Get Edgy

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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