Monday, September 24, 2012

Brunch @ Cliff’s Edge

Cliffs for Cliff’s Edge:

  • Chef Ben Bailly at the helm.  I’ve enjoyed Ben’s food since his days at Petrossian and Fraiche.  He’s cooked some of my most memorable meals and I am looking forward to many more at Cliff’s Edge.
  • Awesome tropical / Bohemian atmosphere.  There is a also a ginormous tree in the outdoor dining area.
  • Good range of brunch options at very reasonable prices (mostly $12-$14).
  • All photos on my Flickr.

Read More

Wednesday, June 27, 2012

Playa - Brunch

Cliffs:

  • One of the best brunch spots in Los Angeles
  • Unique dishes that cannot be found elsewhere
  • Kickass bar program
  • Save yourself $10 and pass on the croque senor

Read More

Tuesday, May 1, 2012

Dan Moody & Adam Horton @ Raphael

Cliffs:

Read More

Tuesday, April 17, 2012

Le Comptoir @ Tiara Cafe

Cliffs:

  • Le Comptoir @ Tiara Cafe with Chef Gary Menes
  • Pop-up that was supposed to end last November
  • $52 5-course menu (supplements avail) and $24 for the wine pairing
  • I might eat less meat if all vegetables were this delicious
  • Complete set of this dinner on my Flickr

Read More

Thursday, March 1, 2012

Chef Dan Moody Pop Up @ Batch 8631

Cliffs:

Read More

Thursday, February 9, 2012

In the Kitchen: LudoBites 8.0

Cliffs:

  • A behind the scenes look at LudoBites 8.0 @ Lemon Moon
  • Photos taken February 2, 2012
  • View the 300+ photo set on My Flickr

Read More

Wednesday, February 8, 2012

2012 Los Angeles Golden Dragon Parade

Cliffs:

  • 2012 Los Angeles Golden Dragon Parade (Chinatown)
  • Click here for the complete FLICKR set
  • Yea yea yea… I normally take photos of food but once in a blue moon I go photo crazy.
  • The parade is great but the real action is in the crowd and side events.
  • I followed a group of lion dancers while they visited various businesses for “cai ching.”

During the Chinese New Year, lion dancer troupes from the Chinese martial art schools or Chinese guild and associations will visit the houses and shops of the Chinese community to perform the traditional custom of “cai ching” (採青), literally means “plucking the greens”, a quest by the ‘lion’ to pluck the auspicious green normally ‘vegetables’ like lettuce which in Chinese called ‘cái’(菜)that sound like ‘cái’(财)(fortune) and auspicious fruit like oranges tied to a "Red Envelope" containing money; either hang highly or just put on a table in front of the premises. The “lion” will dance and approach the “green” and “red evelope” like a curious cat, to “eat the green” and “spit” it out leave it in a nice arrangement, like an auspicious character but keep the “red envelope”. The lion dance is believed to bring good luck and fortune to the business and the troupe is rewarded with the “red envelope”.

-Wikipedia

Read More

Tuesday, February 7, 2012

Short Order - 2012 dineLA

Cliffs:

  • 2012 dineLA lunch at $16 per person (includes a $5 Short Cake credit for dessert)
  • Short Order fell short of my expectations
  • The burgers are “good” but they are something I would go out of my way for. The spuds are delicious though.
  • What’s up with the meat/bun ratio on Nancy’s Backyard burger?
  • Perhaps I should have ordered one of Julian Cox’s cocktails because you can never go wrong there.

Nancy’s Backyard Burger - dry-aged beef blend, North Country Smokehouse applewood bacon, comte, avocado, heirloom tomato, onion, iceberg lettuce, spicy mayo

Read More

Sunday, January 29, 2012

Playa - 2012 dineLA

Cliffs:

  • Playa describes itself as “contemporary Urban Latin” and lives up it by offering dishes that are truly unique
  • Awesome cocktails by Julian Cox and Jeremy Lake
  • 2012 Winter dineLA @ $34 per person

Read More

Sunday, January 8, 2012

M.B. Post - Bangin’ (Inaugural) Brunch

Cliffs:

  • If I had one [stolen/borrowed] word to sum up this meal it would be “brunchgasm”
  • M.B. Post is short for Manhattan Beach Post
  • January 7, 2012 was M.B. Post’s first day of brunch service
  • The sticky bun absolutely delicious.  The bun came out piping hot in a cast iron pan and it was soft, moist, and not overly sweet.
  • Click here for the full Flickr set

Read More