The Edge Steakhouse, located inside The Ritz-Carlton, Rancho Mirage opened to the public near Palm Springs, California.

Walled in glass and set cliff-side, 650 feet above the desert floor, The Edge is a destination restaurant in a dramatic setting.

"There is no other restaurant in the greater Palm Springs valley that has a view like The Edge," says Doug Watson, general manager at the Rancho Mirage resort. "It is very modern, not a traditional steakhouse experience, from the cuisine and contemporary design to the presentation and style of service."

The culinary team at The Edge crafts remarkable prime steaks, both premium hand cut and dry-aged bone-in meats and seafood paired with an international wine list unrivaled in California's greater Palm Springs valley.

"We have put together one of the best culinary teams in the Southern California desert," says Executive Chef Bruno Lopez. Linton Romero is Chef in The Edge Steakhouse and Robert Ruelas is Chef de Cuisine.

The Rancho Mirage restaurant features a dry-aging room where select steaks are aged for 21-65 days. The dry-aging process tenderizes beef, intensifying and concentrating the natural flavors.

The menu also features prime cut steaks from around the world including Japanese and Australian Wagyu beef, served with a choice of house-made sauces and side dishes.

With modern, contemporary design details, and sweeping views of Rancho Mirage and the San Bernardino Mountains, the steakhouse seats 82 in the glassed-in dining room with an additional 12 seats at the bar for guests awaiting their reservations.

The full menu is available at the bar or in the dining room, which boasts a semi-private chef's table and an open viewing kitchen for guests to observe the chefs artfully crafting their dishes.

In the bar, mixologists create modern interpretations of classic cocktails such as the signature Edge Manhattan, with in-house, oak cask-aged bourbon, and sommeliers pair the menu and serve an international list of old and new world wines by the glass and bottle.

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