176 N Canon Dr, Beverly Hills, CA | Directions 9021034.067592 -118.397710
Monday - Thursday: 12pm - 2:15pm
Friday: 11:30am - 2:15pm
Saturday: 12pm - 2:15pm
Sunday - Friday: 6pm - 10pm
Saturday: 5:30pm - 11pm
Neighborhoods: Beverly Hills
Wolfgang Puck's legendary industry spot gets a makeover that both offers a throwback to classic L.A. (tuna popsicles anyone?) and a modern Asian-influenced menu.
Wolfgang Puck's signature restaurant is often alluded to slightingly, as if its patronage by Hollywood players in the 80s and 90s somehow discredited it. In fact it's superb, up-to-date, and continues to help define the way chefs have learned to foreground great ingredients without giving up great technique.
A Los Angeles institution. This place is a must-visit for any Angeleno. The food is always interesting and Sherry Yard always delivers on the pastries--simply amazing.
The "Rock Pebble Chocolate" dessert is one of Wolfgang Puck's favorites, and we can see why. In addition to the chocolate torte base, there's almond cream, warm truffles and cool bon bons.
an instituion ... for a reason – i've had two very memorable special occasion meals here. both times i ordered the tasting menu, so i can only speak to that experience. both times were excellent. once was with a friend and we each did the wine pairing. they were very generous on the pours. perhaps a bit too much so. sat on the very lovely patio. the second time was with my mom, who is a bit more picky of an eater. i was a litltle surprised that after they asked about food preferences, they didn't really honor them. in one case, they brought her the foie anyway, even tho she doesn't eat it. in another, they simply didn't bring her a dish that course. i would have thought they could have substituted something, even a simple vegetable. that brought them down one notch in my mind, but i still say if you are open to all food and wine, it's a great meal. especially if wolf is making the rounds.
Very Questionable Establishment and OVER HYPED!!!!!!!! – I have never eaten there per se, but I have done a stage there. First off and before I begin I am a cook. I am also a graduate of the CIA in NY. I have staged or been in 1, 2 an 3 Michelin star restaurants in NYC. Therefore, I think I'm more of an authority than the average bag-o-douche who goes in there to eat.
The place was clean,Thats the first thing I notice when I enter any kitchen. The cooks were cramed in very close to each and had no elbow room between the cuttingboards. I was asked to clean and cut baby vegetables for the "fish Guy's" station. I helped him w/most of his prep and he was a real tool about everything and kept trying to discourage me from working there. I had to set him straight and it was all bad after that. Thomas, the Chef de Cuisine yelled at me for having an unopened can of soda,
I couldn't believe it, I never even had that happen in culinary school.
I helped prep several other stations and then service began. I looked at as many dishes as I can, and quite honestly nothing impressed me except for the Squab plate. Other than that, I was completely unimpressed. And the Shoemaker kid they had me work with. This sarcastic fool had a disgusting habit of using the same spoon to taste everything w/o ever once cleaning it. I saw him eating food off of plates he was finishing. That a big No in any kitchen . The sous saw it and said nothing. As a matter of fact I saw the sous drop tongs on the floor, pick 'em up and keep on cooking w/o ever cleaning them. Another huge No No! (Real cooks at Real restaurants don't use tongs anyway!)
I was offered a job as a line cook at the end of my trail, which I was all too happy to decline. You wouldn't catch me working with arrogant, cocky shoemakers. I left frusterated that the place has the rep that it doesIts proof that pople w/$ dnt always have good palates.
It was a learning experience. You should learn from mine. I'm sure there are better places to eat for your money.
HIGHLY Recommended – My friend and I just ate lunch here last Friday, 7/25 and really enjoyed everything about the restaurant. The prices were not terribly high and the food was fantastic. I ordered the Thai Chicken Salad and my friend ordered the Calzone, both of which we would definitely order again. Our server was prompt and the atmosphere is really pretty. We ordered the chocolate cake for dessert and it was scrumptious, though a little overpriced at $14. Great lunch spot!
Defines fine dining – Wolfgang Puck?s restaurant is the epitemy of a world-class restaurant. Wait staff are incredibly attentive and extremely knowledgeable about the menu. You can dine in the indoor courtyard, but I recommend eating in the main, colorful dining with abstract art so you can watch the chefs cooking in the kitchen. My family went for lunch, since the menu prices were cheaper midday than during dinner hours. I had a delicious tuna salad and the apple strudel for dessert; both highly recommended. Spago is a worthwhile splurge for any special occasion.
wonderful experience – While not t he cheapest place to dine the food was excellent as was the service. The staff was more than helpful and very attentive. The food was to die for and every bit of what was expected. the scsallops were wonderful and the steak was perfect.
