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Experience the timeless elegance of a French brasserie at our rooftop restaurant. Enjoy sweeping views and indulge in a modern dining experience. Before or after dinner, visit our rooftop bar in Miami, blending tradition with creativity for a unique bar experience.

HOURS

Breakfast
7:00 am – 11:00 am
Lunch
12:00 noon – 3:00 pm
Sunday Brunch
12:00 noon – 3:00 pm
Dinner
6:00 pm – 10:00 pm

Menus

BreakfastLunch
Sunday BrunchDinner
ChristmasNew Year’s Eve

Signature Dishes

  • GRAND PLATEAU

    One Dozen Oysters, King Crab, Chef’s Daily Crudo, N.V. Laurent Perrier Brut (750 ml)

  • Beef tartare

    Black Angus Beef, Capers, Shallots, Parsley, Cornichon, Quail Egg, Melba Toast

  • Dover Sole Meunière

    with Steamed Potato

  • Beef Wellington

    Prime Beef Short Rib, Truffle Beef Jus

Highlights

  • Laughing guests enjoying cold beverages, raw oysters with sauces, smoked salmon, a kale salad, muesli and croissants.
    Sunday Brunch

    Dine decadently, sip freely and brunch leisurely. Savour all there is to enjoy in a bright, open and lively scene. This Sunday brunch experience includes a raw seafood bar, brunch classics, grilled butcher’s cuts, made-to-order pasta and a dessert display.

  • A large dining table with blue flowers near a large window.
    Private Dining

    Host a private party, business meeting or special event at EDGE. With two fully privatized spaces for meetings and events, wall-to-wall windows and views of the Biscayne Bay and Brickell, let the sunshine, or moonlight, in. Seating is available for up to 12 or 22 in the private rooms, and EDGE Terrace can accommodate up to 45 guests. Contact us to plan your next event.

    Email Us
Two women and one man life around lounge coffee table with small plates

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Meet the team

Chef Edouard Duplus in white chef's coat and apron stands among tables in brightly lit restaurant with his arm resting on a chair

Edouard Deplus

Executive Chef
A native of Paris, France, Executive Chef Edouard Deplus’s deep love for food was ignited at a young age, inspired by the family dinners that sparked his passion. His culinary journey began in Paris alongside Michelin-distinguished Chef Yannick Alleno at Le Meurice and led him to work with acclaimed chefs in Australia, Europe, French Polynesia and the Maldives. Now in Miami, Chef Deplus infuses Edge Brasserie’s menu with traditional French techniques while sourcing local ingredients from nearby farms and producers.

“The local markets and the diversity of unique ingredients and eccentric flavours are all shaping my vision for Edge Brasserie. I want to capture the vibrancy of Miami and bring something new with a French touch, that will resonate will locals and visitors.”

A smiling Pastry Chef Erica Lee dressed in white chef?s coat with the Four Seasons logo

Erica Lee

Pastry Chef
Hailing from South Korea, Pastry Chef Erica Lee discovered her passion for hospitality at a young age. After moving to Vancouver, Canada, she trained as an overnight baker and attended the baking and pastry program at Vancouver Community College, eventually joining the Four Seasons family. Chef Lee furthered her skills at The French Pastry School in Chicago, Illinois, working with renowned chefs such as Charlie Trotter and Gordon Ramsay in New York. She later launched two successful restaurants in South Korea before rejoining Four Seasons in Toronto, Atlanta and Miami. Here, Chef Lee is infusing her signature creativity into our pastry offerings, blending her imaginative touch and exceptional craft.

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