Edge Miami
Edge Miami at the Four Seasons Hotel is led by Executive Chef Edouard Deplus, serving premium steaks and seafood built around seasonal ingredients. It's open daily, with a weekday Executive Lunch and Sunday brunch.
Only you see this. What you ordered, what you'd order again, the table to ask for.
The Story
Known for
Edge runs its entrees off an infra-red grill, sized small, medium, or large, spanning steak, tuna, pork, and lamb chops. Sunday brunch adds Tomahawk steaks, a seafood raw bar, made-to-order pasta, and paella.
Deals
1 deal at Edge Miami
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The Vibe
The signature restaurant at Four Seasons Hotel Miami, now led by Chef Edouard Deplus — a Paris native who trained under Michelin-starred Yannick Alléno at Le Meurice. The menu blends French technique (Beef Wellington, Dover sole meunière, French onion soup) with Florida-sourced steaks and seafood in a 7th-floor space with outdoor terrace views of Biscayne Bay. The weekday Executive Lunch is the smart move.
What to Order
- Premium steaks and seasonal seafood — Core menu anchor — locally sourced from nearby Florida farms and producersFour Seasons
- Sunday brunch — Signature weekly format; open daily with a dedicated Sunday brunch serviceFour Seasons
- French onion soup — Classic French technique from Chef Deplus, who trained under Yannick Alléno at Le Meurice ParisFour Seasons Press (2024)
- Beef Wellington — Flagship Deplus preparation; classical French-trained executionLifestyle Media Group FL
- Dover sole meunière — Signature fish dish; butter-sauced sole in the French traditionLifestyle Media Group FL
- Formality
- Smart casual
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