Celebrate Dinela Restaurant Week With Cliff's Edge And Executive Chef, James Beard Award Nominee Benjamin Bailly

WHAT: In honor of DineLA Restaurant Week, Cliff's Edge, with Chef Benjamin Bailly, offers a Three Course $44 Prix Fixe menu that highlights Benjamin's rustic but elegant cuisine. Chef Bailly started at Cliff 's at the beginning of January, and introduced a new menu that showcases Southern California's wonderful seasonal produce. On the dineLA menu are highlights from his menu for Cliff's, including:

First Course:
Baby Beets with Goat Cheese, Lavender, Orange and Pistachio
Halibut Ceviche with Lime, Red Onion, Green Apple and Cilantro
Green Beans with Feta, Curry, Pine Nuts, Raisins, Capers

Second Course:
Taleggio Risotto with Butternut Squash and Rosemary
Skate Wing with Sunchokes, Brown Butter, Pine Nuts, Lemon, Capers.
Lamb Cheeks, Celeriac Pur?e, Rapini, Hazelnut Gremolata

Dessert:
Chocolate Torta
Pistachio Cr?me Br?l?e
Gianduja Budino

WHEN: JAN 23-27 2012
JAN 30-FEB 3 2012
MON-THURS 6-10.30 PM
FRI 6-11PM


ABOUT CHEF BENJAMIN BAILLY:

Chef Benjamin Bailly Bio
Hailing from the village of Denain, in Northern France, Chef Ben, 29, credits his French and Italian family for influencing his menus.

Bailly cut his teeth in the kitchen at Sheraton Park Tower in London, then moving on to work in Alain Ducasse's Spoon at the Hotel Byblos in Saint Tropez.

In 2004, Bailly joined culinary legend Jo?l Robuchon to open his Monaco's restaurant as Commis de Cuisine.

Then Bailly was promoted as chef de partie in Paris to work at Robuchon's laboratory where he assisted the master in opening 6 restaurant worldwide including Las Vegas, New York, Macau, London and finally Hong Kong.

After opening restaurants across Europe, USA and Asia, Bailly arrived in the United States, where he worked as sous chef in L'Atelier's one-star kitchen and the three-star Robuchon at the Mansion in Las Vegas.

Leaving a five year run with Joel Robuchon, Bailly moved to Los Angeles to run the kitchen as Executive Chef at Petrossian in West Hollywood, where he gained attention for creating modern twists on some of his favorite French classics.

Bailly earned fast acclaim in Los Angeles, being nominated for the 2010 James Beard Awards as a Rising Star Chef of the Year and was also one of nine to be given that title by Angeleno's Brad Johnson.

In November of 2010, Chef Ben took the reigns at Fraiche as Executive Chef. In July 2011, Ben left Fraiche to pursue work as a private chef.

He began as Executive chef at Cliff's Edge on January 3rd 2012.


ABOUT CLIFF'S EDGE:
Cliff's Edge has been Silver Lake's most popular restaurant since opening in 2004. Located in the heart of Silver Lake, near bustling Sunset Junction, it boasts LA's most atmospheric patio, where guests dine under the spreading arms of an ancient and venerable Ficus tree festooned with lights. The restaurant was designed by celebrated interior designer and visionary urban developer Dana Hollister, and her partner, designer Keith Greco. The interior reflects their diverse and eclectic tastes, featuring reclaimed wood walls, Moroccan encaustic tile, and antique French mirrors and art. The General Manager of Cliff's Edge is their partner, Pierre Casanova, who has been an illustrious participant in LA's dining scene since arriving here in 1989, starting with Cafe Des Artistes, and followed by Les Deux Cafes, Little Door, and finally Cliff's in 2004.

Cliff's Mediterranean rustic cuisine is complemented by a carefully curated wine list, and an excellent mixology program from bartenders Richard Swan, and Dan Thompson.