What was once a notorious boys club, emerges a sleek and modern space with Chef Jessica Biederman at the forefront. Biederman kept EDGE’s heavy hitters – including the meat locker – but increased the breadth of the menu. Now the menu offers a fresh raw bar, an incomparable selection of game, beef and fish, and appetizers ranging from bacon wrapped scallops (A MUST), mushroom sliders, and a crab grilled sandwich.
Image Provided by EDGE
Not only has the menu been enlightened, but the Four Seasons space itself has also taken on a new beginning; one that attracts a younger clientele while still soaring far above expectations for their classic clientele. EDGE has expanded their space to house three bars in addition to their redesigned dining room which also features three private dining areas. One of the three, the Butcher’s Block, is glass-walled and offers the ultimate peek into the kitchen. Outside of the dining room, EDGE has also created two new bars for even more room to experience the restaurant and bar menu.
Image Provided by EDGE
EDGE has seemingly found the sweet spot between aligning with their traditional market, but also making strides to usher in a new demographic. The progressive steakhouse will feature a DJ in the lounge area this upcoming Friday, 7/2, opening their doors for new clientele to experience the rejuvenated, refreshed, and modern take on what a steakhouse can, and should be.
Written by Jenna McGoldrick