Restaurant in Denver, United States
Reliable Four Seasons steakhouse for business dinners.
Edge Restaurant & Bar inside Four Seasons Hotel Denver is a reliable, sourcing-driven steakhouse for business dinners and special occasions. Colorado bison, local lamb, and a 210-selection wine list anchored in California and Champagne justify the $$$ price tier. Easy to book, with breakfast through dinner daily — ask for Salomon's sauce. Google-rated 4.5 across 1,032 reviews.
Edge Restaurant & Bar earns its place as a reliable special-occasion steakhouse inside Four Seasons Hotel Denver — and for a business dinner or celebration meal in the $$$+ price tier, it delivers a more polished, hotel-backed experience than most standalone competitors in the city. If sourced protein and a deep California-forward wine list matter to you, this is the right room. If you want a more inventive, chef-driven tasting experience at a similar spend, Brutø or The Wolf's Tailor are worth considering instead.
The first thing you notice at Edge is scale: living-room-sized chairs, a room dressed for suits that doesn't actually require them. It reads confidently as a hotel steakhouse — which is exactly what it is , without feeling stiff. The kitchen under Chef Josh Fryer leans hard into Colorado and regional sourcing as the organizing principle of the menu. Colorado bison, grilled over pecan wood, sits alongside dry-aged pork chop and local lamb chops. These are not cosmetic local-sourcing claims: the protein choices reflect a deliberate preference for regional ranches and producers over generic commodity cuts. For a steakhouse at this price tier, that specificity is worth paying attention to.
The fish program runs parallel to the beef and game, with Alaskan halibut paired with seasonal accompaniments , spring peas and morel mushrooms when in season , and Dover sole finished in almond-brown butter. The kitchen allows for add-ons: foie gras on a New York strip, lump crab and citrus hollandaise over jumbo sea scallops. These are classically structured upsells, and they work well within the format. If you are dining in the current season and the Colorado ingredients are at their leading, the menu rewards ordering around them rather than defaulting to the most recognizable cuts.
One standing recommendation from the floor staff: order Salomon's sauce , jalapeños marinated in lime, sea salt, pepper and olive oil, named after one of the owners. Every server will steer you toward it, and it earns the recommendation as a table-side constant regardless of what you order. The private chef's table, which looks directly into the working kitchen, is the room's most interesting seat for a group that wants the experience layered in.
Wine Director James Leonard oversees a list of approximately 210 selections across roughly 1,300 bottles in inventory. The list prices into the $$$ tier , many bottles at $100 or more , with California and Champagne as the clear strengths. For a wine-forward special occasion, the depth here is competitive with what you would find at Denver's better independent restaurants. The list is broad enough to support a full evening's pairing without feeling thin at the leading end. Bring a specific California producer preference and the sommelier will have options.
Edge serves breakfast, lunch, dinner, and weekend brunch daily, which gives it more scheduling flexibility than most destination steakhouses. For a special occasion dinner, advance reservations are recommended , call 303-389-3050, book online via the restaurant's website, or if you are staying at the Four Seasons Hotel Denver, ask the concierge to arrange it directly. Booking difficulty is rated Easy: this is not a month-out scramble, but don't leave a Friday or Saturday dinner booking to the same day. Four Seasons hotel guests have a meaningful logistical advantage here, including room service from Edge's kitchen.
The location at 1111 14th St places it in the heart of downtown Denver, within reach of Union Station, the Denver Art Museum, and the major sports venues. For a pre- or post-event dinner booking, Edge works well as a fixed point , proximity to those anchors makes the timing flexible. Explore more of the city's dining options in our full Denver restaurants guide, or if you are planning a broader trip, see our Denver hotels guide, bars guide, and experiences guide.
Edge works leading for business dinners, celebrations, and hotel guests who want a dependable, high-service steakhouse without hunting for a reservation. The combination of Colorado-sourced proteins, a serious wine list, and Four Seasons service infrastructure justifies the price tier for that specific use case. It is not the right room if you are after a chef-driven tasting menu or a more experimental approach to American cooking , for that, look at Beckon or The Wolf's Tailor. And if your priority is value over setting, Alma Fonda Fina and Annette both punch well above their price tier.
Google reviews sit at 4.5 across 1,032 ratings , a consistent signal of reliability rather than revelation. Edge delivers on its brief with few surprises in either direction.
