A progressive American steakhouse, EDGE Restaurant is led by Executive Chef Simon Purvis. Injecting excitement into the typical steakhouse experience, EDGE cooks all beef over a pecan wood-fired grill, leading to some mighty fine meat.
"Our top sellers are Emma Farms Wagyu steaks, the 15-ounce bone-in filet and the dry-aged, bone-in buffalo rib eye," says Purvis.
Thanks to a strong relationship with ranchers, especially with Emma Farms which raises purebred Wagyu in the mountain pastures of Walden, Colorado, you'll be able to enjoy some astounding local beef in a perfect setting.
If you want to inject some excitement into your meal, they have an array of sauce accompaniments—yuzu butter, chimichurri, brandy peppercorn and more. Want to go the more indulgent route? You can add brûléed bone marrow and lump crab citrus hollandaise.
For small events and intimate dining, EDGE offers three glassed-in private dining areas, one featuring a chef's table experience with views into the state-of-the-art kitchen.
For more information or to book your reservation, head this way. >>