3 Stars for Edge, Steak & Bar

Victoria Pesce Elliott likes Edge, Steak & Bar, where "hotel executive chef Aaron Brooks and restaurant chef James King have created an eclectic, flesh-centric menu that ranges from staples like jumbo shrimp and stone crab claws to pork belly and pan-seared duck with figs." A huge list of what worked includes: "Signature corvina as pretty as a Renoir," "gorgeous Caesar salad,"and "a particularly impressive raw starter: corvina with green apple; standout tuna with pickled shallots, crunchy jicama threads & a sweet zap of watermelon." Bottom line: 3 stars. [Miami.com]