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.

Now, the part that really matters… food.

Patatas Bravas $8 - Crispy Fingerling, Lemon Aioli, Romesco

Smoked Trout Toast $14 - Quail Egg, Lemon, Crème Fraîche, Scallion, Pickled Red Onion 

Creamy Grits $14 - Baked Egg, Chorizo Bolognese, Piquillo, Cotija, Cilantro

Mushroom Toast $13 - Fried Egg, Creme Fraiche, Pecorino Romano

Baked Eggs $12 - Roasted Cherry Tomatoes, Basil, Olive, Goat Cheese 

Pork Belly Hash $14 - Bacon, Potatoes, Brussels Sprouts, Cilantro, Feta, Fried Egg

Potato Pancake $15 - Poached Eggs, Smoked Salmon, Swiss Chard, Sour Cream

Eggs Benedict $15 - Poached Eggs, Bacon, Spinach, Roasted Tomato Hollandaise

Fried Chicken $16 - Rosemary, Waffle, Whipped Maple Butter, Bourbon Syrup

Coconut Panna Cotta $10

Caramel Parfait $10