Edge Restaurant & Bar

Hands down this is the best restaurant in Denver Colorado. The service is exceptional. We have been coming here for years and they always take excellent care of us. My wife is vegan and My kids and I are Celiac. They are always extremely accommodating. If you need gluten-free or want good vegan options in addition to an amazing steak there's no other place to go. Thank you Four Seasons / Edge staff - We love you - the Hills

Craig and his team at Edge are phenomenal. From the second you walk in, the team is welcoming and has a great attitude. Guests are always in a good mood and speak highly of their experience at Edge. The food is phenomenal and ambiance impeccable. Thank you Craig and team for creating such a great environment for the community and all the people you touch at the Edge. You have touched and impacted me! Thank you!

We had a fabulous experience tonight. Every staff member was attentive and friendly without being intrusive or overbearing - great job to this team! We enjoyed the mussels, scallops, tomahawk pork chop, and mash potatoes - everything was incredible. We will definitely be back - keep doing what you’re doing - it’s working!!

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!

Had brunch here and the experience overall was fantastic. The server we had was quick and accurate, but also engaging and fun. I ordered the chicken and waffle and was pleased that both the waffle and the breaded chicken was well seasoned and tasted great. It did come off slightly dry with only a slight drizzle of syrup on the outside of the plate. The waiter brought out more with a nicely spiced and flavored scratch made hot sauce, which I recommend everyone who can handle a little heat try. It brought out the depths of flavor even more and was irresistible. Plating was beautiful and had no other complaints. Highly recommend to anyone looking for a top tier brunch for a slightly higher than normal price. Everything is elevated here. 5/5