One of Los Angeles’ buzziest restaurant brands, For the Win, has officially brought its sought-after smash burger to Brentwood—and at first bite, it’s immediately clear why the concept has developed a near-mythic following. The burger, crisped to perfection with its signature lacy edges, is built on an 81/19 beef blend, smashed hard on a hot grill to lock in juices, then layered with melted cheese, pickles, onions and house sauce on a toasted Martin’s potato bun. The result is a study in contrasts: crunchy and tender, rich yet restrained, indulgent without being overdone. (Pro tip: add the bacon.)
That careful balance—the texture, the restraint and the je ne sais quoi—is no accident.
Behind the wildly popular burger spot is founder Santos Uy, whose path to becoming one of LA’s most respected chefs didn’t start in a kitchen at all. “I’m an LA kid and went to USC,” says Uy. “I was supposed to be a doctor.” During his final year of college, his parents introduced him to Silverlake Wine, where he immersed himself in tastings before becoming the shop’s first employee. That early education led to a sommelier role at the original A.O.C. on 3rd Street in West Hollywood, working alongside local legends Suzanne Goin and Caroline Styne.
Uy’s first fully owned hospitality venture was Mignon, a cozy wine and charcuterie bar that opened downtown in 2010 and developed a devoted following over its ten-year run. He springboarded from there to Papilles Bistro, which opened in 2011 in an unassuming strip mall off Franklin Boulevard in Hollywood. Uy didn’t step behind the stove himself until 2018, after letting go of his final chef. “I always thought I should be a chef—ever since I was a teenager,” he says. “I had the skills, the intuition and it felt like my calling.” Business at Papilles soared under his care, cementing Uy’s reputation as one to watch. Though Uy describes himself as a Francophile rather than French, Papilles became a critical darling, earning top accolades within the food industry and unexpectedly serving as the birthplace of For the Win.
A lifelong burger lover, Uy began making his now iconic smashed version in 2018 for staff meals. In 2019, he decided to plant the seeds of a burger concept during the day when Papilles was closed. “I wanted to fully utilize the space at all hours, and we didn’t have to pay rent to start another business,” he recalls. When COVID hit, the timing proved pivotal. The refined French bistro model didn’t translate well to takeout. “Beef Bourguignon is not so great out of a plastic container,” Uy admits—but burgers did. For the Win officially launched in March 2020. “Everyone came in—people wanted to support us,” Uy recalls. The move allowed him to hire back most of his employees. “People were saying this was the best burger they’d ever had,” says Uy. “We called it the ‘For the Win Moment.’”
As the old adage goes, when one door closes, another one opens. After a year, the concept expanded to Whittier, where pandemic restrictions were fewer, followed by Glendale. A breakthrough location at Grand Central Market then put the brand firmly on the map. By 2021, Papilles was retired and For the Win became Uy’s sole focus. Today, the concept boasts more than a dozen locations throughout greater Los Angeles and San Diego, with a Las Vegas outpost opening soon at the JW Marriott just off the Strip. “It’s easier to run this type of business and it’s better suited for to-go orders,” Uy says of the brand’s success.
Next, Uy set his sights on Brentwood. “We’ve had a slow, steady march out of Hollywood,” Uy says. “We get approached all the time, but we felt the westside really needed a great burger.” Located in the former Casa de Campo space next to All Roads, the Brentwood Village location opened in late 2025 after a swift renovation that included a fresh coat of paint and new kitchen equipment.
Marisa Renfro, Vice President at CBRE and leasing agent for the space, agrees. “For the Win opening in Brentwood isn’t just a restaurant choice—it’s a community one,” she says. “The neighborhood was ready for it. It fills a void and delivers exactly what locals, families and nearby students have been missing.”
Beyond the burgers, the menu delivers across the board. Perfectly salted fries, indulgent milkshakes, crispy Brussels sprouts, grilled cheese sandwiches and other elevated comfort staples make it just as appealing for a casual family dinner as it is for a quick post-practice bite. Not surprisingly, the restaurant has already become a weekday favorite with students and families walking over from Brentwood and Archer schools after classes or before sporting events. “The village feels very European—almost like Santa Barbara,” Uy says. “It’s quaint and idyllic, close to the ocean but far enough from the chaos.”
Next up: a breakfast burrito launch at the Brentwood location, expanded westside catering and continued community collaborations—true to the spirit that turned a pandemic pivot into one of LA’s most exciting culinary brands
And back in the kitchen, Uy sums up his burger philosophy simply. “We toast the bun for contrast, build layers of crunch and softness and make sure every bite hits the right notes,” he explains. “When you get the crisp bottom bun, the soft top, the crunch of the lace and pickles—it’s the composition of a layered sandwich. It’s like a song hitting the perfect chord.” For Brentwood, it’s a win, indeed.
For the Win
147 S. Barrington Ave.
424-248-0924
forthewinla.com
"I always thought I should be a chef. It felt like my calling."
“We toast the bun for contrast, build layers of crunch and softness and make sure every bite hits the right notes. It’s like a song hitting the perfect chord."