When you need a break...
RECESS EATERY MENU | HIGHLAND PARK student council GARLIC OR TRUFFLE 7 garlic, smoked paprika or kennebec potatoes, fried parsley, truffle salt, parmesan FALAFEL DARLING 9 falafel trio, tahini harissa essence, micro greens, pickled vegetables, mint oil CHEESE BOARD 18 truffle chévre, triple creme brie, danish bleu, gorgonzola dulce, honeycomb, candied pecans, dried cranberries REDONDO BASKET 16 calamari, shrimp, lemons, cocktail sauce FRIED CAULIFLOWER 8 cauliflower, garlic, cayenne, lemon zest, caper remoulade homeroom weekends only until 3pm, egg dishes served with rosemary & thyme fingerling potatoes LEBNANI SCRAMBLE 15 soujouk, eggs, tomato, onion, feta, pita GOOD EARTH 16 egg white omelette, spinach, kalamata, chévre STUDY OF EGGS BENEDICT buttered english muffins, poached eggs, lemon thyme hollandaise SPINACH & MUSHROOM 15, CANADIAN BACON 18, smoked salmon 16 FRENCH TOAST 14 brioche, bourbon carmel sauce, whipped cream, candied pecans, banana DARLA'S PANCAKES 13 lemon zest, ricotta, whipped cream FOUL FOR FAVA 13 fava beans, garbanzo beans, parsley, tomato, onion, olive oil , tahini, pita EXTRAS APPLEWOOD SMOKED BACON (3pc) 4, TURKEY SAUSAGE (3pc) 6 FRESH FRUIT BOWL 8, HOMESTYLE HASH BROWNS 5 FRUIT PARFAIT 12 seasonal fruit, yogurt, organic granola TREE HUGGER 14 avocado, tomato, sprouts, pesto, ciabatta sandwich BRAND BOULEVARD 16 country fried chicken, avocado, marinated peppers, harissa aioli, tomato, pickle, ciabatta sandwich teacher's lounge everday starting at 5pm EDAMAME FATOUSH 17 edamame, romaine, mizuna, tomato, cucumber, olive, feta, red onion, mint, parmesan crisp, lemon vinaigrette falafel +6, chicken +6, shrimp +8, ahi +12 CAPRESE YERAZ 20 confit tomatoes, burrata, prosciutto, avocado, recess garden basil, pesto, balsamic essence, parmesan crisp falafel +6, chicken +6, shrimp +8, filet +11, ahi +12 TEACHER'S PET 15 sonoma greens, seasonal pears, dried cranberries, candied pecans, danish bleu, balsamic vinaigrette falafel +6, chicken +6, shrimp +8, filet +11, ahi +12 ST. ANNA'S AHI TUNA 23 seared ahi, sonoma greens, mango, tomato, orange, ponzu, soy glaze, sriracha, labneh aioli PLEDGE OF ALLEGIANCE 15 angus beef tenderloin, applewood smoked bacon, avocado, tomato, cheddar, pickle, brioche bun sandwich SPINACH TAGLIATELLE 15 house made pasta, roasted garlic marinara, seasonal vegetables chicken +6, shrimp +8 DOLMA 16 stuffed tomato and squash, quinoa, bulgur, chickpeas, peppers PAN ROASTED CHICKEN 23 mary's free range chicken, white wine, garlic haricot vert, spinach, cipollini onions, tomato, white beans MARKET FISH 25 seasonal fish, chef's inspiration THE PRINCIPAL 29 petite filet, charred broccolini, cippolini onions, truffle bordelaise sauce, aleppo pepper, compote butter extra credit HOUSEMADE labneh cheesecake 9, flourless chocolate cake 9, salted caramel panna cotta, mascarpone 9 BANANA DELIGHT banana, wonton wrapper, strawberry compote 8 ICE CREAM 8 french vanilla bean, cappuccino crunch SORBET 8 blood orange, blackberry cabernet AFFOGATO 7 french vanilla bean ice cream, shot of hot espresso FRESH PICKINGS 8 seasonal fruit little bears please, let's keep this for kids under 10 only SCRAMBY EGGS 8 scrambled eggs, fingerling potatoes weekends only CHICKEN TENDERS 8 country fried chicken breast strips, french fries MINI ME BURGER 8 mini kobe beef burger, french fries HOUSE PASTA 8 house made spinch tagliatelle with butter or marinara

Chef Sevan Abdessian

Chef Sevan Abdessian is a seasoned veteran of the culinary world. He became aware of his passion for food at a young age learning from his mother and tasting her recipes. To learn the craft, he attended the Culinary Institute in San Francisco and honed his skills at five star restaurants in the area such as Rubicon. He eventually moved back to Los Angeles to work at Patina restaurant with Chef Joachin Splichal. These experiences showed him the true rigors of the restaurant world and taught him the value of perseverance and resiliency along with many cooking skills. He transferred these skills into a more personal world when he became a private chef for celebrities such as Adam Sandler, Rod Stewart, John Travolta and many others. In 2009 he was inspired to open his own restaurant so he could realize the ideas and vision he had developed about food and its role in a community and family. He found an old brick building in a quiet corner of Glendale, Ca. built in 1929 which originally housed a diner. He lovingly restored it back to its original use and thus Recess Eatery was born. What began as a simple neighborhood family friendly eatery has evolved into a gem of restaurant serving modern American fare. Chef Sevan combines elements of flavors from his childhood with fresh ingredients to create sophisticated epicurean delights. Now he brings that vision to Highland Park, Ca. into another brick building built in 1929. Chef Sevan believes that good food and a pleasant environment bring people together to connect in ways no other medium could accomplish. CHEF SEVAN


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Opening Hours

Mon - Fri      5:00 pm - 12 : 00 am


Saturday      10 : 00 am - 12:00 am


Sunday          10 : 00 am - 12:00 am


Phone:  (818) 507-0592

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