Spago - Beverly Hills
- Special Occasion
- Good for Anniversaries
- Fit for Foodies
- Creative Cuisine
- Good for a Date
- Good for Birthdays
- Notable Wine List
- People Watching
- Hot Spot
- Business Meals
- Great for Outdoor Dining
- Worth the Drive
- Great for Lunch
- Good for Groups
- Tasting Menu
- Handcrafted Cocktails
- Neighborhood Gem
- Bar Seating
- Pre/post Theatre
- Local Ingredients
- Quiet Conversation
- Good Vegetarian Options
- Sunday Lunch
- Great for Brunch
- Comfort Food
- Disabled Access
- Vibrant Bar Scene
- Late-night Find
- Scenic View
- Gluten Free Options
- Paleo Friendly
- Afternoon Tea
- Live Music
- Afternoon Coffee
- Great Beer
- Happy Hour
- Live Sports
- Quick Bite
Tuesday – Thursday, Saturday, 12:00 p.m. – 2:15 p.m.,
Friday, 11:30 a.m. – 2:30 p.m.
Monday - Friday, 6 p.m. – 10 p.m.
Saturday, 5:30 p.m. - 10:30 p.m.
Sunday, 5:30 p.m. - 10 p.m.
Whether hosting an intimate, sit-down dinner or a post awards show reception, Spago's superlative level of service and innovative, world-class cuisine are of the highest standard.View Private Dining Details
Available only for the Whole Table, 6 Guest Maximum. $145 per person and with wine pairing $270 per person
Sesame Miso Tuille Cone
Dungeness Crab, Thai Curry Spice, Sakura Shrimp
Whipped Beef Tallow, Bresaola
Bacon, Egg Yolk Jam, Coffee
Corn Custard, Caviar, Corn Water
Beet Ponzu, Red Bull's Blood Leaves
Lime, Habanero Aguachile, Avocado Puree
Manila Clams, Capers, Chorizo, Homemade Sourdough Toast
Sweet White Corn, Parmigiano Reggiano
Stone Fruit, Natural Jus
Charred Mustard-Miso, Red Sorrel
Coconut Sorbet, Passion Fruit
Emmental Cheese Soufflé, Smoked Paprika
Date Purée, Pine Nuts, Cherry Tomatoes, Asparagus, Feta, Lemon-Vinaigrette
Italian Burrata, Basil-Pesto Aioli, Aged Balsamic
Big Eye Tuna, Hamachi, Salmon Pearls, Yellowtail Tartar, Tosa Soy, Yuzu Gelée
Habanero Aguachile, Cucumber, Avocado, Lime, Cilantro
Cocktail Sauce, Ginger Mignonette, Horseradish
Sour Cream, Egg Yolk "Jam", Egg White "Caviar", Lemon-Crème Fraiche "Snow"
with Sweet White Corn, Mascarpone, Parmigiano Reggiano
with Littleneck Clams, Dungeness Crab, Tomato, Chili, Arugula, Micro Basil
Wild Morel Mushrooms, Baby Asparagus, Parsley
Braised Veal Ragout, Baby Leeks, Parmigiano Reggiano
Agnolotti, Tagliatelle or Cheese Pizza
Bok Choy, Lotus Root, Sweet Soy, Jasmine Rice
Confit Cherry Tomatoes, Zucchini Purée, Tomato Broth, Basil
Maine Lobster, Roasted Corn, Confit Onions, Sauce Americaine
Farmer's Market Shelling Beans, Confit Bacon, Wild Oregon Morel Mushrooms
Goat Cheese, Wild Mushrooms, Yukon Gold Potato Purée
Baby Asparagus, Black Garlic, Natural Jus with Preserved Lemon
Potato-Bacon Terrine, Baby Carrots, Sauce Bordelaise
Pee Wee Potatoes, Morel Mushrooms
Farmer's Market Vegetables, Red Wine Reduction 165
Pommes Aligot, Peppercorn-Armagnac Sauce (For Two)
From the Garden
Toasted Almonds, Feta
Pepita-Parmesan Pesto, Cherry Tomatoes, Cilantro
Crème Fraiche, Roasted Sweet White Corn, Sage
*Consuming raw or undercooked foods may increase risk of food borne illness, especially if you have certain medical conditions
Fresh, Wild & Organic
Emmental Cheese Souffle, Parmesan Crisp
Tosa-Sesame Ponzu, Seaweed, Mixed Greens, Pickled Vegetables
Snap Peas, Asparagus, Cherry Tomatoes, Haricots Vert, Pine Nuts, Feta, Date Purée
Cheese Pizza, Agnolotti or Tagliatelle
Napa Cabbage, Crispy Wontons, Snow Peas, Toasted Peanuts, Cilantro Vinaigrette
Avocado, Cherry Tomatoes, Blue Cheese, Haricot Vert, Bacon and Egg
