Smithson Restaurant Will Open in Edina October 17
The new upscale dining destination at Southdale Center features a menu led by executive chef Chris Dmochowski.
Updated on Oct. 14, 2026 in Dining Out
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Smithson, a new restaurant concept owned by Randy and Sharon Stanley, will celebrate its grand opening at Edina's Southdale Center on October 17, 2026. The establishment aims to serve as a versatile venue suitable for both special celebrations and casual weekly visits.
Why it matters
The owners designed the restaurant to provide a high-end experience that accommodates diverse dining occasions. By focusing on both prime beef and sustainably sourced seafood, the venue targets a broad range of local diners in the Twin Cities area.
The menu features starters and sides priced from $17 to $28, with soups, salads, and sandwiches ranging between $18 and $36. The kitchen utilizes a proprietary beef program featuring certified prime and Irodori Wagyu beef from Creekstone Farms.
The players
Randy and Sharon Stanley
The couple are the owners and restaurateurs behind the new Smithson dining concept.
Chris Dmochowski
He is the executive chef tasked with leading the kitchen operations at Smithson.
The details
Executive chef Chris Dmochowski oversees a menu blending global culinary techniques with premium ingredients, including caviar service and sustainably sourced seafood. Notable dishes include Salmon en Croute, swordfish en brodo, and birria short rib, along with cider-braised Beeler's uncured bacon served with bourbon cherries.
Timeline
Smithson will hold its grand opening on October 17, 2026.
Culture Shift
The arrival of Smithson follows the established trend of luxury culinary brands selecting Southdale Center for significant regional expansion. This development highlights the ongoing transformation of suburban retail hubs into comprehensive upscale dining and lifestyle destinations.
Residents can expect a new premium dining option available for both casual and formal occasions starting in mid-October. The restaurant's presence at Southdale Center introduces specialized menu items like Irodori Wagyu beef to the local neighborhood's dining circuit.
The takeaway
The restaurant distinguishes itself by utilizing a proprietary beef program that sources specialized Wagyu from Kansas. Diners looking for a consistent high-end experience should note the focus on global preparation methods across both meat and seafood offerings.
Further reading
For more information on the local culinary scene, visit the Dining Out section.
Source note: This article includes information reported by Star Tribune.
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Do you plan to visit the newly opened Smithson restaurant in Edina?
