It's farm-to-table surf-and-turf at this elegantly understated restaurant in the Four Seasons Hotel Miami, where hefty portions of the finest cuts and freshest seafoods headline the menu, prepared by renowned chef Aaron Brooks. The innovative tartares are a surefire way to start the night right—try the corvina with baby cucumber, green apple, and a young celery-leaf, yellow-pepper sauce, or the ahi tuna with pickled shallots, watermelon, and mint. For the main event, Edge offers a variety of small, medium, and large cuts from the infrared grill, the most popular being the black Angus filet mignon. For a more casual experience, enjoy your meal and the restaurant's artisan cocktails under the skies in the al fresco terrace, where you can also enjoy complimentary s'mores around the fire pits. Sunday brunch is also excellent with a well-stocked raw bar (including stone crabs in season) and a make-your-own taco station.