176 N Canon Dr, Beverly Hills, CA | Directions 9021034.067592 -118.397710
Monday - Thursday: 12pm - 2:15pm
Friday: 11:30am - 2:15pm
Saturday: 12pm - 2:15pm
Sunday - Friday: 6pm - 10pm
Saturday: 5:30pm - 11pm
Neighborhoods: Beverly Hills
Wolfgang Puck's legendary industry spot gets a makeover that both offers a throwback to classic L.A. (tuna popsicles anyone?) and a modern Asian-influenced menu.
Wolfgang Puck's signature restaurant is often alluded to slightingly, as if its patronage by Hollywood players in the 80s and 90s somehow discredited it. In fact it's superb, up-to-date, and continues to help define the way chefs have learned to foreground great ingredients without giving up great technique.
A Los Angeles institution. This place is a must-visit for any Angeleno. The food is always interesting and Sherry Yard always delivers on the pastries--simply amazing.
The "Rock Pebble Chocolate" dessert is one of Wolfgang Puck's favorites, and we can see why. In addition to the chocolate torte base, there's almond cream, warm truffles and cool bon bons.
an instituion ... for a reason – i've had two very memorable special occasion meals here. both times i ordered the tasting menu, so i can only speak to that experience. both times were excellent. once was with a friend and we each did the wine pairing. they were very generous on the pours. perhaps a bit too much so. sat on the very lovely patio. the second time was with my mom, who is a bit more picky of an eater. i was a litltle surprised that after they asked about food preferences, they didn't really honor them. in one case, they brought her the foie anyway, even tho she doesn't eat it. in another, they simply didn't bring her a dish that course. i would have thought they could have substituted something, even a simple vegetable. that brought them down one notch in my mind, but i still say if you are open to all food and wine, it's a great meal. especially if wolf is making the rounds.
Great selection of fresh product and perfectly executed dishes.
Old School Service and Quality – Really, we have yet to have an "LA" experience here, which is the ultimate complement. There is thought and consideration in both the level of service as well as the preparation and presentation of the dishes.
It is refreshing to see an established restaurant that does not rest on its laurels and rely on celebrity name dropping for its appeal.
Try the heirloom tomato salad for a sample of the complexity of flavors the chef has to offer.
Looking forward to an old friend's place – Whenever you have a chance to visit an iconic place that serves you in the proper manner, with not necessarily the best food, but the best service; I'd say you should highlight it and make note for others.
To elaborate, the food at Spago is first rate, especially the pastry chef's creations. A real highlight is the simplicity and decadent flavor that makes me want to return again and again.
Sure, sometimes Spago is a bit hoity toity but we were always made felt welcome and that just is the way it should be.
This is definitely my favorite restaurant.
They change their menu every day that you can’t get bored of anything there.
Their customer service is the best of the best.
And their desserts are TO DIE FOR!
Great menu – I am a super picky maybe the pickiest eater ever yet I couldn't find a single thing wrong with anything I ordered here. Had a perfect anniversary dinner recently, wine menu is extensive and the somelier is very very helpful. Waiting staff is there when you need it but they don't bother you with constant stares. And most importantly the food is just beyond perfect.
However, I think It's time for them to hire an interior designer, the place kinda looks outdated.... Its almost 2010 guys....
Past its prime – Spago was once an amazing dining experience. Now it seems like the last Bastion for a bankrupt Wolfgang Puck: the food is not very good at all. Consistently over salted and watery. Deserts are better. The Dobos torte is better than its Hungarian creators could ever make. Front door person had an attitude and made us wait at the bar even thought the restaurant was half empty.
Lived up to its reputation! – My 16 year old daughter opted for a trip to California (from NY) instead of a party. Spago was on her "Bucket List." After looking at the menu on line, I thought she would be disappointed. I was WRONG! I took her and two of her friends to dinner. They had NO problem choosing appetizers and dinner! One of her friends is in cooking school and was mesmerized by the view into the kitchen! The staff could not have been friendlier! The highlight of the evening was, of course, when Wolfgang Puck came over to the table and introduced himself and chatted with the girls. He graciously took a photo with them as well.
