Designer extraordinaire Dana Hollister has built a marble-topped oyster bar in a shady nook of the already lovely back patio at her Silver Lake restaurant, Cliff's Edge. Right now it comes alive only on Thursday nights when the restaurant begins shucking mollusks at 6 p.m. and doesn't stop until they're all gone.
Get there early, though, because happy hour lasts until 7 p.m. and during that time all oysters go for $1. After that a half-dozen costs $12 and a dozen costs $20. A 19th century French Empire chandelier hangs over the oyster bar and behind it a mirror serves as a menu for Champagne and white wine by the glass as well as whatever oyster-related cocktail the bar has dreamed up.
Cliff's Edge has been busier than ever since chef Ben Bailly took over the kitchen, and oyster night already has a great draw. Eventually Hollister would like to offer oysters at least four nights a week and maybe even put some stools at the bar, which would seat diners on a first-come, first-served basis.
Cliff's Edge, 3626 W. Sunset Blvd., L.A. (323) 666-6116; www.cliffsedgecafe.com.
Photo: Jessica Gelt / Los Angeles Times