On those days when you just want a quick salad but you don’t want fast-casual (Green Fine Salad Co. , Mad Greens ), there’s Edge Restaurant  at the Four Seasons Hotel Denver . Earlier this month, executive chef Simon Purvis  rolled out a summer-focused lunch menu plush with 15 salads—all priced at less than $15 and served within 15 minutes. Alongside the more common caprese and Caesar options, there’s a terrific tamari-glazed salmon salad with watercress, radish, jicama, and mango; and a refreshing watermelon-frisée tossed with pancetta and manchego.
Also look for seasonal sandwiches, such as the knockout crab cake wrap (pictured) with plump patties of jumbo lump crab and lime-jalapeño aïoli rolled in a vegetable tortilla with leaf lettuce, julienned jicama, and cucumber. Served with your choice of fresh fruit, a garden salad, or house-cut, truffled, or sweet potato fries, this is easily one of the best entrées on the lunch menu.
Sip this: Bottomless unsweetened ice tea with lemon, thoughtfully served over frozen tea ice cubes. Or, order a cocktail (the paloma!) from the new list of seasonal cocktails .
Bonus: Edge celebrates National S’mores Day  (August 10) with two desserts: A s'mores milk shake and a s'mores candy bar.
111 14th St., 303-389-3343