This Wednesday evening, former tender to the Library Bar Matt Biancaniello, known for his unique, market-lead mixology, will prepare cocktails to pair with a $65 menu at Cliff’s Edge from the restaurant’s new chef, Vartan Abgaryan. The dinner involves a single seating at 7:00 P.M. and a weird menu that takes diners through a full day’s meals, starting with a breakfast serving of duck egg with maple bacon and hash browns next to a glass of Biancaniello’s cynar and cassis-infused espresso, and ending on smoked sweetbreads with bone marrow aside a marrow fat-washed bourbon with Meyer lemon, Pinot Noir, fresh blood orange juice, and something called "beer air." And of course, there are two desserts with suitable nightcaps to follow, among such strange ingredients as mug wort beer with chicken feet and stinging nettle-spiked gin with aquavit and grass juice. But that’s not all these two Hollywood ex-pats have in store.
Apparently, Abgaryan and Biancaniello met nearly two years ago while the latter was cheffing at The Roosevelt’s Public Bar & Kitchen, just a few steps from Library Bar. Biancaniello plans to mix drinks every Wednesday at Abgaryan’s new home, in between looking for a Westside space of his own, and every couple of months will join forces over dinner menus, with rough plans for the two to someday switch positions and have Biancaniello cook in the kitchen while Abgaryan makes the drinks.
Check out the full menu for Wednesday’s dinner below and make reservations at 323-666-6116.
"Little + Often: A day in 7 courses"
Wednesday, February 6
7:00 P.M. at Cliff’s Edge
EGGS, BACON, HASH BROWNS:
DUCK EGG, CREAM OF WHEAT, MAPLE BACON, POTATO
Served With "Cup of Joe:" Cynar, cassis, espresso
YOGURT, BERRIES AND GRANOLA:
GREEK YOGURT PANNA COTTA, UNI, PICKLED BERRIES, HARISSA SPICED GRANOLA
Served With Gin, blackberries, wild mustard greens, garam masala simple syrup
CHICKEN CAESAR SALAD:
CHICKEN SKIN, ROMAINE, WHITE ANCHOVY, LEMON, PARMESAN, RYE CROUTON, GARLIC, BLACK PEPPER
Served With Homemade Mug wort beer, cilantro, scallions, red bell pepper, yellow heirloom tomato juice, beet, horseradish, chicken foot
FATTY DUCK LIVER, DATES, NUTS, AND SEEDS
Served With Stinging nettle infused gin, aquavit, fresh grass juice, rhubarb
infused Saint Germain mist puree
MEAT AND POTATOES:
SMOKED SWEETBREADS, POTATO, SHALLOT, BONE MARROW, RED WINE
Served With Bone marrow fat washed bourbon, Meyer lemon juice, agave,
Pinot Noir, fresh blood orange juice, beer air
10YR CHEDDAR & VANILLA ICE CREAM
Served With Homemade Nocino with fresh tangelo
LATE NIGHT SNACK
COOKIES AND WARM MILK:
BROWN BUTTER MADELEINES, STEAMED MILK
Served With Wild pink pepper corn infused local sherry with wild black
sage infused cream, served warm