All Food and Drink
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Learn MoreEdge Brasserie and Cocktail Bar
Capturing the essence of food in Miami and the cultures that fabricate our city, regional cuisine is prepared simply and presented socially for a contemporary culinary journey. Before dinner, or after, join us at the Cocktail Bar where our seasonal approach respects timeless recipes while bringing creativity to the forefront.![An outdoor eating area with cushioned seats and plants.]()
Learn MoreBahía
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.![In-bungalow dining breakfast with sunny side egg, roast potatoes and salad, toast, coffee and fresh fruit]()
Learn MoreIn-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.
Culinary Experiences
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Weekend Live Music Series
Immerse yourself in the lively beats and soulful melodies of our Music Series Nights while you savour the new flavours of our dinner menu and sip the cocktails creatively crafted by our mixologists at Edge Brasserie and Cocktail Bar.1 / 2
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SPIRIT TASTINGS
As a Four Seasons Hotel Miami guest, sip and enjoy afternoon tastings at EDGE Bar that feature a rotating menu of spirits with our complements.2 / 2
Meet the Team
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