Today is: Monday, April 23, 2018
Upper West Restaurant Review
A new restaurant called Upper West has emerged in the place that was formerly the Santa Monica Bar
and Grill, located on Pico blvd. almost directly under the 10 freeway overpass. Upper West has an all-new
interior, new owners and
staff, and a vibrant menu of American fusion dishes.
Championing the kitchen is
Nick Shipp, who once worked under Wolfgang Puck
and was formerly the head chef at Pete's Cafe and Bar near
Last Friday night we decided to try and see what makes Upper West
so special! Chef Nick Shipp
is a native Texan and I must say that
his food was truly amazing and delicious!
Honey Rye Cocktail
Upper West Martini
We could not miss their amazing appetizers. Among many amazing choices we opted for the Panchetta Wrapped Prawns,
with brochette style prawns, jalapeno-goat
cheese soft polenta, blackberry raisin compote & espresso oil.
Panchetta Wrapped Prawns
Chicken Tawook Kabob
We also loved the Chicken Tawook served with free range chicken kabob,
brussel sprouts, garbanzo, ginzer
zuchini chutney and cherry tomatoes.
Ahi Tuna Crispy Tacos
We also tasted the unique Ahi Tuna Crispy Tacos were amazing, served
sushi rade ahi tuna loin, crispy plantain shell, rice crackers, sprouts,
vinaigrette & jicama cucumber.
Pan Seared Scallops (Chefs Sample)
We also tried one of their delicious salads; the Wild Arugula with blue
cheese dressing, smoked bacon and dried cherries, to die for! Since we truly enjoy
Chef Shipp sent us a tasting, it was fenomenal, a tomato
dusted-pan seared scallops, garlic parsnip puree,
oro blanco grapefruit-
heirloom carrot salsa and a smoked olive oil. I could easily
eat a dozen of those
succulent and fresh scallops.
Seared Sea Bass with Mashed Potatoes
My entree was the Seared Sea Bass, a pan seared sea bass, chorizo mashed potatoes, mint-bartlett pear
salsa & fennel lemon butter sauce. I enjoyed the
flavor, it was very light and tender. My guest is a
meat lover so his choice
was the Prime Coulatte, a prima sirloin steak, smoked bacon
McDaniel slaw and
bourbon balsamic demi.
Prime Coulatte Steak
For dessert my guest and I shared the Key lime tart with Graham cracker crust, blueberry syrup, basil-coconut
sorbet. It was truly memorable. The key lime
filling was soft with a nice sweetness to tartness ratio,
each bite was a
paradise. The basic-coconut sorbet was nice and refreshing, almost
acting like a palate
cleanser between each bite. Also the
Brownie was truly amazing and if you are a
chocolate lover, you can’t
Key Lime Tart with Coconut Sorbet
Overall this was a resounding success for all of us; my guest and I kept raving
about the food, the
drinks, and the scene throughout the night. By 7pm the
place was absolutely bustling with activity and
I can only imagine how
packed it would be on a Friday or Saturday night.
Chocolate Brownie with Ice Cream
Our waiter was very prompt and
polite, and our empty plates and glasses were cleared quickly. A quick check of the Yelp reviews shows
that about dozen
others are also singing the praises about Upper West. Prices were
I have a strong feeling I'll be making many
return visits here. Highly recommended.
Special thanks to Chef Nick Shipp and to the
owner who were truly amazing to us!
co-owner of Upper West, brings a diverse world-wide perspective to
his vast bartending experience. Starting at age 18 at one of the bars on Allenby
Street, Tel Aviv’s hottest nightclub scene, he moved throughout Australia before
coming to the United States in 2002, working in Miami and Los Angeles. U.S. establishments
included Window’s Steaks & Martinis, Shane Restaurant & Bar, and J Lounge,
where he was a mixologist. His concoctions have won numerous awards and been featured
in several magazines.
One of the most famous is the Honey Rye.
is made with Old Overholt Rye,
Bargenjager honey liquor, a dash of Orange Bitters stirred on the rocks with a splash
of ginger ale garnished with an orange peel.
has spent more than a decade tending bar, as well as managing marketing,
promotions and events for nightclubs and restaurants. He has worked across the globe,
including Israel, Miami, New York and now Los Angeles. Most recently he was at J Lounge,
he also worked at the Argyle Hotel, Pete’s Café, Shane Restaurant and Pangaea. His signature
cocktails have been featured in magazines and won worldwide competitions in Europe.
He is known for the award winning Cucumber Martini.
is made with either gin or vodka, sliced cucumber, mint leaves shaken
and stirred into a martini glass with cucumber garnish.
For map and location click Here!
For more information please visit their website at www.theupperwest.com
Article By: Mary Adams
Photos By: Chris Marx
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