Edge Steak & Bar
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Edge Steak & Bar Restaurant Review: Despite Edge Steak & Bar’s narrow-focused name, and the seven skillfully charbroiled steaks served at dinnertime, the Four Seasons’ glamorous top-end restaurant is much more than a steakhouse. Most of the menu’s dishes are chef-driven, and chef Aaron Brooks’ imagination seems compelled towards using local seasonal seafood and produce (some of the latter from a kitchen garden on the hotel’s 7th floor outdoor terrace) to create crowd-pleasing contemporary American fusion fare, with strong Pan Latin accents. Seafood as well as meat tartares are signatures, and a sampler platter (beef plus corvina, tuna and octopus), each with its own subtly balanced garnish combinations, means diners needn’t agonize over choosing. From there, grazers can put together an all-small-plates meal from starters like shrimp and grits, featuring impeccably fresh shrimp, polenta, chorizo and tomato vinaigrette. As for grilled meats and fish, they’re well-seasoned enough to enjoy unsauced, but since all come with a choice of sauces, we recommend the textbook béarnaise. Sides include unique items like chorizo and cheddar croquetas. A thoughtfully chosen global wine list includes 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. If you’re too full for Desserts like cheesecake pops provide a sweet end. Note: The chef’s flair also makes Sunday’s brunch buffet a delight, offering a lavish array of classic hot and cold brunch stations plus surprises like Mexican fare and fun food truck favorites.