Edge Steak & Bar
It’s easy to fall off the edge into gluttonous territory with Chef Aaron Brooks’ infinite brunch offerings that defy the gastronomic anatomy of a typical buffet. Nowhere else will you find an oyster shucker and a suckling pig within 10 feet of each other. When in-season, order the stone crabs claws, or one of the kitchen’s half dozen egg dishes a la carte. Sometimes going over the edge is a good thing.