When you need a break...
student council TRUFFLE OR GARLIC 7
kennebec potatoes, fried parsley, truffle salt, parmesan or garlic, parmesan, smoked paprika FALAFEL DARLING 9
falafel trio, tahini harissa essence, micro greens, pickled vegetables, mint oil CHEESE BOARD 18
truffle chévre, triple creme brie, danish bleu, honeycomb, candied pecans, dried cranberries DUKE OF YORK 12
crispy cod, onion rings, tartar sauce REDONDO BASKET 16
calamari, shrimp, lemons, cocktail sauce FLATBREAD 15
soujouk, spinach, red onion, seasonal mushrooms, tomato, triple creme brie DAILY SOUP 6
chef's daily inspiration homeroom
weekends only until 2pm, egg dishes served with rosemary & thyme fingerling potatoes LEBNANI SCRAMBLE 15
soujouk, eggs, tomato, onion, feta, pita wedge GOOD EARTH 16
egg white omelette, spinach, kalamata, chévre STUDY OF EGGS BENEDICT buttered english muffins, poached eggs, lemon thyme hollandaise
basturma, spinach, mushroom, chévre, micro greens, poached egg, pita FOUL FOR FAVA 13
fava beans, garbanzo beans, parsley, tomato, onion, olive oil , tahini, pita FRENCH TOAST 14
bread pudding, bourbon carmel sauce, whipped cream, candied pecans, banana DARLA'S PANCAKES 13
lemon zest, ricotta, whipped cream EXTRAS
edamame, romaine, mizuna, tomato, cucumber, kalamata, 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 TEACHER'S PET 15
sonoma greens, seasonal pears, dreid cranberries, candied pecans, danish bleu, balsamic vinaigrette
falafel +6, chicken +6, shrimp +8, ahi +12 ST. ANNA'S AHI TUNA 23
seared ahi, sonoma greens, mango, tomato, orange, ponzu, soy glaze, sriracha, labneh aioli KALE TO CEASER 12
romaine, kale, parmesan, caesar dressing
falafel +6, chicken +6, shrimp +8, ahi +12 THE BULLY 17
braised short ribs, cheddar, caramelized onions, pickle, horseradish aioli, ciabatta sandwich BRAND BOULEVARD 16
country fried chicken, avocado, marinated pepper, harissa aioli, tomato, pickle, ciabatta sandwich PLEDGE OF ALLEGIANCE 15
angus beef tenderloin, applewood smoked bacon, avocado, tomato, cheddar, brioche bun sandwich SPINACH TAGLIATELLE 15
house made pasta, parmigiana, roasted garlic marinara, seasonal vegetables
chicken +6, shrimp +8 PUMPKIN RAVIOLI 16
house made ravioli, sage, brown butter, roasted pumpkin, toasted hazelnut
chicken +6, shrimp +8 THE VALEDICTORIAN 21
braised short ribs, horseradish pomme puree, braised kale, romesco 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 extra credit CHEESECAKE
creme brulee 8, labneh 9, pumpkin 9, flourless chocolate cake 9 HOUSEMADE
bread pudding, scoop of vanilla ice cream 9, salted caramel panna cotta, mascarpone 9 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 FRUIT PARFAIT 12
seasonal fruit, yogurt, organic granola little bears
please, let's keep this for kids under 10 only SCRAMBY EGGS 8
scrambled eggs, fingerling potatoes CHICKEN TENDERS 8
country fried chicken breast strips, french fries MINI ME BURGER 8
mini kobe beef burger, french fries 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      11 : 00 am - 10 : 00 pm


Saturday      9 : 00 am - 10:00 pm


Sunday          9 : 00 am - 10:00 pm


Phone:  (818) 507-0592

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