All Food and Drink

  • Two women and a man sit at bar, facing away from camera, while bartender makes a drink

    EDGE Steak & Bar

    Up on the seventh floor sits our modern, farm-to-table steakhouse, where you can dig in to high-quality cuts of meat and local seafood paired with creatively crafted seasonal vegetables and sides served in a stylish, art-deco setting.
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  • An outdoor eating area with cushioned seats and plants.

    Bahía

    Inspired by the coastal regions of Mexico, Latin America and the Caribbean, the menu at our poolside lounge is packed with flavour. The best complement for any dish? A shot of the bespoke reposado tequila, barrelled exclusively for us.
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  • A man and woman enjoying food in bed.

    In-Room Dining

    Whether you’re time-zone–hopping, feeding a hungry team during an impromptu meeting or looking for quiet, private dining, you can choose from our extensive In-Room menu day or night.
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Culinary Experiences

  • For a special evening

    Our two intimate private-dining rooms are perfectly suited for family celebrations or important business affairs, offering personalized menus created by Executive Chef Aaron Brooks and views of Biscayne Bay and Brickell Avenue.
    A large dining table with blue flowers near a large window.
    A large dining table with blue flowers near a large window.

    For a special evening

    Our two intimate private-dining rooms are perfectly suited for family celebrations or important business affairs, offering personalized menus created by Executive Chef Aaron Brooks and views of Biscayne Bay and Brickell Avenue.

Meet the Team

A male chef in white chef clothes standing in front of windows.

Executive Chef Aaron Brooks

A native Australian, Chef Brooks’ nine-year journey through Four Seasons kitchens across North America has orbited around a variety of cultures and cuisines, from Pan-Asian to New England staples. Passionate about his profession, he finds culinary inspiration from each destination, offering a sense of place with his cuisine. As opening chef of EDGE Steak & Bar, Brooks showcases his own modern take on the traditional steakhouse, with a distinct Miami edge.

Food has to be seasonal and relevant to where you are. It’s a fulfilling experience to be able to create dishes with inspiration from so many cultural influences in the city.

Aaron Brooks Executive Chef