Bon Appetit Reviews Our Honey Rye
For inspiration, co-owner Eyal Raziel looked to his native Israel, where honey liqueur is popular. “The Bärenjäger balances the kick of the rye,” he says.
So begins a recent article in the September 2011 issue of Bon Appetit Magazine, reviewing one of our Signature Drinks from the bar. To see and read the entire article, click on the following link…
Looking To Host a Private Party or Function?
The fun and festive dining experience of Upper West is also available for private parties, celebrations and business meetings. Our Private Patio delivers a memorable experience with excellent food and quality service in an upscale and fun atmosphere. Need a larger space? Reserve the entire Upper West!
If you need a private room for your special party or gathering, we can provide you with what you need. Corporate events, birthdays, anniversaries, rehearsal dinners are just some of the types of events we’ve had at Upper West.
We can furnish any extra item or service that you may need, such as flowers or audio-visual equipment. Our professional staff looks forward to catering to your every need to make your upcoming event a success. Call or come by the restaurant to receive more details,
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-Upper West
Check Out Our LA Times Review Below
By Noelle Carter, Los Angeles Times
June 16, 2011
Dear SOS: Have you tried the roasted veggie burger at Upper West in Santa Monica? If you haven’t, you must. It is hands down the best veggie burger on the planet. Would love to see if the Los Angeles Times Test Kitchen can come up with the recipe.
Carly Irion
Santa Monica
Dear Carly: Upper West’s version of the veggie burger is a wildly flavorful combination of ingredients, packed into a generous patty and grilled to perfection. Served topped with a thick, smoky tomato aioli, roasted piquillo peppers, sliced avocado and a chunky, sweet-tart pineapple relish, this is one burger that might even make a convert out of the most ardent meat lover (at least temporarily).
Upper West’s veggie burgers
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here.
Total time: About 3 hours, plus cooling times
Servings: 6
Note: Adapted from Upper West in Santa Monica. Shred the vegetables and cheese using the shredder attachment on a food processor; a grater can also be used. Liquid smoke is available at most well-stocked supermarkets. Roasted piquillo peppers, packed in jars or cans, are available in gourmet markets and select well-stocked supermarkets.
Tomato aioli
2 1/2 teaspoons fresh thyme
1 tablespoon plus 1¾ teaspoons dried oregano
1 teaspoon extra-virgin olive oil
2 tomatoes, halved lengthwise
1 1/4 teaspoons liquid smoke
1 1/2 cups mayonnaise
Salt, to taste
To see the original LA Times Review, click here
Daily Candy – The Weekend Guide
EAT -
Upper West -
What: Loft-like new bistro for comfort food under international influence (blue tortilla corn soup, braised short rib osso buco style, brioche bread pudding) — although that might just be the wine or the handcrafted cocktails.
Why: You’re headed in the right direction.
When: Daily, 5 p.m.-2 a.m.
Where: 3321 Pico Blvd., b/t 33rd & 34th St., Santa Monica (310-586-1111).
Check Out Our LA Times Review!
By Noelle Carter, Los Angeles Times
June 16, 2011
Dear SOS: Have you tried the roasted veggie burger at Upper West in Santa Monica? If you haven’t, you must. It is hands down the best veggie burger on the planet. Would love to see if the Los Angeles Times Test Kitchen can come up with the recipe.
Carly Irion
Santa Monica
Dear Carly: Upper West’s version of the veggie burger is a wildly flavorful combination of ingredients, packed into a generous patty and grilled to perfection. Served topped with a thick, smoky tomato aioli, roasted piquillo peppers, sliced avocado and a chunky, sweet-tart pineapple relish, this is one burger that might even make a convert out of the most ardent meat lover (at least temporarily).
Upper West’s veggie burgers
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here.
Total time: About 3 hours, plus cooling times
Servings: 6
Note: Adapted from Upper West in Santa Monica. Shred the vegetables and cheese using the shredder attachment on a food processor; a grater can also be used. Liquid smoke is available at most well-stocked supermarkets. Roasted piquillo peppers, packed in jars or cans, are available in gourmet markets and select well-stocked supermarkets.
Tomato aioli
2 1/2 teaspoons fresh thyme
1 tablespoon plus 1¾ teaspoons dried oregano
1 teaspoon extra-virgin olive oil
2 tomatoes, halved lengthwise
1 1/4 teaspoons liquid smoke
1 1/2 cups mayonnaise
Salt, to taste
To see the original LA Times Review, click here
Santa Monica Hot Spot
Upper West is the newest restaurant and bar “hot spot” in Santa Monica. Great food, fun atmosphere, superb staff and a place to belong. Upper West has it all!
Casual Santa Monica Restaurant
This casual, loft like Santa Monica restaurant has a New York City feel without Manhattan price tags. A large, square room, it feels like your coolest friend’s apartment, with lounge music and flat screen TVs and a projector broadcasting hoops (when there’s no game, they show Bruce Lee movies).
Bold New Flavors
The latest addition to Santa Monica’s budding restaurant boom, Upper West, has already proven itself as a delicious and unique eatery in town with the help of pioneering chef, Nick Shipp. Infusing bold, flavors into down-home Americana cuisine, this very reasonably priced restaurant gives patrons wanting a hearty, yet distinctive meal more than their money’s worth with every bite.
