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.
MENU
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