EDGE Bar, Four Seasons Denver
The team at EDGE Bar at Four Seasons Denver has created a new spring menu that we had the pleasure of trying out this week.
Four Seasons Denver
We arrived at EDGE and were seated at the bar by the windows. The aesthetic was bright and upscale with clean lines and white slatted window coverings. Our server Danny G was awesome - he was friendly, easy to talk to and ensured we had everything we needed while we dined. General Manager Zachary was active on the bar floor during our entire visit checking on guests & staff. The bar was busy so wait times for food & drinks were a bit longer than usual.
Per Danny’s recommendation, I started with a Shifting Tides cocktail made with Tito’s Vodka, lavender syrup, lemon soda water, and grapefruit bitters.
Shifting Tides
This cocktail was lovely and refreshing - the calming lavender tempered the Tito's, and complemented the citrus and bubbles of the lemon soda water. I loved this drink and would order it again.
Ross had the Fire on the Mountain mocktail made with grapefruit, basil, lime, and chili peppers. We loved that they had mocktail options as Ross doesn’t drink.
Fire on the Mountain
This mocktail rushed onto the palate with a strong grapefruit tartness and finished with subtle herbal notes.
For shareables we had the Smoked Olives, Salmon Roll, Mezze Plate, Lamb Lollipops, Big Eye Tuna Roll and Urban Campfire.
The Smoked Olives were made with Castelvetrano olives and citrus marinade.
Smoked Olives
The olives had intense green coloring, a buttery-smokey flavor, and meaty texture.
The Salmon Roll was made with spicy mango, edge togarashi, and cucumber.
Salmon Roll
This was our favorite app of the night - the mango sauce added a nice tropical component to the lightly seasoned roll.
The Mezze Plate was made with pepper spread, hummus, tzatziki, baba ganoush, falafel, olives, figs, and flatbread two ways.
Mezze Plate
The crispy exterior of the falafel croquettes went well with the creamy tzatziki sauce.
The Lamb Lollipops were made with harissa marinade, peanuts, tzatziki, and cucumber.
Lamb Lollipops
The lamb had a gamey Mediterranean spice that was balanced by the lightness of the cucumber, and tang of the tzatziki.
The Big Eye Tuna Roll was made with crisp onion, sushi rice, and yuzu kosho.
Big Eye Tuna Roll
The tuna was mild in taste & smooth in texture against the soft chew of the sushi rice.
The Urban Campfire was made with Valrhona dark & milk chocolate, house made graham crackers, chai marshmallows, and bourbon caramel sauce.
Urban Campfire
This was an interactive dessert and we got to make smores right at the bar with our own little fire.
Thanks to EDGE Bar, the Four Seasons Denver, Danny G, Zachary, Victoria Hagen and Feed Media for hosting us.
Check it out babes and let them know that denv.her. sent you. xx
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