The Legend Continues – I've dined at Spago's countless times for business meetings and during industry after-parties, but I figured I'd might as well confirm what countless tales and legends of this place exist.
Everything about it -- from the meticulous attention to detail (decor, silverware setups, menu layout) to the mind-shattering food, is absolutely top-drawer.
While mostly a "special occasion" spot for most, I say splurge. Don't cheat yourself; treat yourself. Go to Spago's, because if you're already a patron, then continue to support. And if you're a Spago's virgin, then go pop your cherry. It remains the King of Beverly Hills fine dining.
Nothing special – We had a party of 5 including a student currently attending a culinary school. She heard that it was overrated, but decided to come along to try it out. We were all disappointed. I ordered a squab (pigeon) dish with a pumpkin spiced flan and some type of beans and greens. The others ordered the sea bass, NY steak, ahi tuna, and something else that is forgettable. We also shared a bottle of sangiovese ($40) which was probably the best thing of the night. We ordered 2 appetizers - Sweet shrimp and lobster risotto and the pork terraine. Both appetizers were tasty. Nice mix of flavors. The entrees were a huge disappointment. My dish was OK. My friend who ordered the steak just had a big slab of burnt steak on a white plate with no garnish. Why not put some color on the dish to make it appealing? Isn't Spago known for food and presentation? Ahi Tuna dish was nothing great. We had dinner at Firestone Brewery in the Santa Ynez Valley the night before and for the cost and quality of the food, we thought Firestone was so much more worth it. My friend said that the ahi tuna at Firestone was much better than Spagos. We were expecting so much more for the price. I'll never go back again.
Best Service! – This place never fails to amaze me. They have a great patio in the middle of the restaurant which is a great place to have lunch in the summer time. Even in the winter it is heated and very pleasent. I had the Viel this past time I went and it was just fabulous! Tender, and full of flavor. Spagos is by far one of my favorite restaurants in California!
I've had better meals for less $$ – Sure, the location is great, and it's a good enough looking place- but Spago is more about prior quality (like in the mid 1990's) and fame. The service was alright when I went, not as bad as some others say their's was,in the servers defense it has to be difficult to be a server if the restaraunt you're working for is extremely busy and perhaps a little under-staffed. I wouldn't reccomend the food- it was alright, but just that--only alright.
Uneven service, mediocre food – I was part of a party of four dining at Spago on a Monday night. The place was packed, but it usually is so that does not excuse the uneven service and indifferent food. Though we were seated promptly we were ignored for the first ten minutes at the table. Drink orders took a quarter-hour to arrive. We had to flag down the waiter repeatedly. One of us ordered sparkling water but the server kept pouring it into all our glasses. We finally took the waiter aside and expressed our dissatisfaction, after which his attentiveness improved somewhat and, to his credit, he did not become surly. I ordered a risotto appetizer. The rice was overcooked and the tomato sauce had the sharp umami taste of canned Spaghettios. I sent it back and ordered a seared tuna which was neither offensive nor pleasant as it lacked any identifiable taste. Of four main courses three were disappointing, lacking taste. Whoever was on the pass that night was not vetting the outgoing dishes carefully, since presentation was poor and at least one dish lacked a promised item. While the setting (we were in the "outside" courtyard) was lovely and the crowd and bustle were not intrusive, the effort it took for us to complete this meal and the absence of spectacular food detracted from any fine-dining experience we might have anticipated. I travel constantly and have eaten meals everywhere from Spoon in Hong Kong to a cave in Libya. There are many better places to spend the money a meal at Spago commands.
Spago, Beverly Hills – On July 11, 2007 I was in Beverly Hills for a very important occasion and was looking forward to a memorable evening. I knew the company would be sublime and I wanted a restaurant to match my romantic mood. I chose Wolfgang Puck's Spago. What a choice! It certainly made the evening memorable. Memorable for its absolute mediocrity. The young lady that greeted us at the door was delightful, that was the highlight of the evening; from there it plummeted to a barely tenable disinterest in us as customers of the restaurant. The waitress was rude and offhand; the server almost threw the plates on the table and once the plates stopped rattling the food they contained was as mediocre as it gets, not only in flavour but also in presentation. I travel the world and can commend restaurants in cities from Kyoto to Cape Town and from Budapest to Honolulu and I would never recommend Spago. If Spago was ever good then it is now resting on decayed laurels of faded glory and would probably be better being closed down. For those of you that are inquisitive; the lady I was with was truly wonderful and she also agreed that the restaurant was a disaster.
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