Farmer's Market Vegetable "Namul", Seaweed Rice
Marinated Cherry Tomatoes, Haricot Vert, Candied Walnuts, Blue Cheese Dressing
Smoked Bacon, Aged White Cheddar, Onion Marmalade
Smoked Bacon, Arugula, Walnut Bread, Tarragon Aioli
From The Sea & The Land
Wild Mushrooms, Comte, Roasted Potatoes, Mâche Salad
Tiger Shrimp, Shiitake Mushrooms, Black Bean Glaze, Garlic Chives
Bok Choy, Lotus Root, Sweet Soy, Jasmine Rice
Wild Mushrooms, Caramelized Corn, Confit Bacon, Sea Grass
Asparagus Pureé, Black Garlic, Natural Jus with Preserved Lemon
Goat Cheese, Wild Field Mushrooms, Yukon Potato Puree
Marinated Cucumbers, Potato Salad, Mâche Salad
Potato-Bacon Terrine, Roasted Baby Squash, Red Wine Reduction
Farmer's Market Vegetables, Sauce Bordelaise
From the Wood Burning Oven
Red Onion, Dill Crème Fraiche
Roasted Sweet Peppers, Caramelized Corn, Chili
Baby Asparagus, Roasted Onions, Basil Pesto
Braised Leeks, Roasted Peppers, Parsley, Goat Cheese
From the Garden
Toasted Almonds, Feta Cheese
Baby Leeks, Yuzu
*Consuming Raw or Under Cooked Foods may Increase The Risk of Food Bourne Illness, especially if you have certain medical conditions
sesame-miso cones, shaved bonito
tomato bengali chutney, curry aioli
pain au lait, celery leaves
pickled red chili, cilantro
sun-dried tomato roll, goat cheese
japanese pickles, salmon pearls
vermont farmhouse cheddar, pickles, garlic aioli
dill crème fraîche, chives
Corkage Policy: We offer corkage service for bottles not represented on our list. $50 per 750 ml, 3 bottle maximum
Wine | By The Glass
Over fifteen years of maturation in their legendary Roman chalk cellars adds the body and plushness of ginger, cardamom, toasted Marcona almond, Canary melon and wisteria to this otherwise tightly seamed stunner
Gossamer light and genteel on the nose, with yellow pears, plums, and finger lime. Textures and flavors of lemon tart and crème fraiche round out an otherwise stark, demure sparkler
Acting as a travelling negociant of sorts, Paul Lato selects unique vineyards and innovative vineyard managers to source his wines from. Sierra Madre has changed ownership a number of times since its planting in 1971, but has always maintained its reputation for producing top Pinot Noir and Chardonnay. Retaining the crispness of green apple and white grapefruit; fleshed out with white chocolate, cinnamon toast, and green peppercorn spice
Taken under the wing of neighboring First Growth Mouton Rothschild, the style of Clerc Milon has evolved into a modern, refined and exemplary Bordeaux. A pastourelle is a medieval dance, depicted on the Château label. This second label of Clerc Milon dances between lush, dark fruit and nuanced spice and earth. Kirsch, cassis, toasted fennel seed, coriander, forest floor and chocolate mint
The Antinori family has been firmly entrenched in the wine culture of Italy for over six centuries. To say that they have perfected and innovated the production of Sangiovese would be an understatement. Sanguine and savory tones of Pomodoro tomato sauce and aged balsamic meets ripe black cherry, strawberry confiture, baked red clay, and Aztec hot chocolate
Pleasantly perfumed, with notes of baked apple, peach, lahara citrus and white rose. Lively, crisp, but with a touch of toastiness
Poached pear, red apple, apricot, crystallised ginger, and brown butter encased in a finely etched stream of beads
Pillowy, brown sugar encrusted beignets filled with blood orange, black plum, mountain strawberries and rosehips
