Accolades

  • Best Steak House
    Miami New Times
  • "Prince of Porc"
    Cochon 555
  • Best Almost Food Truck Brunch
    Miami New Times
  • Guest Chef
    James Beard House
  • WInner: Celebrity Chef Battle
    Heart of a Chef Culinary Competition

My Restaurants

Where I Eat

Behind the Scenes

Chef Aaron Brooks reviews  at post.venue.name
"Game and chestnut terrine, corella pear poached in blackberry juice. The centre inlay is cured venison loin wrapped in house made bacon, surrounded by rabbit mortadella. The bulk of the terrine consists of quail, rabbit, berkshire pork, venison and foie Gras. #lunchbreak this week @edgemiami. #charcuterie #gotgame"
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Chef Aaron Brooks reviews  at post.venue.name
"HOT FISH SANDWICH. Cornmeal crusted swordfish, carolina BBQ sauce, slaw and pickles on sesame bun. #lunchbreak @edgemiami"
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Chef Aaron Brooks reviews  at post.venue.name
"BACON 🥓💥 Pork by @heritageberkshirepork. Crusted in fennel seed, pollen and Calabrian chili."
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Chef Aaron Brooks reviews  at post.venue.name
"Zucchini and scamorza frittata, watercress and citrus salad, mustard fruit vinaigrette. #lunchbreak @edgemiami"
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From My Menu