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Brunch and Nitro Ice Cream at Edge
Enjoy Chef Aaron Brooks's sumptuous brunch offerings, along with Pastry Chef Sarah Thompson's tableside ice cream service

Leave it to the Four Seasons to take Miami’s culinary scene by storm! Ever since the Brickell hotel giant decided to revamp its dining options and bring Chef Aaron Brooks up from down under, it seems that the talented Australian chef is winning awards everwhich way you look. He is also turning the attention of savvy foodies’ toward Edge, Steak & Bar, where he mans the kitchen. Few local chefs have been able to more astutely capture Miami’s food culture than chef Brooks, whose offerings showcase a love and understanding of many Latin American cuisines, as well as a respect for local products.

While dinner at Edge is a treat for all the senses, perhaps one of the best ways to enjoy Chef Brooks’s creations is at the restaurant’s Sunday Brunch,which is a decadent display of the chef’s many styles and influences. Cold options include, in addition to an exemplary raw bar, a refreshing quinoa salad and house smoked salmon sliders. There is also a selection of artisanal domestic cheeses with homemade preserves, charcuterie, and a whole Cuban-style roasted pig that is sliced and stuffed into little rolls like a miniature pan con lechón.

Outdoors, diners can order grilled-to-order slabs of churrasco, barbecue ribs and chicken, moist corn muffins, and delicious tamarind-spiked baked beans. In addition to the buffet, the brunch offerings include some made-to-order items, such as a delicious pulled pork benedict. The Cuban mojo in the pork pairs beautifully with the citrusy notes in the hollandaise sauce, and a topping of house made potato sticks is a cleverly crunchy nod to Miami’s food culture.

Perhaps more so than the savory offerings, Sunday brunch at Edge is an opportunity to overindulge in Pastry Chef Sarah Thompson’s expertly crafted confections that include rum soaked tres leches, gilded macarons, green tea financiers studded with raspberries, and strawberry mousses. Like Chef Brooks, Chef Thompson has a keen sense of our local culture...especially when it comes to our unique summer combination of blistering heat and oppressive humidity.

The talented pastry chef knows that now is not the time for warm bread puddings and bubbling hot cobblers. Summer time is definitely ice cream season everywhere, but the need for cool treats is especially needed in South Florida, which is why in addition to her vast array of decadent desserts, Chef Thompson is offering a selection of homemade ice creams this season. Of course, being that this is The Four Seasons, even the ice cream  is beyond regular. This summer, diners can be treated to their choice of chocolate, vanilla, or strawberry ice cream made tableside with the help of liquid nitrogen.

For those wanting an extra kick, a generous pour of liquor can be added to the frozen treat. As Chef Thompson explained, liquor prevents ice cream from freezing in conventional ice cream makers. However, since liquid nitrogen is so much more powerful, it can actually freeze booze quite easily and quickly. This, of course, makes for perhaps the most buzz-inducing ice cream experience you’ve probably had.

Good food, good drinks, and made-to-order adult ice cream. That’s just how the Four Season’s does it, and that’s why Miami’s hungry foodies keep coming back for more.

Edge, Steak & Bar’s Sunday brunch is served from 11:30 PM to 3:00 PM every Sunday. Cost is $75 per person. Enjoy unlimited mimosas, bloody marys, and mojitos for an additional $15.

Edge, Steak & Bar
Four Seasons Hotel Miami
1435 Brickell Ave
Miami, FL 33131
(305) 358-3535
www.edgerestaurantmiami.com