From Our Editors
Cliff's Edge Restaurant's executive chef, Vartan Abgaryan, incorporates distinctly Californian influences into a menu of French- and Italian-inspired cuisine. The result is a bounty of dishes that Grub Street Los Angeles calls "intriguing": poached Bay scallops with smoked ham broth and sweet garlic, crumb-crusted duck egg with maple-braised bacon, and oxtail galettes with horseradish cream. To complement the ingredient-driven meals, the restaurant features an extensive selection of wine from domestic and international producers. The dining room's rustic décor includes exposed rafters and an ornate bar crafted with redwood. But the patio is the highlight: the thick branches of a massive tree snake out from the center of the greenery-framed space, which Discover Los Angeles called "among the most inviting in LA."