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176 N. Cañon Drive Beverly Hills, CA 90210

310-385-0880

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1 User review Write A Review

Critics'
Pick

Cuisine(s): California, Fusion

Hours: Sun-Thu 6pm-10pm, Mon-Thu 12pm-2pm, Fri 11:30am-2pm, Fri 6pm-10:30pm, Sat 5:30pm-10pm

Price: $$$
Payment Types: All Major Credit Cards

Features: Patio/Sidewalk Dining, Private Party, Catering, Business Dining

Serving: Dinner, Lunch
Alcohol: Full bar

Reservations: Accepted, Required

Parking: Valet

Description

The original Spago on Sunset was to New American Cooking what the Armory Show was to modern painting or Meet the Beatles was to rock & roll: the one that changed the rules. Designer pizza got its start in that Sunset Strip dining room, as did fusion cooking, the notion of the celebrity chef, and the idea that fine dining could be fun. In Wolfgang Puck's glamorous Beverly Hills space, bolstered by imaginative executive chef Lee Hefter and pastry chef Sherry Yard, he's redefined our idea of what Spago might be - and the roasted-beet cake with goat cheese, the turbot with Chino Ranch vegetables and the 10-spice roast squab are good enough to make you forget the duck-sausage pizza and the chopped vegetable salad that originally made Spago famous. If a tasting menu is within your budget, it's probably the best way to experience what the restaurant can do.

Spago: 99 Essential Restaurants 2011

By Jonathan Gold | Thu, November 10, 2011

The original Spago on Sunset was to New American Cooking what Meet the Beatles was to rock & roll: the one that changed the rules. Designer pizza got its start in that Sunset Strip dining room, as did fusion cooking, the notion of the celebrity ch... More »
A Brief Spago Update: Chef de Cuisine Tetsu Yahagi

By Amy Scattergood | Fri, November 19, 2010

Since we've been documenting the chef de cuisine changes at Wolfgang Puck's downtown restaurant, WP24, we thought we'd check in at Spago, where they had a chef change a few months ago. Although Lee He... More »
Norbert Wabnig: Der Kasehandler

By Amy Scattergood | Fri, May 21, 2010

Norbert Wabnig likes to tell the story of how, on his way to apply for a $1.80-an-hour job in 1975 at the Cheese Store in Beverly Hills -- which he now owns -- he was nearly run over by James Caan in ... More »
A Day With Wolfgang Puck: GMA & The James Beard Awards

By Amy Scattergood | Mon, May 3, 2010

If you're sitting at home this morning wondering what to cook for dinner and happen to have a whole chicken, a jar of mustard and a bottle of Port lying around, you might want to turn on the televisio... More »
The Supper Liberation Front: Your Secret Che Guevara Dinner Club

By Amy Scattergood | Fri, April 16, 2010

One of the many advantages of living and dining in Los Angeles is that you can wear shorts to your favorite Michelin-starred restaurant. Now not only can you walk into Spago in flip-flops, but you hav... More »
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villadaya | Los Angeles, CA | 8 Reviews

| Mon, September 13, 2010

Delicious menu including over the top beautiful desserts. Great place to celebrate a birthday with friends. Outdoor patio is like going on vacation.

Dinner Menu

First Course

Marinated Japanese Hamachi And Tuna Sashimi
sticky rice, wasabi, soy-yuzu sauce and pumpkin seed oil

Thai-spiced Seared Nantucket Bay Scallops
stir-fried pad thai noodles, pea shoots and thai red curry

Roasted Chino Farm’s Beet Layer Cake
warm sautéed goat cheese, toasted hazelnuts and shallot-citrus dressing

Endive And Heirloom Apple Salad
shaved fennel, asian pear, maytag blue cheese, medjool date compote, black olive oil and toasted pine nuts

SautÉed Veal Sweetbreads
bacon confit, chanterelle mushrooms, orange-kohlrabi purée, sweet onion pastilla and sherry gastrique

