Brooks is excited to open EDGE, a modern take on the steakhouse in Miami on Brickell Avenue. His focus is on farm-to-table prime products, all-natural ingredients and perfect techniques. The better-tasting natural grass-fed beef â€“ from family-owned Creekstone Farms in Arkansas â€“ comes in smaller cuts; the intense heat of the special Infra-red grill itâ€™s cooked on seals in juices and tenderness and creates a fabulous crust on the outside. Thereâ€™s more meat and less fat to the slow-cooked Berkshire Pork belly from Iowa. As for the seafood, â€œWe go local with mahi, Corvina, wahoo, stone crabs â€“ theyâ€™re awesome, the best crabs Iâ€™ve ever eaten, and fresh Florida spiny lobster,â€ explains Brooks. â€œBut we also bring in the best of East Coast seafood,â€ he says.If you love Soul Of Miami, please consider leaving a testimonial.
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