Luxurious, with immeasurable depth and breadth of palate. Explodes with ripe golden apple, pineapple, flamed orange peel, brioche and toasted spice
Explodes with vivid floral and herbal character. Mint, ginger, lime leaf, lily, peach blossoms, and grass on a backdrop of crisp, chalky soils
White peach, finger lime, tarragon stay pristine and focused amidst a palate that is subtly umami and spice-driven, with a rich, collagen-like mouthfeel
Oolong tea, Meyer lemon, acacia blossom, beeswax, flint remain bright and fresh through a long, lingering finish
Featuring artfully chiselled minerality, and an elegant expression of chamomile flowers, fennel frond, Anjou pear, and white currant that speaks well above its seemingly simple classification
Fuji apple, peanut shell and subtle white magnolias characterize this textbook example of Italian Pinot Grigio
Round notes of Golden Delicious apple and salted caramel are cinched in by lime zest, fresh tarragon, and Five-Spice powder
Gorgeous and sappy floral and stone fruit beguile the senses. Jasmine, lilac, nectarine, kumquat, and lychee translate in rich tones without weightiness
Assertive and juicy. Blood orange, raspberry, plum, dressed with fresh wildflowers and field grasses
Sappy black cherry, loganberry, and wild strawberry; highlighted with toasted cinnamon, Madagascar vanilla bean, and sweet tobacco ash
Initially voluminous and forward with sour cherry and black fruit aromatics. Layers of smoke, star anise, allspice and bergamot offer intrigue
Silky, soft tannins frame fresh, vibrant berry fruit while hints of licorice, Rooibos tea, and sweet basil add depth
Sleek, structured, brooding. Morello cherry, black truffle, red vermouth, orange bitters, nutmeg, and dusky rose
Expansive and densely packed with pie cherries, marionberries, dark chocolate and vanilla extract. Full, satisfying and smooth
Blue and black fruit bring bass and intensity to a structured palate of mocha, black pepper, and bright acidity inherent of mountain vineyard fruit
This list is our way of celebrating the diversity of the wine world. Sometimes, however, you need a great bottle without a lot of effort. To that end, we humbly present an abridged selection of some of our current and personal favorites
Fragrant with citrus blossoms, melon, and fresh cut grass. Ample without heaviness, with a soft, pleasingly prickly acidity that lifts the palate
Paul Hobbs of Napa Valley paired up with the Yacoubian family to elevate indigenous white varieties grown in the high altitude vineyards of Armenia. The result is a mineral-driven, punchy white with notes of white peach, gooseberry and kiwi
A pure expression of Meursault richness and umami. Gougères, hazelnut, honeysuckle, elderflower, and honeycrisp apple
Meaty and spicy ripe berry fruit are brightened by a pop of citrusy acidity and fresh herbs
A fine web of tannins encases a perfumed lot of amarena cherry, sundried tomato, amaro, dried rosemary and sun-baked clay
Syrah sourced from a mini-plot of old vines that artfully weaves stark black fruit with scorched wild sage, graphite, saddle leather, and geranium
Round and juicy blueberry and plum predominate. As it evolves in the glass, a potpourri of baking spices, vanilla extract, violet, and espresso bring complexity and warmth
This Napa Cabernet Sauvignon drives it home with luscious black fruit, milk chocolate, nutmeg, and cedar
