It’s a new year, and with that comes a brand new menu at Edge, Steak & Bar. The Brickell favorite just celebrated its fifth anniversary — a major milestone in the South Florida food world — so its executive chef Aaron Brooks decided to give it a bit of a facelift, and we got a first taste.
The new menu embraces a “savor-more” concept, with more plates on the menu that are meant to be shared in a communal dining setting. We started with the “Snacks” and “Shareables” that include small seafood bites, raw and cured dishes and vegetable-forward. Favorites from the snacks menu include the much buzzed about Kangaroo Empanada and the Chicken Liver and Foie Gras truffle honey toast. Moving onto seafood bites, the Fire Roasted Oysters with chorizo, tomato sofrito, sherry and aioli were also a hit along with Lobster and Kohlrabi Remoulade with pickled red onions, fried plantains, and trout caviar.