Edge Steakhouse

The story

Crafted with passion, served with love

A Steakhouse That Takes Its Craft Seriously

Opened in December 2012 at Westgate Park City Resort & Spa, Edge Steakhouse has built a reputation as one of the most decorated dining rooms in Utah. The kitchen, currently led by Chef de Cuisine Evander Gatoc, takes the American steakhouse format and pushes it with precision sourcing, technically refined preparations, and a commitment to locally grown and organically raised ingredients. Sommelier Gregory Olson oversees what the restaurant describes as one of the largest and most comprehensive wine lists in Park City — a program that earned Edge the Wine Spectator Award of Excellence.

The Beef, and Everything Around It

The steakhouse menu is anchored by an exceptional range of beef. Domestic Wagyu comes from Mishima Reserve — full-blood Kuroge Washu bulls crossed with American cattle — available as a ribeye cap or ultra eye of ribeye. For those seeking the pinnacle, the Japanese A5 section features Miyazaki Wagyu, a breed that has won back-to-back titles as the best Wagyu in Japan. Dry-aged cuts — a bone-in New York strip and bone-in ribeye — are aged in Salt Lake City under controlled temperature and humidity to concentrate flavor and maximize tenderness. Niman Ranch supplies both a filet mignon and a New York strip, raised without hormones or antibiotics on family-owned ranches finished on all-organic feed.

The lamb deserves particular mention: Niman Ranch lamb sourced from Chad and Linda Osguthorpe, a three-generation family operation in Hinckley, Utah, whose animals spend summers grazing the canyons near Park City toward the Strawberry Reservoir.

Beyond the Steakhouse Formula

Edge resists the one-note steakhouse trap. Starters include a wagyu tartare built from hand-cut Mishima Reserve, soy-cured egg yolk, watermelon radish, and beef tendon puff focaccia crostini — and a steak sashimi of seared wagyu with wasabi mashed potato and arugula pesto. The French onion soup arrives with braised elk and a gruyère tuile rather than the standard crouton. Main course alternatives include a pan-roasted sea bass over creamy polenta, a braised elk preparation, and a lobster and saffron risotto. Sides lean inventive: black and white truffle mac and cheese with Utah Irish cheddar and radiatore pasta, and pommes frites finished with black truffle oil and Parmigiano-Reggiano.

Recognition and Atmosphere

Beyond the Wine Spectator honor, Edge has received the AAA Four Diamond designation, six consecutive Best of State Steakhouse wins, and recognition from both USA Today and Forbes among the top steakhouses in the country. The dress code — casual elegance, strictly enforced — sets the tone: this is a room that takes the evening seriously, without demanding formality for its own sake. Reservations are strongly recommended.