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

Events

Clicquot in the Snow | March 21, 3:00 pm – 7:00 pm
Step into a snow-kissed après ski celebration on our rooftop terrace. Sip sparkling champagne, enjoy signature cocktails and seasonal bites, and take in a live DJ set as we bring the spirit of the mountains to the heart of downtown Denver.
Weekend Brunch | Saturdays & Sundays, 10:00 am – 2:00 pm
The perfect Mile High morning begins with brunch. Ease into the day with a relaxed dining experience offering both à la carte selections and a curated buffet. Enjoy savoury Colorado-inspired dishes and indulgent brunch favourites like Apple Pecan Coffee Cake and Elote Avocado Toast.
Reserve
Afternoon Tea | Saturdays & Sundays, 10:00 am – 2:30 pm
Afternoon Tea at Four Seasons Hotel Denver reimagines the beloved British tradition for the Mile High City with delicate sandwiches, warm scones and sweet confections, beautifully paired with fragrant Rishi teas and sparkling champagne.
Reserve

Meet the Team

A chef in a black uniform stands with arms crossed in an elegant indoor dining space

Josh Fryer

Executive Chef
Born in Charleston, West Virginia, Executive Chef Josh Fryer began his culinary career with Four Seasons in 2017 at Four Seasons Hotel Atlanta. He later joined Four Seasons Resort Maui at Wailea, where he continued to refine his culinary skills before joining Four Seasons Hotel Denver as Executive Chef in 2024. Chef Fryer draws inspiration from Colorado’s rich agricultural landscape, working closely with local ranchers and purveyors to highlight ingredients such as bison, lamb and seasonal produce. His cooking style is rooted in classic technique with influences from French and Southern cuisine. At EDGE Restaurant & Bar, Chef Fryer manages the restaurant’s acclaimed dry-ageing program and leads the kitchen in creating innovative, ingredient-driven dishes that reflect the spirit of the Mile High City.
Make your reservation. +1 (303) 389-3050 Reserve A Table

EDGE Restaurant

Official Website Virtual Tour

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