We dined at the newly renovated EDGE Restaurant and EDGE Bar (located in the Four Seasons Hotel downtown) for dinner this week and what an amazing evening & meal it was! I'm talking high-quality food and top-shelf spirits in an entirely reimagined space.

The new aesthetic of EDGE is the epitome of modern luxury with clean lines, geometric forms, and clear spaces where customers can unwind, imbibe & indulge. EDGE includes three bars, beautiful modern light fixtures, sharp edges and white accents throughout.

PR Manager, Jonathan (who was an absolute doll) showed us around EDGE’s new space and we started out at one of EDGE's three bars for cocktails. We had the Corner Bar Vesper and the GF is Better.

The Corner Bar Vesper is made with Belvedere Heritage 176, Hendricks Gin, Velvet Falernum, Floral Bitters, Tarragon & Lemon. This was a solid martini-esque cocktail. There was a clear taste of top-shelf alcohol but with a mellow and easy complexity that didn't leave a lingering after-taste.

The GF is Better is made with Belvedere, Cocchi Americano, St. Germaine, Lime, Mint and Presecco. This cocktail was floral and effervescent and the Cocchi Americano had a grapefruit edge to it. Another solid cocktail.

We were seated in EDGE Restaurant's geometric velvet blue banquette and were super excited to begin our meal. Our server Chrissy and GM Javier were awesome and the entire EDGE staff exuded positive and professional attitudes throughout our meal.

New Chef - Jessica Biederman - totally revamped Edge's menu to meet Denver's demand for something fresh & memorable. Chef Jessica was kind enough to step out and introduce herself which we really appreciated.

For Starters, Chrissy brought us the EDGE Hot Stone which is 7X Wagyu Beef, Cherry Blossom Shoyu, Radish, Wasabi and Scallions.

The EDGE Hot Stone was INCREDIBLE and Chrissy immediately brought this starter out without us even asking! We cooked the 7X Wagyu beef to our desired temperature on the hot stone and then enjoyed - the Wagyu absolutely melted in our mouths and had a taste so sublime we'll be dreaming of it for the foreseeable future. The 7X Wagyu had intense marbling and was buttery and sweet with delicate notes of umami. This starter is some of the best beef we have ever tasted. We added on the Cherry Blossom Shoyu and Wasabi for additional flavor notes of floral and heat. Do not leave EDGE without trying this starter! 10/10!

For Raw Selections we had the Ash Cured Hamachi Crudo that is made with Grilled Pineapple, Peruvian Aioli, Aguachile and Crispy Shallots.

The flavor of the Hamachi Crudo was oily, rich and sweet and the texture was dense yet tender. The grilled pineapple made for a fresh zing in each bite of the Hamachi. The Aguachile added a nice acidity to this dish. The Crispy Shallots made for a nice texture variation against the Hamachi with a subtle crunch.

For dinner cocktails we had the Perfect Pear and the Hipster Vibes.

The Perfect Pear is made with Titos, Mathilde Poire, Lime Juice, Ginger Beer. This cocktail was a variation on a mule and was nice and refreshing.

The Hipster Vibes is made with Del Maguey Chichiapa, House Made Apple Shrub, Sake, Orgeat, Lemon. The Del Maguey Chichicapa mezcal was smokey and earthy and had a nice lingering spicy pepper flavor. The spice was nicely combated by the sweetness and zest of the Apple Shrub and Lemon. I loved this cocktail!

For entrees we had the USDA 16oz Prime Ribeye from the grill and the Crispy Fried Whole Striped Bass from the sea.

The USDA 16oz Prime Ribeye is from Nebraska and came with Giant Prawns coated in Tarragon Citrus Butter as a topper.

The Ribeye was cooked perfectly - medium rare - and featured a rich, buttery beefy flavor that left our mouths watering. & let's talk about those Giant Prawns. SO. GOOD. Chrissy & the kitchen went ahead and added this enhancement without us asking and that's the kind of initiative I ADORE in a high-end restaurant. The kitchen knows what will complement their cuts of meat and the prawns were nothing short of spectacular! The Giant Prawns were large, sweet and had a mild flavor of salt & sea. I will include the Giant Prawns topper on any steak I order at Edge in the future - that's how amazing they were!

The Crispy Fried Whole Striped Bass came with Sesame Soy Ginger Sauce and Green Onions.

This was a great tasting fish that was flakey and juicy. The fleshy white flakes of the bass were buttery and paired beautifully with the savory flair of the Sesame Soy Ginger Sauce. The Green Onions added color, crunch, and a subtle onion flavor to this dish.

For Sides to Share we had Parmesan Truffle Fries (requested from EDGE Bar), Lobster Thermidor Mac N Cheese and Jumbo Asparagus.

The Parmesan Truffle Fries were our favorite! They were garlicky with a deep musky aroma that comes from the earthy flavors of truffle. They were crispy on the outside, soft on the inside and perfectly salted and topped with parmesan. Yum!

We had five sauces along with our mains: Saloman's Sauce, Béarnaise, Sauce Au Poivre, Horseradish Cream and EDGE Steak Sauce.

Our favorite was the Béarnaise which we put on the Ribeye and Bass!

For dessert we had the Valrhona Chocolate Cake and the Strawberry Mango Pot De Creme.

The Valrhona Chocolate Cake is made with Almond Macaroon, Chantilly and Feuilletine. This dessert was SINFUL. Also look at how freaking beautiful it is!

Valrhona chocolate is acclaimed as the world's best chocolate producer and we can see why. This chocolate cake was PREMIUM - luxuriously smooth with a milky sweetness and a complex finish. A must order!

The Strawberry Mango Pot De Creme is made with Coconut Dacquoise, Honeycomb, Passion Fruit Caramel and Mango Ice Cream. Another beauty.

HUGE thanks to EDGE and the team for hosting us! We will see you all again soon!

Check it out babes and let them know that denv.her. sent you! xx

EDGE Restaurant & EDGE Bar

Service options: Dine-in and Takeout
Located in: Four Seasons Hotel Denver
Address: 1111 14th St, Denver, CO 80202
Phone: (303) 389-3050
Reservations: opentable.com