|sea bream en papillote|
|scallops with salsa verde|
|lemon brulee tart|
Cliff's Edge is one of the few places in the area for a boozy brunch with full bar, so I might have to return for dishes like Nutella French toast and a blood orange Margarita. And soon, chef Bailly will be cooking with fresh vegetables and herbs from just up the hill at owner Dana Hollister's Paramour garden, keeping things as local as possible.
The restaurant plans to keep diners focused on the food, as well as the patio, with upcoming events like winemaker dinners and guest stints featuring some well-known local chefs.
Now, if they could just take over the Edendale Grill...