July 13, 2015
"The underground dining club Cobaya Miami has always been a favorite of ours. They’ve hosted some of the most impressive, no-holds dinners in town, and for dinner number 55, the group teamed up with EDGE Miami to host a preview of the Four Seasons Undercover Dinner series launching in August.
The concept behind Cobaya — and the new Four Season Undercover Dinner series — is you have no idea where you’ll be eating, what you’ll be eating and who will be the chef. All you know is that it will be a kick-ass meal. For the Four Seasons dinner, Chef Aaron Brooks will be manning the kitchen, but you won’t know what he’ll be making until you arrive.
For this dinner, or “experiment” as they are called in the Cobaya world, we all started downstairs for a champagne reception and some passed bites including a Foie Gras Torchon on a Anzac biscuit, a Smoked Salmon Crepe Cake with ramp cream cheese on an “everything” crust, Morcilla topped with smoked trout caviar, and a grilled cheese fillet topped with Osetra caviar.
Then when it was time for dinner we were lead to a private penthouse 65 floors up in the Four Seasons Residences next door. The space had some of the best views of the city with floor to ceiling windows overlooking the bay. A DJ was playing in the background to help keep the mood going.
Dinner we learned was going to be a five-course meal, starting with cold and hot charcuterie. If you’ve ever been to EDGE, you know it has some of the best charcuterie in the city and this version certainly didn’t disappoint. The Cold Board featured house-made items like chicken, eel, and peanut terrine en croute; duck heart and Sicilian pistachio terrine; foie gras, chicken liver, and truffle pate; smoked hock and head cheese; truffle-stuffed trotter; and a soy-cured pig face. Next up was the Hot Board — which we hear may soon be making an appearance on the EDGE menu — featuring hot board tasso ham, cheesy kielbasa, Aussie lamb ham and chorizo verde flautas with Taquiza tortillas.
For the next course, Brooks gave a nod to his Aussie roots by serving up a Kangaroo Tartare with olives, preserved lemon, and za’atar, that made this notoriously game meat light and refreshing. Following the kangaroo was a Roasted Rabbit, cut perfectly into three medallions, and stuffed with Thai sausage and topped with a green curry — this dish was a favorite of Cobaya founder Frodnesor.
To break up the meat-filled meal, Brooks then served a Drunken Watermelon cube soaked in tequila and topped with cilantro and Serrano ham. Next up was another nod to Australia, the Carpetbag Steak made with grass-fed and pasture-raised steak stuffed with East Coast oysters, served on top a celery root puree and topped with Australian truffles. A sweet ending to the meal came in the form of a Black Sesame Pavlova made with Thai basil and local fruits."
June 21, 2015
"The fourth stop on our search for the Best Happy Hour in Miami was EDGE Steak & Bar at the Four Seasons Hotel in Brickell.
The Vibe: EDGE Steak & Bar is a fusion of two different vibes. The restaurant's sleek and modern design speaks of upscale sophistication, while an abudnace of warm wood interior accents and the venue's open floorplan make you feel comfortable, at home and at ease. It's refined enough to offer that upper-crust dining experience (minus the fuss and the tension), but it lets you know you're allowed to sit back, loosen up your tie, and relax.
Prices/Deals: EDGE's happy hour offers a beatifully varied selection of drinks and small bites. Normally priced at $15, most of the drinks run around $8 from 4 p.m. - 7 p.m. (with the exception of three). Enza Prosecco and Oconoclast Cabernet and Chardonnay are half off. The small bites are 2-for-1 and range from $8 - $15, and while $15 may seem a bit pricy for a bar bite (even if it is 2-for-1), the quality of the food and shareable portion sizes makes it feel worth every penny. Most plates are large enough to allow three people a generous taste. If you're into oysters, EDGE offers $1 oyster deals during happy hour as well. Here's what we tried:
Ice Breaker - (below) Belvedere, sparkling wine, ginger infusion, grapefruit and sage picked from EDGE's own rooftop garden. Light, delicate and bubbly.
