Mr. Edison brings old-school glamour — and chef Matt Levin — back to Center City

Veteran restaurateur Jeffrey Chodorow has spent decades in and around Philadelphia without ever opening a restaurant here.

That changes Thursday at the Bellevue, where the mind behind such destinations as China Grill and Asia de Cuba is opening Mr. Edison, a supper-club-style restaurant and bar built around dinner, drinks, and live music.

Mr. Edison is also a throwback: a large, theatrical restaurant built as much for occasion as for dinner.

The room, in the former Polo Ralph Lauren store, announces itself immediately from the new Walnut Street entrance just west of Broad Street: a two-story space topped by a dense canopy of suspended Edison bulbs, clustered in branching formations that cast the dining room in a warm amber glow.

The ceiling seems to split open in places, allowing lightning bolt-like streaks of light through — all the work of Manuel Clavel of Spain’s Clavel Arquitectos. Behind the bar is a 12-foot-tall Ferris wheel, its dozen spokes each carrying a bottle of wine or spirits and turning the backbar into something like a stage set.

Building owner Dean Adler, who is investing millions in the Bellevue as part of its redevelopment, put the 160-seat restaurant’s price tag at $10 million. “I think I got my money’s worth,” he said Tuesday. Adler also plans to install a library bar off the Bellevue’s lobby on the Broad Street side, where the Palm was before its closing in 2020.

“I love history, so to take a genre — a 1940s-type environment — and bring it into 2026 has been really exciting,” said Chodorow, who of late has been shuttling between his Bucks County home and Miami Beach, where he opened China Grill Bar Harbour two weeks ago.

Mr. Edison — named for Thomas Edison, who helped bring electricity to the Bellevue in 1904 — is calibrated to the building’s long identity as a grand social address. It also carries a personal connection for Chodorow. In 1982, when he was a lawyer at Blank Rome, he rented the roof for his own Rio-themed engagement party to celebrate with his wife, Linda.

“This is not a tiny little neighborhood restaurant,” Chodorow said. “This is a place where you come to have a night.”

Chodorow built his reputation on restaurants that function as entertainment as much as dining. He rose in the business in the 1980s and ’90s with New York hotspots such as Asia de Cuba, Kobe Club, and Red Square, and said he long avoided opening in the Philadelphia area because he wanted to keep work separate from family life.

With his children grown, that changed. At the Bellevue, Chodorow said, he saw an opportunity to build destination dining — a place where patrons might stop in for cocktails and snacks or settle in for dinner and stay long into the evening. The room is arranged to support both. A large bar runs along one wall; tables and banquettes wrap around in multiple zones and along a mezzanine; and a piano with an old-fashioned microphone sits on a platform to one side.

“We’re trying to create an experience,” he said. “Not just a restaurant.”

To run the kitchen, Chodorow recruited chef Matt Levin to come back downtown. Levin, who made his name at Lacroix at the Rittenhouse and later at Adsum in Queen Village, has spent much of the last decade in catering, consulting, and Bucks County restaurants. Chodorow found him at Pineville Tavern in central Bucks County, where Levin had been consulting and where owner Andrew Abruzzese is an old friend and neighbor.

Mr. Edison is more interested in reworking the classics than experimentation. Levin and Chodorow drew on dishes from Philadelphia landmarks, including the crab galette from Le Bec-Fin, where Levin worked for several years, the Milan salad from Jimmy’s Milan, and duck with orange sauce from La Panetière.

Levin said the menu is a way of tapping into Philadelphia’s dining memory. “I think Philadelphia has a lot of shared history,” he said. “I think people will remember bits and pieces and say, ‘Oh, I remember that — let me try it.’”

The challenge, Levin said, was to build a menu flexible enough to support several kinds of nights at once. “You want to be able to have people come in and just have a drink and a couple of things,” he said, “but also have the people who are coming in to really have dinner.”

Chodorow said average tabs would be $100 to $110 per person for a dinner experience. He said roughly 25 dishes can work as a grazing menu, alongside larger-format entrees, raw-bar offerings, seafood, and steaks. Levin also brought over a foie gras tartlet with cherries and pistachio, adapted from a dish he served at Moonlight.

The beverage program leans into the Edison theme with cocktails named for his inventions, including Patent Pending and Filament No. 6.

For Chodorow, the point of Mr. Edison is straightforward: “I wanted something that felt special,” he said.

“I wanted people to walk in and say, ‘Wow.’”

Mr. Edison opens Thursday at the Bellevue, Broad and Walnut Streets. Hours are 4:30 to 10 p.m. Sunday through Thursday and 4:30 to 11 p.m. Friday and Saturday. The bar will remain open later.