Lunch at Spago is always a treat and the patio is just a lovely place to dine. I have said this numerous times, but having a tasting menu is the only way to order at Spago.

Spago patio

The Patio

Spago patio 1

Another view of the patio

Spago dining room

Inside dining room

Spago bar

The bar

Spago garden

The garden – Patio

Spago garden 1

Sculpture in the garden – Patio

Spago garden 2

Waterfall – Patio

Spago Krug

BYO Krug Champagne


Spago tuna cones

Tuna tartar in a sesame cone


Spago ceviche

Hamachi Ceviche with Heirloom Tomato Confit


Spago mousse with blini

Smoked Trout Mousse, Salmon Eggs, Chives, Red Onion, Corn Blini


Spago duck liver

Duck Liver Mousse, Pear Compote, Golden Raisin Tartlets


Spago BYO white wine

BYO White Wine


Spago bruchetta 1

Bruschetta, Heirloom Tomatoes, Basil Aioli

Spago bruchetta

Close-up of the Bruschetta


Spago bacon en croute

Bacon En Croute


Spago tomato sorbet

Heirloom Tomato Sorbet, Tomato Carpaccio, Basil Oil


Spago red wine

BYO Red Wine


spago pig'es ear

spago pig's ear 1

Warm Crispy Baked Pig’s Ears, Gigantic Beans, Chanterelles, Balsamic, Mushroom Emulsion, Wild Arugula


Spago pan roasted langoustine

Pan Roasted Langoustine, Maryland Crab, Baby Leek Puree, Matsutake Mushrooms, Fresh Grated Yuzu


Spago pasta

White Corn Agnolotti, Shaved White Truffle


 Spago lamb

Roasted Saddle of Sonoma Lamb, Blood sausage, Sweetbreads, Ragout of Porcini Mushrooms, Figs, Natural Jus


Spago cheese



A lovely lunch on a warm, sunny afternoon.


3 Responses to “Spago”

  1. 1 lizziee October 19, 2009 at 10:23 am

    YOBRO – I know who you are!!!!!!

  2. 2 Will J December 9, 2009 at 12:18 pm

    Hi Liz,
    What’s the flavor diff. between duck liver Vs Foie Gras? I thought one was fattened and the other wasn’t. You mentioned you preferred foie to the liver – I’m just wondering if the diff. between the two was marginal?

    We’re heading down to South LA again in 2 weeks, so looking fwd for a Spago lunch. Just out of curiosity – do you have to tell them ahead of time for lunch tasting menus?

  3. 3 lizziee December 9, 2009 at 1:35 pm

    Foie gras is goose liver, usually from a fatted goose. It is twice as unctuous as duck liver and much better. I would let them know ahead of time that you want to do a tasting – ask for Laurent – he is tremendous. Also if the weather is decent, sit on the patio.

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