Audio By Carbonatix
Next Tuesday, on October 19, at the stroke of noon, the glitzy Four Seasons Hotel will open at 1111 Fourteenth Street. EDGE Restaurant and Bar, the hotel’s on-site food temple, billed as a “progressive American steakhouse,” will also start turning out prime-grade bricks of beef, chops, seafood, soups, salads and side dishes from its mammoth kitchen, which includes, among other high-style sizzle, a custom-made grill.
Here’s a sneak-peak at what awaits.
Maple roasted butternut squash soup with pumpkin seeds and cinnamon cream Cured meat plate with grilled ciabatta and shrimp cocktail and cocktail sauce Grilled Rocky Mountain venison and wild blueberry sausage with porcini gnocchi Heirloom tomato, basil and fresh mozzarella salad with micro greens and aged balsamic
Colorado Alamosa baby striped bass with grilled lemon Hickory wood-grilled New York strip Kurobuta pork chop glazed with bourbon and molasses English bubble and squeak, executive chef (and Englishman) Simon Purvis’s take on mashed potatoes Maine lobster risotto
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Cardamom-scented brioche doughnut holes with chai ice cream and orange vanilla glaze Origine chocolate mousse with malted ice cream and a shot of chocolate pudding-milk latte. Vanilla cookie-crusted fruit and cranberry cobbler with sweet ginger ice cream Roasted Fuji apple puff tart with cinnamon-apple butter and rosemary-scented caramel Brewed ice tea service, complete with iced tea ice cubes and a shot of simple syrup
