I haven’t been to Spago since the new renovation. We finally made it back and the space is lovely. We sat at our regular table which was the table closest to the garden. We were greeted royally by Tracy and Laurent. Chef Tetsu Yahagi even came out of the kitchen to greet us. This is service that is A+++. We didn’t know if they still did a tasting menu that was specially created for frequent diners. Chef Yahagi said he was happy to do a special tasting menu and we where thrilled as he is a terrific creative chef who executes each dish to perfection. Bottom line – Spago is still one of the best restaurants in Los Angeles and we won’t wait so long to return. We ordered Pierre Peters champagne from their list to start. We BYO’d our white and red wine.
BYO red wine
BYO white wine
Signature dish – spicy tuna tartar in a sesame miso cone
Smoked salmon mousse in a tomato cracker on the right, oscetra caviar, maple syrup macaroon, bacon confit, egg yolk jam on the left
Sterling Farms white sturgeon caviar, sunny side up egg, rye crisp, potato chip espuma
Tomales Bay Oysters 3 ways
a. Raw oyster with leek ash mignonette
b. Fried oyster beignet with squid ink aioli
c. Oyster salad, chili caviar, baby leeks marinated in oyster juice
Six Hour Abalone “Chawan -mushi,” Petrified Chicken “Dashi” Faux “Bottarga,” Chives
Buckwheat noodles, Santa Barbara uni, nori compote
Multi-grain crisp Dover Sole, mascarpone emulsion, deep-fried bones (edible and crisp) English peas, bacon ragout
Sweet pea agnolotti, celery root, parmigiano reggiano, French black truffles
Grilled Sonoma Lamb Rack, Homage to “Pre-Sale”, French Brittany seaweeds, “Kobu-jime” Cucumber, Glasswort, Olives, Emulsion of mushroom, lamb jus and chicken stock
A wonderful meal served beautifully – can’t ask for better than this.