18th On the Green - (our favorite, below) Flor de Cana 4, fresh lime juice, cilantro and basil leaves picked from EDGE's own rooftop garden. Refreshing and fruity, with a little zing."
Taste by Four Seasons
June 11, 2015
"Four Seasons properties across North America have created their unique version of an elit™ by Stolichnaya® martini. “Choose Your Better Half,” from Four Seasons Hotel Miami, is made with lemongrass-infused elit vodka.
Whether shaken or stirred, the vodka martini is one of the most enjoyed cocktails around the world. Four Seasons Hotels and Resorts and elit™ by Stolichnaya® are celebrating the timeless drink in honour of National Martini Day through their special “Make Mine a Martini” programme and contest."
April 16, 2015
"Edge Steak & Bar
Edge launched a list of three spring cocktails for connoisseurs to talk about, including the radical Midlife Crisis. It’s a serious cocktail sure to surprise even the most devout bourbon lovers with a blend of the bold Macallan 12, Woodford Reserve, fresh citrus, burnt Chartreuse, and house-made rosemary and elderflower foam.
Four Seasons Miami, 1435 Brickell Ave., 305-381-3190"
April 12, 2015
"EDGE, Steak & Bar
What you’re getting: Oysters, $1 during happy hour
The view from the outdoor terrace isn’t too shabby, either."
April 7, 2015
"Creamy Crab Chowder at Edge Steak & Bar
With stone crab season coming to an end in mid-May, you'll have to get your crab fix another way. Indulge in the succulent crustacean with an order of Edge Steak & Bar's gin-spiked chowder. In it you'll find Florida blue crab, leeks from Swank Farms in Palm Beach, and local spring vegetables like dill, onions, snap peas, and whatever else executive chef Aaron Brooks can get his hands on. Like the rising temperatures in Miami, this dish is hot in every way possible.
1435 Brickell Ave., Miami, 305-381-3190"
March 8, 2015
"4. EDGE Steak & Bar
To make the top five on this list you gotta be more than a one-tool player, and Aaron Brooks might be the Raúl Mondesí of Miami steak chefs, thanks to inventive new sides like the cheesy spatzle, possibly the best burger in Miami, award-winning lamb, inventive desserts, and a selection of Creekstone Farms steaks that you won’t find anywhere else. Everything’s cooked over a mesquite-chipped grill giving every steak a smoky, outdoorsy flavor that’ll make you forget you’re sitting in the Four Seasons."
Miami New Times
February 15, 2015
Restaurant: Edge Steak & Bar
Dish: "I wanted to do a take on kielbasa that I've made lately and turns out really good, but with lamb of course. It'll be in a little soft bun with some jalapeño mint jelly -- a play on classic flavor on where I'm from [Australia] but with a Miami steak-house sort of twist on it."
Why the best 'hood?: "It makes me superproud because I moved to Miami just over three years, and back then Brickell was just starting to emerge. But now it's really coming into its own, so being able to represent and being the guy in this area makes me really proud. We're not just a financial district but also have culinary flavors and restaurants coming here that are really making their mark. You don't have to go to the Beach to get a good meal, although there are awesome places there, don't get me wrong."
October 30, 2014
“We want people to come and here and have a great time,” explained Executive Chef Aaron Brooks. Chef Brooks left the Four Seasons in Boston a few years ago to come here where he’s found his happy place.
“People are open to trying new things all the time. There are tons of adventurous pallets and foodies down here. It’s a cool market to work in,” he explained to CBS4’s Lisa Petrillo while preparing his Key West pink shrimp roll.
Brooks is from Australia and has a strong accent. “No, I am not from the Bronx,” he laughed when referring to his Aussie accent.
Some of the food at Edge reflects the cuisine of his home country, like the special dish Lisa tried called ‘Aussie Lamb.’
