EDGE Steak & Bar

Surf and Turf

  • 89

Located in the luxe Four Seasons Hotel Miami in Brickell, this modern steakhouse from celebrated Aussie Chef Aaron Brooks features prime cuts of meat, fresh fish and seafood, rotating house charcuterie and farm-to-table accompaniments – utilizing spices and herbs from the restaurant’s garden. The casually sophisticated setting includes a lush outdoor terrace with views of the Miami cityscape and Biscayne Bay.

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What the Food Critics are Saying

“Chef Brooks' menu stands as a blueprint for how to produce brilliant, innovative fare that appeals to all tastes. The answer lies not in a liberal use of foie gras and truffle oil, nor in gimmickry or gargantuan servings. Quality food that looks and tastes great will fit most folks' bill, especially if it's fairly priced. That's what gives Edge the edge over its competitors.” – Miami New Times

“It’s easy to fall off the edge into gluttonous territory with Chef Aaron Brooks’ infinite brunch offerings that defy the gastronomic anatomy of a typical buffet. Nowhere else will you find an oyster shucker and a suckling pig within 10 feet of each other. When in-season, order the stone crabs claws, or one of the kitchen’s half dozen egg dishes a la carte. Sometimes going over the edge is a good thing.” – Travel+Leisure

[from “5 Best Happy Hours in Miami”] “At EDGE happy hour is a daily ritual taking place from 4-7 pm. You can indulge in 2-for-1 small bites from the bar menu, or go for the $1 surf and turf bites like fresh oysters and tender steak skewers. All draft beer, signature cocktails, and wines are 50% off. EDGE is the ideal spot to wind down after work or to welcome the weekend the way it deserves to be welcomed.” – Haute Living


The 7th floor setting is both inviting and sophisticated. The airy, taupe and beige indoor space features leather upholstered chairs and booths, bronze fixtures and dangling lights. The popular (marble) bar buzzes at the center of the room. Outside, the 76-seat oasis-like terrace boasts fire pits, a trellised canopy, and views of the Miami cityscape and Biscayne Bay.


  • Three stars from the Miami Herald
  • Chef Aaron Brooks: South Florida Food 50 2016 - Miami Herald
  • Best Steakhouses 2016 - Miami Magazine
  • Top Steakhouses in South Florida 2015 – CBS 4 Miami
  • 10 Hottest Hotel Restaurants in Miami – Zagat
  • The 5 Best Happy Hours in Miami 2015 – Haute Living
  • Best Brunch in Miami 2014 – Travel+Leisure
  • EDGE’s Aussie Lamb: 33 Iconic Meat Dishes in Miami – Miami Eater
  • Winner: Best Steak House 2012 – Miami New Times

Menu for EDGE Steak & Bar

Main Menu


  • Chilled Carrot, Apple And Fennel Soup, Amaretto Creme Fraiche, Bacon Cris
  • Smoked Tomato Bisque, Goat Cheese Timbale, Sourdough Crisp
  • Miami Seafood Ceviche, Mango, Piquillo Peppers, Coconut Milk, Lemongrass
  • Thai Jumbo Lump Crab Cake, Red Curry Honey Mustard Aioli, Napa Slaw, Crisp
  • Tetsuya Foie Gras, Avocado Cream, Compote Of Dried Cranberry, Rice And Avoc
  • Chef's Soup created daily
  • Tataki For Two beef tataki with truffle cream and ponzu gelee, tuna ta


  • Pork Carnitas, Pumpkin And Baby Green Salad With Humboldt Fog, Sesame Candi
  • Jumbo Lump Crab, Apple Mango Salad sweet and sour infused and wrapped i
  • Shrimp Tempura Salad onion shavings, avocado cream, watercress, asian p
  • Sesame-ginger Chicken Salad mixed greens, cherry tomatoes, kiln dried c


  • Milk-fed Veal Lollipop Chop Avocado Tian, Garlic Mash, Osso Bucco Taqui
  • Grilled Prime Beef Tenderloin, Caramelised Sweet Onion And Goat Cheese Pota
  • Karabuta Pork Chop Fried Pork Belly Stewed Beluga Lentils, Salsa Crioll
  • Soya-mirin Glazed Atlantic Salmon, Sugar Snap Peas And Calamari Escabeche
  • Yuzu And Asian Marinated ahi Tuna, Jumbo Lump Crab, Curried Cauliflower,
  • Pan-roasted Chicken Breast, Red Mole, Squash And Roasted Corn Bread Pudding

Chef's Signature Items

  • Seared Chilean Sea Bass, Fire-roasted Tomato Coulis, Artichoke, Smoked Shri
  • A Study Of Duck crisp duck breast with baby bok choy, leg confit persim
  • Duo Of Colorado Lamb braised shank and a cumin coriander lamb rack chop

From The Wok

  • Fried Rice Noodles thai-style fried noodles with garden vegetables, chi
  • Miami Fried Rice With Pineapple, Chorizo And Chinese Sausage

Side Dishes

  • Bok Choy wok-seared
  • Sauteed Vegetables shallot butter
  • Spinach sauteed with garlic and sansho
  • Jumbo Asparagus char-grilled
  • Yukon Potatoes truffled whipped mash
  • Wild Mushrooms brandy flamed


  • Dulce De Leche Duo hazelnut and milk chocolate dome filled with a caram
  • Lemon Mille-feuille layers of caramelised puff pastry and lemon cream
  • Strawberry-rhubarb Tart warm vanilla poached rhubarb tart, fresh strawb
  • Four Seasons Cheesecake sour cream cheesecake with berry compote and ra
  • Chocolate Tres Leches Tower chocolate tuile filled with dark chocolate
  • Mojito Creme Brulee creme brulee with aged rum-soaked baba
  • Artisanal Cheese Assortment tomme de boudenne, mt. tam and drunken goat

Four Seasons Hotel Miami
1435 Brickell Avenue
Miami, FL 33131

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  • Price Range: $$$
    Atmosphere: Modern, Refined, Trendy/Scene
  • Dress Code: Smart Casual
    Good For: Groups, Hotel Dining, Meet For A Drink, Outdoor Dining
  • Noise Level: Average
  • Wine Spirits: Full Bar
    Phone: (305) 381-3190
  • Private Dining Room: Yes