Spago – Beverly Hills

Everyone has heard of Spago. Everyone has heard of Wolfgang Puck. I have written about Spago for years on many other food boards as well as here. I have also written that Spago is two restaurants under one roof or sky (we like the patio). You can go to Spago order one appetizer and one entree and call it quits. We have never done that and thanks to a top notch FOH team, I don’t even look at a menu. 

The tasting menu amuses tend to be the same, but after that, the dishes are more seasonal and differ from one time to another. 

Some people go to Spago for the scene and to be seen. We go to Spago for the food. My suggestion would be to have a tasting menu and put your faith in a very capable front of the house staff plus a solid back of the house kitchen.

spago champagne

BYO Krug Champagne

 

spago tuna

Signature dish of Spicy Tuna Tartar in a sesame tuile 

 

spago salmon

House-Smoked Salmon served on a Lemon Herb Blini with Dill Crème Fraiche, Chives and Salmon Eggs

 

spago ceviche

Hamachi Ceviche with diced Nectarines served in a Chinese spoon

 

spago duck liver

Duck liver Mousse with warm fig compote in a tart shell – this used to be made with foie gras, but now duck liver has been substituted. To be honest, I miss the foie gras.

 

spagp pastrami

Duck Liver Pastrami Sandwiched between Toasted Rye Bread – again this was originally foie gras pastrami – oh well.

 

spago bacon en croute

Bacon Confit en croute

 

spago tomato

Heirloom Tomato Sorbet, Tomato Carpaccio, Tomato Water, Basil Water

 

spago byo wine

BYO White Wine

 

spago figs

Figs, Garocha, a sharp, dry aged goat cheese, Serrano Ham, Porcini mushrooms, Balsamic, Pine Nuts, Extra Virgin Olive Oil

 

spago prwans

Pan Roasted Santa Barbara Prawns, Mint/Cilantro Riata, Chanadal Lentils, Eggplant, Shallots, Marsala, Cucumber Chutney, Indian spices

 

spago sweet corn

Summer White Truffle , Sweet Corn Agnolotti

 

spago red wine

BYO Red Wine

 

spaago rabbit

Roasted  Loin of Sonoma Rabbit with herbs and wrapped in bacon, Rib with garlic persillade, zucchini, basil puree, ribbon of summer squash, morels, natural jus

 

close-up of rack

Close-up of the rabbit rib

 

 

lamb close-up

Sonoma Lamb, Chanterelles, Shelling Beans, Natural Jus

 

laurent cute

The wonderful Laurent

 

spago cheeswe

Brillat-Savarin Cheese, Chino Farms Mulberries, Raisin Bread

 

mulberries

Close- up of the Mulberries – Wolfgang picked these up at the Beverly Hills Farmer’s Market on Sunday

 

Spago dessert

Peach and Pistachio Biscotti, Young Berries, Mulberry Sorbet

 

Puck

Wolfgang Puck (that’s how I knew he picked up the mulberries – he told me)

Spago is an unique restaurant. It is not a tourist destination restaurant. It is a serious restaurant for people who are serious about food with one caveat – let them “do their thing.”

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