"Being a picky drinker isn’t a problem when your favorite brunch spot comes equipped with a do-it-yourself Bloody Mary bar. You’re a fan of a ton of Tabasco with four olives? Go for it. What about shrimp and sunflower seeds? You can do that too. At these restaurants, only your imagination limits your concoction".
"Chef Aaron Brooks knocked the ball out of the park again with his new “bar bites” , burger menu, and Florida inspired dishes. And better yet, the small bar bites (like tapas), are two for the price of one. Cocktails, select wines and beers are 50% off at this Four Seasons restaurant’s happy hour".
"Watch your date slide into one of the cozy booths hiding in a corner as you order the corvina tartare starter with green apple, cilantro, and yellow pepper sauce.
Work your way through the mesquite smoked ribs with chipotle coleslaw and skillet potatoes, while saving room for the hot chocolate mousse with salted peanut brownie."
"You normally wouldn't think of food trucks when you think of Edge Steak & Bar at the tony Four Seasons. Think again, because that's the theme of the weekly Sunday brunch at Edge. In this imaginary food truck universe, there are no plastic forks. Your simple street fare is lovingly created by executive chef Aaron Brooks, and there are unlimited bloody marys, mimosas, and mojitos to round out your meal".
"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".
"But you also don't expect a Four Seasons Hotel restaurant to be this accessible and affordable. Upscale hotel chefs often cite the constraints of having to provide meals that appeal to conservative families and business clientele in order to justify staid, unimaginative offerings. Chef Brooks's menu stands as a blueprint for how to produce brilliant, innovative fare that appeals to all tastes. The answer lies not in a liberal use of foie gras and truffle oil, nor in gimmickry or gargantuan servings. Quality food that looks and tastes great will fit most folks' bill, especially if it's fairly priced. That's what gives Edge the edge over its competitors".
"Locates in the historic Four Seasons Hotel Miami, the new Edge Steak and Bar boasts a non-traditional menu highlighted by a wide variety of meats and seafood. The menu developed by executive chef Aaron Brooks and restaurant chef James King also features locally sourced fruits and vegetables. A multimillion dollar renovation is evident in the fully landscaped terrace which showcases fire pits, candles and lush greenery".
"The expansive outdoor oasis at Edge Steak & Bar features a gorgeous patio overlooking the hotel’s two – acre pool are with sweeping vistas of downtown Miami and glittering Biscayne Bay. This fully landscape terrace – protected from the elements by a trellised canopy – serves as casual yet sexy outdoor living room complete with relaxing fire pits, shimmering candles and lush greenery. An extension of the bas scene, guests will seamlessly gather in the serene space: lounges for small groups, communal tables ideal for mingling, and romantic retreats to ensure a memorable date night".
"According to Chef Aaron Brooks, Executive Chef at Four Seasons Hotel Miami, the success of a good spike, and a prime beef is the sauce. The menu boasts of its local specialties of contemporary American cuisine, but also includes the kebab, a traditional Peruvian dish that has transcended the boundaries of the South American country."
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