Cosmopolitan Meets Coastal with New Dinner Experience at EDGE Steak & Bar at Four Seasons Hotel Miami
As the sun sets on the Miami skyline and night begins to fall, evenings at EDGE Steak & Bar now welcome a new dinner experience. Envision the suavity of a modern steakhouse, but with an exuberant Floridian style and Miami influence. A hint of steakhouse nostalgia rests just behind distinctive seafood elements and contemporary iterations that speak to the pizzazz of the trendy Brickell neighbourhood that is its home at Four Seasons Hotel Miami.
“It’s a menu you’ll want to explore,” says Executive Chef Aaron Brooks. “You’ll sense classic moments of our genre, while elements of coastal cuisine and unique preparations draw your eyes throughout the new menu before deciding on your favourites for the night.”
The story begins with the first touch of hospitality, a fresh batch of Pan Sobao, an authentic Puerto Rican sweet bread prepared by Executive Pastry Chef Hector Llompart. An homage to his hometown, Llompart kneads and bakes the bread just as he was taught by his grandmother. The result - a soft crust and semi-sweet centre served with a memorable maple truffle butter.
Then, start with something chilled, such as the two-tier Seafood Plateau. One level offers the classics – oysters, lobster, and chilled shrimp, while the other features Miami infused delicacies such as clam and chorizo escabeche, snapper ceviche, and a Nikkei yellowfin tuna tartare. For an urbane take on a signature Caesar salad, The EDGE Caesar adds two unexpected components – a crispy egg and fried capers for a delectable crunch. The light and fresh Heirloom Tomato Salad beautifully illustrates Miami’s zest and ingredient-centric lifestyle with local heirloom tomatoes, sheep milk ricotta, strawberries, and aged balsamic pearls.
Main courses destined to be showstoppers include the Sea Bass Wellington, a whimsical spin off to the original Beef Wellington, presenting baked sea bass with delicate layers of shrimp, green asparagus, and trout roe butter. Chef Brooks will continue to showcase his Australian heritage through Australian Lamb Chops with new and colourful beet and mint embellishments. A Creekstone Prime Tomahawk Steak for Two is a featured favourite from the grill, served with signature sauces and a selection of new sides such as a quinoa salad with corn, tomato and fennel or the roasted carrots with spiced cashew and coconut.
Desserts are not to be missed, with an infusion of Miami’s tropical flavours, from the Miami Cheesecake with strawberries, alfajor ice cream, and caramelized phyllo to the Roasted Hazelnut Presse with Meyer lemon sorbet, almond sable, and praline cremeaux.
The art-deco social setting of EDGE Bar is also the perfect spot for a pre-dinner aperitif or post-dinner nightcap, with new hand-crafted cocktails such as Palm Grove, named after the Hotel’s signature scene of over-water hammocks, comprised of coconut-infused Monkey 47 gin, Lillet Blanc, and Italicus, or the Fumin’ Cherry, made with Ilegal Mezcal, Luxardo Marashcino, roasted black cherries, and chocolate bitters.
Palm Beach, 33480