Following in his father's footsteps, Will Harlan tries his hand at winemaking; using grapes that tout the enviable pedigree of Bond, Harlan, and Promontory estate vineyards. Mirroring its predecessors, The Mascot is a massive, voluptuous Cabernet. Redolent with inky black fruit and heliotrope; with a vein of finely ground dark brown spices and gravel
Juniper berry, grapefruit peel, muskmelon, Bosc pear flesh with a dry, citrusy finish
Ebullient green fruit is pared back by crystalline minerality and ginger spice. Stunning
The sweet, high tones of Anjou pear and raspberry are rounded out by steamed rice and Shiitake mushroom
Chewy and spicy with cedarwood, pine needles, and dried apple chips
The more willowy sister of the 75%. Refined with grassy, floral aromatics
Bold and full-bodied with cereal grain, fig, and red pear
Heady notes of banana and honeydew wrapped in nori gives an altogether umami experience
Viscous and smooth with unctuous melon tones
Brut | Non-Vintage
Brut | Vintage
Brut | Rosé
Sémillon / Sauvignon Blanc
Pinot Gris / Pinot Grigio / Pinot Blanc
Loire Valley | France
Whites | South Africa
Muscat / Malvasia
White Au Rhône
Other Varieties | United States
Chardonnay | United States
Central Coast | California
Carneros | California
Sonoma | California
Russian River Valley | California
Napa | California
Mendocino | California
Other United States
Chardonnay | Other Countries
Grüner Veltliner | Austria
Riesling | Austria
Riesling | Germany
Riesling | France
Riesling | Other Countries
White | Italy
Other White Varieties | Europe
White | Rhône Valley
Other Northern Rhône
Côtes du Rhône
White | Burgundy
Cabernet Sauvignon & Blends | California
Cabernet Sauvignon & Blends | Washington
Other United States
Zinfandel | California
Red au Rhône | United States
Syrah | California
Syrah | Washington
Other Varieties | United States
Red | Argentina
Red | Australia
Red au Rhône
Red | Chile
Red | New Zealand
Red | South Africa
Pinot Noir | California
Santa Barbara County
Santa Rita Hills
Santa Maria Valley
Santa Lucia Highlands
Santa Cruz Mountains
Russian River Valley
Pinot Noir | Other United States
Willamette Valley | Oregon
Pinot Noir | Other Countries
Germany / Spätburgunder
Red | Burgundy
Red | Bordeaux
Côtes de Castillon
Red | Northern Rhône Valley
Red | Southern Rhône Valley
Bombay Sapphire, Carpano Antica Formula, Campari
Tanqueray No. 10 Infused Earl Grey Tea, Lemon
Hendrick's, Rose, Raspberries, Lemon
Uncle Val's, Concord Grapes, Pavan, Lemon Syrup, Egg White Foam
Boodles, Cointreau, Cucumber, Orange, Elderflower
Hendrick's, Carpano Antica Formula, Cointreau, Rhubarb Tincture
Tanqueray No. 10, Cucumber, Lemon, Rosemary, Egg White Foam
Botanist, Cocchi Americano, Dolin Dry Vermouth, Suze
Ketel One Citroen, Limoncello, Lemon, Lavender-Thyme Honey
Chopin, Thai Basil, Guava Purée, Lime, Lemongrass-Ginger Syrup
Belvedere, Pierre Ferrand Dry Curaçao, Lemon, Orange, Egg White Foam
Hangar One, St-Germain, Lychee Purée, Lime
House Infused Passion Fruit Black Tea, Lemon
House Infused Jasmine Green Tea, Cointreau, Passion Fruit Purée, Lime, Egg White Foam
Champagne, Grand Marnier, Angostura
Rosé Champagne, Aperol, St-Germain, Lemon
Whisky | Bourbon
Buffalo Trace Bourbon, Nonino Amaro, Aperol, Amaretto
High West Rye Whiskey, Carpano Antica Formula, Campari
Buffalo Trace Bourbon, Rittenhouse Rye, Carpano Antica Formula
Michter's Rye, Demerara, Angostura Bitters
Sazerac Rye, Herbsaint, Bitters
Bulleit Rye, Green Chartreuse, Lime
Bulleit Bourbon, Fresh Smoked Pineapple Juice, Lemon, Egg White
Nikka "Taketsuru" Pure Malt Japanese Whiskey, Aperol, Lemon
Suntory "Hibiki" Japanese Harmony Whiskey, Ginger, Honey
