Eater

8 months ago

10

Bringing a sleek update to the traditional steakhouse, executive chef Aaron Brooks set his sights beyond the standard filet mignon at Edge Steak and Bar. His menu features a variety of unique dishes, like Aussie lamb shoulder, kangaroo empanadas, and steamed stone crabs tossed in hot butter. And while it might be housed in the ritzy Four Seasons Miami, there’s no need for an expense account to enjoy it.