EDGE Restaurant & Bar — Restaurant in Denver

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...

The team at EDGE Bar at Four Seasons Denver has created a new spring menu that we had the pleasure of trying out this week.

We arrived at EDGE and were seated at the bar by the windows. The aesthetic was bright and upscale with clean lines and white slatted window coverings. Our server Danny G was awesome - he was friendly, easy to talk to and ensured we had everything we needed while we dined. General Manager Zachary was active on the bar floor during our entire visit checking on guests & staff. The bar was busy so wait times for food & drinks were a bit longer than usual.

Per Danny's recommendation, I started with a Shifting Tides cocktail made with Tito's Vodka, lavender syrup, lemon soda water, and grapefruit bitters. This cocktail was lovely and refreshing - the calming lavender tempered the Tito's, and complemented the citrus and bubbles of the lemon soda water. I loved this drink and would order it again.

Ross had the Fire on the Mountain mocktail made with grapefruit, basil, lime, and chili peppers. We loved that they had mocktail options as Ross doesn't drink. This mocktail rushed onto the palate with a strong grapefruit tartness and finished with subtle herbal notes.

For sharables we had the Smoked Olives, Salmon Roll, Mezze Plate, Lamb Lollipops, Big Eye Tuna Roll and Urban Campfire.

The Smoked Olives were made with Castelvetrano olives and citrus her marinade. The olives had intense green coloring, a buttery-smokey flavor, and meaty texture.

The Salmon Roll was made with spicy mango, edge togarashi, and cucumber. This was our favorite app of the night - the mango sauce added a nice tropical component to the lightly seasoned roll.

The Mezze Plate was made with pepper spread, hummus, tzatziki, baba ghanoush, falafel, olives, figs, and flatbread two ways. The crispy exterior of the falafel croquettes went well with the creamy tzatziki sauce.

The Lamb Lollipops were made with harissa marinade, peanuts, tzatziki, and cucumber. The lamb had a gamey Mediterranean spice that was balanced by the lightness of the cucumber, and tang of the tzatziki.

The Big Eye Tuna Roll was made with crisp onion, sushi rice, and yuzu kosho. The tuna was mild in taste & smooth in texture against the soft chew of the sushi rice.

The Urban Campfire was made with Valrhona dark & milk chocolate, house made graham crackers, chai marshmallows, and bourbon caramel sauce. This was an interactive dessert and we got to make smores right at the bar with our own...

I have been to Edge many times, it is a favorite of my partner and I to get a bite and drink before or after a show and its always been fantastic. The service , food, ect is superb. Dinner as well. We've never had lunch there , but had a symphony matinee today and decided to try lunch there along with my mother in law. First of all, after being seated and getting our drinks , we waited for nearly 25 minutes waiting for a server to take our orders, he never came and we almost left. But we were able to flag down another waiter and he took our orders. * mind you we were only givin the brunch menu originally and had to ask for the the lunch menu twice* The burger , the steak sandwich, and the squash soup with and order of bread. The bread was delicious and came out right away. But then we proceeded to wait 45 + minutes for our meal , meanwhile we had to physically stop someone every Time we needed a refill on our drinks. Then once our meals came out , everything was cold. All three meals. The steak sandwich was obviously sitting in the window for at least 20 plus minutes and was cold and dried out, the soup was barely lukewarm , and the burger was cold and undercooked for what my mother in law ordered. My husband is a chef and we almost never send food back, but we did send the soup and steak sandwich back. As they were inedible. The only reason we didn't send the burger back was cause my mother in laws blood sugar was low and we couldn't wait. Manager offered to remake the food. Which I appreciated , but after waiting almist an hour and a half overall for our food including waiting for a server, we declined as we didn't have time. Though the meals we sent back were taken off the bill, we received no apology from the manager in charge, nor any form of good will. He was distracted and felt as if comping the meals we couldn't eat was a sufficient. I have much higher standards for Edge and the four seasons. No one in our family will be dining there for lunch in the future. Though I'm sure that this is an off day, and everyone makes mistakes. The disorganization, lack of attention, and poor service was too much. I felt like I was being pranked. So disappointing for such a...