“Being from Australia I can’t say ‘no’ to good Australian lamb chops so it’s become one of our signatures. It’s a couple of great Australian lamb chops with a shank as well. We slow cook that with chipotle and spices and wake up the flavor and serve it with a light grain salad, topped with Greek yogurt.”
“It’s such a delicious piece of meat,” said Petrillo during her tasting. “It has that Middle Eastern, Turkish, Greek thing going on.”
Back in the kitchen, Chef fine tunes his shrimp roll, one of many tasty, easy and affordabledishes that will also be on the new Edge food truck that is making stop in nine cities including Miami from November 6th through the 11th. “It’s going to be tooling around Miami and have great stops and doing awesome food . You’re going to get a taste of Edge on the streets,” he said.
“Yum,” said Petrillo while tasting the roll. “I feel like I’m in Boston with this shrimp roll.”
“They can keep their weather, they can keep their keep their weather,” joked Chef Brooks.
August 7, 2014
"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.
Edge Steak and Bar
Edge Steak and Bar is located at the posh Four Seasons right on Brickell and is a prime after-5 location for bankers, lawyers and Miami's power brokers. But even they appreciate half-priced drinks and $1 Oysters during happy hour."
August 6, 2014
"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.
This was the last in this summer's July Bourbon, Beer & 'Cue series, in which Chef de Cuisine Conor Hanlon of The Dutch pairs up with local guest chefs to offer different takes on barbeque. Past events have paired Chef Conor with Chef Jamie DeRosa of Tongue & Cheek, Chef Bradley Kilgore from J&G Grill, Levi Raines of The Dutch and James Seyba of Freehand/Broken Shaker. ( MIAbites: It's July...time for BBQ, Bourbon and Beer at The Dutch! )
For this final event, Chef Hanlon was joined by Jeremiah Bullfrog of Gastropod and Aaron Brooks of EDGE Steak and Bar. Even The Dutch owner/chef Andrew Carmellini could be spotted moving from station to station ensuring that the chefs had everything they needed and letting them soak up the limelight...a true testament of his dedication to his Miami Beach location.
Each chef prepared a different protein in the Caja China, as well as a variety of delicious side dishes, and the results were stellar! The chefs' talents and personal approaches to the task shone through. Chef Conor served Moroccan spiced lamb; Chef Jeremiah worked with almost every part of the pig, including a five-foot long porchetta; and Chef Aaron cooked a leg and belly of beef. It took some discipline to leave room for dessert, but it paid off, with Rocky Road Sundaes and all the trimmings."
July 31, 2014
"Tuesday, Aug. 5, is National Oyster Day. We asked our @MiamiHeraldFood Twitter followers for the best places to celebrate. Here’s what you said:
1. River Oyster Bar.
650 S. Miami Ave., Miami. 305-530-1915, therivermiami.com. Nominated by @ergagit, @wininginmiami, @susanlinning and @looksmelltaste.
2. Edge Steak and Bar.
1435 Brickell Ave., Miami. 305-381-3190, edgerestaurantmiami.com. Nominated by @ChristineG_MIA.
3. The Dutch.
2201 Collins Ave., Miami Beach. 305-938-3111, thedutchmiami.com. Nominated by @TheChowfather.
4. Lure Fishbar.
1601 Collins Ave., Miami Beach. 305-695-4550, lurefishbar.com. Nominated by @oleefowler.
300 Alton Rd. Miami Beach. 305-672-1148, montyssobe.com. Nominated by @sebrusk."
Miami New Times
July 31, 2014
"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.
Andrew Carmellini, or A.C. as he is called by his staff, roamed around as the event's formal host while executive chef Conor Hanlon manned his lamb and did the cooking. Short Order was invited to attend the finale of the series, bringing the third consecutive year of Bourbon, Beer and Cue to a successful wrap.
