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The back patio at Cliff’s Edge

Cliff’s Edge, the Silver Lake gem of a restaurant and bar tucked away at the corner of Sunset Boulevard and Edgecliff Drive, is holding an Instagram photo contest. Through July 31, the image with the most likes will receive a $40 gift certificate. Just make sure to tag your photos with #cliffssummernights and #cliffsedgela. With beautiful and tasty creations from Chef Vartan Abgaryan, formerly of Public Kitchen & Bar at the Hollywood Roosevelt Hotel, and Wednesday night guest bartender Matt Biancaniello, formerly of Library Bar also at the Roosevelt, getting a good shot shouldn’t be too tough.

Abgaryan’s agnolotti with English peas, mascarpone, morels, ramps and parmesan cream is a good choice, as is the skate served with fennel, lemon, capers, brown butter and marcona almonds.

Agnolotti

Skate

When it comes to drinks, Biancaniello’s Hanky Panky, made with Bols Genever gin, lovage, page mandarins, Aperol and ghost pepper salt, is a show-stopper. But watch out — it’s pretty spicy!

Hanky Panky

Note: Photos are from a hosted meal.

I’ve passed by the 64-year-old Brite Spot diner in Echo Park numerous times, usually on the way to Dodger Stadium. I never thought much about it other than noting the sign was pretty cool. But when I heard that Dana Hollister, owner of One-Eyed Gypsy and Villains Tavern in the Arts District downtown and Cliff’s Edge in Silver Lake, had recently remodeled the restaurant and revamped the menu, I was intrigued.

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Chef Ben Bailly shows off his lamb cheeks. Photo by John Ales.

Is third time the charm for Ben Bailly? Bailly recently joined Cliff’s Edge as executive chef, where he was brought on to revamp the menu after stints at Petrossian and Fraiche Culver City. Cliff’s Edge is Bailly’s third restaurant since arriving in Los Angeles, and his food complements the Sliver Lake location nicely. The menu is elevated but not stuffy, which seems to speak well to the discerning hipster neighborhood.

During a recent visit to Cliff’s Edge, I enjoyed both the cocktails and the food. I really liked the Bitter Pill (Zaya 12 year rum, Fernet Branca, brown sugar, fresh lime juice, egg whites, orange oils), which had great depth of flavor. The Gold Rush (Buffalo Trace bourbon, honey syrup, fresh lemon juice, orange oils) and Question Mark (Bols Genever gin, lavender simple syrup, fresh grapefruit and lemon juice, Peychauds bitters, flamed grapefruit oils) were also winners, mostly because I love the bourbon-citrus combo as well as lavender in general.

As for the food, the Whipped Ricotta with lavender (again!), honey and olive oil is a must to start. It’s fluffy, creamy and fragrant. The Crispy Polenta served with mushrooms, egg, and Pecorino Romano cheese, as well as the Seared Scallops with lebne yogurt cheese, cauliflower, Vadouvan spice and salsa verde, are solid savory options.

The Skate Wing served with sunchokes, brown butter, pine nuts, lemon and capers was hands-down my favorite main dish. It was reminiscent of a fish and sunchoke dish that Bailly served at Fraiche that I also enjoyed. The Lamb Cheeks with celery root purée, rapini and hazelnut gremolata is another good choice.

The Chocolate Torta is what you should order for dessert. At once light, smooth and decadent, this cake is one of the best chocolate cakes I’ve had in a while. I don’t normally order the chocolate cake at restaurants, but I would definitely do it here.

Note: This meal was hosted.