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Enjoy a memorable dining experience 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 – 10:00 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
Take a look inside EDGE Restaurant & Bar. Virtual Tour

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

  • Spiny lobster tail, ramekin of melted butter and two slices of torched lemon surrounded by a streak of green sauce are plated on a round, white dish
    Spiny Lobster Tail

    5 Ounces

  • 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

  • Wagyu beef tomahawk 30 ounce grilled chop in pan with whole tomatoes, herbs
    Wagyu Tomahawk

    30 Ounces

  • Fish in a yellow sauce.
    Sea Bass

    Cashew Coconut Curry Broth, Housemade Sticky Rice, Pickled Mushrooms, Fried Rice Crisp, Lemongrass Dust

Meet The Team

Chef Molly Coen in a kitchen holding a whisk.

Molly Coen

Assistant Executive 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.

Events

  • Every Thursday and Friday, 6:00 PM – 9:00 PM

    Live Jazz at EDGE

    Join us for an unforgettable night of live jazz music featuring talented musicians from Dazzle. Immerse yourself in the soulful rhythms and melodies while savouring dishes and cocktails. Elevate your evenings with the perfect blend of culinary delights and music.

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