See also: The Dutch Celebrates Three-Year BBQ Summer Series, Invites Chefs to Cook a Feast in Backyard
This year, Hanlon invited fellow chefs to collaborate with him on a weekly basis. Jamie DeRosa, Brad Kilgore, The Dutch's Levi Raines, and James Seyba all joined him in the previous weeks that led up to last night's feast. Each week has a different theme, including the famed Korean BBQ led by sous chef Levi Raines. "We're really proud of our Korean BBQ here," says Hanlon. "It's been three years and people keep eating it up, so we love to make it."
The chef says this year's series has been a lot better overall due to the collaboration aspect and inviting his boys over to cook with him in the Grove garden. "Yeah, it's hot. It's summer," he says. "But that's what we have the punch and beer for."
A cash cocktail bar served Dutch gingers, bacon-smoked BBQ old-fashioneds, pimm's cup punch bowls, $2 PBR tall boys and $3 Tecate's. What's BBQ without some beer or bourbon to go with it?
An Aussie lamb in America.
We'll take that whole lamb and raise you a leg of lamb.
Hanlon and his whole animal. You'd think that Aaron Brooks would be the one cooking this fellow, but turns out The Dutch's Hanlon took care of the lamb. The winner of the Australian Lamb's first annual Miami Spring Fling, Hanlon won a 18-day trip to Australia to learn about how lamb is raised in the land down under and hopefully incorporate that more in the States.
"It's funny cause Brooksy invited me to compete in this lamb thing and everyone thought he was going to win because he's Australian and was going to get to go home and see his family," says Hanlon. "My friends all made fun and told me I needed to apologize, so I had to say sorry to Brooksy." The two hugged it out right then and there.
Hanlon served his lamb in pockets with a harissa BBQ rub and a cucumber mint raita.
Some chilled couscous with Turkish apricots to go on the side.
Aaron Brooks hauled his Caja China over from Edge. Inside it, a hip of Creekstone Farms beef and mesquite-smoked beef belly. How do you hold up a colossal leg of beef? An engine hoist, duh. As Brooksy sliced the beef and served int on your plate, he also took the liberty of squirting some Carolina BBQ style sauce to pair with it. Mustard-based with cayenne and other goodness, it was finger-licking good and worth drinking from the bottle. "The word battle should be replaced with the word fun," said Brooks. "This isn't a battle. This is cooking up a feast with my good friends." So pretty much, a great way to spend a Wednesday night.
Some fried okra with Edge hot sauce was another favorite.
Creamy kale slaw was solid and a different take on kale than anything we've seen lately."
July 28, 2014
"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. Each competitor will receive a basket of foodstuffs — plus one secret ingredient — then create a tantalizing creation before a panel of local celebrity chefs hand selected by Chef Allen. The winner will receive the prestigious Iron Fork Award, signifying the area's top toque."
Miami New Times
July 28, 2014
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. Don't miss Todd Erickson (Haven & HuaHua's Taqueria) and Aaron Brooks (Edge Steak & Bar) as they go knife to knife for the battle of Iron Fork and the prized skillet of excellence. What will the secret ingredient in their basket be? Buy your ticket and find out for yourself. Eating starts at 7 p.m."
CBS Local News
July 25, 2014
"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.
“We’re giving them $20 to spend, 20 minutes to shop, and 20 minutes to prepare an awesome cuisine,” said Jeremy Jones, spokesperson for Whole Foods.
The “cheftestants” are Chef Aaron Brooks (Edge Restaurant), and his teammate is student Tracy Blijden, Chef Todd Erickson (of Hua Hua’s Tacos and Haven) is partnered with student Chef Kelsey Carter, and Chef Giorgio Rapicavoli (The Eating House) is working with student Carlos Romero Lora."
