Today is: Sunday, July 14, 2024

The West Restaurant Review

Hotel Angeleno is one of Los Angeles’ premier boutique hotspots, announces
Fantasy February, a month-long aphrodisiac extravaganza. Amy Reiley,
aphrodisiac expert and author of Fork Me, Spoon Me, and Hotel
Angeleno’s Executive Chef Mark Mittleman, have teamed up to create
a one-of-a-kind aphrodisiac menu and hotel package, transforming
Hotel Angeleno and West Restaurant & Lounge into a lover's
paradise for the entire month of February. 


Delectable. Scrumptious. Delicious. You'll want to use these superlatives and
more when you delight in the tastes of The West, with its culinary luminaries
await you and your clients with menus of excellence and extravagance.


WEST features inventive Cal-Italian cuisine that fuses the rich culinary tradition
of Italy with American style. The menu offers a hearty assortment of prime
aged steaks, chops and roasts, traditional Italian pastas and small plates.

Hotel Lobby and Pool Area

West maximizes the appeal inherent in the penthouse space of the tubular Hotel Angeleno. Mixing small plates, crudo, appetizers, risottos, salads and pastas—the braised-short-rib ravioli is a must—might seem like a recipe for overload, but the selections work well together to form different ways to complement rather than overwhelm the main course. And what a course: The choice sauces for steaks
like a skillet-seared filet mignon, spicy seared 20-ounce ribeye or grilled Florentine
T-bone include lemon-herb aioli, Barolo reduction and roasted garlic gorgonzola butter. The prices are roundly reasonable, especially when compared to other comrades in the steak-fueled revolution; the lounge provides a killer
drinks-and-nibbles idea in an area severely lacking options.

Established in spring 2006, WEST sits high atop the penthouse floor of
Hotel Angeleno. Floor-to-ceiling windows serve as the gateway to a
panoramic view of Los Angeles that stretches from downtown
to the Palos Verdes Peninsula to the Pacific Ocean.

Long Island Ice Tea                                       Champagne       

But there are plenty of inviting entrees including what has to be the best appetizers
in town. And, of course, the vibrant entrees give everything a lift. We ordered
a selection of appetizers and they were truly amazing and delicious,
I guess the photos speak by itself, but you must go there
to try and see for yourself what I am talking about!

Assorted Antipasti

Assorted Olives and Bread                         Kobe Beef Carpaccio     

The antipasti were perfect with cocktails! We tried a selection of three amazing ones: The Grilled Artichoke Heart, Smoked Mozzarella, with Prosciutto and the Mini Eggplant Parmesan with burrate cheese and oven-dried tomato.

Tuna Tartare “Montesoro”, with Avocado

Next, in the piattini menu, we tasted the Tuna Tartare “Montesoro”, with avocado, cucumber on a lime zest, the Kobe Beef Carpaccio, with capers, olive oil,
parmesan on a lemon aioli sauce, one of the best in town, and the
most amazing crispy and crunchy Maryland Crab Cake!

Maryland Crab Cake

I was told not to miss the Beef Short Rib Ravioli, it was really to die for, I give
it a gold medal for this amazing dish, and another not to be missed is the
Risotto Del Giorno, with a selection of the say, and again another
great choice for those who loves risotto dishes like myself.

 Beef Short Rib Ravioli                                                                  

Once again, our server came to the rescue with the perfect wine accompaniment; 
A Bordeaux blend from California’s central coast, which is comprised
primarily of Cabernet Sauvignon, Cabernet Franc and Merlot.
It proved to be velvety smooth and ripe with complexity.

Mediterranean Sea Bass with Lobster Ravioli

Presented in “quartinos,” as well as bottles, WEST is proud to offer a wine list in a varied price range selected from a variety of Italian and Californian premier vintners. From dry to sweet to fruity to woodsy, the wines at WEST are harmoniously
paired with each selection, enhancing the dining experience. Guests
can also bring a favorite bottle of their own (corkage fee is $20).

Porterhouse steak with garlic and a side of mushrooms

As far as our entrees, among so many tempting choices, I could not miss the Mediterranean Sea Bass, with Lobster Ravioli, a great choice, and my guest chose
the Porterhouse, all dinners are served with your choice of peppercorn, hot chile-garlic, lemon-garlic, rosemary or sauce (red wine, beamaise or gongonzola butter).

     Side of Mushrooms                             Side of Mashed Potatoes

For contorni, we were surprise with 3 choices; the Orecchiette Quatro Formagi
with Tartufo, this is their Mac & Cheese version, the Crushed Yukon
Potatoes with roasted garlic and the Roasted Filed Mushrooms.
I want to hoard them, they're so good. 

Quatro Formagi with Tartufo

Chive’s Executive Chef de Cuisine, Mark Mittleman has succeeded
masterfully! Our entrées displayed commendable taste and diversity.

Farmer’s Market Fruits with Chocolate and Caramel Fondue

Our sumptuous repast was topped off with a delicious, Farmer’s Market Fruits
with Chocolate and Caramel Fondue, along with a variety of fruits and cakes,
the best Fondue that we’ve ever had the pleasure of tasting,
and the Vanilla Bean Panna Cotta with Seasonal Fruit.

Vanilla Bean Panna Cotta with Seasonal Fruit

By the time we finally left the festive surroundings, we almost wondered if it were actually a Saturday night rather than the middle of the workweek. After reaching
our car, however, it became clear that many surrounding restaurants and bars
were not nearly as busy. This reality testifies to the fact that, once upscale
diners have found a place that truly meets their standards; they are
likely to return to enjoy the happy experience again and again.

Do not miss from Monday thru Friday from 4:00pm to 6:00pm the
“Rush Hour Relief” offering a ½ off drinks.

On Thursday: Jazz nights from 9:00pm to 1:00am.

For map and location click Here!

For more information please visit their website at

Article by: Mary Adams
Photos by: Chris Marx

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