Chef Jeannie Pierola’s team of sous chefs went into their culinary lab and, after much bubble, bubble, toil and trouble, out came an indescribably delicious seafood creation. The cornflake/sweet corn-crusted yellow eye snapper is paired with edamame succotash, tomatillo avocado broth, and coriander salad in a stunning maelstrom of flavors. The soft fish is so succulent and the corn coating so crunchy that it is disorienting — and the sauce combo is the perfect complement. 912 W. Kennedy Blvd., Tampa, 813-254-7111, edison-tampa.com.

This article appears in Sep 20-26, 2012.

Jon Palmer Claridge—Tampa Bay's longest running, and perhaps last anonymous, food critic—has spent his life following two enduring passions, theatre and fine dining. He trained as a theatre professional...