House-smoked Salmon And Sturgeon With Lemon Herb Blinis
dill crème fraîche, chives, sweet onions and salmon pearls

Autumn Pumpkin And Mascarpone Agnolotti
sage, pine nuts and parmesan

Slow Braised Beef Short Rib Tortellini
maitake, pea shoots and red wine mushroom sauce

Iced Hama Hama And Kumamoto Oysters
japanese seaweed salad, ginger-red wine mignonette and cocktail sauce with horseradish

American Or Russian Imperial Gold Osetra Caviar (1 Oz)
traditional garnish, toasted brioche and lemon herb blinis

Roasted Italian Chestnut Soup
fall root vegetables, black truffles and crème fraîche

Roasted Bartlett Pear And Prosciutto Salad
burrata mozzarella, aged balsamic and micro arugula

SautÉed Pork Head Cheese "fromage De TÊte"
pickled mustard seeds, poached farmer's market satsuma tangerine and purée of kohlrabi

Italian White Truffles
agnolotti, tagliatelle pasta, risotto or four cheese pizza

Risotto With Maine Lobster And Stone Crab
preserved lemon, garlic and basil

Fresh Ricotta Gnocchi With Ragout Of Veal
pecorino romano and parsley

Main Course

Steamed Florida Grouper "hong Kong" Style
garlic, chili oil, ginger, bok choy, baby carrots, shiitake mushrooms, snap peas, jasmine rice or brown rice

Seared Maine Diver Scallops
black trumpet mushrooms , roasted root vegetables, parsnip purée and red wine-shellfish sauce

Escalope Of Scottish Salmon
maitake mushrooms, sautéed baby spinach, purée of baby fennel and port-ginger reduction

Pan-roasted Chicken With Wild Chanterelle Mushrooms
goat cheese and yellow finnish potato purée

Cantonese-style Roasted Duck
ginger, star anise, chinese 5-spice, sweet and sour huckleberries, stir-fried lo mein noodles with shiitake mushrooms

Pan-roasted Liberty Duck Breast
pancetta, wild field mushrooms, roasted squash, medjool dates, pumpkin flan and natural jus

Wood Oven Roasted Devil's Gulch Ranch Rabbit Leg
confit dragon carrots, chanterelle mushrooms, bacon, fresh purple kale, cumin scented carrot purée and natural jus

Caramelized “natural” Veal Chop
roasted brussels sprouts, confit bacon, young onions, celery-apple purée and natural jus with sage gastrique

Prime “cÔte De Boeuf” Grilled Over Charcoal (for Two)
braised swiss chard, young onions, green peppercorn-armagnac sauce and “pommes aligot”

Spicy Beef Goulash
sautéed späetzle, parsley, marjoram, and paprika

Veal “wiener Schnitzel”
fingerling potato salad, marinated cucumbers and baby mâche

Pan-roasted Venison “filet Mignon”
purée of italian chestnuts, braised red cabbage, wild huckleberries and sweet potato shepherd’s pie

Rye-crusted Virginia Striped Bass
littleneck clams, spanish chorizo, melted leeks, fingerling potatoes, purée of baby leeks and spanish saffron

Slow Roasted French Turbot With Perigord Black Truffles
caramelized endive, confit fingerling potatoes, hazelnut brown butter with black truffle

Seared Maine Diver Scallops
black trumpet mushrooms, roasted root vegetables, parsnip purée and red wine-shellfish sauce

Looking for another city?

Spago

176 N. Cañon Drive Beverly Hills, CA 90210

310-385-0880

Description

By Jonathan Gold | Thu, November 10, 2011

By Amy Scattergood | Fri, November 19, 2010

By Amy Scattergood | Fri, May 21, 2010

By Amy Scattergood | Mon, May 3, 2010

By Amy Scattergood | Fri, April 16, 2010

villadaya | Los Angeles, CA | 8 Reviews