Edward's Steakhouse — Restaurant in Clarksville

Edwards Steakhouse offers an intimate dining experience that feels both upscale and warmly familiar. The cozy ambiance—dim lighting, rich wood accents, and attentive service—sets the perfect tone for a relaxed evening out or a special celebration.

The culinary standout begins with the fried green beans, a Southern twist on a classic starter. Crisp, golden, and seasoned just right, they arrive piping hot with a dipping sauce that adds a tangy kick. It’s the kind of appetizer that disappears quickly, so don’t be shy about ordering a second round.

For the main course, the New York strip steak is a triumph. Expertly grilled to your preferred temperature, it boasts a flavorful crust and juicy interior that speaks to the kitchen’s precision. Pair it with the garlic mashed potatoes, which are creamy, buttery, and infused with just enough garlic to be memorable without overpowering. Together, they form a plate that’s both comforting and indulgent. ChatGPT said: Here’s a more blog-style rewrite of your post, keeping it conversational and flowing like something you’d read in a food blog:

If you’re looking for a spot that balances upscale dining with a welcoming, familiar vibe, Edwards Steakhouse is one of those places that gets it just right. The moment you walk in, the cozy atmosphere sets the tone—dim lighting, polished wood accents, and a staff that makes you feel like you’re in good hands. It’s the kind of place that works just as well for a date night as it does for a special celebration with friends or family.

Let’s talk food, because that’s where Edwards really shines. I kicked things off with the fried green beans, and honestly, they’re a must. Crispy, golden, and perfectly seasoned, these little bites come with a dipping sauce that adds just the right amount of tang. They’re one of those appetizers you end up eating faster than you mean to, so don’t be surprised if a second round makes its way to your table.

Then came the star of the show: the New York strip. Cooked exactly how I ordered, it arrived with that perfect seared crust on the outside and juicy, tender goodness on the inside. Every bite reminded me why a well-prepared steak is tough to beat. On the side, the garlic mashed potatoes held their own—rich, buttery, and smooth with just enough garlic to keep things interesting without overwhelming the plate. Together, it was the kind of meal that hits all the right notes: classic, comforting, and just indulgent enough to feel...

I can NOT believe that this place has such good ratings and has ever won best of Clarksville. I've been wanting to try this for awhile because of the good ratings but I will never go back. This is the WORST steakhouse I've ever been to. We ordered the sample platter for an app which came with potato skins, chicken strips, fried mushrooms, and cheese sticks. The potato skins barely had any toppings at all and were burnt and flavorless. The few crumbles of bacon tasted like it was cooked 2 months ago and has been sitting under a warmer ever since. Then we both ordered salads and the lettuce was so old that it was basically falling apart and was mushy. We both got bone in ribeyes, medium rare. This was the worst part of the meal. The waiter asked me to cut into the steak to check it and it literally took me about 30 seconds to cut through it because it was so tough, when we cut into it they were both so over cook they were literally medium well, maybe even well done so I sent mine back. When I got my second one, it was the same problem, way over done. I didn't want to wait any longer considering we had already been there for about and hour so I tried to eat it. The steak was so terrible I took one bite and refused to eat it. It was so though, flavorless, and about half the thickness that a ribeye should be. I also got a loaded baked potatoe which surprisingly wasn't terrible, but once again the bacon was pretty much inedible. It was way too loud in there, and the light above our table was too bright and right in my face. I read the comments and an owner replied to someone else who commented saying basically what I just said... The owner said that their steaks are of higher quality than any steakhouse around here and are never frozen and they win cooking competitions. I honestly don't see how that's true and find it very hard to believe. I feel like the owner was arguing with that person and saying everything he said was invalid. I can't even describe how terrible the steak was, and if your steak you get there tastes like mine did and you think it's good, I think you should definitely get out a little more and try better restaurants. If you want good steak around here, I suggest longhorn. They might be frozen like the owner of Edward's claims, but I would take Longhorns steak over Edward's...

To start the good; Servers were well mannered and friendly, and the environment was tenebrous with piano playing not to loud for ambiance and was nice. Now the bad; The food on the other hand was not good at all. To start the salads are hit or miss, my wife received a fresh looking leafy salad where as I received a wilted salad that was turning rusted red and ought to have been gotten rid of. The steaks we received were again hit or miss. A regular steak seems to be safe bet but isn't anything astounding. Beware of their "aged" steaks, as this seems to be a bold faced lie and just means a steak that has been pounded flat with a butchers hammer (also know as a meat tenderizer, meat mallet, or meat pounder) to give it the tenderness associated with an aged steak. They then smothered it with pepper to make it impossible to taste anything other than black pepper with no hint of any kind of aged flavor. Another quarrel I have is any steak that cost $35+ ought to be trimmed of any excessive fat or gristle that should not even be on any steak from any self respecting steak house. Last are the sides which aren't much better than the steaks. Their steak fries are frozen bag fries that can be bought at any supermarket and had the taste of being in the freezer in an unsealed bag for too long. The garlic mashed potatoes are also something I can't quite figure out. They have the grainy texture of instant potatoes from a bag with some real potato mashed in to try and pull the wool over your eyes if you just look at them. Conclusion; I would have no problem with this "steakhouse" if they either adjusted their prices to reflect the cheap and inexpensive ingredients and properly listed their steaks (call it a tenderized steak not aged) or increased their quality of food. Its a shame that they could offer real aged steak if they wanted fairly easily thanks to the modern age but they choose to lie about their "aged" steak. I can not rightly recommend this as a place to eat even though the waiting staff and ambiance is fairly nice the food is just far to low of quality for the pricing and would have much rather eaten at a chain...