Cliff Bell's has already earned a reputation for hot jazz and cool cocktails -- get ready for that rep to grow with the addition of a kitchen that will be serving up dishes from a menu of French-inspired foods and American classics. Think duck confit, oysters on the half-shell, frog legs and cassoulet, along with mac and cheese, steak and eggs and cheesy potatoes with or without ham.
Manager Paul Howard says that Cliff's "got lucky" with the discovery of executive chef Matt Baldridge, who studied at Schoolcraft College's renowned culinary program and worked for many years at the highly-regarded Rattlesnake Club alongside Chef Jimmy Schmidt.
Howard says that Baldridge's menu is versatile, reasonably-priced and complements Cliff's historic decor -- even the
menu design is laid out like the old Cliff Bell's.
Food will be served from the downstairs kitchen from 5 p.m. until midnight Tuesday through Saturday. Both Howard and Baldridge hope to expand that with a late night menu and Sunday brunch service in the future.
Source: Paul Howard, Cliff Bell's
Writer: Kelli B. Kavanaugh
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