"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. Food stations are set up as different food trucks, serving Cuban roast suckling pig, Mexican tacos, Peruvian seafood, and desserts. Food trucks not your thing? A traditional carving station offers tomahawk steaks, and upscale brunch fare such as crab claws and snapper wrapped in banana leaves are available. Brunch is served Sundays from 11:30 a.m. to 3 p.m. At $75 per adult, this meal doesn't come cheap, but it's really the only way Muffy and Chip can have a food truck experience with white-glove service."
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