Spago

It has been quite some time that we have been back to Spago. This was not due to not loving the restaurant; it was just a matter of scheduling and not making the time. What a mistake that we waited so long! There is a new Chef de Cuisine, Tetsu Yahagi who is absolutely fabulous. “Now as Chef de Cuisine at Spago Beverly Hills, Tetsu comes full circle.  It is a dream realized. In his new role Chef Tetsu’s mission is to keep the history and tradition of Spago Beverly Hills vibrant; bringing his Japanese influence and sense of refinement to the cuisine. He uses Farmers Market ingredients to create exciting new menu selections. Under his elegant hand there is no doubt the legacy will continue.”

See his full bio here:

http://www.lafw.com/index.cfm/chef-Tetsu_Yahagi_372.htm

Chef Yahagi with sommelier Maria

First let me state that the patio at Spago is a lovely place to have a leisurely lunch on a Saturday afternoon – it is peaceful, relaxing and the service is A++ under the expert guidance of Assistant GM Laurent. We basically said to Laurent you decide what we will eat and that was the only decision we made.

BYO Krug Champagne
Spicy Tuna Tartar in a Sesame Tuile – a signature dish that is delicious
Hamachi Ceviche with Grapefruit
Sturgeon Mousse in a squid-ink crust, topped with oscetra caviar – this is a new creation of Chef Yahagi and was off the charts fabulous plus beautifully plated
Sauteed Kusshi Oyster with Madras Curry Aioli, Mango Chutney, Cilantro Flower – another new creation from Chef Yahagi and another winner. The aioli was so good that we mopped the sauce with our fingers.
The Oyster up close
House-smoked Salmon with Dill Creme Fraiche, Salmon Eggs on a Corn Blini – a signature Spago dish executed perfectly
Bacon Confit en Croute – another signature dish
Sauteed French White Asparagus, Ragout of Black Trumpet Mushrooms, Crawfish, Fava Beans, Orange Segments, Orange-scented Bearnaise Sauce – This just shouted seasonality and was executed with finesse.
BYO Red Wine
Rye Crusted Loup de Mer, Mussels, Squid Ink Sausage, Sweet Peas, Shellfish and Chorizo Broth – another winning combination of flavors with perfect execution
The loup de mer with the rye crust lifted a bit
Sweet Pea Agnolotti – the pasta was cooked beautifully and the peas were a lovely nod to Spring.
Tenderloin and Loin of Lamb, Cumin-scented puree, Young Baby Carrots, Pearl Onions, Baked Shoestring Potatoes, Natural Jus with Black Olives – enough to say we ate every bit!
Close-up of the  lamb
Now I am known to steal ideas from chefs I admire and I was very intrigued with the presentation of the potatoes. First that they were baked not fried and the round cylindrical shape made for a wonderful presentation. The potatoes are cut shoestring on a mandoline and then wrapped around a parchment covered aluminum tube.
This is an unbaked tube of beets ready for the evening’s service.
Cheese Plate – 24 month Gouda, Midnight Moon (Sheep’s milk from Corsica), Latour (Sheep, Goat and Cow’s milk cheese) , Road River Blue from Oregon with a Mostarda of Figs and Nuts, Orange Honey
What a perfect afternoon of incredible food and stupendous service!!!! I can’t wait to go back.
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