What started as a simple food truck with a few tables and part-time music next to a golf course has grown into one of the most beloved gathering spots and hospitality concepts in The Villages.

After six years at the Marsh Bend Trail location, Ednas’ on the Green has expanded, but still keeps things unpretentious. You order at the counter, grab a drink, then find your seat close to nature with your friends and neighbors. The experience has evolved with the community.

“We love to call it ‘Cheers under the oaks,’” says GM Lisa Reilly. “We’ve grown organically, just like the area and it’s always been about elevating the guest experience while still making it feel like home.”

These days, there’s live entertainment seven nights a week, a carefully curated beverage lineup and a fresh menu that changes with the seasons.

At any given moment, the kitchen might be turning out blackened redfish, golden tots and fried green tomato BLTs while a talented local band plays the blues. Meanwhile, Lisa, who holds a Level 3 WSET certification, could be leading a wine class.

Owner Jordan Edna and her husband, British-born chef Jon “JT” Tubby, launched the whole enterprise as a mobile kitchen and a leap of faith. Now it’s a full-service brick-and-mortar spot that somehow still feels like a locals-only secret.

Local musician Dale Stumbo, who has played every Thursday since opening week, puts it this way: “They listen to the community and support local talent. There’s nothing else like Ednas’.”

Dale grew up in Wildwood, left for Nashville to play music and is now enjoying a fulfilling second career in his hometown.

Ednas’ was one of the first places I discovered when I moved here almost four years ago, and I was more than excited to go back and see what they’ve been up to.

Luckily, chef Bryse Bernstein has been there since day one and is proud of the restaurant’s subtle but steady growth.

“My aim is to provide our guests with a unique culinary experience unlike anything else in The Villages,” Bryse says. “We take classic dishes and add our own creative twist, resulting in food that’s both outside the box and delicious.”

One of my favorite dishes was the juicy beef belly pastrami Reuben made with house-brined beef navel pastrami, Swiss cheese, sauerkraut and Ednas’ Sauce. I also loved the cold shrimp roll, made with local Gulf shrimp, house-made dill aioli and cilantro microgreens.

“I make an effort to update the menu each season to keep things fresh and exciting for our guests,” Bryse adds.

As always, chief photographer Nicole was there to help me sample the goods. She enjoyed the flatbreads, especially the Margherita, made with house tomato sauce, fresh mozzarella, tomatoes, balsamic glaze and opal basil microgreens. We both devoured the spicy Hawaiian topped with roasted pineapple, jalapeno and bacon.

We also shared the Florida strawberry salad made with spring mix, fresh strawberries, watermelon radish, cheddar and jack cheeses and candied pecans. The decadent charcuterie board was loaded with smoked gouda, Manchego, Sopressata, chorizo, house-pickled collard stems and hand-made Boursin.

There’s a rotating draft list, craft cans, featured wines by the glass and curated pours like BellaFina Prosecco and Château Haut Branda Sauvignon Blanc. Red wine fans can grab a bottle of Radley & Finch Cabernet or a smooth Willamette Valley Pinot Noir, among others.

They’ve added a wine school, themed tastings and chef-led pairings, but the heart of Ednas’ hasn’t changed. What may have started as a truck under the oaks now feels like the soul of the neighborhood, with equal parts backyard party, haven for local talent and something the original Edna’s patrons would be proud of. 

Meet the Ednas’ 

Edna “Lil” McGlocklin, left, and Edna “Skippy” McDonough, right, met in their 30s on Beaver Island, Michigan, and stayed close for life. Lil ran the Circle M Supper Club with her husband while raising five kids. Skippy helped run McDonough’s Market and raised seven children. They were practical, loyal and always showed up for each other.

Their friendship became family when Lil’s daughter Laurie married Skippy’s son Tom. That union eventually led to Jordan “Edna,” who, along with her husband J.T., named their Villages location as a tribute.

Today, Edna’s on the Green honors their grit and hospitality with fresh seasonal food, a carefully curated beverage program and live music seven days a week.

Both Ednas were able to visit the site before they passed and are now most likely raising a glass together under the oaks, right alongside their extended community. 

Photos: Nicole Hamel