Quick reference: Steakhouse American | Four Seasons Hotel Denver, 1111 14th St | Book via phone (303-389-3050), website, or hotel concierge | Wine list: 210 selections, 1,300 bottles, California and Champagne strengths | Google: 4.5 (1,032 reviews).
For a weeknight dinner, a few days' notice is usually sufficient. For Friday or Saturday evenings, or for a special occasion like a birthday or anniversary, book at least a week ahead to get your preferred time. Booking difficulty here is Easy compared to Denver's harder-to-crack restaurants , nothing like the lead time required at Brutø or The Wolf's Tailor. Four Seasons hotel guests can book through the concierge, which simplifies the process further.
Yes. Edge has a bar component to the space and the full menu is accessible without a formal dining reservation. The bar is a practical option if you want the steakhouse experience in downtown Denver without advance planning , useful before or after an event at a nearby venue. That said, if your purpose is conversation rather than convenience, the dining room is a better environment for a slower, service-forward meal.
Three things: first, ask for Salomon's sauce , every staff member will recommend it, and it works across the menu. Second, the room is hotel-formal in feel but not in dress code; come as you are. Third, the menu's strength is its Colorado-sourced proteins , bison, lamb, and dry-aged pork , so lean into those rather than defaulting to a standard New York strip. The wine list at $$$ pricing has real depth in California and Champagne, so it's worth asking Wine Director James Leonard's team for a pairing suggestion if you're spending at that level. Google reviews at 4.5 across 1,032 ratings confirm the experience is consistent.
The menu has meaningful fish and vegetable options alongside the meat program , Alaskan halibut, Dover sole, sea scallops , so non-red-meat eaters are well covered. For specific dietary needs (allergies, vegetarian, gluten-free), call the restaurant directly at 303-389-3050 before your booking to confirm current accommodations. The kitchen's sourcing focus on specific regional ingredients means preparation is generally more considered than at a generic hotel steakhouse, but it's worth confirming in advance for anything with strict requirements.
Yes. The private chef's table , with a direct view into the working kitchen , is the standout group option and works well for a business dinner or celebration where the setting matters. For larger groups, call 303-389-3050 to discuss availability and private dining arrangements; the Four Seasons infrastructure supports event-level coordination. At the $$$ price tier per head, Edge is comparable in cost to Brutø for a group spend but offers more flexible timing with its lunch, dinner, and brunch service across all days.
| Venue | Price | Value |
|---|---|---|
| Edge Restaurant & Bar | — | |
| The Wolf's Tailor | $$$$ | — |
| Tavernetta | $$ | — |
| Brutø | $$$$ | — |
| Alma Fonda Fina | $$ | — |
| Safta | $$$ | — |
Side-by-side comparison to help you decide where to book.
Book at least a week out for weeknight dinners; weekend prime slots, especially Friday and Saturday evenings, warrant two weeks' notice. Guests staying at Four Seasons Hotel Denver have the advantage of booking through the hotel concierge, which can ease availability. Walk-in bar seating is a viable fallback for solo diners or couples at off-peak hours.
Yes, the bar is a practical option for solo diners or pairs who want the full $$$ steakhouse menu without a reservation. It also gives you access to the wine list overseen by Wine Director James Leonard, which runs to roughly 210 selections and 1,300 bottles. If bar access is a priority, aim for early evening before the dinner rush fills the room.
Ask for Salomon's sauce — sliced jalapeños marinated in lime, sea salt, pepper, and olive oil — which the staff will recommend regardless of what you order, and it's worth taking the advice. The dress code is relaxed for a Four Seasons property; the room skews business attire but doesn't require it. Pricing sits at $$$ for cuisine and $$$ for wine, so budget accordingly for a two-course meal plus drinks.
The menu spans steaks, Colorado bison, dry-aged pork, lamb, and fresh fish including Alaskan halibut, dover sole, and arctic char, giving pescatarians and non-beef eaters genuine options beyond a token dish. For specific dietary requirements, check the venue's official channels before booking; a Four Seasons property at this price point should accommodate requests with advance notice. Vegetarian-only diners will find the menu thin on primary dishes.
Yes, and the private chef's table is the standout option for groups who want an event component — it has direct views into the kitchen. For larger business dinners or celebrations, contact the Four Seasons Hotel Denver concierge to discuss private dining arrangements. The room's scale and hotel infrastructure make it more practical for group logistics than most standalone Denver steakhouses.
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