This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
Just in Time for Summer, Cliff's Edge Opens Oyster Bar
Silver Lake has turned into quite the haven for bivalves as of late. First there was the opening of L & E Oyster Bar, and now comes word that Cliff's Edge, helmed by chefBen Bailly, will start shucking this summer. On June 14, they'll open an oyster bar on the patio of the restaurant, which will be stocked by San Diego's Farmfresh Shellfish. The bar will have a roving selection gathering from the purveyor's twenty varieties, and will occasionally bring in other varieties, specifically Morro Bay Pacific Golds, as delivery schedules allow. They'll be served on traditional metal platters of crushed ice, with lemons and mignonettes to garnish.Cliff's Edge has always been known for it's romantic atmosphere, but they've really upped their swoon factor with the sale of the said aphrodisiacs. The team is currently working on selecting champagnes and crisp whites available by the glass and the bottle to pair with the oysters. Mixologist Richard Swan will also have a weekly cocktail special designed for pairing.
Not a bad way to spend as summer day, eh?
Cliff's Edge, 3626 West Sunset Boulevard Los Angeles, CA 90026, (323) 666-6116