EDGE Restaurant and hotel banquet service combine to put out an elegant spread
The highly anticipated Four Seasons Hotel, Denver and its EDGE Restaurant opened to rave reviews in October. My anticipation remained on hold until yesterday evening. The hotel had been selected for the regional (and totally unofficial)sub-chapter of the Society of American Travel Writers’ annual holiday party, and I happily got dressed up for a party at the Four Seasons and the chance to try the food.
At this time of year, the Four Season’s strong clean lines, expensive materials and refined sense of design are softened by holiday decorations, including a gingerbread version of the May D&F Tower, trees, lights and wreaths.
The evening started with cocktails and hors d’oeuvre in the EDGE bar’s sit-down lounge area where we all stood around, sipping and nibbling the passed appetizers. The Rocky Mountain Sushi and sliders were from the regular bar menu, but other items might have been from the private-events menu. All were beautifully presented and delicious, and I’m of the opinion that top hotels must have both good catering/private event operations and good restaurants. If this party was an indication, the Four Seasons passed with flying colors.
The Holiday Season Menu
We were served a three-course, set menu. EDGE prides itself on its beef, and a thick-cut tenderloin was the main feature of this private dinner. A vegetarian option was also available.
The EDGE describes itself as a “progressive American steakhouse.” Last night provided an opportunity to figuratively nibble around the edge of EDGE. Based on the little I saw from the bar area where we gathered before dinner, it arrived on the Denver scene as a stylish, special-occasion or expense-account restaurant. It has a pricy menu, a good wine list, a swank bar, a private dining room and the option of a chef’s table for small groups of convivial foodies. IMHO, it’s a good sign for the economy when a high-caliber restaurant takes root in this (or any) city.