EDGE Brasserie
French brasserie at the Four Seasons Miami, led by Parisian Chef Edouard Deplus — trained under Michelin-recognized Yannick Alléno at Le Meurice in Paris. The 7th-floor terrace hosts fire-roasted Tomahawk steaks, while the Sunday brunch with a seafood raw bar is one of Brickell's most refined weekend experiences. French classics cooked from deep technique, not nostalgia.
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The Story
Known for
French brasserie at Four Seasons Miami led by Parisian Chef Edouard Deplus, fire-roasted Tomahawk steaks, Sunday brunch with a seafood raw bar.
Deals
2 deals at EDGE Brasserie
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The Vibe
Seven floors above Brickell Ave, inside the Four Seasons — Chef Edouard Deplus brings Le Meurice discipline to a Miami setting. The tomahawk on the terrace is an event; Sunday brunch with the raw bar is unhurried and generous. French polish without French stiffness.
What to Order
- Tomahawk Steak — Fire-roasted on the 7th-floor terrace — Chef Deplus's signature technique for the bone-in cutFour Seasons official site
- Onion Soup — French bistro classic executed with precision — a Deplus signatureEDGE Brasserie official site
- Sunday Brunch with Seafood Raw Bar — Oysters, shellfish, and French classics poolside at the Four Seasons — one of Brickell's best Sunday spreadsFour Seasons Miami
- Dover Sole Meunière — A classic that Chef Deplus, trained under Yannick Alléno at Le Meurice, executes from memoryFour Seasons official site
- Formality
- Upscale
- Music
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