For years, it didn’t seem to matter what type of food emerged from the kitchen at Cliff’s Edge, where it was all about the patio. Hell, Dana Hollister’s restaurant doesn’t even have a sign, but people continued to find their way to that tiered, tree-lined patio. Silver Lake finally seems to have some more interesting dining options, which may have motivated Hollister to step up the culinary game at Cliff’s Edge. She initially hired French chef Ben Bailly to upgrade the food, and more recently, she installed Yerevan native Vartan Abgaryan, and just after Thanksgiving, he rolled out an even more ambitious menu, including Bay Scallop ($20). The supple poached scallops join knobby chunks of sunchoke, sweet garlic and scallion in a smoked ham broth loaded with cubes of rosy pink meat that reminded me of Southern-style ham hock.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.