Edge, Steak & Bar at the Four Seasons Open For Business

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Lesley Elliott
Edge, Steak & Bar invited us into the kitchen yesterday to spy on opening day behind the line, which we have to say, was pretty damn efficient for a first-time at bat. The steakhouse menu is a collaboration between Executive Chef Aaron Brooks, who has worked at Four Seasons properties from Boston to Vancouver, and Restaurant Chef James King, who recently left Verdea in Palm Beach.

Brooks says that "my time in Boston gave me a massive appreciation for East-coast seafood. We are bringing down a lot of product from New England and pulling from some great local fish and seafood as well. Cod and Capers for our seafood, Bush Brothers for meat, fantastic companies, both family companies. Creekstone Farms, which are some of the best meats I've eaten, all grain fed, a very consistent product. James has a fantastic knowledge of local purveyors, local farms that we are really trying to attach on to for our farm-to-table concept. We trying to mix fresh vegetables and salads with meats, to bring a lighter style to the steakhouse."

They had a good handle on incoming tickets, although we heard the words "corvina" so often we wondered if they were sprinkling with it gold dust. "It was off the hook, it blew up. It's a great dish, comes with a small Greek salad, baby cucumbers, a lot of product from Swank Farms, we finish it with queso fresco instead of feta cheese, to give it a Latin injection. The fish is basil crusted, some sherry vinegar in there...out of 73 covers, we must have sold about 18 portions. I couldn't believe it, in the middle of service. we were like, holy...we're going to run out of corvina on the first day."

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Lesley Elliott
Brooks moved down here because he was enthused about the hotel's desire to make over Acqua into a destination that was less hotel bar, and more downtown stalwart. "I've worked in hotels for about 10 years now, right now, I am so product driven, and try eat out, and to be as in touch with the community as possible, we are really trying to market this restaurant as a stand alone. It's supposed to give you the feeling that we are not a special occasion spot, we want to be approachable, and have the food that people want to eat three times a week."

The menu attempts to address the less is more version of eating out. "We have a 24-ounce Tomahawk, which is just a sensational piece of meat, but we have some smaller cuts as well. We also have our butcher's cut, which is 7-ounces and a 6-ounce filet. I know people here in Miami are fit, which really reminds me of how I grew up in Australia, how everyone is so into outdoor pursuits and they want to eat lighter. They don't want those rich dishes and heavy sauces that put you away for days."

So obviously the menu is red-meat focused, but there are plenty of offerings that fall into other categories for those who intrinsically have less carnivore within.

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Lesley Elliott
Chef James King.
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Lesley Elliott
Chef Aaron Brooks.
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Lesley Elliott
Wahoo tiradito with fried olives, tomatoes and saffron vinaigrette ($13).
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Lesley Elliott
Beef tartare with pickled mustard seeds and kettle chips ($12).
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Lesley Elliott
Creekstone strip steak sandwich with tamarind barbeque sauce ($18).
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Lesley Elliott
Fish and chips - locale mahi mahi with slaw and fries ($18).
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Location Info


Four Seasons Hotel Miami

1435 Brickell Ave., Miami, FL

Category: General

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