Highland Park12 Year Single Malt Infused Lapsong Suchong Tea, Drambuie, Sangue Morlacco, Lemon
Basil Hayden's, Marie Brizard Peach, Lemon, Peach Bitters
Passion Fruit Rum, Bacardi151, Cranberry, Orange, Passion Fruit Purée, Ginger, Chili
Selvarey Silver, Luxardo Sangue Morlacco, Cherries, Shiso
Ron Zacapa 23 Year, Pineapple, Mint, Cucumber, Serrano Chile, Lime, House-Infused Jalepeño Syrup
Tequila | Mezcal
Clase Azul Reposado, Aperol, Lemon, Orange Bitters
Casa Dragones Blanco, Bruxo Mezcal, Mint, Jalapeno, Pineapple
Casamigos Blanco, Cointreau, Watermelon, Shiso, Yuzu, House-Infused Lemon Syrup
Cabeza, Benedictine, Grapefruit Juice, Lemon, Agave
Patrón Silver, Cucumber, Basil, Lime
Casa Dragones Blanco, Ancho Reyes Liquer, Cucumber, Cilantro, Serrano, Mango Purée,
Brandy | Pisco
Pisco Porton, Marie Brizard Peach, Lemon, Egg White
Rémy Martin VSOP, Busnel Calvados, Cointreau, Green Chartreuse, Pineapple Juice, Lemon
Leblon, Aperol, Lime, House-Infused Lemon Syrup
Raspberries, Rose Water, Lychee, Lemon, Cranberry, Grenadine
Coconut Water, Lychee Purée, Lime, Elderflower
Kaffir Lime Leaf, Lime, Soda Water
Lychee, Grapefruit, Lime, Elderflower
Wines By The Glass
Brut Champagne & Sparkling
Sweet Wines By The Glass
Noble Rot / Late Harvest
Madeira | Sherry
Banyuls | Maury
Beer By The Bottle
Sweet, Creamy, Lime, Coffee
Citrus Peel, Grapefruit, Melon, Dry
Fruit-forward, Crisp, Ginger Spice, Crystalline Minerality
Steamed Rice, Anjou Pear, Raspberry, Shiitake
Cedarwood, Pine Needles, Dried Apple Chips, Chewy
Bold, Cereal grains, Fig, Red Pear
Refined, Medium-bodied, Grassy, Floral
Umami, Banana, Honeydew, Nori
Viscous, Round, Cantaloupe, Smooth
Other Whiskey / Whisky
Single Malt Scotch Whisky
Blended Scotch Whisky
Brandy | France
Brandy | Other
Pisco | Peru
Aperitif | Digestif | Liqueurs
Pre-Theater Menu $65. Menu is based on market availability. Suggested reservation time two hours before curtain. Call 310-385 0880 for reservations and request the Wallis Pre-Theater Menu
with Seasonal Fruit, Aged Balsamic and Petite Mixed Greens
with Sweet Corn, Amaretti, Parmigiano Reggiano
Tuna, Hamachi, Salmon Pearls, Tosa Soy Gelee, Jalapeno Gelee, Shiso Rice
Bok Choy, Ginger, Garlic, Jasmine Rice
with Marinated Cucumbers and Austrian Potato Salad
with Wild Field Mushrooms, Yukon Potato Puree, Natural Jus
Dark Chocolate Flourless Cake, Praline Buttercream, Vanilla Bourbon Chocolate Sauce, Coffee Ice Cream
Harry's Gaviota Strawberries, Vanilla Creme Legere, House Made Puff Pastry, Strawberry Sorbet
Dark Chocolate and Creme Fraiche Mousse, Flourless Chocolate Cake, Candied Amarena Cherries
Fresh Blackberries, Cactus Pear-Mezcal Sorbet
Chocolate Ice Cream, Cara Cara Orange, Toasted Almonds
A Daily Inspiration of Chocolate Chunks, Shortbreads, Meringues, Bonbons
A Trio of Seasonal Sorbets and Farmer's Market Fruits
Primavera Tangerines, Toasted Almonds, Tangerine Gelato, Grand Marnier
Meyer Lemon Sorbet, Buddah Hand, Tahitian Vanilla Creme, Crisp Meringue
Dark Chocolate Semifreddo, Creme Fraiche, Hazelnut Joconde, Coffee Ice cream
Candied Pistachios, Chocolate Gelato
Austrian Meringue-Sponge Cake, Strawberry-White Chocolate Creme, Harry Gaviota Strawberries
Curated, Rotating 3-Piece Cheese Selection with Focus on Local Farms
Accompaniments of Blueberry Honey, Cherry Compote, Date-Walnut Cake
Wolfgang Puck Gourmet
Amazing food!!! Do the tasting menu, you won't regret it. Second best meal we have ever had (and the first was at the #1 ranked restaurant in the world).
