Horrible, Horrible - Edge Steak & Bar Miami - Buy Reservations
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🤮 1/5 - Horrible, Horrible
By 👻 @Alvin M, 08/28/2022 3:00 am
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My experience at Edge is so bad - if you have money burning a hole in your pocket - consider going to another place and making a donation to your favorite charity. We chose to have bunch here to celebrate a special occasion. For those not aware - this is a more expensive brunch option compared to other places. So we expected a relative good experience with food to match. We were promptly seated - the hostess was nice. We were placed in an overflow section of a private room with a large party - it was ok, sans the curtain retainer sticking into my back. While the initial drink order was promptly offered - it only went down hill from there. QUESTIONABLE HYGIENE- I ordered a Diet Coke, it was mistakenly brought to another table and put down. A few moments later - the same can of Coke and glass was offered to me. Really? This is acceptable at a Four Seasons? This is not the first - my mother ordered a turmeric and ginger shot - again, put down at another table and brought back over. At the very least - get a new glass. Once something is put down - don’t pick it back up again and give it to someone. Who know if the other guest has an ailment or sneezed on it? Who is managing this place to allow this to happen? We had to send these back - yuck! AWFUL SUB PAR service - I’m being nice. We complained a couple of times about the lack of service. We waited a long time to reorder drinks, have plates cleared, and even struggled to get utensils. I can’t believe I had to ask the hostess to get plates cleared. At best, the staff was disorganized and inattentive. It doesn’t seem like it was any one individual - rather, I believe it is a management issue as the people who tried to accommodate us did their best. We spent 3.5 hours at Edge - mainly awaiting drinks and basic tools to eat. Seriously - again, who is managing this place? I ended up eating my dessert with a knife as getting new utensils was a challenge. Current labor shortages is not an excuse that this location, and at the price point, can use as a crutch. Feels like the accountable people are asleep or have a lack of understanding of the hospitality industry. Add to that language barriers with customer facing staff. No guest should feel ignored. FOOD - the name is Edge Steak. They offered two types of steaks. The tomahawk was eagerly anticipated. But OMG - it sucks. Language barriers made it difficult to get the right temperature. And running out of sauce? Really? Both cuts lacked flavor and character - though finished on charcoal. I had a chat with the head chef from Sydney (a Four Seasons alum) who is nice enough - but he seemed to struggle with his coworkers doing the basics. The next thing is that the selection of foods was not robust - my favorite was the Caesar gems with real anchovies. We also had options to order a few things from a menu - the blue crab avocado toast was great. But good luck ordering with such poor service. However- the part I found disgusting is under cooked shrimps? WTF? The paella was served with under cooked shrimp - see pic. This shrimp does NOT appear to be sushi grade sweet shrimps. This can get people sick. How can any manager let this happen? This was an important celebration for us, while we made it work - I cannot justify this experience in any way and CANNOT - recommend this place by any stretch of the imagination. For those not familiar - Brunch cost $110, $145, or $245 depending on your beverage options. There is no way, at this price level, that any establishment can allow this type of experience. Where are the people in charge? Who is maintaining the standards? Worse - is this the standard? Is this the ‘Florida Man Four Seasons Experience?’ If my organization ran this way - I’d be embarrassed and on the warpath to make it right. I am flabbergasted that then Four Seasons would choose to operate this way. Stay away - there are better options without a curtain stay stabbing you in the back, staff ignoring you, or eating chewy steak and undercooked seafood whilst questioning if the establishment understands basic hygienic standards.
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