Spago – Beverly Hills

Friday lunch is always a scene, although it didn’t really get busy until around 1:30. Mickey Rooney was there with a following – think lights, cameras, action. We were far from that “scene” as we had our regular table on the patio. Laurent came by, asked if we wanted a tasting and obviously we said yes. Laurent also teased me that next time I will have a small table and a transcriber next to me so I don’t have to take notes. Let’s just say, I will not hold him to that, but it would be wonderful – maybe a photographer would also be nice! Basically, I will let the photos tell the story.

 

spago soter

BYO Wine

 

spicy cone 1

Signature dish of Spicy Tuna Tartar in a sesame tuile 

 

spago spicy tuna

Close-up

 

oysters and caviar

Pickled Kumomoto Oyster  Tartar topped with Osetra caviar

 

hamachi

Ceviche of Japanese Hamachi with Santa Rosa Plums, Yuzu and Shiso served in a Chinese spoon

 

spago wine

BYO Wine

 

smoked salmon

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

 

blurry pastrami

Duck Liver Pastrami in a Rye Crisp with Plum Compote (now you see why I need a new photographer)

 

spagp pastrami

Close-up of the duck liver pastrami minus the compote

 

lima bean hummus

Tart of Chino Farm’s Lima Bean Hummus with za’atar and mint

 

duck liver mousse

Tartlet of Duck liver Mousse with Adriatic fig and raisin  – this used to be made with foie gras and duck liver just isn’t foie gras. There are times when I wish Wolfgang didn’t have to be politically correct, but there is a major client i.e. the Oscars.

 

heriloom tomato bruschetta

Bruschetta with Heirloom Tomatoes and Basil Aioli

 

close-up of heirloom brischetta

Close-up of the Bruschetta

 

bacon encroute

Confit Bacon en croute

 

tomato sorbet

Palate Cleanser

Heirloom Tomato Sorbet, Brunoise of Watermelon, 50 year old Balsamic and Watermelon Water

hermitage wine

 

BYO White

 

Heirloom Tomatoes, Extra Virgin Olive Oil, Basil Aioli, Mint, Parsley, Marjoram, Micro Basil, Olive Tapenade, Balsamic – There were 4 of us at lunch and each one of us got a different Heirloom tomato that had been quartered – we didn’t even need a knife

orange tomato

 

red tomato

green tomato

yellow tomato

 

spot prawns 1

Roasted Santa Barbara Spot Prawns, Braised Okra, Eggplant, Chana Dal Lentils and Indian Spiced Buttermilk Soup

 

spot prawns with broth

Indian spiced buttermilk soup was added table side

 

heads of prawns

Deep-fried heads of the prawns

 

Spago Skate

Pan Roasted Maine Skate Wing, Leek Puree, Ragout of Fresh Chickpeas, Spanish Chorizo, Clams, Mussels, Maine Sweet Shrimp, Heirloom Tomatoes, Beurre Noisette, Natural Jus

 

spago red

BYO Red

 

spago pasta with kinch

Sweet White Corn Agnolotti, Reggiano and White Summer Truffles – my one comment – summer truffles are over-rated

 

close-up of pasta

Close-up of the Agnolotti

 

spago lamb

Slow Roasted Rack of Young Sonoma Lamb, Puree of Cranberry Beans, Roasted Pancetta-Wrapped Figs, Wild Chanterelles, Almond Emulsion and Natural Jus

 

spago dessert wine

BYO Dessert Wine

 

shelly dessert

Elegant Lady Eskimo Pie with Almond Granita, Moscato Poached Peaches and Alpine Fraise

 

sherry

Written by Shelly herself on our menu – at least for once, I got the dessert right.

 

spago mignardises

Mignardises

Spago is an institution. It is a scene. Most people order an appetizer and an entree and that’s it. Obviously, this was a specially arranged tasting menu and not typical for a lunch menu. But there is a reason why Spago Beverly Hills remains packed – the service is excellent, the cuisine is consistent, the ingredients are seasonal and indicative of California plus farmer’s market driven (other than the white truffles) and the patio is just lovely on a balmy Friday afternoon.

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