Lives up to its reputation. Expensive but delightful.
Wonderful meal and outstanding service
Always a pleasure to be there + feel right at home!!!
Pricey but the dining experience is worth it. Save up each year to celebrate our anniversary. Food, service and ambiance always the best. This was our 52nd anniversary and the experience was great as ever. Appreciated Wolfgang roaming the restaurant to greet guest. Always an added bonus. Will definitely continue the tradition.
One of the best restaurants in town. The service is fantastic and the food is sublime.
My wife and I have been to Spago's many times. I found some of the food full of fat and grizzle. Wine we brought had to be poured by us. No one else in sight to do it. Service was not up to par.
Underwhelming due to the long time waiting for drinks to be offered and food service was also very slow. The food was also very average for a restaurant that is renowned as this.
This visit to Spagos was so disappointing. I have been coming to Spagos every time I come to LA which isn’t that often since I am from Switzerland, but have always had a great time there. Not so this time. First off we were told to wait standing in the middle of the entrance for 20 minutes for our table. Then we were given a tiny bar- ish table between the kitchen and the main room - waiters bumped into my husband so many times, he moved to the banquette with my daughter and I. Food took forever to come. When we paid with 200 dollars, the check came back without the change and the waitress explained to us it was our fault we dealt with two different waitresses. But we never adressed the second waitress, she just brought our check back with no change. The food was excellent, but the room is so dark the chefs beautiful efforts to make the food look great go a bit unnoticed. But the staff was just terrible and unwelcoming, and I regretted my choice of restaurant.
one of my favorite places always classic elegance top of the line
Great place as always !
Excellent food, service was average, some of the staff were rather surly. A wedding ran at the same time which was rather disturbing and also loud.
This time at Spago's was so disappointing. Both myself and my the editor of our new cookbook had not been to Spago's in over 10 years and sadly it did not live up to the standards of that last visit. The food was "eh", especially for the price. When you pay $50 for the Grilled Veal Porterhouse with no sides you'd expect superb, it was very average. The Halibut was delicious, no complaints, the highlight of the meal was the Chocolate Inspiration which was wonderful. If the rest of the meal had been as good as the desert we would have been happy. Sadly I doubt we'll ever be going back. For 3 people with a tab of $500+ there are so many better options in LA. I think Spago's best days are in the past.
Absolutely outstanding, everything we hoped it would be and much more! Food, service, ambience all amazing, not s cheap place obviously but for what we experienced it was worth every cent. Must visit!
Good food and wine selections, in a menu of rather short length. All of it is “real food”, nothing esoteric that everyone coos over but no one likes.
Prices are reasonable considering its reputation. Three courses, a drink, and tip will average around US$ 150.
Meeting Chef Puck, who came out to visit with guests, was definitely the highlight but the food was amazing and the service even better. Our server was perhaps the best I’ve ever had. He pulled out all the stops for my 10 year old!! Will absolutely go back next time I’m in LA.
Solid on all fronts. Service is impeccable and menu is innovative and amended to reflect seasonal produce. White Truffles and Summer truffle dishes are superbly executed.
