Two Chefs Bring Their Unique Vision to This Stunning Resort Restaurant
Sometimes a night calls for a quintessential steakhouse—you know those special occasions, the ones that call for a perfectly prepared cut and martinis that flow like water. Add to this experience and an amazing view from a uniquely positioned bluff, and you’ve found The Edge Steakhouse in Rancho Mirage. Unlike any other restaurant in Greater Palm Springs, this one is perched at an elevation of 650 feet with sweeping views of the adjacent mountain range.
Spearheaded by dynamic duo Bruno Lopez and Darryl Boyd, the restaurant’s culinary team delivers masterfully prepared dry-aged steaks. Chef Lopez studied gastronomy in France, and Chef Boyd owes his culinary inspiration to his southern roots. Their collaboration represents a fusion of flavors that evoke a sense of southern comfort with the elevated feel of French dining.
Featuring taupe tables that easily blend with the distant sandy mountains, The Edge Steakhouse is modern and sleek. Floor-to-ceiling windows showcase surrounding peaks and valleys, where the desert sun illuminates the dining room by day and a sunset glow casts soft shadows throughout the space at night.
The staff, too, is forever in awe of the surrounding beauty. “Being in that open kitchen where you can see into the dining room, see what the diners see and watch the sun set on the mountains every night is absolutely incredible,” says Chef Boyd. It’s this clifftop setting that inspired the design of The Edge Steakhouse. The name plays off the restaurant’s location: it sits high on a bluff and resides on the edge of The Ritz-Carlton property.
Chef Lopez notes that The Edge’s open-kitchen concept is equally as captivating as the views on the other side. “Dinner services are like a show; you really can see what’s going on in the back of the house,” he describes. Lopez has been with the Ritz-Carlton brand for over 25 years, starting as an intern at The Ritz Paris before traveling across the globe and landing at The Ritz-Carlton, Rancho Mirage.
A perfect evening at The Edge starts by sipping a smoked old fashioned at a cliffside table. Steaks are naturally the must-order items—you’ll be hard-pressed to find cuts that compare to The Edge’s tender, juicy chops. The 32-ounce bone-in Black Opal Wagyu Tomahawk is imported from Australia and aged in-house for 45 days. All of the restaurant’s meat is carefully sourced from partner farms across the U.S. and Australia, promising quality cuts that were cultivated for aging and result in the best-plated product.
“Cooking is a collaboration between the farmer and the kitchen,” Chef Lopez claims. Steaks are dry-aged in the restaurant, resulting in a more tender texture and a deeper flavor profile. The state-of-the-art aging chamber is equipped with 24-hour monitors and averages 85% humidity in a 37.5-degree room, visible to guests from the 86-seat dining room.
The Edge also boasts standout seafood, like Pacific-caught sea bass with bright and buttery flavors coaxed by house purees and conservas. Other dishes on the menu are influenced from Boyd’s hometown, like the Stone Ground Grits, and from cuisines around the globe. “We have worldwide travelers coming from all over the place. So it’s always, always, great to be able to show what you learn during your travels” Lopez shares.
The Edge specials change seasonally to highlight the region’s harvest and showcase the staff’s talent, but Boyd ensures, “There’s certain things that will always remain: the best steaks in the valley and the best views. We’re not going to mess with that, because that’s what The Edge was built on.”
These features—the breathtaking ambiance and the perfectly executed steaks—are what put The Edge on the map, while the chefs’ contemporary twists keep the menu new and exciting. Celebrate your next milestone at The Edge and keep an eye out for special events, like their 100-Acres Wine Dinner and Burns Night Scotch Dinner in 2024.
Food
The Edge is known for its juicy marbled prime cuts, which are sustainably sourced and aged in-house. As far as steaks go, the item to order is the 32-ounce Black Opal Wagyu Tomahawk. Other contemporary dishes are influenced by seasonal ingredients and the culinary team’s global travels.
Decor
The Edge is sleek yet sophisticated, with clean and simple decor that highlights the natural wonder of the surrounding scenery. Black metal accents, sandy tablecloths and taupe booths fill the dining room, which boasts views into the open kitchen, aging room and wine cellar.
Price Point
The Edge is a fine-dining restaurant, best reserved for a celebratory night out. The evening is luxurious with a price point to match, and the quality of the meat, wine and sweeping valley views definitely deliver.
Overall Verdict
This is an intimate and illustrious dinner destination that maintains a reputation for sophisticated dining and decadent steaks. Whether you’re a desert local or visiting, The Edge is one to add to your culinary bucket list for special occasions.
The Edge Steakhouse at The Ritz-Carlton, Rancho Mirage
68900 Frank Sinatra Dr
Rancho Mirage, CA 92270
760.321.8282
