Edge Steak & Bar
Miami, FL 33131
- American, Brunch, Contemporary, Seafood, Steak House, Steakhouse
- Daily 6:30am-11am, Sun 11:30am-0am, Mon-Sat 3pm-0am
- All Major Credit Cards, cash
- Banquet Facilities, Business Dining, Patio/Sidewalk Dining, Private Party, Vegetarian Friendly, Water View, Wheelchair Accessible
- Breakfast, Brunch, Dinner, Lunch
- Full bar
- Required, Accepted
Miami New Times's Description
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.
Tips from foursquare
The 24oz bone-in Tomahawk is charbroiled at 1800 degrees before being treated to a "cutting edge rub," no pun intended. Down 150+ wines and signature cocktails like the Ryan Cane.
Aside from steak, the restaurant has also managed to weave the ever-popular tapas concept into the mix, offering small plates like heritage pork bellies & stone crab claws.
Executive chef Aaron Brooks & restaurant chef James King have ambitiously and successfully set their sights beyond the mastery of your standard filet mignon at Edge, Steak and Bar. [Eater 38 Member]
The tartare sampling is a great option.
They have the best beef tartare!
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