The Edge Steakhouse, located inside The Ritz-Carlton, Rancho Mirage recently opened to the public near Palm Springs, California. Walled in by glass and set cliff-side 650 feet above the desert floor, The Edge offers dramatic views of the greater Palm Springs valley amidst a contemporary interior design.
The culinary team crafts signature prime steaks, both premium hand-cut and dry-aged bone-in meats and seafood, paired with an international wine list. Linton Romero is chef in The Edge Steakhouse and Robert Ruelas is chef de cuisine. The restaurant features a dry-aging room, where select steaks are aged for 21 to 65 days. The dry-aging process tenderizes the beef, both intensifying and concentrating the natural flavors. The menu also features prime-cut steaks from around the world, including Japanese and Australian wagyu beef, served with a choice of house-made sauces and sides. Standout dishes include charred octopus with confit fingerling potatoes, foraged mushrooms and house-milled rice, and braised lamb shank.
With modern, contemporary design details and sweeping views of Rancho Mirage and the San Bernardino Mountains, the restaurant seats 82 in the dining room with an additional 12 seats at the bar for guests awaiting their reservations. The full menu is available at the bar or in the dining room, which includes a semi-private chef’s table and an open kitchen for guests to observe the chefs crafting their dishes. Servers are dressed in black with white dinner jackets and open collars, providing a refined ambiance of elegance and luxury.
In the bar, mixologists create modern interpretations of classic cocktails, including the signature Edge Manhattan with in-house oak cask-aged bourbon, while sommeliers serve an international list of old and new world wines by the glass and bottle.