I haven't had an opportunity to visit the new restaurant at the Four Seasons, Edge Steak & Bar yet but I have heard good things about it. Chef Aaron Brooks' nose to tail dinner sounds cool so I wanted to pass along the details.
EDGE, STEAK & BAR ANNOUNCES DINNER SERIES KICK-OFF
Trio of Chefs Collaborate to Produce an Interactive Nose-to-Tail Dining Experience
Edge, Steak & Bar, the progressive steakhouse at the Four Seasons Hotel Miami, is pleased to announce a dinner series starting with a “nose-to-tail” pork tasting on Friday, January 13, 2012 at 7:00 p.m.
Organized by executive chef Aaron Brooks and restaurant chef James King, the first dinner will be an introduction to the monthly dining series kick-off. The Edge duo will be joined by chef Joshua Smith of Esquire Magazine’s “Best New Restaurant”, Tico in Boston for the series kick-off. The trio will discuss the farm-to-table relationship with pork purveyor Palmetto Creek Farms and interact with guests in the private dining rooms of Edge. “We want diners to get to know the chefs with this unique experience,” explained chef Brooks. “We all bring something different to the table.”
Diners will gather in Edge’s beautiful private dining rooms and enjoy a five-course dinner with paired wines by Seghesio Winery of Sonoma County.
The dinner is priced at $99 per person, exclusive of tax and gratuity. Seats are limited, reservations required. Future dinner themes and dates will be announced periodically.
Edge, Steak & Bar is located at 1435 Brickell Avenue on the 7th floor of Four Seasons Hotel Miami, and serves dinner nightly from 6 p.m. to 11 p.m. Telephone: (305) 381-3015; www.edgerestaurantmiami.com.