Every morning, I jump out of bed raring to start a low-carb diet, & every evening, it all dissolves in wine & tears. But I bet if I lived at EDGE Restaurant & Bar—the Four Seasons Denver’s signature steakhouse, which now seems to be on solid ground after what I felt was a somewhat shaky start—I could commit. ImagineI Every day a seafood Cobb salad
or grilled scallops and veggies—maybe topped with butter-poached lobster if I’m feeling fine!—for lunch; truffled mushroom soup & bone-in buffalo ribeye or trout in lemony brown butter for dinner; & to kick it all off, something like this.
That it’s made of whites rather than whole eggs doesn’t mean it’s dry or boringly “lite”; chock-full of chicken chorizo crumbles, oozing pepper jack cheese, & topped with fresh avocado & smoky salsa, it’s all flavor all the time, with a heck of a kick from a slew of chopped chiles.
And then, once I got super-svelte, I could tangle with the pile of fried onions atop the salad of rare seared steak with blue cheese dressing.
Or tackle a lamb burger with tzatziki & superb, tangy-sweet cured tomatoes on a housemade sesame bun,
or this hefty slab of rare ahi on tender focaccia, slathered with aioli & sprinkled with bright pickled red onion, shiitakes & arugula,
perhaps followed by pastry chef Christopher Jordan’s adorably memorable cheesecake & panna cotta in a jar, with a graham-cracker crust & a layer of blood orange gelée worth digging deep for, plus an ultra-refreshing scoop of tart blood orange sorbet alongside a dried orange “chip” on top.
And then I’d probably have to start all over again with the self-recrimination & sheepish resolve. C’est la vie at the Four Seasons.