Four Seasons Denver is ready to welcome you at EDGE Steakhouse & their new Raw Bar - here you will find high-concept & creative twists on seafood, shellfish and sushi dishes.

The aesthetic of EDGE's Raw Bar is that of modern luxury with clean lines, geometric forms, & clear spaces. The atmosphere is upscale & sexy with a significant social scene making for the perfect date night. There is live music every Thursday starting at 7pm in the month of May and every Thursday-Friday for the month of June.

At the Raw Bar, we had a front row seat to Executive Chef, Craig Dryhurst & Cook, Will creating the Raw Bar offerings. Craig leads the talented culinary team of EDGE and we could feel his passion, creativity and energy in every dish that was put in front of us. Our server, Phil, was polished and engaging - he ensured our dinner ran smoothly and that we had everything we needed. PR Coordinator, Ocean Bryant & General Manager, Zachary were warm & hospitable and were active on the restaurant floor during our meal.

We started off our Raw Bar experience with some champagne - nothing goes better with seafood than some bubbly! We had a bottle of Moet Et Chandon Brut Imperial.

The champagne drank well and had a good balance of minerality & richness. The Moet's bubbles & long finish provided an appealing textural contrast against the smoothness of the shellfish & sushi.

The A5 Wagyu Gunkan is made with spicy lobster, teriyaki and togarashi.

Lord have mercy - this surf & turf sushi roll was a miracle sent from heaven above. The A5 Wagyu was thinly sliced and had a luxurious, buttery tenderness that melted on the tongue. The sweetness of the wagyu and lobster meat were tempered by the warm sushi rice and the tang of the teriyaki.

The Toro Nigiri is made with ginger ponzu and masago.

The Toro Nigiri was nicely marbled and had a clean flavor against the bright ponzu.

The Hokkaido Uni Gunkan is made with wasabi, trout roe and lemon.

Chef Craig described uni to us as the 'foie gras' of the sea - an ocean delicacy. The uni had a full-bodied umami taste and was oh-so-creamy in texture. The trout roe provided a clean pop of fresh flavor and the wasabi added a touch of fading heat that highlighted the taste of the uni.

The Salmon Roll is made with Kewpie mayonnaise, umeboshi and black sesame.

The salmon roll was fresh and mild with a creamy sweetness from the Kewpie mayo and tanginess from the rice.

The Big Eye Tuna Hand Roll is made with crisp onion, sushi rice and yuzu kosho.

The hand roll had the perfect filling combination of delicious fresh tuna, crunchy onion and chewy rice.

The Tuna Poke is made with barrel aged shoyu green onion, ginger, sesame and a tempura nori cup. The Spicy Salmon Poke is made with maple soy glaze, tobiko, masago arare and a tempura nori cup.

Hello, presentation! I was obsessed with how they served the poke in coup glasses. The texture of the meaty poke against the crispy tempura nori cup was spot on.

The Seafood Tower is made with oysters from two oceans, shrimp cocktail, 5oz chilled lobster, & 1lb king crab legs.

What a tower! The west coast oysters were small & sweet with outstanding flavors of butter and cucumber. The shrimp were nice and meaty with a semi-sweet and briny taste. The Alaskan king crab was sweet and succulent in flavor with a firm texture. The lobster was sweet with a tender texture.

The Tiradito is made with Albacore, aji amarillo, sweet potato, corn and a tempura nori cup.

Another beautiful presentation in the coup glass. The aji amarilla was medium in heat with an acidic and floral aroma that brought about a unique fruity taste (reminiscent of mango) to complement the mellow flavor of albacore tuna.

We also got to enjoy a couple of items from Edge's main dinner menu including Edge Bread, the Edge Wedge Salad and the 6oz Filet Mignon from Australia (EDGE has incredible cuts of meat).

Time for dessert (& of course Espresso Martinis as our dessert cocktails).

The Banana Smash is made with banana, cherry, candied pecans, ganache & Neapolitan ice cream.

I live for interactive desserts like this - we got to smash the chocolate banana with a mini mallet & then dig in. The high-quality ganache provided a rich chocolate taste that was offset by the balanced mouthfeel of the banana.

The White Chocolate Persimmons Crème Brulee is made with choice chocolate vanilla bean custard and citrus persimmons compote. The Crème Brulee was torched for us right at the bar.

The persimmon compote was sweet, mild and rich - honey-like in flavor and once torched gave the crème brulee a lovely, crisp crust. The vanilla bean custard was light and silky.

The Raspberry Lemon Cake is a 100% vegan dessert.

To close out dessert we were treated to a gorgeous lavender Birthday creation.

What a meal! HUGE thanks to Four Seasons Denver, Raw Bar at EDGE Steakhouse, Craig Dryhurst, Will, Phil, Ocean Bryant & Zachary for hosting us! We will be back soon!

Check it out babes and let them know that denv.her. sent you. xx

EDGE Raw Bar

Reservations: opentable.com
Service options: Dine-in and Takeout
Located in: Four Seasons Hotel Denver
Address: 1111 14th St, Denver, CO 80202
Phone: (303) 389-3050

Raw Bar at EDGE Steakhouse, Four Seasons Denver