to go for a oung and vibrant Junction City."

Khazzam said he is discussing the Magnolia's space with a couple different potential tenants but said he is unable to disclose names at this time.

About the Author
Paul Gordon is the editor of The Peorian after spending 29 years of indentured servitude at the Peoria Journal Star. He’s an award-winning writer, raconteur and song-and-dance man. He also went to a high school whose team name is the Alices (that’s Vincennes Lincoln High School in Indiana; you can look it up).