The cone, along with all five amuses bouches, was served with a complementary glass of Moët & Chandon "Millésimé Rosé," 1999 Champagne, which I rather enjoyed.Īmuse Bouche 2: House-Smoked Salmon on a Lemon-Herb Blini When our server overheard me saying such, he mentioned that Puck's version predated Keller's (which I can certainly believe). This reminded me a lot of the salmon cone that serves as French Laundry's signature amuse. Excellent bread overall.Īmuse Bouche 1: Spicy Tuna Tartare in a Sesame-Miso Cone My favorite was the olive, followed by the lavash. The bread selection consisted of walnut, olive, lavash, sourdough, and French varieties. Two of my dining companions ordered the Flying Dog Classic Pale Ale, which was brilliant-amber in color with hoppy flavor and aroma. I started with a mojito (traditionally made of mint, rum, sugar, lime, and carbonated water) and I must say that it was probably the best example I've ever had (and also the most expensive!). Irene Virbila was dining there that night. However, according to our server, they were down the street at Puck's CUT steakhouse, since apparently, noted Los Angeles Times restaurant critic S. I also requested signatures from Executive Chef Lee Hefter and Pastry Chef Sherry Yard.
Note the signature of Chef de Cuisine Thomas Boyce. However, from what I've read, by far the best way to experience Spago is to go for the tasting menu, shown below. On the top, we have the standard à la carte menu.
The main dining room's ceiling is decorated with stained glass panels, while an interesting shoe sculpture guards the restroom entrances. A giant curtain of etched glass shows off the hustle and bustle of the kitchen. The decor, designed by Barbara Lazaroff, is warm and inviting, though perhaps a bit ostentatious. Spago consists of a main dining room (where we were seated), the patio (the best seats in the house, apparently), a longish gallery dining room (mostly empty on this particular night), a bar area, and private dining rooms. Yes, that is indeed a Maybach in the photo. Taking a look at the Mercedes-laden valet line, I can unequivocally say that we had the worst car there. One of the first things you notice is the signature Spago sign. But Puck had expanded his culinary empire so much between the Oscar parties and guest appearances on American Idol, did he even cook any more? Could he possibly keep up the quality while spread so thin? After waiting for what seemed like years, a group of us decided to find out for ourselves. But is it a good place to eat? As the restaurant has been around for over two decades, I assumed that it was much more than a fad, that there was some substance behind the glitz. I've heard it's a good place to see celebrities, and a good place to be seen. I've heard a lot about Spago, much of it hype I'm sure. I cannot think of another eatery that is so iconically LA. Wolfgang Puck's first and flagship restaurant.