Status: Now open, Edge, Steak & Bar at the Four Seasons promises it's not yet another ordinary steak house, offering "interesting cuts of meat (many in smaller portions than usually expected in a steakhouse), indigenous seafood and locally-sourced fruits and vegetables in a modern indoor-outdoor space." Meats feature signature homemade rubs and are seared on an infrared grill at 1800 degrees. Executive Chef Aaron Brooks and Restaurant Chef James King have designed the menu. [EaterWire]
stone crab claws with mustard remoulade ($6 each)
seafood mixto for two ($45)
Appetizers ($12 to $13), including crispy pork belly with sweet corn puree and wahoo tiradito with a saffron vinaigrette
Steaks, tuna, mahi mahi, pork and lamb chops, and shellfish come in three sized cuts – small ($20-$35), medium ($26-$35) and large ($38-$45),
Basil-crusted corvina with piquillo peppers and Greek salad ($22)
La Belle Farms pan-seared duck with sweet figs and roasted yams ($26)
Tanglewood Farms chicken with corn cake and green onion puree ($23)
Edge burger, available in 6oz. ($16) or 8 oz. ($19), made with Creekstone Farms beef, Vermont cheddar and house-made pickles.
Sides ($6) range from chorizo and cheddar croquetas, quinoa and Florida corn salad to BBQ spiced sweet potato fries.
Desserts ($7) include Southern Bound – Meyer lemon chiboust, tupelo honey roasted pineapple and poppy seed Melba toast; Coffee and Doughnuts – mini cinnamon doughnuts with chocolate cortadito foam and strawberry marmalade