Had a great night at Spago! Enjoyed delicious food with a fabulous bottle of Wolf Family Vineyards Phaedrus! Beautiful setting with welcoming staff, we highly recommend Spago and will definitely be back!
We've been to Spago many times, but this was by far our best experience. Cocktails were great [large too], food was superb, and service was excellent. I am sure we will look for the opportunity to dine there again soon.
food--corn soup, agnolotti, halibut were excellent and warm cookies with coffee was a perfect ending. Service was stellar--attentive and professional. the bus boy asked if we wanted more bread. a different server saw that we were trying to get the attention of our server and asked if she could help. We stated that we forgot to say we wanted the cocktail on the rocks. she went to the bartender, made the correction and brought the cocktail to us without even contacting our server.
Loved the meal, service was slow but very nice.
Dining at Spago was nothing short of spectacular! My husband and I were visiting L.A. as part of a trip I won on the most fabulous game show on earth- Wheel of Fortune. I had always dreamed of dining at Spago and made reservations well in advance. The setting inside the restaurant is wonderful. We sat in front of the fireplace, which was not on as it was warm out. The lights on the trees and the decor made the place feel so cozy and welcoming. We both had a salad- my husband had the heirloom tomato, basil pesto, and burrata salad which melted in our mouths and had me dying to run back into the kitchen to ask how they made the basil pesto. My salad was good, not great, but still delicious. We shared the ribeye which was cooked PERFECTLY medium rare and the magical mashed potato creation mixed with different cheeses. Wow, what a delightful treat for the eyes to see the server swirl the potatoes around a spoon! To top off our meal we shared a bottle of Cabernet and had the chocolate souffle. Both were delicious. This experience was nothing short of spectacular and I am now hoping to design an outdoor fireplace after the one at Spago (we live in Florida). THANK YOU!!!
Remains the best in High End LA!!! There are some wonderful new cocktails; and the best item on the desert menu - a strawberry cake-like creation with luscious strawberry filling stuffed between “pancakes” of a luscious sponge cake - is returned to the menu after a much-mourned absence!! The cote-de-Boeuf (for two) with it’s cheese-infused potatoes remains one of the world’s most extraordinary culinary experiences, if you can corral a partner who loves beef!! The bass, too, was said to be exquisite by the lucky guest with me who ordered it. Just all-around, wonderful!!! And ALWAYS so, which is an amazing achievement in and of itself. SO worth the tariff!!!
I had friends (biz clients ) visiting from Berlin. I wanted to give them the quintessential Beverly Hills experience .
We combined it with a 'Business Meeting' with a Producer from L.A.
I'm from the East Coast ... Whenever I think of Glamour & B.H. I think of Spago
Besides booking Models, I am 'Editor at Large' for 'The Peninsula Magazine' - distributed by their hotels world wide - Mr. Puck was kind enough to agree to an interview a few years ago.
Years ago - At the time, I was a VP with Eileen & Jerry Ford at Their NY based Model agency. I planned a glamorous dinner with Models, clients, producers & THE NINA BLANCHARD - TOP L.A. AREA MODEL AGENT. I called for a table ... & was turned town. Nina asked Me if I made the reservation. I had to tell her 'No' there is NO room for Us at Spagos' She told Me 'DON'T WORRY HONEY, I'LL TAKE CARE OF THIS' & She did, we had THE BEST Table... Being from NYC, I felt like the 'Queen of Beverly Hills' . That dinner was one of my favorite memories of Beverly Hills ...
Food was fantastic; the service not so much. We were seated a minute or two after the couple next to us, but our service seemed to run 20-30 minutes behind. While we had only water, they had water, bread, drinks, and then their appetizers. I was ready to go to the bar to pick up our drinks myself when they finally arrived. You can't seat two tables next to each other at virtually the same time and one gets great service while the other thinks they have been forgotten about.
Wine sommelier was very helpful and knowledgeable! Wait staff was friendly and pleasant and explained everything clearly. Made good suggestions. Great meal and fun evening!
