"It’s not just five o’clock somewhere, it’s five o’clock here. So where are you going to get a drink that’s hot for happy hour in Miami? Try one of these great places."
"The “Battle of the Caja China” took place last night under misty skies in the beautiful garden setting of The Grove at W South Beach, where The Dutch is located."
"Tuesday, Aug. 5, is National Oyster Day. We asked our @MiamiHeraldFood Twitter followers for the best places to celebrate. Here’s what you said:"
"Last night, the Dutch concluded their summer series Bourbon, Beer, and Cue with a three-way Caja China battle that invited Aaron Brooks (Edge Steak & Bar) and Jeremiah Bullfrog (gastroPod) to the W's grove backyard courtyard for a magical evening that included whole animals and bacon-infused bourbons under the stars."
"Miami New Times’ Iron Fork is Miami's most hotly anticipated culinary event. This year, on July 31st, we up the ante by partnering with the Greater Miami Convention & Visitors Bureau to kick off two months of discounted three-course meals at Miami's best restaurants during Miami Spice. Planned for the beautiful Hyatt Regency in Downtown Miami, the 2014 Iron Fork will draw thousands of diners and food lovers from across Greater Miami. They'll watch two of our city's finest chefs go pot-to-pot in a sizzling showdown for supremacy overseen by famed "Mango Gang" veteran Allen Susser."
"You'll want to be at the Hyatt Regency this Thursday, unless sampling offerings from Miami's hottest restaurants and getting a glimpse into their Miami Spice offerings isn't your thing. Yeah, we thought so."
"It was a mad shopping rush through the aisles of Whole Foods in North Miami at the start of a celebrity chef cook-off where three of South Florida’s top chefs teamed up with three culinary students from Johnson and Wales University for the Fill the Grill competition—and 20 is the magic number."
"So, without too much ado, here are Miami's most iconic meat dishes, a melting pot of wonderfully carnivorous options that would totally bewilder anyone who didn't live in the Magic City, in no particular order."
"When it comes to Fourth of July food, it's lamb burgers, not beef, that will be on chef Aaron Brooks' grill at the Edge Steak & Bar in downtown Miami. And when it comes to the lamb's origin, Brooks has no qualms proclaiming his preference."
"EDGE Steak & Bar takes over 1435, a private event space just across from the modern steakhouse. Enjoy the World Cup 2014 games in this transformed soccer den with multiple TVs, bench-like seating and foosball tables available for halftime and post game matches. Indulge in globally inspired bites, specials on Heineken and other beers on tap, specialty cocktails, including made-to-order Caipirinhas from their Leblon Cachaca cart."
"Finding the perfect Father's Day gift is a complicated mission. Picking the perfect restaurant for Father's Day dinner? That's a no-brainer. Steakhouse all the way."
"As we wrote last week, Australian lamb has invaded the Magic City. As part of Meat & Livestock Australia's nationwide push of the protein, restaurants around Miami will serve their spin on lamb. Aussie chef Aaron Brooks of Edge Steak & Bar is at the helm of the event."
"More proof that Aaron Brooks might be the best chef in Miami."
"While you’re out partying in South Beach, chef Aaron Brooks and his staff are already hard at work on tomorrow’s brunch, spending the entire night roasting the Cuban-style suckling pig that forms the centerpiece of this tony Miami brunch."
"The Four Seasons is famous for their excellent brunches. Of course they have all the breakfast classics, but you might skip right by them to try things like ribs from the BBQ Grill, the marvelous charcuterie station or the "Taco Shack" which is a high-end approach to Mexican taco-cart dishes."
"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".
"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".
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