by erin thursby scopes1925@msn.com
Across the street from Culhane’s on Atlantic is Cliff’s At The Beach, which is located inside the Days Inn. Inside you’ll find two well appointed bars, one on a raised platform with a marble top and a long bar on your left as you come in. A small stage for musical acts occupies the back left corner. In that same corner, part of the wall can slide away to accommodate pool party days and nights. Live music plays on Friday and Saturday nights. Sundays they have open mic night, starting at eight. The restaurant and bar is easily converted for events like large dinners and wedding receptions. If you’ve been to Cliff’s on Monument Road, you should know that you can expect a little more from the menu at the Neptune Beach locale.
The acquisition of Chef Cuong Nguyen is a coup for Cliff’s. Nguyen’s whipped up countless delicacies during his sixteen years at The River Club. The menu is deceptively simple, but Nguyen is capable of taking requests that aren’t on the menu. Just a few weeks into serving food, the restaurant is still trying to find its identity. The exemplary presentation of the dishes and the delectable taste tells me that it won’t be long before they’ll be a destination for the hungry. Chef Nguyen doesn’t just make food for the nightclub; he also cooks for Seaside Catering which takes care of any event you might want to hold at Cliff’s or even elsewhere.
Ahi tuna is a common enough dish these days, but Nguyen’s presentation makes it special. The pickled ginger slaw served with it with an outstanding counter taste to the other flavors. Drinkers will like the reasonably priced basket of homemade chips (less than $5), sprinkled with asiago and bleu cheese. If you’re into rich appetizers, try the scrumptious baked goat’s cheese served in tomato fondue with decidedly crispy slices of bread. I also tried the chef’s flaky and tasty egg roll, which is available upon request as well as on Tuesday nights, which will be sushi night for Cliff’s. Like the Cliff’s on Monument Road, this Cliff’s also serves wings which have earned the praise of many customers.
In entrées I’d recommend a number of choices. Their ale batter is excellent, so if you enjoy grouper or shrimp, order either the fish and chips or the battered Mayport shrimp. Both of these entrées are served with tasty homefries and slaw. I must stop for a moment in reverence to their homefries; I expected the thickly cut slabs of potato that pass for fries in most pubs and was wondrously pleased to find these thin fried little bits of heaven. Those with a taste for steak will love the pan seared New York Steak medallions. Served in a savory tomato gravy, the steak was both tender and flavorful.
Other menu items include a buttermilk fried chicken breast, a large brick oven pizza and a half pound Black Angus burger.
Expect a beautifully classic crème brûlée for dessert, although it won’t be long before more dessert items are appended to the menu. If you’re looking for a new food experience on Neptune Beach, try Cliff’s. The kitchen opens at 5pm on the weekdays and 6pm on the weekends.
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EU Critic’s Choice Awards
