![]() Dec 2, 2008 | |||||||
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These are blunt eateries made for big appetites. You're not here for the atmosphere, for the service, for the beauty of the moment.
The charcoal-broiled steak is dark, sweet and pretty good if you go for that sort of treatment. But Cliff's isn't the ideal place for your classic, unadorned porterhouse. The marinated shell steak and filet mignon are better suited for the marinade. No need to be concerned about appetizers other than the shrimp cocktail or the oysters on the half shell.
For the rebels in your crowd, they may have fried soft-shell crabs, broiled or steamed lobster, and combo seafood platters.
Say one thing for the Cliff's contingent: they're consistent.
Peter M. Gianotti
Hours: Every day for lunch and dinner.