Edge Steakhouse Awards

Edge Steakhouse Restaurant Review:

An elegant ambience is accomplished via hardwood floors, gold and ivory pillars, crystal chandeliers above each booth and contemporary artwork adorning the walls. The menu is equally elegant, with several appetizers listed as “opening thoughts,” such as pea ravioli with ricotta, prosciutto, lemon zest and Parmesan crisps; Silk Road spicy shrimp with a sweet and spicy Thai chili reduction; and salmon belly crudo with jalapeño, avocado crema, heirloom radish and cara cara orange segments. Aged steaks star, with Prime cuts of flat-iron, filet mignon and bone-in rib-eye; and Wagyu cuts of New York, Manhattan sirloin, rib-eye cap and Japanese A5 rib-eye, all of which come with complimentary béarnaise, peppercorn, bordelaise and horseradish steak sauces. Non-carnivores can select from sea scallops served with creamed corn, bacon and chorizo oil; Skuna Bay salmon with quinoa, asparagus and artichoke; and lemon and herb chicken with potato purée. An expansive wine list presents more than 450 wines hailing from all over the world, including Chile, Israel, South Africa and New Zealand. A great choice for a meal finale is the Tahitian vanilla crème brûlée, which arrives flaming and accompanied by fresh berries and white chocolate pistachio biscotti.