Spago Beverly Hills
176 N. Canon Dr. (Wilshire Blvd.) 
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Beverly Hills, CA 90210
310-385-0880 | Make Restaurant Reservations
Cuisine
Open
Lunch Mon.-Sat., Dinner nightlyFeatures
- Romantic setting
- Private room(s)
- Full bar
- Reservations suggested
- Outdoor dining
- Valet parking
- Dressy casual
Wine
Great Wine List* Click here for rating key
 From Austria, where he was born and raised, to France, where he also trained, through two years in Indianapolis, his arrival in Los Angeles at the famed Ma Maison, and the grand opening of Spago on Sunset in 1982 and Spago Beverly Hills in 1997, Wolfgang Puck continues to make history. The inventor of the gourmet pizza (remember the smoked salmon and caviar pie?) is always present in one of the restaurants in his empire, warmly greeting patrons. And what patrons they are, especially at Spago Beverly Hills. The 90210 address is a mecca for celebrities, business tycoons and the ladies who lunch. If only the walls could talk…. Enter the multimillion dollar venue, artistically designed by Barbara Lazaroff, to find a patio shaded by olive trees and a large dining room separated from the kitchen action by glass panels. Master Puck and executive chef Lee Hefter present an international (French, Asian, California) voyage. To embark on it, trust the chef's imagination and choose the tasting menu for $125 per person, or $185 per person with wines from the intelligent wine program led by Christopher Miller. For appetizers, we like the house-smoked salmon and sturgeon on lemon-herb blinis; the pumpkin and mascarpone agnolotti; the Austrian chicken bouillon with julienne vegetables, bone marrow and herb crêpes; and marinated hamachi and tuna sashimi. Entrées can sweep you away to the Far East with Cantonese-style roasted duck, with sweet-and-sour huckleberries and stir-fried lo mein noodles. Or, on the way to Northern California with the roasted rack of young Sonoma lamb with a ragoût and purée of shelling beans, confit bacon and onions, regale yourself with the Alaskan halibut with littleneck clams, bouchot mussels and Spanish chorizo. Puck waxes nostalgic with his childhood favorites like an authentic Austrian Wiener Schnitzel and spicy beef goulash. The chef's selection of cheeses, both domestic and imported, is served with homemade marmalades. The sweet and last part of the meal is under the ordinance of charming Sherry Yard. Her chocolate creations occupy quite some real estate on the menu with three different compositions, along with the impressive Kaiserschmarren, a soufflé pancake served with crème fraîche and strawberries, the apple crumble and the raspberry soufflé studded with chocolate chips, chocolate sauce and stracciatella gelato. |
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