Four Seasons Hotel Miami will open Edge, Steak & Bar in late November 2011. Edge will be a stylish departure from traditional steakhouses featuring sleek interiors and the highest quality meat and seafood served alongside appetizers and sides with innovative contemporary preparations.

"Edge will offer a high-energy, casual environment well suited to our local clientele," says Simon Pettigrew, the Hotel's general manager. "It will be a non-traditional steakhouse where friends will feel comfortable grabbing a seat at the bar for a drink with a quick bite or coming together for a relaxed dinner. It will be a flexible restaurant that showcases the best of Four Seasons service while retaining its own independent identity.”

The award-winning design team of AvroKo, known for its contemporary sensibility, has created a stunning indoor-outdoor concept in a light palette of whites and grays and an easy touch of whimsy. AvroKo has received two James Beard Awards for restaurant design for its project for Public in New York. Other notable projects include restaurants Lily & Bloom in Hong Kong, Park Avenue in New York, Lavo in Las Vegas and Bourbon Steak in Scottsdale.

The Edge, Steak & Bar experience begins at the sociable marble bar where a bevy of custom-designed pendants radiating soft amber light create a dramatic yet inviting atmosphere. Here, area residents, local executives and Hotel guests will mingle over specialty tartares, shellfish or for a signature burger. A selection of creative cocktails, hand-crafted by Edge’s mixologists rounds out the offerings.

Beyond the bar, diners congregate in comfortable booths upholstered in natural leathers or at the casual, white-washed oak tables. The walls are lined with a variety of finishes including white washed oak and French linen for a sophisticated flair. Two private dining rooms for eight and twenty people offer a multi-function option for small events and celebrations.

Executive Chef Aaron Brooks has planned a menu of simply grilled meats and fish, including smaller cuts designed to appeal to lighter eaters. A native of Australia, Brooks brings a career-long passion for bold flavors to Edge’s kitchen. His innovative sides and appetizers will focus on seasonal ingredients sourced by the best local producers complemented by spices and herbs from the restaurant’s own garden.

Outside, guests experience a fully landscaped terrace protected from the elements by a trellised canopy. The area, which overlooks the Hotel’s pool terrace, will be an extension of the bar scene, with diners gathering in a variety of seating options: lounges for relaxed groups, communal tables for those looking to mingle and intimate retreats for a romantic interlude.

"The terrace is a very significant feature," says Pettigrew. "Diners looking for a spot to linger will find a gorgeous environment complete with fire pits for added romance. It is a place to kick back, relax and enjoy the outdoors.”

With its indoor/outdoor concept, Edge will provide a fashionable yet approachable destination where locals and visitors can embrace Miami’s unique lifestyle. Edge, Steak & Bar will open daily for breakfast, lunch and dinner.

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