Edge Steak & Bar - Miami Spice

The Miami Spice adventures continue and one place whose menu I was itching to check out was EDGE Steak & Bar at the Four Seasons located at 1435 Brickell Avenue.  I'm a die hard fan of Chef Aaron Brooks and whether it's literally pigging out at their Sunday Brunch or going raw with one of their tartars during dinner, I just can't get enough.

So it's safe to say that it's really no surprise that EDGE has become quite a powerhouse among local foodies and tourists alike. The food is consistently good, the drinks are solid and the service is great. The question would then be, does their Miami Spice menu capture that? The answer is an unwavering "hell yeah".

Croquetas

Terrine

Bring on the starters. There are three options to choose from: Croquetas, Terrine or Red Salad. Since there were two of us, we shared the Croquetas and the Terrine. The croquetas were creamy and flavorful, made with chicken and truffle, and served on a shallow pool of carrot puree and parsley salad. The Terrine was unbelievable. A square of pure ecstasy, combining the distinct tastes of pork and duck with just the right combination of fatty decadence, sat on a platter awaiting our eager forks. We topped each slice of grilled bread with the jellied treat, a sliver of preserved peppers and a dollop of spicy mustard. Bam! What's that behind the Terrine, you ask? Well, it's no other than EDGE's Don't Ask Don't Tell; one of their signature cocktails. Of course cocktails are usually not included in the Miami Spice promotion but you have to have a couple when you come here. Since I couldn't help but down it rather quickly (I love sweet drinks), I thought I'd try Edge of the Moon, Four Seasons Miami's "100 Mile" cocktail. The Four Seasons brand started a program last year to carry the farm-to-table concept beyond their food, to their drinks, by featuring one cocktail per hotel which would source all the ingredients from within 100 miles. Flagler Lighting Moonshine, Mango, Key Lime, Strawberry, and Mint were the magic ingredients in Edge of the Moon and they had Florida written all over them. It was rich and thick and reminded me of a refreshing smoothie with a welcoming alcohol kick.

Edge of the Moon

Mahi Mahi

Lamb

On to the entrees we went. The menu offers Mahi Mahi, Lamb, Beef or Green Gnocchi. The preparation sounded fabulous on all four so we had to think about it for a while. We finally decided on the Mahi Mahi and the Lamb. The grilled Mahi Mahi was tender and flaky, served over an eggplant puree with slow cooked heirloom tomatoes and country olives. It was amazing. The lamb was bold and packed with flavor. Braised for hours with chipotle and spices, it gave the word "hot" a brand new meaning. The tasty meat was served with whole grain salad, fragrant herbs and a spoonful of yogurt and the combination of each ingredient created a unique symphony with each bite.

Cherry Bomb

Peanut Butter and Jelly

The desserts were just as impressive as the first two courses. There are two to choose from: Cherry Bomb or Peanut Butter and Jelly. Both are incredibly creative and sinfully delicious. The Cherry Bomb consisted of a black cherry bubble and pistachio pound cake crowned with vanilla bean ice-cream. The texture was perfect and the taste was just the right amount of sweet. The Peanut Butter and Jelly was a playful twist on a comforting favorite. A pyramid of peanut butter mousse covered a light and moist banana financier alongside a sweet strawberry gelee. All I can say is that after we were done, I wanted to rewind and start all over again.

This is definitely a Miami Spice must-do for 2013 and I highly recommend it. Their Miami Spice menu has a lot of varied options and it is an excellent representation of the superb quality of their full menu.  For more information on EDGE Steak & Bar, visit their website at
http://www.edgerestaurantmiami.com/.

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EDGE Steak & Bar is taking the edge out of South Florida's Summer Heat

Pastry Chef Sarah Thompson

New Summer Offering at EDGE

I scream, you scream, we all scream for ice-cream! South Florida summers are full of sun, fun and beaches. Of course, there's nothing cooler, in every sense of the word, than a refreshing scoop of ice-cream to beat the heat. Well, it could be even cooler if you have it made tableside from a liquid nitrogen cart and douse it with a kick of alcohol.

This summer, EDGE Steak & Bar at the Four Seasons Hotel in Brickell, is taking temperatures down a notch by offering extra cold ice-cream made with liquid nitrogen right at your table, and guests can choose from their favorite flavor - vanilla, chocolate or strawberry. In just 20 seconds, instant gratification will materialize in the form of mini cones filled with the cold, delicious treats. Because Executive Chef Aaron Brooks and his team think of everything, they have decided to give the experience an extra boost, by allowing adults 21 years of age and older the option to "spike it" shall we say, with a bit of rum or coconut rum.

Executive Chef Aaron Brooks

Seafood Paella

Pork Benedict

I donned my summer dress and drove out to the Four Seasons to experience the comfort dessert for myself, but first had a taste of their renowned Sunday Brunch. It had been too long since I had indulged in the decadent spread, and while I loved it the first time, I found it even more incredible on this hot, Sunday afternoon. With the best Smoked Salmon Slider ever in my hand, I walked around the stations to see where my starting point would be. I noticed that in addition to EDGE's signature raw bar featuring its tantalizing ceviche, larger-than-life foodgasmic suckling pig, and variety of fresh salads and charcuterie, they have added a selection of dishes that can be ordered a-la-carte as part of the brunch.  I tried the moist seafood paella, generously prepared with a medley of fish and shellfish and a Pork Benedict that I feel revolutionized the whole "benedict"experience by combining down home Floridan-Cuban flavors ( i.e. mojo) with a rich, buttery, Hollandaise sauce. The Baked Buttermilk Waffle also called out to me because, let's face it, would it really be a brunch without it? The list is quite extensive, so be sure to go hungry.

Baked Buttermilk Waffle

You won't believe it, but didn't end it there. Once enough damage has been done inside, guests can step out to the terrace and order from a series of grill-to-order items such as tender, juicy pieces of Churrasco and tangy Smoke House BBQ Ribs, which can be accompanied with a side of warm, corn muffins, and sweet and savory baked beans. It's like Fourth of July every Sunday.

Warm Doughnuts with Homemade Nutella

Of course, I don't have to tell you about the decadent desserts exquisitely prepared by Pastry Chef Sarah Thompson. They now feature an even larger, impressive selection of sweet endings including White Chocolate Cake, Vanilla Creme Caramel and a sinful helping of Warm Doughnuts and Homemade Nutella. All I can say is after each bite, I continued to grow (in every sense of the word) my love for EDGE. My quest for ice-cream turned into an all-out Sunday feast and I walked out of there with a huge smile from ear to ear. I'd tell you which flavor was my favorite, but then again, you probably already know.

Get it while it's cold...

Be sure to stop in to the Four Seasons this summer before the opportunity melts away. For more information, visit their website at http://www.edgerestaurantmiami.com/

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