Brooks is excited to open EDGE, a modern take on the steakhouse in Miami on Brickell Avenue. His focus is on farm-to-table prime products, all-natural ingredients and perfect techniques. The better-tasting natural grass-fed beef — from family-owned Creekstone Farms in Arkansas — comes in smaller cuts; the intense heat of the special Infra-red grill it’s cooked on seals in juices and tenderness and creates a fabulous crust on the outside. There’s more meat and less fat to the slow-cooked Berkshire Pork belly from Iowa. As for the seafood, “We go local with mahi, Corvina, wahoo, stone crabs — they’re awesome, the best crabs I’ve ever eaten, and fresh Florida spiny lobster,” explains Brooks. “But we also bring in the best of East Coast seafood,” he says.
Aaron Brooks / EDGE Steak & Bar
