New Cliff’s Edge Menu + Matt Biancaniello Bar Nights

A couple months ago chef Ben Bailly left the kitchen at Cliff's Edge, that lovely hidden gem in Silver Lake with one of the best patios around LA, and Vartan Abgaryan, formerly Public Kitchen at the Roosevelt Hotel, took over. His menu is finally set, featuring similar streamlined farm-to-table dishes he was doing in Hollywood, things like oxtail galette with pickled squash and Bellweather Farms ricotta gnudi with parsnips and brown butter. Bailly had already helped raise the bar for the restaurant, which never had food as good as the space, but Abgaryan is headed even more in the right direction. And he'll have a little help from his friends, like fellow Roosevelt alum, barman Matt Biancaniello, whose mixology madness will add to the mix.

On February 7, the two will partner up for a special seven-course cocktail pairing dinner called "Little + Often: A Day in 7 Courses", which features every meal of the day in one sitting according to the LA Times. For instance, "lunch" is an edible drink (or drinkable dish?) based on a chicken Caesar salad; the "afternoon snack" pairs Abgaryan's duck liver and date puree with Biancaniello's stinging-nettle gin and aquavit cocktail. The dinner is $65 per person, and you must reserve ahead with a credit card.

After that, Biancaniello, who left the Roosevelt's Library Bar late last year, will have a standing Wednesday night gig in the Cliff's Edge bar, which may turn into a more permanent gig. Any other night, go in for Abgaryan's new menu, which you can find below.

TO SHARE
AMERICAN CHEESES
selection of 3 | fruit and nut bread | honey | 16

CURED MEATS
selection of 3 | pickled things | mustard | table bread | 18

POTATO FRITTERS
3 cheeses | tarragon | lemon aioli | 8

BRUSSELS SPROUTS
fried | hazelnuts | saba | horseradish | lemon | yogurt | 9

CHICKEN LIVER TERRINE
candied kumquat | grainy mustard | table bread | 11

RABBIT rillettes | cranberry | mustard | cardamom spiced wafer | 13

TO START
LITTLE GEM LETTUCES
salad | endive | pistachio | candied kumquat | 10

BLACK KALE
salad | almonds | pickled raisins | parmesan | breadcrumbs | 12

BUTTERNUT SQUASH
roasted | sheep’s milk ricotta | crisp rapini leaves | honey | 13

ARTICHOKE
grilled | preserved tomato | lemon | manchego | coriander | 14

HAMACHI
raw | persimmon | meyer lemon | fresno chile | mustard seeds 13

OCTOPUS
charred | fennel | grapefruit | smoked paprika | 15

DUCK EGG
crispy | capshell mushroom | arugula | maple braised bacon | 10

OXTAIL
galette | fried egg | horseradish cream | spicy pickled squash | 14

TO FOLLOW
GNUDI
bellwether farm’s jersey ricotta | parsnip | chestnut | nutmeg | brown butter | 17

CAULIFLOWER
roasted | ras el hanout | dates | preserved lemon | spiced granola | 16

BAY SCALLOP
poached | smoked ham broth | sunchoke | sweet garlic | scallion | 23

MUSSELS
steamed | riesling | shallots | garlic | lemongrass | crème fraiche | 18

SKATE WING
roasted | cauliflower | vadouvan | cilantro | lime | 25

MONKFISH
roasted | chorizo | squash risotto | charred baby leek | 27

CHICKEN
roasted | za’atar | mantequila olives | salsify | sweet potato | 19

LAMB
sausage | ancient grains | pomegranate | lemon | parsley | lebni | 24

VENISON
roasted | loin | beets | black peppercorn | huckleberry | 27

FLAT IRON STEAK
grilled | bone marrow butter | french fries | 28