It’s a new year, and with that comes a brand new menu at Edge, Steak & Bar. The Brickell favorite just celebrated its fifth anniversary — a major milestone in the South Florida food world — so its executive chef Aaron Brooks decided to give it a bit of a facelift, and we got a first taste.
The new menu embraces a “savor-more” concept, with more plates on the menu that are meant to be shared in a communal dining setting. We started with the “Snacks” and “Shareables” that include small seafood bites, raw and cured dishes and vegetable-forward. Favorites from the snacks menu include the much buzzed about Kangaroo Empanada and the Chicken Liver and Foie Gras truffle honey toast. Moving onto seafood bites, the Fire Roasted Oysters with chorizo, tomato sofrito, sherry and aioli were also a hit along with Lobster and Kohlrabi Remoulade with pickled red onions, fried plantains, and trout caviar.
Since Brooks is undoubtedly Miami’s king of lamb, of course the Spice Lamb Sausage with sesame yoghurt, marinated turnips was fantastic. And plenty of veggies made the menu like Roasted Beet Salad with manchego cream, endive, fried onions and dill and the Carrot Risotto with braised lamb neck and pomegranate salsa verde. We suggest ordering them with sides of Cheesy Spaetzle and Charred Brussels Sprouts with cranberries and marinated feta.
Larger plate offerings of course still have plenty of steaks to choose from – the Wagyu Beef Boneless Rib Eye is melt-in-your-mouth good – plus an array of other, non-beef items like Steamed Stone Crabs tossed in hot butter, calabrian chili, chives, grilled garlic toast and pan seared Florida Fish like mahi mahi and yellowtail snapper.
Ending the meal on a sweet menu we tried the impressive new chocolate board that features a rotating selection of hand-crafted American chocolates including Fruition (NY, 74% Wild Bolivian Cacao), Dick Taylor (CA, 76% Ecuadorian Cacao), Ritual (UT, 75% Peruvian Cacao), and Exquisito (FL, 73% Dominican Cacao) paired with dried fruits, roasted nuts, and sea salt. A Hot Chocolate made from local bean-to-bar chocolate producer, Exquisito, is the perfect pairing for Pastry Chef Laszlo Bollok’s homemade marshmallows.
Make sure to give the menu a try for yourself, there’s even a $55, five-course tasting menu available nightly that has to be one of the best deals in town. But until then, check out the delicious pictures below.