Check Out Ben Bailly’s First Menu For Cliff’s Edge

Ben Bailly: He'll cut a bitch
Ben Bailly: He’ll cut a bitch Photo: Cliff’s Edge

After making a fast getaway from Culver City’s Fraiche last July, former Petrossian executive chef Benjamin Bailly joined the kitchen at Silver Lake’s Cliff’s Edge this month, on January 3rd. This is thrilling news for Silver Lake diners, who could surely benefit by having a few more chefs of the James Beard nominee caliber (of which Bailly is a member) in town and even better news for Dana Hollister’s Cliff’s Edge, which could finally transform into a destination restaurant after seven years on Sunset. Want to see Bailly’s first menu?

The chef has already taken command of the kitchen, with plans for a constantly shifting selection based on the seasons, stressing Mediterranean roots and our own prized product. We have Bailly’s first in flux menu down below, starting with shared small plates like smoked trout rillettes, jamon Serrano, fried brussel sprouts, and whipped ricotta with honey, followed by a sizable parade of dishes like lamb cheeks with hazelnut gremolata, halibut ceviche, skate wing with sunchokes, seared scallops with lebne, vadouvan, and salsa verde, and Cornish game hen served with farro.

Check out the first of Bailly’s menus for Cliff’s Edge, below.

Cliff’s Edge, 3626 West Sunset Blvd. Silver Lake.


Chickpea Fritters 6
Rosemary, Lemon Aioli

Eggplant Caviar 8
Cumin, Pine Nut, Cilantro

Pickled Cauliflower 8
Castelvetrano Olives, Marcona Almonds

Salt Cod Brandade 9
Lemon, Parsley, Garlic Crostini

Cheese Board 16
Assortment of Fine Cheeses

Whipped Ricotta 6
Lavender, Honey, Olive Oil

Smoked Trout Rillettes 8
Lemon, Chives, Creme Fraiche

Fried Brussels Sprouts 8
Walnut, Capers, Anchovy Vinaigrette

Chx Liver Crostini 9
Apricot Mostarda, Herb Salad

Jamon Serrano 24
Pan Con Tomate

To Start

Tricolore Salad 12
Olive, Ricotta, Almonds, Tomato

Green Beans 12
Feta, Curry, Raisins, Pine Nuts, Capers

Baby Beets 13
Goat Cheese, Lavender, Orange, Pistachio

Mozzarella Burrata 14
Persimmon, Basil, Pomegranate Vinaigrette

Halibut Ceviche 15
Lime, Red Onion, Green Apple, Cilantro

Crispy Polenta 15
Mushrooms, Sunny Egg, Pecorino Romano

Seared Scallops 16
Lebne, Cauliflower, Vadouvan, Salsa Verde

Black Mussels 15
Apple Cider, Fennel, Mustard, Tarragon

To Follow

Taleggio Risotto 19
Seasonal Preparation

Vegetables Couscous 19
Chickpea, Cucumber Yogurt, Ras el Hanout

Stripe Bass 26
Fingerling, Artichokes, Olives, Red Onion, Tomato

Skate Wing 24
Sunchokes, Brown Butter, Pine Nut, Lemon, Capers

Lamb Cheeks 25
Celery Root Puree, Rapini, Hazelnut Gremolata

Hanger Steak 26
Potatoes, Horseradish, Spinach, Red Wine Jus

Cornish Hen 24
Farro, Black Rice, Pancetta, Currant, Escarole

Pork Belly 23
Gigante Bean, Chorizo, Piquillo Sofritto

Check Out Ben Bailly’s First Menu For Cliff’s Edge