It's been awhile since my press dinner at Cliff's Edge. Having followed Chef Bailly from Petrossian to Fraiche, I was thrilled to have him in my own neighborhood. Also thrilled to see Silver Lake adopt a chef of note to add some polish to a neighborhood spot. Since the press dinner I have been in three times with various folks to try more things on the menu, and my initial assessment holds true. Bailly elevates the menu with delicious dishes across the board retaining the same Mediterranean focus and approachable atmosphere. Three items from an al fresco pre-Mother's Day dinner.
Grilled pears, burrata, pomegranate vinaigrette.
Mom had the flat iron steak with arugula, basil, bleu cheese and a tomato panzanella. D has ordered this a couple times, it's a favorite.
Seared scallops, lebne, cauliflower, vadouvan, and a verde sauce.
A few tried and true items from the menu: chick pea fritters, chicken liver crostini, smoked trout rillettes, the skate wing (my favorite). Something new this week that I am continuing to obsess over is the crispy polenta with fried egg and mushrooms. Try any and all of this with the Duende tempranillo...by the glass or bottle.