by Sophie Gayot
Having lunch at uber chef Wolfgang Puck’s Spago restaurant in Beverly Hills on a Friday requires much more time than on any other day. For some unknown reason, for many years now, when you enter on a Friday at noon or one o’clock, don’t expect to leave until 4 or 5pm. That is what everybody does and, please, don’t break the tradition. The restaurant becomes sort of a friendly club where everybody starts talking to each other, especially when Barbara Lazaroff starts going from table to table.
I would suggest opting for an easy lunch to begin the afternoon starting with Puck’s signature dish: his famous house-smoked salmon pizza. Squeeze in a few tuna tartare in sesame cones topped with bonito flakes before enjoying your entrée: you should choose the house-made spaghetti and veal meatballs, which are only prepared on Fridays. Finish with pastry chef Sherry Yard’s interpretation of the Black Forest; the caramel/chocolate tart with chocolate sorbet will delight chocolate lovers.
After all this, gerneral manager Laurent Steunou invited me to tour the kitchen, where I found chef de cuisine Thomas Boyce, peeling onions himself. He said that he finds inspiration by doing this. As long as it does not make him cry!
You can click on each photo below to enlarge. All photos by Sophie Gayot.