Edge Restaurant & Bar

A 210-label list at a Four Seasons property screams hotel wine program, but Edge actually delivers substance beyond the expected Champagne parade. The glass selection is thoughtful, the depth is real, and someone clearly built this list with intent rather than corporate formula.

California and Champagne dominate, but that's not a lazy choice here — we're talking Flowers Chardonnay and Cristom Pinot Noir alongside the requisite Dom Pérignon. The list shows range beyond the obvious: an Oregon lean, some California red blends like 8 Years In The Desert that suggest someone's paying attention to craft producers. With a sommelier on staff and Wine Spectator recognition, this isn't just a lobby bar phoning it in. That said, 210 bottles is a lot of real estate, and it's hard to avoid some wine list bloat at that scale.

Eighteen by-the-glass options is respectable for a hotel restaurant, and the $16-$65 range shows they're not afraid to pour serious wines without committing to a full bottle. Laurent-Perrier and Veuve Clicquot by the glass is standard Four Seasons fare, but the real test is whether they're rotating seasonal picks or just coasting on the usual suspects. Based on the data, this feels more static than dynamic.