Third part of three parts, please start here with Part 1
With the venison (venison roasted | loin | beets | black peppercorn | huckleberry) a seasonal dish recently added to Cliff’s Edge’s refined menu dish, Chef Agaryan starts with the best venison available Cervina venison sourced from New Zealand. This meat is his key ingredient that he pairs on the plate with roasted beets and huckleberries. The cut of venison is a New York cut which is the tenderest portion. This thick cut is seasoned with salt and pepper, seared then roasted until medium rare. If venison is cooked medium it tends to be chewy, though when cooked medium rare, it is very tender.
Chef Abygaryan loves beets, but he didn’t want to do another cold beet salad. So he roasts them and uses them paired with the venison as a hot item; though both the venison (being a sweet meat) and the beets need acidity, and thus the huckleberries. The huckleberries are provided two ways as a condiment and as a gastrique. In this gastrique the huckleberries are cooked with vinegar and sugar then reduced. The huckleberries are removed and the resulting thin syrup is used as one of two sauces on the plate providing a sweet and sour flavor that goes especially well with the beets. The other sauce is a jus made with oxtails.
All of these new unique dishes will be joined soon by even more distinctive items as Chef Vartan Abgaryan further refines and develops Cliff’s Edge’s menu. So expect to see items like guinea fowl and sea urchin used and served in new and different ways unlike dishes served elsewhere in Los Angeles. Such delicious distinctive items will thus make Cliff’s Edge even more of a culinary destination for both regulars and new patrons to come back to again and again where they can sit either indoors or outdoors at this beautiful fine dining location at 3626 W Sunset Blvd in Silverlake.
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