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“Best Restaurant in Brickell” – Miami New Times

Miami New Times
June 12, 2017

 

Edge is everything that every restaurant in Miami should be. Chef Aaron Brooks and his crack team turn out dozens of thick, fantastically bloody steaks each day and do so without the pretense or price of most places. Don’t miss the Wagyu New York strip ($30) or the grass-fed rib eye ($55). Your server will offer you a house-made steak sauce. We’re not talking A1. We’re talking beef jus fattened up with Malbec, a three-peppercorn sauce that can put any au poivre to shame, or a house chimichurri. Get them all. But don’t stop there. Edge isn’t just a steakhouse. Plump lobster slicked with kohlrabi rémoulade ($17) makes this fine establishment feel like a seafood shack (but one in the Four Seasons), while the spiced lamb sausage called merguez ($10), served with sesame yogurt and marinated turnips, seems straight off the streets of North Africa. The point isn’t even how alluring the food is. It’s that Edge’s kitchen executes dishes with a level of style, service, and culinary ingenuity that should make any restaurant, in a hotel or otherwise, aspire to do better.

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