July 7, 2014
"Being the multi-culti city that it is, Miami's iconic meat dishes are as varied as its inhabitants. We've found vieja ropa, a Cuban shredded beef dish (which is not-so-appetizingly translated as "old clothes," but is delicious), to be as iconically Miami as the a Supermoon Perro, a Colombian hot dog topped with loads of crushed chips, mayo, ketchup, pineapple sauce and other things that shouldn't work, but do. Then again, Haitian meat dishes also reign supreme, as do Southern ones and many, many more. 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...
...AUSSIE LAMB AT EDGE, STEAK & BAR
Here's a modern steakhouse where you can safely go for more than the classic NY strip, without breaking the bank. Try one of their signature dishes, fire roasted lamb chops, served with greek yogurt."
Keys Info Net
July 2, 2014
"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.
"Being an Aussie, some would say I'm pretty biased to Australian lamb," he said. "It does have a special place in my heart, and every time I get to eat or work with it, I am reminded of home."
Nostalgia aside, Brooks said he finds the flavor and quality of Australian lamb to be superior to domestic or New Zealand versions.
"The racks, for example ... so big, clean and consistent with just the right amount of marbling," he said. "I joked with someone that the Aussie lamb I'm getting here in the states is better than the stuff I grew up with."
And ground lamb, Brooks said, makes a great grilling choice.
"I particularly love the char you get when the fat renders over the grill, creating a fantastic smoky flavor," he said."
June 12, 2014
"EDGE Steak & Bar unveils the highly anticipated EDGE Copa Lounge just in time for the World Cup!
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.
EDGE Copa Lounge will be broadcasting the complete World Cup series until the closing game on Sunday July 13th. Specialty food and beverage menu available from June 12th-July 13th."
June 2, 2014
"Dinner with a view? On the the rooftop terrace at EDGE Steak & Bar at Four Seasons Hotel Miami, dad can enjoy city vistas and farm-to-table fare using herbs from the restaurant's own garden. The Brickell restaurant also boasts a 24-ounce bone-in tomahawk steak ($49), which can only be improved upon by a pour of your choice of classic Béarnaise or tamarind barbecue sauce."
Miami New Times
May 26, 2014
"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.
On May 31, Edge will host Lamb Down Under, a night of unlimited lamb bites, free-flowing Australian wines, and local brew. Joining him will be the restaurant's new pastry chef, Keith Wallace, along with Bradley Kilgore of J&G Grill, Danny Grant of 1826 Restaurant & Lounge, Jacob Anaya of OTC, and Michael Reidt of the upcoming Pilgrim. We spoke with Brooks to get the lowdown on Down Under.
See also: Australian Lamb Dish Competition: Vote For Your Favorite Chef, Win a Stay-cation
New Times: How did you get the idea for Lamb Down Under?
Aaron Brooks: After being approached by the folks at Meat & Livestock Australia to help them get the word out on the quality of Australian lamb, as the Miami "Lambassador," we decided we want to educate not only local chefs on the versatility and benefits of the high-protein, pasture-raised product, but also local consumers and Miami foodies.
We wanted to introduce the Australian lamb in a fun and casual setting, which is why we opted for a reception-style event, where people can come out to Edge terrace and enjoy an assortment of small lamb bites prepared uniquely by each chef. What better way to enjoy lamb than with Australian wine, so we'll be featuring varietals from Yalumba and Jansz Tasmania wineries. At Edge we like to promote local products, so to complement the Australian offerings, we'll also have our mates from Brew FIU presenting their locally crafted beer."
May 20, 2014
More proof that Aaron Brooks might be the best chef in Miami.
Meat & Livestock Australia has named Brooks – Executive Chef at EDGE, Steak & Bar at The Four Seasons Miami, its Miami “Lambassador.” To celebrate, the Aussie native is hosting a collaborative all-star culinary event with top chefs from some of Miami’s best restaurants. The event, called ‘Lamb Down Under.’’ will take place at the Edge rooftop lounge on May 31 from 7 p.m. to 9 p.m.
