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…
The fun and festive dining experience at Upper West is available for private parties, celebrations and business meetings. Upper West is the perfect venue to host corporate events, birthdays, anniversaries, rehearsal dinners and more.
Upper West offers three different options for private parties depending on the number of people attending.
1. The front room accommodates 42 people seated and 50 people buffet/ cocktail style.
2. The main dining room accommodates 90 people seated and 120 people buffet/ cocktail style.
3. The entire restaurant accommodates 140 people seated and 170 people buffet/ cocktail style.
Pre-fix menus are available in addition to customized menus to fit your needs and budget.
Our professional staff looks forward to catering to your every need to ensure your upcoming event is a complete success. We will happily provide accommodations for tailored services and items, including flower arrangements and audio-visual equipment. Please call or visit the restaurant for more details. Click here to take a virtual tour.
Book your next event at the Upper West.
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Check Out Our LA Times Review Below
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.
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
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.
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