Finally, it’s coldish in L.A., and that slight chill in the air has us craving cozy meals. Enter Chef Vartan Abgaryan of Silver Lake’s Cliff’s Edge. For one night only, Abgaryan will be breaking down a whole lamb to create four meaty courses, plus dessert.
The prix-fixe menu uses all parts of the wooly critter, from crispy lamb’s head done up with bitter greens and pickled persimmon to leg of lamb with sweet potato, preserved lemon, and olives. Lamb belly and a shepherd’s pie are also part of the mix. Each dish will be paired with wine from Napa Valley’s Priest Ranch.
The December 10th dinner will take place on Cliff’s Edge “secret” terrace at 7 p.m. Seating is limited, and reservations must be made in advance. Price is $65 per person.
Cliff’s Edge, 3626 Sunset Blvd., Silver Lake, 323-666-6116