Enjoy a memorable dining experience in an upscale atmosphere at EDGE Restaurant & Bar with locally sourced seasonal ingredients and exceptional plates led by Executive Chef Josh Fryer.

HOURS

Breakfast
Monday – Sunday 6:30 am – 11:00 am
Lunch
Monday – Sunday 11:00 am – 2:00 pm
Brunch
Saturday – Sunday 10:00 am – 2:00 pm
Dinner
Monday – Sunday 5:00 pm – 9:00 pm
Coffee Bar
Monday – Friday 7:00 am – 10:00 am
Edge Bar
Sunday – Thursday 11:00 am – 12:00 midnight Friday – Saturday 11:00 am – 1:00 am

Menus

BreakfastLunch
DinnerDessert
BrunchWine By the Bottle

Signature Dishes

  • Heirloom tomato salad with crushed almonds, rolled cucumber slices, blackberries, pickled shallot and fresh mint plated on a round, black dish
    Heirloom Tomato Salad

    Almond and Avocado Green Goddess Dressing, Marcona Almonds, Cucumber, Pickled Shallot, Blackberries

  • Three pieces of sorched salmon nigiri in a row on a black rectangular plate with chopsticks to the side
    Torched Salmon Nigiri

    Tamari Glaze, EDGE “Steak” Spice

  • Strip steak topped with a green leaf for garnish and plated on a white round plate with a streak of sauce surrounding the steak
    New York Strip

    USDA Prime, Lazy Acre Ranch, Colorado

  • Spicy tuna poke bowl in a round black dish
    Spicy Tuna Poke Bowl

    Rice, Spicy Sauce, Ahi Tuna, Crispy Shallots, Furikake

  • Tuna Tartare

    Bigeye Tuna, White Shoyu, Yuzu, Tomato Dashi, Avocado

  • Pouring dressing over food with a flower in the middle.
    Beet Rose

    Pear Butter, Pretzel, Marcona Almond Crumble, Dill, Raspberry Dust, Buttermilk Horseradish Dressing

  • Wagyu steak and sauces on a wooden tray.
    EDGE A5 WAGYU HOT STONE

    Chef’s Selection of A5 Wagyu Beef, IPA Teriyaki, Wafu Steak Sauce, A5 Tallow Béarnaise

  • A round wooden serving plate with a piece of steak and garnishes. A steak knife sits on the plate near the edge.
    Rib-Eye

    16 ounces, USDA Prime, Cascadia

  • Sea Bass

    Cashew Coconut Curry Broth, House-Made Sticky Rice, Pickled Mushrooms, Fried Rice Crisp, Lemongrass Dust

Meet The Team

Chef Molly Coen in a kitchen holding a whisk.

Molly Coen

Pastry Chef
Born and raised in Denver, Coen is inspired by the Mile High City’s commitment to sustainability and use of local ingredients. Coen spent time studying in Charlotte, North Carolina where she earned degrees in in Hotel and Restaurant Management and Baking and Pastry Arts from Johnson & Wales University. Coen is particularly inspired by the French, Italian and modern American cuisines. Coen enjoys how EDGE Restaurant & Bar offers both classic dessert staples and creative seasonal desserts, allowing her to become an expert in the most popular desserts in the world while frequently presenting her creative touch with her own recipes.
Make your reservation. +1 (303) 389-3050 Reserve A Table

EDGE Restaurant

Official Website Virtual Tour

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