Tickets are $55 and include unlimited Australian Lamb, wine and beer in a casual rooftop setting with a live DJ (http://www.lambdownunder.eventbrite.com)
Brooks will be joined by Bradley Kilgore of J&G Grill, Danny Grant of the recently opened1826 Restaurant & Lounge,Jacob Anaya of OTC and Michael Reidt of the yet-to-open Pilgrim, to present an interactive, reception-style gastronomic celebration showcasing Australian Lamb, wines from the Australian wineries of Yalumba and Jansz Tasmania, and craft beer by BREW FIU, blended locally by Florida International University students within the on-campus brew lab. The evening concludes with sweet treats from Keith Wallace, the debuting pastry chef at EDGE, Steak & Bar.
Specialty dishes prepared by each individual chef, for a total of five featured small plates, present all natural, pasture-raised Australian lamb. The collaborative culinary event highlights the versatility of the convenient protein, with each chef creating their own rendition of the popular Australian staple throughout the evening.
Growing up in Australia, lamb was a weekly Sunday tradition for Brooks. Afternoons were spent preparing a good ol’ traditional roast with his family. Now Brooks is sharing with Miami’s culinary community how the high quality, lean and tender protein is not only good, but good for you.
“I’m excited to show the world what the amazing culinary talent here in Miami can do with a sustainable product such as Australian Lamb,” Brooks said. “Diners in Miami are in for a treat.”
Travel + Leisure
April 1, 2014
"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. It’s carved up the next morning alongside Cuban bread, mojo onions, house-made pickles, and lemon aioli. This being a steakhouse, you can get grilled-to-order meat and ribs alongside a taco station, a raw bar, and a dessert spread of Cuban-inflected desserts like cortadito crème brûlée and rum tres leches cake. $69."
March 26, 2014
"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.
Edge, Steak & Bar’s DIY Bloody Mary bar at the Four Seasons Hotel Miami — a Forbes Travel Guide Four-Star hotel — is the perfect way to begin your day at the beach. It offers a variety of options, including jumbo shrimp, blue cheese-stuffed olives, smoked okra and more.
In Philadelphia, the Forbes Travel Guide Four-Star restaurant Lacroix at The Rittenhouse serves up Russian Standard Vodka and the traditional Bloody Mary garnishes for you to choose from during Sunday brunch.
If you need an early pick-me-up after a long night down on the Las Vegas Strip, head over to Mon Ami Gabi. Mixing an olive and sunflower seed-filled drink with a stick of beef jerky at the beloved French bistro is sure to jumpstart any day in the desert".
"Edge, Steak & Bar are great for drinks and a classy environment."
Dining at Miami’s top restaurants on the cheap during Miami Spice
"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.
Four Seasons Hotel Miami, 1435 Brickell Ave., Downtown (305-381-3190). $19 lunch; $33 dinner."
"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."
"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. Vegetables are sourced locally, and chef Aaron Brooks brings in prime meats and seafood. There's no Kobe, but you can get a Black Angus filet mignon, a prime churrasco steak, slow-smoked pork ribs, and a Creekstone Farms Edge burger (with homemade pickles and house-cut fries) — all cooked on an infrared grill (that would be 1,800 degrees, if you're counting). Innovative sides? Try quinoa and fire-roasted corn salad or chorizo and cheddar croquetas with romesco sauce. And Edge brings a spin of its own to the modern steak-house formula: Meats (and some fish) are categorized into small, medium, and large cuts. So a six-ounce Boston cut prime strip steak is available for $20, same size filet mignon is $27, a seven-ounce butcher's cut filet is $25. If you're feeling hungry, a 12-ounce New York strip is $33, and a 24-ounce bone-in tomahawk steak is $45. Smaller portion options mean you can opt for a more healthful, better-balanced, and non-obscenely priced meal. That's what we call an edge over the competition".
Great words of praise from one of the cities toughest critics!
Edge Steak and Bar Wins With Delicious Cuts, Bright Cuisine, and Affordable Bills
"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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