The Edge Ritz-Carlton

People will say we’re in love.  That’s right—and we’re proud to say it!  If you were one of the hundred or so people dining at The Ritz-Carlton Rancho Mirage’s latest eatery—The Edge Steakhouse—last Wednesday, and thought you spied me and my beautiful blogging buddy Diana Dodge dining à deux side by side, both facing out in a banquette, you were right.  But we’re not one another’s inamorata/inamorato—solo amici.  Rather, the love we’re feeling—which was of both the “first sight” and “first bite” variety—is for The Edge itself.

Why so smitten?  Well, first of all, think of the location, location, location.  Not only are we at The Ritz-Carlton, we’re on top of the world, hanging from the cliff-side in a glass box hundreds of feet above the desert floor, with views of the twinkling Palm Springs Valley below.  And if that doesn’t get you, the deliciously drifting aroma of perfectly charred beef will.

Second is the staff.  As you may know, every member of the Ritz-Carlton team is not only an ace but a lady or gentleman whose mission is to meet—nay, anticipate and exceed—every guest’s every need.  From the hostess and back waiters (whose name we unfortunately didn’t get) to hotel general manager Doug Watson (who made an appearance) to restaurant manager Dan Randles (who visited with us for a few moments over dessert, coffee, and complimentary digestifs—to which every diner in the house is treated), each was more than on point attired in their impeccably fabulous fashions.  Serving team Rasa and Sally were not only amiably attentive but knowledgeable and patient, painstakingly going over the menu, which boasts such rare appetizers as veal tongue pastrami and bone marrow custard.  Diana had charred octopus, while I enjoyed the blue prawns with Serrano ham, Meyer lemon, and the house “cocktail sauce.”  Our appetizers were paired with a most superb cocktail for Diana (a Maguey Blanc made of Lillet Blanc, tequila, and mezcal) and an Anderson Valley chardonnay by Copain for me.

But let’s cut to the chase.  While there are vegetarian, lamb, pork, fish and lobster, and chicken entrees here, it’s “all about that steak, ’bout that steak.”  Rasa so clearly explained to us the difference between dry aged (or not) prime beef from Nebraska, Australian Wagyu, and Satsuma Japanese Wagyu that we felt confident in our decisions.  Diana chose the prime dry aged 16 ounce rib-eye (aged 21 days on site) while I selected the petit filet mignon (which at eight ounces was perfection).  Medium rare, of course.  Then, from an array of eight sauces, we preferred the béarnaise, triple mustard, peppercorn, and horseradish cream (my fave!).  Our sides were Brussels sprouts with guanciale, and one of the appetizers—the foraged mushrooms and house-milled rice—which Rasa suggested we have with our second courses.  From the extensive list of wines by the glass we chose two reds: the Twenty Beach Cabernet, and the Cabernet blend Chappellet “Mountain Cuvee,” both from Napa Valley.

Were these the best steaks Diana and I have ever had?  In a resounding word, “Yes!”  And you’re well-aware that we’ve dined all over the world.  The bottom line is that if you’re a steak aficionado—or if you want to dine in one of the most breathtaking settings for miles and miles around—do yourself a favor and book a table here pronto.  But reserve ahead, for the restaurant is relatively small.  Currently closed Monday and Tuesday, plans to open seven nights a week are in the offing.

Full disclosure:  Experiencing The Edge doesn’t come without a price.  But trust your faithful bloggers, every moment will be worth every deliciously pretty penny!

http://www.ritzcarlton.com/en/Properties/RanchoMirage/Dining/TheEdge

 

The Edge Ritz-Carlton