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Quality food that looks and tastes great will fill most folks' bill, even more so if its fairly priced. Understanding this is what gives Edge the edge over competitors in both the steak-house and hotel restaurant genres. Just about everything on the "steak lite" menu is prepared just right. Tender calamari rings simmered with chorizo in a salsa verde-spiked tomato sauce are delectable; tartares are among the tastiest in town -- and the four-for-$18 price ranks them among the least expensive. Pricing is what makes Edge the haute hotel restaurant with a heart. The most expensive appetizer is $13. The seafood and Creekstone Farms steaks are offered in small, medium, and large cuts, with prices to match. A six-ounce Black Angus filet mignon is $27; the same size Boston cut prime strip is only $20. A terrific "butcher's cut" filet is $25; all are assertively seared on an 1,800-degree infrared grill. Seafoods are likewise portioned to please. Snapper and mahi-mahi, both fished from Florida waters, are available in five- or seven-ounce servings ($22 to $24 for the former, $26 to $30 for the latter). A "specialty" of corvina topped with a bright-emerald "basil crust" is stunningly beautiful and luscious with a "Greek salad" garnish and dazzling splashes of neon-orange romesco sauce. Again, the price is right: $22. A napoleon layered with deep chocolate ganache and gianduja crunch is one of the heavenly and creative desserts -- just $7 apiece.
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It used to be that a steak house was a steak house was a steak house. Now it's a place that uses organics, sears Kobe meat at 1,500 degrees, and offers innovative sides. Edge Steak & Bar does much of this. The dining room is sleek and stylish, with an outdoor terrace and private event rooms. Vegetables are sourced locally, and chef Aaron Brooks brings in prime meats and seafood. There's no Kobe, but you can get a Black Angus filet mignon, a prime churrasco steak, slow-smoked pork ribs,... More »
You normally wouldn't think of food trucks when you think of Edge Steak & Bar at the tony Four Seasons. Think again, because that's the theme of the weekly Sunday brunch at Edge. In this imaginary food truck universe, there are no plastic forks. Your simple street fare is lovingly created by executive chef Aaron Brooks, and there are unlimited bloody marys, mimosas, and mojitos to round out your meal. Food stations are set up as different food trucks, serving Cuban roast suckling pig,... More »
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