Looking for a sexy bar to start your night?

EDGE bar at Four Seasons Denver is the spot. Enjoy expertly handcrafted cocktails and a menu of elevated fare -reflective of the impeccable EDGE Restaurant - while you sit back & relax.

We arrived & we were seated in the bar right by a floor-to-ceiling window, where we got to enjoy the snow softly falling (such a dreamy setting). There was a DJ & saxaphone player that kept the good vibes going.

For cocktails Jaclyn started with a glass of champagne and I ordered the Yuzhu Ginger Sour. The Yuzhu Ginger Sour was made with Legent Bourbon, new deal ginger liquor, yuzhu mist, & egg white.

The Yuzhu Ginger Sour had a beautiful froth from the egg white & was velvety on the tongue. This is a seasonal cocktail that I will definitely order again.

The Caviar & Tots - yes, you heard that right. Caviar & Tater Tots. DROOL - were made with sustainable USA Caviar, Hackleback & Salmon Roe, EDGE Spiced Potato & Champagne Cream.

The tots were golden crisp on the outside, and hot and fluffy on the inside (it made for a good temperature contrast against the coolness of the caviar and soft cream).

The Crudo was made with Sudachi Ponzu & Fresno Chili.

The crudo pieces were generously portioned and SO fresh; we enjoyed the lingering spice the fresno chili added.

The Torched Salmon Nigiri was made with Tamari Glaze & EDGE "Steak" Spice - a must order.

The Torched Salmon Nigiri is one of the most popular orders from the Raw Bar and we can see why, it was incredible. The torched surface of the salmon catalyzed the deep, rich umami flavor of the tamari glaze all the while maintaining the clean flavor of the fish. The salmon was so tender, buttery & melted in our mouths.

The Edge Smashburger Sliders were made with Brioche Bun, USDA Beef, American Cheese, Hush-Hush Sauce, & Smashed Bacon & Onion.

A solid choice and we loved the savory tang of the Hush-Hush Sauce.

The Liuzzi Burrrate was made with Rhubarb Variations, Compressed Strawberry, Puffed Grain "Granola" & Focaccia.

The burrata was beautiful in presentation and we loved the contrast of the milky white cheese against the deep reds and pinks of the rhubarb.

The Mezze Plate was made with Pepper Spread, Hummus, Tzatziki, Baba Ghanoush, Falafel, Olives & Flatbread Two Ways.

The crispy exterior of the falafel croquettes went well with the creamy tzatziki sauce. The olives had intense green coloring and meaty texture.

Now that's how to do sexy cocktails & bites in Denver! Huge thanks to Four Seasons, EDGE, staff & Jordan Ben-Hanania for hosting us.

EDGE Bar

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

EDGE Bar, Four Seasons Denver