From Around the World to Cascades Park

How Travel Shaped The Edison

Old fashioned lightbulbs glowing at The Edison

On a warm evening in Tallahassee, the windows of The Edison glow against the darkening sky. From the terrace, guests can watch the lights of Cascades Park flicker on as conversation drifts across tables, friends catching up over cocktails, a birthday toast somewhere in the dining room, a couple lingering over dessert long after the plates are cleared.

It is the kind of place where people gather easily. That spirit didn’t happen by accident.

For Adam Corey, the ideas behind The Edison were shaped long before the restaurant opened, through years of travel and a growing appreciation for how people around the world come together around food. One of the earliest influences came from a mentor named Mustafa Abunabaa. Growing up, Adam’s experience with food was fairly traditional.

“I was pretty much a meat and potatoes person,” he says. “My family mostly ate American and Italian-American meals. Anything unfamiliar felt intimidating.”

That changed during a trip to London.

Mustafa took him to an Indian restaurant and ordered dishes like chicken tikka masala and lamb masala.

“I remember thinking, what am I getting myself into?” Adam says with a laugh. “But once I tasted it, the flavors were unbelievable. I was overwhelmed in the best way possible.”

From that moment on, travel became an education.

Adam began trusting Mustafa’s palate wherever they went, exploring Indian, Lebanese, Iraqi, Italian, and French cuisine along the way.

“It opened up an entirely new world for me.”

Certain cities left lasting impressions. New Orleans, he says, remains one of the great food cities in America, where Cajun and French influences shape the culture of dining.

In France, even the simplest dishes feel extraordinary.

“You can order something as simple as an omelet and it’s incredible,” he says. “There’s a real respect for ingredients.”

He remembers restaurants that stayed with him long after the meal ended — places like LPM, the elegant French-Mediterranean concept with locations in Miami and Europe, and London favorites like Dishoom and Chutney Mary. COYA, the lively Peruvian restaurant with locations from Dubai to Monaco, also stands out.

“The energy, the music, the food — it’s unforgettable,” he says.

But the biggest lesson wasn’t simply about flavors. It was about the rituals of dining.

In many cultures, meals unfold slowly and socially. Chinese tables often revolve around a Lazy Susan, encouraging everyone to try everything together. Italian meals stretch across shared plates and long conversations. Spanish tapas culture follows a similar rhythm.

“I love cultures where dining is social,” Adam says. “Everyone shares. Everyone talks. The meal becomes an experience.”

That philosophy quietly shaped the vision for The Edison.

Adam Corey visits with Edison diners at the 2025 Darioush Wine Dinner, Innovation Hall

“The restaurant was designed to be a place where people feel comfortable gathering, celebrating, and connecting.”

For Adam, celebration sits at the heart of hospitality.

“I believe in celebrating life every day,” he says. “Every meal can include a toast, a moment of gratitude, or simply sharing stories with friends.”

He often recalls a phrase from his friend, celebrity chef Art Smith.

“Fried chicken takes no sides.”

The idea, Adam explains, is simple.

“Food brings people together regardless of religion, politics, or background. People might disagree on a lot of things, but they can still sit down together and enjoy a meal.” - Adam Corey

Walking through the dining room at The Edison today, those moments unfold constantly.

“When I see families celebrating birthdays, couples enjoying dinner, or friends reconnecting, it reminds me why we built this place.”

Over the years, the restaurant has hosted weddings, celebrations of life, business dinners, concerts in the park, and countless personal milestones.

“It’s become a place where life happens,” Adam says. “That’s incredibly meaningful to me.”

Hospitality, he believes, also creates opportunity.

Restaurants teach communication, teamwork, and problem solving. They introduce young people to responsibility, and sometimes to connections that shape their future.

“You never know who might sit at your table,” Adam says. “A great server might impress someone in a way that changes their entire career.”

Today, the influence of Adam’s travels appears throughout The Edison, from the wine program, which emphasizes excellent selections at approachable prices, to the building itself.

The restaurant occupies a restored 1920s power plant overlooking Cascades Park. Adam worked carefully to preserve the historic character of the structure, the exposed brick, the tall industrial windows, the sense of history within the walls.

“We wanted guests to feel that when they walk in.”

At its heart, though, the restaurant was built for Tallahassee.

Adam attended Florida State University, and the city has shaped much of his life. Opening The Edison was an opportunity to create something lasting for the community.

“The Edison has been a labor of love for more than ten years,” he says.

What excites him most today is the same thing that inspired the restaurant from the beginning.

The energy.

Seeing friends gather at a table. Watching families celebrate. Knowing the restaurant has created opportunities for hundreds of people — including many students working their way through college.

“That’s something I’m very proud of.”

Adam Corey, at the front entrance to The Edison

And if a guest asked where he would take them for dinner?

Adam smiles.

“Honestly, I’d probably take them to The Edison.”

Because the best meals in the world are never just about food.

“They’re about people, atmosphere, and connection.”