Edge Restaurant & Bar

The atmosphere is great, and our waiter - Phil - was attentive and funny! I had the sea bass; it wasn’t my favorite. The sides are family style; we had the seasonal vegetables, mashed potatoes, carrots and mushrooms. They have a great wine selection.

Excellent ribeye steak, soft and juicy although overpriced. One of the best desserts you can have with the Sticky Toffee Pudding.

Where can you find a phenomenal steak & raw bar in Denver? EDGE Restaurant & Bar located in the Four Seasons is the spot. EDGE offers an unparalleled dining experience that is perfect for creating memories on a special occasion or enjoying a romantic date night. This is hands down one of my favorite steakhouses in Denver. We arrived at the Four Seasons and valeted our car; then we headed inside to EDGE. The restaurant’s aesthetic was upscale and modern with clean lines & clear spaces. Our evening at EDGE was made even more delightful by our outstanding server, Christian who ensured that every aspect of our dining experience was exceptional. I started off with a glass of Veuve Clicquot. This champagne was a sparkler on the tongue with white fruit & floral notes, ending in a hint of honey. To begin we had the Edge Bread, Maryland Crab Soup, & the Babe Farms Beet Rose. During our meal, we had the pleasure of meeting acclaimed chef Alec Bruno who focuses on using locally sourced seasonal ingredients for his spectacular plates. The Edge Bread was Freshly Baked & served with Whipped Nduja Butter & Confit Garlic. The bread was hot, right out of the oven. The whipped nduja butter was loaded with gorgeous flavor - a salty & smoky spreadable salume. The Maryland Crab Soup was made with Fennel, Brûléed Orange & Bay Crab. This soup is one of my favorites in Denver - decadent and thick on the tongue with lumps of sweet bay crab. The Babe Farms Beet Rose was made with Pear Butter, Pretzel, Marcona Almond Crumble, Dill, Raspberry Dust & Buttermilk Horseradish Dressing. This beet dish blew us away - it was visually stunning (delicious as it was beautiful). The creamy dressing and butter really tempered the earthiness of the beets which resulted in a cool sweetness that we couldn’t get enough of. From the Raw Bar we had the Torched Salmon Nigiri and the A5 Wagyu Gunkan. The Torched Salmon Nigiri was made with Tamari Glaze & EDGE "Steak" Spice. Christian let us know that the Torched Salmon Nigiri is one of the most popular orders from the Raw Bar and we can see why, it was incredible. The torched surface of the salmon catalyzed the deep, rich umami flavor of the tamari glaze all the while maintaining the clean flavor of the fish. The salmon was so tender, buttery, & melted in our mouths. The A5 Wagyu Gunkan was made with Spicy Lobster, A5 NY Strip, Togarashi, Black Garlic Shoyu. This sushi piece was a showstopper. The A5 Wagyu was thinly sliced and topped with edible gold foil. The sweetness of the wagyu and lobster meat were tempered by the warm sushi rice and the tang of the shoyu. The EDGE A5 Wagyu Hot Stone was 3oz of the Chef’s Selection of A5 Wagyu Beef and served with Black Garlic Shoyu, Wafu Steak Sauce, & A5 Tallow Bearnaise. The wagyu was richly marbled & we cooked the juicy style of beef right on our hot rock at the table. From the Grill we had the 14oz New York Strip USDA Prime from Lazy Acre Ranch, Colorado topped with Point Reyes Bleu Cheese. Lord have mercy - the New York Strip was perfection (the best steak I’ve had in a while). The cut of meat was full of flavor and succulent tenderness thanks to dry aging. The Point Reyes Bleu Cheese topping was addictive in flavor with bold hints of sweet milk and a peppery finish that complemented the taste of the beef beautifully. For sides we had the Harissa Carrots made with Local Honey, Dill, Pistachio, & Salsa Verde. For Dessert we had the ‘Let’s Get Peachy’ made with Yogurt Peach Mousse, Roasted Peach Raspberry Compote, & Toasted Pistachio Sponge. EDGE’s pastry chefs never cease to amaze and are constantly updating the dessert menu. I smashed the ‘Let’s Get Peachy’ with a spoon to unveil the fluffy Yogurt Peach Mousse inside. The mousse was nice and smooth while the pillowy pistachio sponge added bounce. The peach raspberry compote added a delicate tang to the dessert. A sweet ending to an unforgettable dining experience at EDGE Steakhouse!

It's a cool, modern place, we really loved the atmosphere. The service was excellent. Unfortunately, food could be improved a bit. They asked about allergies right at the entrance, which I consider a huge plus. They have their own gluten free bread, which I must say was delicious (it was with olives too!). The butter served with bread was to die for. The gluten full version, which was more baguette-like, was apparently very tasty, too. We decided to go for steaks, and while tasty, they were not, in fact, 60 dollars tasty. It was ok, but if we'd come back, we definitely wouldn't do steaks again. As a side, we tried asparagus (very bland) and cauliflower carbonara, which was mind-blowing. We were afraid it would be crazy rich, but it was pretty well balanced. Overall, we liked the place, cauliflower, and bread enough to try Edge again in the future, but we'll focus on some other mains.

Had one of the most incredible and memorable dining experiences here for my third anniversary! The ambiance, food, drinks, and especially Service made this a special and wonderful occasion. Food and drinks were prepared and delivered in an exquisite manner. We came back 2 nights in a row and loved everything. My husband is from England and can be discerning about sticky toffee pudding, which is what we got as one of the desserts- he said it’s the best he’s had!