SPAGO

It may be a surprise to some, but I don’t attend very many hosted (free) dinners. Like most food writers, I get email invites from restaurant PR firms often, and if I wanted to, I could eat gratis (lunch AND dinner) practically every day of the week.

SPAGO, Beverly HillsThe fact is, Peter and I are happy to pay for good food and love supporting chefs and restaurants, especially here in Los Angeles.

From a local burger joint to the best restaurant in town, we enjoy (and usually pay for) it all. We don’t have children (except our pups of course!), so our disposable income goes towards food and travel.

Throughout the year we’ll attend a few “friends and family” meals (restaurant pre-opening dinners), grand openings and the occasional new menu preview. In exchange for blog coverage (more importantly, twitter coverage), we have the pleasure of sharing a beautiful meal at the courtesy of the restaurant. NOTE: We ALWAYS make sure to leave a hefty tip for the staff.

Wolfgang Puck’s legendary SPAGO restaurant went through a major remodel in 2012, so I was thrilled to get an invite for Peter and myself recently.

About the remodel (from Spago’s website):
Wolfgang Puck and Barbara Lazaroff’s legendary, flagship restaurant features a completely new menu and design. The master chef, along with Executive Chef and Managing Partner Lee Hefter, has re-invented the entire menu with his signature farm-to-table philosophy, heightening the iconic California cuisine Puck catapulted to stardom. Spago’s new design from Waldo Fernandez complements the food with its clean and simple aesthetic, incorporating natural elements to add an organic feel.

The California Tasting Menu was, as expected, quite exquisite. My favorite dish was actually the one I was LEAST excited about when perusing the menu. If you’re dining at SPAGO and see “Savory Oatmeal” listed anywhere, please do not dismiss it like I did. I still can’t stop thinking about the comforting texture (from the wild nettle), the subtle spiciness (from the ‘Nduja) mixed together with the uni’s awesomely, creamy funk.

Hoping to spoil mom for Mother’s Day? Check out the incredible brunch menu (with over 25 choices) here. Dishes include Ricotta-Lemon Blintzes with Wild Huckleberry Compote (for her sweet tooth) and Veal Filet Mignon Tartare with Warm Tarragon Vinaigrette. The cost is $70 per person for three courses (a bargain at SPAGO!), $35 per child (under 9 years).  This is the only brunch scheduled for the entire year and begins at 11am until 2:30pm, Sunday, May 11, 2014.

My photos from SPAGO’s Spring “California Tasting Menu”

Bread Service at SPAGO, Beverly Hills
Bread service includes the lavash cracker with pumpkin seeds.

Sterling Farm's White Sturgeon Caviar, SPAGO
Sterling Farm’s White Sturgeon Caviar with “Sunny side up egg” (egg white caviar, egg yolk jam), Rye Crisp, Potato Chip Espuma.

California Abalone, Nagatoshi Farm's Cucumber Sorbet at SPAGO, Beverly Hills
California Abalone, Nagatoshi Farm’s Cucumber Sorbet with Clarified Gazpacho.

California Abalone, Nagatoshi Farm's Cucumber Sorbet at SPAGO, Beverly Hills
Closeup shot.

White Nettle Savory Oatmeal w Uni  at SPAGO, Beverly Hills
White Nettle Savory Oatmeal w Uni, ‘Nduja Sausage, Mushroom Emulsion, Garlic Flower.

White Nettle Savory Oatmeal w Uni  at SPAGO, Beverly Hills
Another photo of the uni oatmeal.

"Arare" Rice Cracker Crusted Santa Barbara Spot Prawn at SPAGO, Beverly Hills
“Arare” Rice cracker-crusted Santa Barbara Spot Prawns, Thai Red Curry, Coconut Emulsion, Eggplant Compote, Cilantro Blossom, Basil Caviar. 

Hand Made Agnolotti  at SPAGO, Beverly Hills
Hand Made Agnolotti with McGrath Farm’s English Peas, Parmigiana Reggiano.

Genmai Tea Smoked Liberty Duck Breast at SPAGO, Beverly Hills
Genmai Tea Smoked Liberty Duck Breast with Burdock Root, Fava Beans, Wild Flowers, Miso Cured Egg Yolk Powder.

Sonoma Spring Lamb Rack at SPAGO, Beverly Hills
Sonoma Spring Lamb Rack and Braised Bell with Spring Vegetables, Cumin-Carrot Puree.

A few of the wines on Spago's Spring Tasting Menu
A few of the wines on Spago’s Spring Tasting Menu:
Caraccioli Brut Rose paired with abalone.
Wind Gap Trousseau Gris paired with savory oatmeal & uni.
Galerie Sauv Blanc paired with prawn.
Wenzlau Chardonnay paired with agnolotti.
Black Kite Pinot Noir paired with duck.
Araujo Cabernet paired with lamb.

Unfortunately I was too full for sweets! (Lucky Peter!)

SPAGO
176 North Canon Dr.
Beverly Hills, CA 90210
(310) 385-0880
website

Dining date: 4/23/14

California (April 2014) Tasting Menu $145 pp
California Wine $75 pp

This meal was hosted.

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2 Comments

Filed under Eating Out

2 responses to “SPAGO

  1. had that agnolotti last night at the event – it was the bomb!

  2. I got so excited thinking it was at the old Sunset location. That was always one of my favorite meals because nothing else felt quite so “Hollywood” to me!

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