Walled in glass and set cliff-side above the desert floor, it’s the last puzzle piece to the Ritz-Carlton Rancho Mirage.
“We waited for the right time, hired the best ladies and gentlemen that we could,” Anne Marie Doyle said. “We wanted the hotel to relax into the season, and it’s the holiday season.”
The Edge Steakhouse, now open, specializes in premium dry-aged bone-in meats.
“Porterhouse, 48 ounce, and the tomahawk, ribeye whole bone impressive cut,” Executive Chef Bruno Lopez said.
“Mostly all the meat is on the bone, we cook it on the bone, age it on the bone adds maximum flavor, retains moisture, makes for a better tasting steak,” The Edge chef Linton Romero said.
The restaurant also features its own dry-aging room.
“We have the amazing view, great ambiance, it’s a steakhouse, smaller than those in the valley, outstanding service, focus on the product,” Lopez said.
You’ll also find an international wine list.
Maybe it’s the dramatic cliff-side setting, or perhaps the unparalleled views of the valley, but one thing is for sure.
“We wold love to be proud where it becomes a destination restaurant, they feel the Edge is their home from home, have dinner but stay overnight,” Doyle said.