Get Edgy

 

Get edgy with contemporary American eats at the Four Seasons Miami

edge corvina

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.

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