Dine Out LA at Upstairs 2

[NAspy]

This was my first trip to Upstairs 2, a restaurant I have been wanting to try for a long time. The interior is, like many of the interiors of new small restaurants (Ford's, Riva, Rustic Canyon) set up like someone's largish dining room and they are having a bunch of people over for dinner -- so quite homey, if bustling. I like the cool tan colors and the not overpowering loudness of the place.

We were seated at a table that had obviously been squeezed in to maximize seating -- we were adjacent to a stand alone screen and luckily we are both slender enough to squirm in and out of our seats and slither by the screen. The place was very crowded at 7 PM on a Friday.

We ordered off the Dine Out menu and had the "wine package" that came with it. Why "wine package" and not "pairings?" No clue. Anyway I started with the Littleneck clams that were stuffed with a mixture of vegetables, bread crumbs and clams. I thought they had forgottne to add in the clams -- these tasted of very nicely seasoned stuffing. No clam flavor whatsoever. The wine pairing was a chardonnay whose name escapes me -- it was a bit too acidic for my tastebut served at perfect temp. My wife had the duo of soups which was a much better choice -- roasted kabocha squash and roasted porcini and chestnut -- these were very successful.

For our main dishes I ordered the veal loin in a green peppercorn sauce over mashed potatoes and the wine was a Joseph Swan Pinot that I liked a lot and had another glass of (pourings were tiny -- 2 and half ounces per) and wife had the sea bass, which she found bland all the way around. My veal was done medium rare, and while it was a bit sinewy, the flavor was good.

Dessert --- I had the sticky toffee pudding, which was a very good bread pudding and my wife had the "oatmeal apple cookie" or something like that, a largely unsuccessful merging of a hard cookie shell with chopped up apples n a tart format. It was like a dessert I would have made up and forced my family to eat. Hard to cut with all the apples sliding everywhere, and not much tenderness or flavor. The port that accompanied it was fine, though mine had some significant sediment in the glass.

$34 for the meal, and $20 for the wine pairings. Portions are on the small side - if you're a big eater, you'll head out for In n Out afterward. Uneven, but worth a return trip for the regular menu.

[nosh]

I don't understand how Upstairs 2 adapts its menu to create a DineLA "deal" at all. The place is oriented to the wines, and their menu is small plates with an emphasis on the pairings. The baked clams or duo of soups are listed on the regular menu at just $5 each. I am at a complete loss to understand how an entree of even a veal chop or seafood (fish dishes are midteen$ on the regular menu) and a dessert come anywhere close to $34.

A few years ago I recall being a lot more excited about some of the DineLA or other Restaurant Week menus. We had a family event near Del Mar in San Diego during their RW a couple weekends ago -- only one of our party of six utilized the special menu and our calculations showed we were basically getting a free dessert. With the rules, complications, restrictions, and crowds, the "special" deals just really don't seem worth it, though there are a few notable exceptions.

[NAspy]

You are probably right...it's a way to get people in a restaurant by packaging the same old thing in a new wrapper. I forgot to mention the bread was quite good.

[vntgdncr]

This is mine and my husband's favorite restaurant. We dine their normally for special occassions such as birthdays, etc. We've also invited friends to share our love of the food and wine and we have enjoyed it for Valentine's Day and Thanksgiving. We have NEVER been dissappointed. The portions are served tappas style unless you choose the fixed prix course option and although these portions may seem smaller, they are just enough. We are both about quality over quantity. We also like the way the menu lists which foods go best with which types of wines so if you prefer to drink heavy bodied reds, the recommended selection of accompaniments are given. These are often a bit unusual so you have an opportunity to try something unique such as elk, wild boar or pheasant. For the quality of the food and the paring and quality of the wine, the price is very reasonable. The ambience is relaxing and romantic and the service is always impeccable.