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Eating on the Edge at the Four Seasons Miami

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  Site Where: 1435 Brickell Avenue [map], Miami, FL, United States, 33131
January 27, 2012 at 10:52 AM | by | ()

Yesterday, we took you on a spin through the new-look suites at the Four Seasons Miami. Now, it's time to eat.

Edge, Steak & Bar is also new, replacing Acqua, a more generally contemporary cuisine/power-lunch restaurant in the same space. As you can tell from the name, Edge is a steakhouse of sorts--although it's referred to as "steak lite"--and it's accompanied with lighter options like salads, sandwiches and lots of seafood.

The space is light and pretty with low-hanging lamps, a shiny, modern bar, and lots of cozy-looking banquettes surrounding the room.

As for the food, we opted for the Lobster and Shrimp Roll served with tomato jam on a brioche hoagie with a side of mixed greens. Northeast lobster-roll freaks should keep in mind that this is Florida lobster but they should also know that the sandwich is delicious without feeling too indulgent.

Other items we were eyeing on the lunch menu, and are told are top-notch, include the Wahoo Tiradito and the Littleneck Clams with Sweet Fennel Pisco.

While we were there, we took a peek at the dinner menu, and approve of the way the steaks are divided into small, medium and large cuts. No need to stuff yourself stupid, although you're certainly welcome to.

Another quirk of the menu we loved is the 'Dessert Tapas,' which are smaller portions for $4 each or you can get three from the selection for $10. You can choose from classics like cobbler, brownies and panna cotta--or do as we did and order the Cheesecake Lollipops. One is filled with Gianduja and Nutella, one with Meyer Lemon and raspberry and--our favorite--one with vanilla and dulce de leche.

As of a week ago, Edge is also serving Sunday brunch from 11:30 a.m. to 3 p.m., for $75 per person and $32 per child aged 5–12. That's pricey but we hear the spread is ah-mazing, and features a bunch of serving stations inspired by street-food stalls. They're even making hand-spun cotton candy.

[Photos: HotelChatter]

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