Dine like a 1-Percenter at Edge

Dine like a 1-Percenter at Edge

The Four Seasons luxury chain brought on a company veteran to run the kitchen of its hotel: British-born executive chef Simon Purvis has helmed Four Seasons restaurants since 1990, starting in Vancouver and then moving on to Melbourne, Berlin, Bali, Singapore, Scottsdale and Jackson Hole. For his Denver menu at Edge, he drew on the experience he'd gained in those places but also gave his board a Colorado twist, filling it out with steak, lamb and bison.

Continue reading Laura Shunk's review of The Edge restaurant.

Photos by Mark Manger


The Four Seasons luxury chain brought on a company veteran to run the kitchen of its hotel: British-born executive chef Simon Purvis has helmed Four Seasons restaurants since 1990, starting in Vancouver and then moving on to Melbourne, Berlin, Bali, Singapore, Scottsdale and Jackson Hole. For his Denver menu at Edge, he drew on the experience he'd gained in those places but also gave his board a Colorado twist, filling it out with steak, lamb and bison.

Continue reading Laura Shunk's review of The Edge restaurant.

Photos by Mark Manger
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