EDGE Restaurant, Valentine's Day
Looking for an epic Valentine's or Galentine's spot? EDGE Restaurant's Valentine's Day Menu will leave you absolutely swooning.
We arrived at EDGE and we were seated in the main dining room. The aesthetic of EDGE is the epitome of modern luxury with clean lines, geometric forms, & clear spaces.
The staff at EDGE raises the bar of fine dining & service. Our server - Brant - was composed, relaxed, inviting and attentive. His exceptional social skills put us at ease as he seamlessly led us through the Valentine's Day meal. Managers, Alex Griffin and Danielle Birk were darling and checked in on us twice to ensure our V-day Galentine's experience was something special.
Chef Craig Dryhurst, Chef Andrew and the culinary team have created a bespoke Valentine's Day Menu & we couldn't wait to start eating. EDGE's Valentine's Menu is running Saturday, 2/12 - Monday, 2/14 and is $120/person (excluding tax and gratuity) or $175 with alcohol pairing (which we highly recommend after experiencing it).
The sommelier - Timothy - responsible for the wine pairings blew us away. Tim is a storyteller with stellar communication skills and evident passion & intrigue for wine. His descriptions of each pairing had Kenzy and I's mouths watering before the food was even set down. Tim’s descriptions also allowed for more of a culinary adventure as he made us cognizant of all the different flavors we would be tasting & drinking.
We started our meal with champagne - every Valentine's or Galentine's date calls for some bubbly!
For our First Course we had an Amuse Bouche of Scallop Crudo. The Scallop Crudo was made with scallop, squash, blood orange and smoked almond.
A lovely bite bursting with almond, light citrus and salty, clean scallop flavor. The amuse bouche awakened our palates and prepared them for the meal to come.
For our Second Course we had the Lobster Bisque and Endive Salad. The Lobster Bisque was topped with ginger, persimmon and lime leaf and paired with Mer Soleil Chardonnay.
The lobster bisque was rich and creamy and the ginger & persimmon added lovely taste dimension to the soup. The Mer Soleil Chardonnay was white gold in color, medium-bodied and had flavor notes of ripe yellow apple and oak. The finish was dry and the gentle minerality flavor lingered making it a perfect pair to the velvety lobster bisque.
The Endive Salad was served with compressed pear, candied hazelnut, Point Reyes Blue Cheese and champagne dressing. The salad was paired with Muller-Grossman Gruner Veltliner.
The endive salad was crisp and earthy with a hint of bitterness. The crumbled Point Reyes Blue cheese cut through the endive's bitterness with it's sweet, fresh milk flavor. The texture variation here was spot on with the snap of the endive, creamy blue cheese and crunch of the candied hazelnut. The Muller-Grossman Gruner Veltliner framed a pear & lemon freshness on our taste buds. Those bright activists brought a lemony finish to the endive salad.
For our Third Course we had Pink Grapefruit and Thyme Sorbet served in Prosecco and topped with Micro Mint.
The sorbet was perky! The prosecco balanced out the bitterness of the grapefruit nicely.
For our fourth course we had the BBQ Veal Loin, Chilean Sea Bass and Roasted Romanesco. The BBQ Veal Loin was served with apple, radish, mustard potatoes, broccolini and paired with Bernard Baudry Chinon.
WOW. Kenzy and I normally shy away from Veal but we couldn't resist this course. The veal was tender and lean with a delicate beef flavor. The veal had a beautiful, light pink color and a fine-grained velvety texture. The veal went deliciously with the savory, salty mustard potatoes (I couldn’t get enough of these potatoes).
The Chilean Sea Bass is served with fennel, chili oil, garden herb salad and apricot beurre blanc. The Sea Bass was paired with Domaine Roger Perrin Châteauneuf-du-Pape Blanc.
The Chilean Sea Bass melted in our mouths in all its flakey, buttery goodness. The chili oil here was a game changer as it introduced a subtle spice to the butteriness of the bass and beurre blanc. The Domaine Roger Perrin Châteauneuf-du-Pape Blanc was yellow in color and coated our palates in a pool of ripe fruit and voluminous body. The herbaceous notes of the wine really complemented the fennel and garden herb salad on the sea bass.
The Roasted Romanesco was served with caramelized leeks, polenta galette, mushroom jus, puffed rice and paired with Domain Drouhin Pinot Noir.
The Roasted Romanesco cauliflower was incredibly tasty. The Romanesco had a mild, slightly nutty flavor with all the marvelous texture of a cruciferous vegetable. The roasting preparation gave the romanesco a slight char on its exterior which boasted a great savory character in taste. The polenta galette was sweet and moist (comparable to fluffy cornbread). The texture and taste pairing of the polenta galette with the romanesca was marvelous. The Domain Drouhin Pinot Noir was an elusive and elegant wine with soft earth flavor notes and a hint of spice.
For our fifth course we had the Valrhona Chocolate Covered Strawberry for Two. The Valrhona Chocolate Covered Strawberry is made with chocolate cake, strawberry champagne mousse, cocoa nibs, strawberry pate de fruit and champagne gel. Dessert was paired with a Ramos Pinto Ruby Port.
A moment to process - this is the best dessert I have ever had. Not only does the Valrhona Chocolate Covered Strawberry bring the 'WOW' component of table theatre - it tasted JUST as good as it looks. The gourmet flavor of strawberry, rich Valrhona chocolate, fluffy mousse and soft chocolate cake is nothing short of sinful. All the decadent flavor combinations here created the most indulgent dessert that made us weak in the knees.
The Ramos Pinto Ruby Port had strong, red fruit aromas that matched the Valrhona Chocolate Covered Strawberry’s berry sweetness.
The port provided voluminous power to pair with the chocolate. An UNREAL dessert finale folks.
What a spectacular Valentine's Day Menu! HUGE thanks to EDGE Restaurant, Jonathan, Brant, Tim, Andrew, Alex & Danielle for hosting us!
Make your reservations for Valentine's or Galentine's at EDGE Restaurant ASAP babes and let them know that denv.her. sent you! xx
EDGE Restaurant
Reservations: opentable.com
Service options: Dine-in and Takeout
Located in: Four Seasons Hotel Denver
Address: 1111 14th St, Denver, CO 80202
Phone: (303) 389-3050