Edge Steak & Bar
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Edge Steak & Bar Restaurant Review: Edge Steak & Bar is the Four Seasons Hotel Miami’s glamorous steakhouse, but it also offers seasonal seafood, some of it from local waters, and utilizes herbs from a terrace on the property. Australian-born chef Aaron Brooks creates crowd-pleasing American fusion fare. Seafood as well as meat tartares are signatures, including a sampler of beef, corvina, tuna and octopus. Grazers can put together a meal from starters like polenta with Key West pink shrimp; grilled lamb chops with pine nut purée; or crisp pork belly with Brussels sprouts slaw and mango mustard. Grass-fed beef from Creekstone Farms in Arkansas is charbroiled at 1,800 degrees with “cutting edge” rubs. Try the bone-in tomahawk or prime rib steak with béarnaise. For dessert, consider braised apples with spice cake and lemon cream. A thoughtfully chosen global wine list presents expected classics but also offers unusual selections from regions not represented at most Miami restaurants, like Greece’s elegant yet muscular 2007 Megas Oenos red.