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 – from family-owned Creekstone Farms in Arkansas – comes in smaller cuts; the intense heat of the special Infra-red grill it’s cooked on seals in juices and tenderness and creates a fabulous crust on the outside. There’s more meat and less fat to the slow-cooked Berkshire Pork belly from Iowa. As for the seafood, “We go local with mahi, Corvina, wahoo, stone crabs – they’re awesome, the best crabs I’ve ever eaten, and fresh Florida spiny lobster,” explains Brooks. “But we also bring in the best of East Coast seafood,” he says.Be sure to tell them Soul Of Miami sent you!
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