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Cliff

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From Travel + Leisure, Dec 2003

“In recent years, as chefs have found it easier to import ingredients from abroad, the Barbados food scene has taken off. Some claim the catalyst was the Cliff, which opened on a precipice in 1995 and raised the bar with such innovative combinations as Cajun salmon on a spicy eggplant salsa with Indian curry oil and minted cucumber relish....” MORE>>

–Laura Begley, “Best of Barbados”

Last updated December 2003 lastArticle = 12/2003 and lastAward =