Get Edgy

11/21/2011

Contemporary American eats arrive at the Four Seasons Miami this month as chefs Aaron Brooks and James King open Edge, Steak & Bar. The newly-renovated 3,300-square-foot venue will serve “well-priced” shellfish, tartars and mains like Tanglewood Farms chicken and the Edge buger with Vermont cheddar and house-made pickles. Other menu highlights include crispy pork belly, lobster corn soup, basil-crusted corvina (pictured), BBQ spiced sweet potato fries and coffee and donuts.