As for the food...I had the artichoke soup and it was beyond delicious! I can honestly say...I have never tasted anything quite like it! It is a MUST have! The girls all had the risotto - my favorite - and it was outstanding! You could definitely taste the wood fired brick oven! For an entree, we had the duck - very, very good!! - the salmon - excellent! But...by far, the best was the chicken with black truffles!
We shared the cookies for dessert and they were beyond incredible! I was worried that the restaurant wouldn't live up to our expectations but it exceeded them! DEFINITELY worth the trip! And...btw...it was the best $$$ we spent for a meal in California! Worth every penny!
Wolfgang is my food god. – Wolfgang Puck is my favorite chef! Spago is warm and friendly- never stuffy. The Food is wonderful, I keep getting the duck dishes when I go, they are just so amazing. The dishes are paired so nicely with unique sides. Also the walnut bread they pass out is yummy!
The best part is Wolfgang coming around to every table to talk to you. I have yet to come up with something interesting to say to him (he he)
Overall all it is a beautiful dining experience. My goal is to try every WP restaurant in my life ( or his, since I'm younger than him)
lovely place hits nearly every mark – I had a lovely dinner at Spago the other night with a few friends. Fortunately, these folks like to share tastes of their food, so I had an opportunity to try everything brought to the table.
For starters, we had the cheese ravioli (which two loved, but I didn't like much), the gnocchi with veal ragu (which was a big favorite), the smoked salmon and sturgeon on blinis (which I loved and others liked), and a beet salad (which those who tried it loved). For entrees, we had the liberty duck breast (smokey and good), seared tuna (excellent), and the Kurobuta pork chop and belly (which all loved, and which I felt was extraordinary). Desserts included the raspberry souffle (very nice), the strawberry pancakes (tender and lovely), and the 12-layer chocolate tort (which was just okay).
Service was very good, though not exceptional. I don't like much fuss, so I was perfectly content.
Overall, I'd say I was slightly disappointed, in that neither the duck nor the ravioli were all that exciting, nor were the desserts. The pork, though, I must repeat, was amazing. I might go back, but I'd try other spots before doing so, including Cut.
Very Questionable Establishment and OVER HYPED!!!!!!!! – I have never eaten there per se, but I have done a stage there. First off and before I begin I am a cook. I am also a graduate of the CIA in NY. I have staged or been in 1, 2 an 3 Michelin star restaurants in NYC. Therefore, I think I'm more of an authority than the average bag-o-douche who goes in there to eat.
The place was clean,Thats the first thing I notice when I enter any kitchen. The cooks were cramed in very close to each and had no elbow room between the cuttingboards. I was asked to clean and cut baby vegetables for the "fish Guy's" station. I helped him w/most of his prep and he was a real tool about everything and kept trying to discourage me from working there. I had to set him straight and it was all bad after that. Thomas, the Chef de Cuisine yelled at me for having an unopened can of soda,
I couldn't believe it, I never even had that happen in culinary school.
I helped prep several other stations and then service began. I looked at as many dishes as I can, and quite honestly nothing impressed me except for the Squab plate. Other than that, I was completely unimpressed. And the Shoemaker kid they had me work with. This sarcastic fool had a disgusting habit of using the same spoon to taste everything w/o ever once cleaning it. I saw him eating food off of plates he was finishing. That a big No in any kitchen . The sous saw it and said nothing. As a matter of fact I saw the sous drop tongs on the floor, pick 'em up and keep on cooking w/o ever cleaning them. Another huge No No! (Real cooks at Real restaurants don't use tongs anyway!)
I was offered a job as a line cook at the end of my trail, which I was all too happy to decline. You wouldn't catch me working with arrogant, cocky shoemakers. I left frusterated that the place has the rep that it doesIts proof that pople w/$ dnt always have good palates.
It was a learning experience. You should learn from mine. I'm sure there are better places to eat for your money.
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