Spago was very, very busy for Thursday lunch. My guess is that people were taking advantage of the fact that Spago is participating in the Dine LA promotion. We asked if we could just have a mini tasting menu – chef’s choice. Spago is a place where you ask and you receive.

We always sit on the patio, the table nearest the garden.

Sculpture in the garden.

Waterfall in the garden.

Laurent – one of the best managers in the city of Los Angeles

BYO Champagne

Spicy Tuna Tartar in a sesame tuile – signature dish

Ceviche of Japanese Hamachi with Emerald Plums served in a Chinese spoon

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

Bacon Confit en Croute

Heirloom Tomato Salad – micro cherry tomatoes plus regular cherry tomatoes, fresh burrata, basil aioli, balsamic, basil flower, croustillant infused with anchovies – this just screamed seasonality and quality ingredients. This is where Spago shines – let the ingredients speak for themselves and keep it simple, but with a great balance of flavors.

BYO White wine – Raveneau, La Foret 1997 – absolutely superb

Pan-roasted loup de mer rolled with Maryland Crab Meat, White Jerusalem Artichoke puree, French Ratouille, Champagne and Saffron Sauce, Basil Oil and fresh dill – The loup de mer was cooked perfectly (see photo below for the lovely crispy skin). Again this is cooking for the “less is more” school – no extraneous ingredients, no frills just for show.

Close-up of Loup de Mer

Pumpkin Agnolotti with White Italian Truffles from Alba – the agnolotti was cooked perfectly, but this is very early for white truffles and the truffles were more or less tasteless.

Close-up of the Agnolotti

Roast Loin of Sonoma Lamb, Summer Squash with Lamb sausage, Zucchini with Sun-dried Tomatoes and Toasted Almonds, Apple on Celery Puree, Natural Jus with Black Olive – my favorite part of this dish was the sausage (personal preference), but over-all this was a well-executed dish.

Traditional Peach Cobbler, Cream Cheese Ice Cream, Yellow and Red Raspberries, Blueberries, Strawberries – a nice ending

Lunch at Spago is just a special experience and well-worth it.


1 Response to “Spago”

  1. 1 twoguyswithanappetite October 16, 2010 at 8:07 pm

    Oh my gosh. We were there yesterday, and the Agnolotti and truffles were amazing. We seriously contemplated a second course of the Agnolotti.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s




%d bloggers like this: