Dinner on the Edge
How is the beef sourced?
Lopez is proud to helm one of the best beef programs in the country at The Edge. “A lot of restaurants have their meat coming from all over the place, but except for our wagyu, we get everything from an Amish farm in Pennsylvania,” he says. “We like that degree of control.”
What is the aging process?
Traditional aging is 14 days, but the aged beef at The Edge starts at 21 days. “In our own aging room,” Lopez says, “we can continue to age the beef for up to 140 days.”
How does that affect the taste?
“It’s more of a nutty flavor, almost like hazelnuts. At 35 days you’re still getting those nutty nuances, but the flavor is stronger and beefier, and the difference in mouth feel is more pronounced.”
What about the side dishes?
Instead of traditional mashed potatoes, The Edge serves a light-as-air potato puree blended with Cantal cheese and a touch of sweet roasted garlic. In place of an iceberg wedge with blue cheese dressing, there’s a crisp, vibrant Caesar salad with grana padano cheese and white anchovies. Creamed spinach is still on the menu — but instead of an overcooked version drowning in sauce, Lopez’s adaptation is a revelation: rich and smooth, bright green and actually tasting of fresh Bloomsdale spinach.