At some Miami restaurants, you leave unhappy. You leave thinking to yourself, “that was not worth all the money I just spent on dinner!” Well at the brand new Edge, Steak & Bar, that was not the case.
Edge, Steak & Bar is on the seventh floor of The Four Seasons Miami in Brickell. We went for dinner. We were greeted with all smiles and we were seated in a booth near the bar.
General Manager Peter Triolo Jr. came by the table and brought us some of their signature cocktails: “Don’t Ask Don’t Tell, Catwalk, and Ginger Brickell.”
Executive chef Aaron Brooks then came out to say hello and give us a small introduction to the restaurant and the menu. He then told us he was going to bring us out a couple appetizers to try out.
We started with a sample all of their signature tartars (pictured): Corvina (baby cucumber, green apple, celery leaf yellow pepper sauce), Beef (angus tenderloin, traditional garnish pickled mustard seeds), Scallop (salsa criolla, virgin olive oil opal basil), and Ahi Tuna (pickled shallots, watermelon, mint). We had heard so much about these tartars and they sure lived up to all the hype. Every single one was different and unique. You can try them all for $18, which isn’t a bad deal considering they are all so awesome! If you come to Edge, Steak & Bar and you don’t really want an appetizer we recommend you get the tartars, you won’t regret it.
Next Chef Aaron Brooks brought out the Calamari (calamari a la plancha, tomato, chorizo, salsa verde) and Wahoo Tiradito (sliced and marinated, saffron vinaigrette, fried olives). Both were amazing. The calamari and chorizo mixed together is a match made in heaven. The chorizo is thinly sliced and brings such a rich flavor to this dish. It’s unlike anything I have ever had. The Wahoo Tiradito is a different dish. It’s basically raw fish in this amazing saffron vinaigrette with Heirloom Tomatoes and the fried olives. Such a simple dish, yet so awesome. This indeed is another great appetizer.
After all that, we hadn’t ordered our main courses yet and we’re ready to roll out of the restaurant. So our waiter came back and began to take our order. We ordered the ‘Edge’ Burger (creekstone farms, ground beef, Vermont cheddar, chef’s pickles, house cut fries), Boston Cut Prime Strip Steak (6oz), Butcher’s Cut Filet (7oz), Sautéed Spinach and Chorizo And Cheddar Croquetas with romesco sauce. WOW! That’s a lot considering we are in the beginning stages of a food coma.
After about 15 minutes and another round of drinks including wine and a piso sour this time, our main courses arrived. Both the Boston Cut Prime Strip Steak and Butcher’s Cut Filet were cooked to perfection. Both seasoned perfectly, there’s no question these steaks were amazing. You can’t go wrong with a steak here. And the steaks are very reasonability priced. Both steaks cost under $25 each, which if you ask us, it’s a great deal! We got the Tamarind BBQ and Classic Béarnaise sauce with out steak and both were awesome. The Tamarind BBQ sauce is a little sweet and tangy, but a great dipping sauce for any steak.
The ‘Edge’ Burger (creekstone farms, ground beef, Vermont cheddar, chef’s pickles, house cut fries) was awesome as well. It’s more than just a burger. It was cooked perfectly and the Vermont cheddar made this an easy winner. This burger could easily compete in any burger competition and easily win.
As for the sides, we ordered the Sautéed Spinach and Chorizo And Cheddar Croquetas with romesco sauce (pictured). The sautéed spinach was just ok. It was our least favorite dish of the night. I mean let’s be honest, it was just spinach. Nothing crazy about it, just your normal sautéed spinach. Now the Chorizo and cheddar croquetas are well worth it. Small balls with crushed chorizo and cheddar, then fried make this a great side dish. If you only order 1 side dish, get the croquetas .
At this point in the dinner, the food coma has arrived and is really ready to roll on out of here, but our great waiter came by and asked if we cared for some dessert. Now you know we couldn’t say no, so we went for the Cheesecake Lollipops (gianduja, nutella meyer lemon, raspberry vanilla, dulce de leche) and a Molten cake with malted ice cream.
The cheesecake lollipops are a must. If you’re looking for a small great dessert, this is for you. The order comes with three lollipops and is enough to satisfy your craving for something sweet.
The Molten cake with malted ice cream was pretty amazing. The molten cake might be your normal molten cake, but the malted ice cream is a whole different story. Think of vanilla ice cream and whoopers candy having a baby and they created the malted ice cream. That’s exactly what it tasted like and when pairing it with some molten cake you got a winner.
Overall, Edge, Steak & Bar is a great, outstanding new restaurant. We consider it somewhat of a hidden gem at the moment, because not many people might know it’s right there at the Four Seasons in Brickell. They got great drinks, great food, and great prices. Not to mention a killer happy hour. The tartars in itself are worth coming here.
Executive chef Aaron Brooks is doing something great here. We highly recommend you come visit Edge, Steak & Bar, you won’t regret it.
For more information or the full menu on Edge, Steak & Bar, click here.