River's Edge has no walls—or rather, they can't be seen, because they're composed almost entirely of glass, welcoming in views of the rippling waters of Kerrville ponding lake. The building itself is an architectural marvel, with rooms constructed like a series of stacked, staggered boxes, topped with a pergola-sheltered rooftop Tuscan terrace.
To complement its waterside digs, executive chef Carl Koats sautés fresh salmon and fillets of Chilean sea bass in wine, and soaks shrimp-and-crabmeat pastas in rich garlic cream. While tender chicken cooks in a 48-hour brine, Carl's team flame-kisses filet mignon and new york strip steak with brown garlic butter and warm hollandaise. As they nibble, guests can toast to the weekly harp performances in the dining room, and if creativity strikes, retreat to the rooftop's fire pit to forge a harp out of fettuccini noodles.