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.
BYO Krug Champagne
Signature dish of Spicy Tuna Tartar in a sesame tuile
House-Smoked Salmon served on a Lemon Herb Blini with Dill Crème Fraiche, Chives and Salmon Eggs
Hamachi Ceviche with diced Nectarines served in a Chinese spoon
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.
Duck Liver Pastrami Sandwiched between Toasted Rye Bread – again this was originally foie gras pastrami – oh well.
Bacon Confit en croute
Heirloom Tomato Sorbet, Tomato Carpaccio, Tomato Water, Basil Water
BYO White Wine
Figs, Garocha, a sharp, dry aged goat cheese, Serrano Ham, Porcini mushrooms, Balsamic, Pine Nuts, Extra Virgin Olive Oil
Pan Roasted Santa Barbara Prawns, Mint/Cilantro Riata, Chanadal Lentils, Eggplant, Shallots, Marsala, Cucumber Chutney, Indian spices
Summer White Truffle , Sweet Corn Agnolotti
BYO Red Wine
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 the rabbit rib
Sonoma Lamb, Chanterelles, Shelling Beans, Natural Jus
The wonderful Laurent
Brillat-Savarin Cheese, Chino Farms Mulberries, Raisin Bread
Close- up of the Mulberries – Wolfgang picked these up at the Beverly Hills Farmer’s Market on Sunday
Peach and Pistachio Biscotti, Young Berries, Mulberry Sorbet
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.”