This restaurant is a good example of "King's New Clothes".
Party of two, we both ordered lamb. We also ordered one order of lamb to take out for an additional
person. We requested this lamb be ready when we were finished our meals. It was discussed in detail with our server while we were ordering.
There was one piece of lamb not consumed during our meal and we asked that this piece be put in the take out meal container as well.
Our bill arrived at 9:13pm, we waited 45 minutes for our "take out" lamb to arrive.
The server told us 10 more minutes several times. The meal was for my son in our hotel room, other wise we would have left.
The server then let us know that the extra piece of lamb (our leftovers) was thrown out and was not in the take out order. She did offer to cook another order of lamb but we were not waiting another minute for food in this restaurant.
Uber was ordered, we were tired of waiting for the take out order, it was time to leave.
We quickly told the Manager as we were heading to the door and he was apologetic.
We were very disappointed by the lack of care or concern from our server regarding our waiting time and loss of leftovers.
A server in this calibre of restaurant should have managed this issue with more care and concern.
Expensive meal with some real mistakes. Also the lamb, dry and not very tender, the side dish falafel was dry and really kind of gross. Oysters were served perfect temperature and were delicious, but it is tough to mess up oysters...
We would not return. There are so many great restaurants in LA, spend your money elsewhere.
Food was delicious. General manager George made our experience remarkable by showing us the kitchen & taking our picture. Overall, it was a wonderful and memorable dining experience. My only comment was that the server was rather scarce & I felt she could have more attentive. But we enjoyed the amazing food. The bone marrow with uni & clam was decadent. The agnolotti with truffle was rich and tasty. It was all yummy.
In my top 5 dining experiences ever. Do the tasting menu, you won't be disappointed. Our server, Jason, went above and beyond. One of the few places ive been that actually lives up to the hype. On par with Daniel, in New York or La Bernadin, but spent less than half.
Disappointed to initially be allocated a table for 4 when booking was for 5. Had to point this out and then be moved to a better table which was not expected for such an established restaurant.
Food was fine and service after was good.
Table was really dark we couldn't see the menu very well. Food was mediocre at best. Poor presentation perhaps the reason they kept the room dark. We ordered wine and the waiter kept on trying to pour wine to my friend who said she didn't want anymore.
Spago is a solid choice for upscale dining in LA, the atmosphere is really nice, and the service attentive but not overbearing. However at the price level of Spago, I would expect exceptional food, and felt it was a notch below that. Flavor was somewhat lacking and my fish was over-cooked.
Spago was a disappointment to say the least. I had a birthday dinner which was specifically stated in the reservation not onetime was there a mention of it. We had a reservation at 8:30, however eeere called by a host to be asked to be moved to a later time to which we agreed. After arriving and checking in we waited for over 45 mins for our table. In total our meal from time seated to time finished was about three hours. Three hours and we had only ordered 1 glass of wine each 2 apps and 2main entre’s (Ny strip and sea bass). The steak was average. The sea bass was very well prepared and flavorful. The service was lackluster, besides the guy who filled our water cup. I should have personally tipped him because without water we would have never made it through this meal. In total for all that we ordered I could have gone to just about any restaurant in LA and got better value. The server came to our table three times per course to apologize for the food being slow. When I meantioned we were too bored and too tired for dessert he was puzzled. I couldn’t fathom spending 40 minutes waiting for dessert. In all a manager never stopped by the table. There was no attempt to win back the business. Overall disappointed and a very poor experience.
Amazing meal. We did their tasting menu w wine pairings (special discover la menu). Absolutely spectacular. They are still hitting on all cilinders! Service was spot on. Wine pairings thoughtful and perfect. Meal w wine was pricy, but worth twice what we paid!
We have always had outstanding meals at Spago's and the service is wonderful! The Dine LA Tasting Menu is always a fun experience and highly recommend it!
This place was awesome!
Great place to take anyone from out of town who is a fan of Wolfgang Puck. Definitely a special occasion place.
Remarkable menu, creative, inventive and delicious use of ingredients, seasonings and presentation.