Press Releases - 2006
West Overview
Introducing WEST, perfectly positioned where the 405 freeway and Sunset Boulevard meet on the Westside. Los Angeles' premiere Italian Steakhouse and lounge, WEST is perched high atop on the penthouse floor of the new Hotel Angeleno. Featuring thick-cut steaks, chops and roasts along with hearty pastas and small plates, Executive Chef Mark Mittleman offers an extensive menu and wine selection inspired by the diverse culinary topography of Italy, integrating Mediterranean and Tuscan influences into each selection.
WEST's refined and relaxed penthouse luxury graces the iconic circular tower overlooking Los Angeles. Newly resurrected, WEST has been renovated and transformed to maximize its 200-degree panoramic view. Floor-to-ceiling windows hug the crescent shaped restaurant, allowing diners to take in the beauty of Los Angeles. Diners will marvel at the Brentwood mansions, gaze at the cars inching on the 405, relish the glimpse of the Pacific Ocean and take in Downtown's skyline. Dramatic chandeliers softly illuminate the space, while rich cherry wood ceilings, Carrera marble tables, and plush banquettes prime the senses for an unforgettable dining experience.
In conjunction with Kitchen Table Partners and Design Director and co-owner Joanna Perlman, WEST was inspired by the 1999 mystery drama, "The Talented Mr. Ripley," who parlayed the film's 1950's picturesque Italian setting into the restaurant's polished wood interior. "Our goal is for WEST to reflect the post-war era of Italian grace and style. Inspiration came from the playboy on the yacht who sailed Lake Cuomo," says Perlman.
Located adjacent to the dining room is the inviting and cozy WEST Lounge. Featuring live music by an eclectic mix of up-and-coming artists, the intimate lounge is an idyllic spot to chat with friends, sample small plates and enjoy signature cocktails.
WEST features a top-shelf wine list from Italian and Californian premiere vineyards, featuring Livio Felluga Tocai Friulano, Peju Savion Blanc, Avignonesi Vino Nobile 2002, Kistler Chardonna and Domaine Carneros Pinot Noir. All wines are presented in "quartinos" – or mini decanters which allow guests to individualize their wine selections for each course or by the bottle. Each server has been meticulously trained and is available to answer a variety questions and provide pairing suggestions.
The Menu
Chef Moulton has developed an extensive starter menu, offering an array of light Italian small plates, salads and Crudos. Available in both the lounge and restaurant, guests can nibble on small plates such as grilled spring onions and aioli; marinated olives in fennel seed and pepperoncino; grilled baby artichokes with lemon and olive oil, and shrimp stuffed cherry peppers.
Crudos, cuts of thinly sliced, raw and marinated meat are a mainstay in Italian dining. Chef Moulton has created his own variations such as Pacific oysters marinated in a classic new school mignonette; tuna carpaccio, lime soaked sea scallops with cilantro; to yellowtail and avocado tartar.
Each pasta selection is offered as a whole or half portion and is priced accordingly, allowing diners a customized option to complement the menu's roasts, chops and steaks. An introduction to WEST's pasta entrees include a light Dungeness Crab and Maine lobster Bolognese served with herb tagliatelle and mascarpone cheese; spicy sausage risotto with roast tomato, pepperoncino and parmesan; and short rib ravioli with rosemary fonduta.
As an Italian steakhouse, WEST sears its prime cuts of meat to perfection. Generous portions are served with roast garlic parmesan butter, classic Béarnaise or a Barolo reduction. The WEST house specialty is a 24 oz or 48 oz grilled Florentine t-bone steak drizzled with rosemary olive oil; other items include a grilled 14 oz New York steak with lemon garlic rub; skillet-seared filet mignon encrusted with black peppercorns; and a Dijon crusted rack of lamb with mint vinegar and a grilled 16 oz veal chop.
Any entrée can be accompanied by an assortment of sides ranging from roasted field mushrooms; herb roasted new potatoes; grilled asparagus with pecorino to whipped parmesan potatoes.
A Joie de Vivre property, WEST's Interior design was created by Kitchen Table Partners and Joanna Perlman of JoFusion, Inc., with menu concept credited to Executive Head Chef Mark Mittleman and CB5 Restaurant Group. Open seven days a week, WEST is open for breakfast from 6:30 AM – 10:30 AM weekdays (7:00AM – 10:30AM weekends); lunch from 11:30 AM – 2:30 PM; dinner from 5:30 PM - 10:30 PM. All major credit cards accepted. WEST features a private space that can accommodate 70 seated or 150 standing.
The restaurant has a seating capacity of 185, which includes the lounge area. Valet available. Reservations are welcomed by calling (310) 481-7878.
Additional information about JDV Hospitality and WEST can be found online at www.westatangeleno.com.
For additional press information contact Dawn Shalhoup at JdV
Hospitality at (415) 773-1067 or Carin Galletta at (323) 931-7600 X
201.
Buon Appetito!
