Edge Steakhouse

Reviews

• DB

  DeeDee bender

  Apr 18, 2026
  5.0
  A must for anyone. We come for our anniversary almost every year. It is our too place! Thank you edge steakhouse!
• MM

  Mario Mezzanatto

  Mar 21, 2026
  5.0
  James and staff made our visit last night a very memorable experience for our family. James showed knowledge, professionalism, and attention to detail that stood out to our group. James is a true master of his trade.
• HS

  haley sween

  Mar 4, 2026
  5.0
  Bar tenders (Mike and Valentino) were a huge highlight. Personable, great recommendations and professional! I'm thankful to have gotten to spend a couple of hours with them! Scallop appetizer was phenomenal Lobster risotto was good - could have used a little more seasoning, but saffron flavor was strong ❤️
• DR

  Darlene Randazzo

  Mar 4, 2026
  2.0
  Very small portions , Ceasar had 2 lettuce leafs, potato was under cooked , rib eye half fat but they did take off bull , sides really not enough to share w more than 2 , bright lights took away from atmosphere . Staff very nice and helpful
• HC

  Helen Chen

  Mar 1, 2026
  5.0
  My family has been coming here for about 20 years - from the time it was still Westgate Grill. Through that time we’ve seen this place undergo a lot of change in all kinds of directions. But as of the past 3-5 years, we think Edge has entered its most interesting and inventive era yet. They’ve added tendon cracklings - yes, tendon cracklings!! - to their already-phenomenal wagyu tartare. What an inventive way to represent more of the animal on the plate and highlight underutilized cuts! The delicious truffle mac and cheese has also been retooled to be somehow lighter but still very bit as decadent. But most importantly, the staff here continues to be top notch season after season. We’ve noticed lots of retention year to year as of late, and are particularly fond of Gilbert, who has been exceedingly warm, hospitable, and knowledgeable. Lily, Gustavo, and all the front of house staff are also all so warm and a credit to the profession. We’re honestly very grateful to be able to return when we can and should such trends continue we will certainly be back again and again.

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