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Head to the 7th floor where non-guests can hang for the first time ever.
What do you get when you put Miami's top toques, five heritage breed pigs, bourbon, and a hot girl butchering a 300-pound porker all in the same room? A bitchin' good time, that's what. Swooping in... More »
If you think eating and drinking all week is irresponsible behavior, think again. While we all might be broke, underfed, and over-stressed, taking part in any kind of food-centric events helps us come... More »
With just a few days left until Miami's best event of the year, Aaron Brooks is busily chucking away in a secret kitchen at Edge Steak & Bar -- carefully formulating his master plan to win this year's... More »
Pork belly. Candied bacon. Pig's feet. It seems no one can get enough of Porky Pig these days, from tip to tail. Such is the premise behind Cochon 555, the annual competition that pits notable local c... More »
Mark the date. Cochon 555 will be making its way through Miami April 21 at the Four Seasons Miami in Brickell. The pork-centric affair that was dubbed "the event of the year" in 2012 will be making ... More »
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 »
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