Here's an idea for a Winter Date night in Denver...

First Stop: The Four Seasons' EDGE Restaurant (this is where you will valet your car for the evening). Make sure to get your valet ticket validated at the restaurant & parking will only be $15.

The Four Seasons Denver, Winter Date Night

Once valeted, we headed inside the hotel to EDGE. We were seated at a velvet booth in EDGE’s main dining room. The restaurant’s aesthetic was upscale & modern with clean lines & clear spaces. Our server, Austin was outstanding & ensured that every aspect of our dining experience was exceptional.

We started out our meal with some bubbles & seasonal cocktails.

Here are my favorite things to order at EDGE. Start with the Torched Salmon Nigiri made with Tamari Glaze & EDGE "Steak" Spice.

The torched surface of the salmon catalyzed the deep, rich umami flavor of the tamari glaze all the while maintaining the clean flavor of the fish. The salmon was so tender, buttery, & melted in our mouths.

The Maryland Crab Soup was made with Fennel, Brûléed Orange & Bay Crab.

The soup was decadent & thick on the tongue with lumps of sweet bay crab throughout.

The Babe Farms Beet Rose was made with Pear Butter, Pretzel, Marcona Almond Crumble, Dill, Raspberry Dust & Buttermilk Horseradish Dressing (this beet dish always blows us away).

Visually stunning and delicious! The creamy dressing & butter completely tempered the earthiness of the beet which resulted in a cool sweetness that we couldn’t get enough of. The smooth texture of the beet against the crunch of the pretzel & nut crumbles was divine.

The 14 oz Bison Ribeye had a sweet undertone and was incredibly tender. The Point Reyes Bleu Cheese topping took the ribeye to the next level taste wise.

My 6oz Filet was phenomenal - just look at the gorgeous coloring of the meat. It was cooked perfectly.

Austin recommended the Brussel Sprouts as a side & they were great.

Always get one of EDGE’S smash desserts for dessert (they taste just as good as they look). EDGE’s pastry chefs are amazing & are constantly updating the dessert menu.

I smashed the White Chocolate Pumpkin with a spoon to unveil fluffy mousse & cranberry filling. A sweet ending to an unforgettable dining experience at EDGE.