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Spago Beverly Hills

176 N. Canon Dr. (Wilshire Blvd.) Send to Phone
310-385-0880 | Make Restaurant Reservations | Menu
Wolfgang Puck’s flagship restaurant features a new look and menu with a slightly more contemporary approach.   Chef Wolfgang Puck was our 2010 Best Restaurateur in the US.
Watch our exclusive interviews with chef Tetsu Yahagi preparing heirloom tomato salad and tuna tartare on’s Youtube channel.
Read about the 10th Annual Chefs Grand Tasting Dinner on the blog.
Read about Friday Lunch at Spago on the blog.
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Local Deals: 120 * 90

Lunch Tues.-Sat., Dinner nightly

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  • 5.0 star rating
5.0 rating over 6 reviews
Dining room at Spago Beverly Hills, Beverly Hills, CA

Spago Beverly Hills Restaurant Review

: An extensive renovation in 2012 started a new chapter for Spago Beverly Hills, but Wolfgang Puck’s flagship dining destination remains LA’s quintessential restaurant. Puck, an Austrian native who also trained in France, made a splash in the City of Angels at the famed Ma Maison, following up with the grand opening of Spago on Sunset in 1982, Spago Beverly Hills in 1997, and numerous other restaurants across the country and beyond. Spago’s new design from Waldo Fernandez features shades of white and dark brown. Booths have been added to the dining room, along with a larger glass dome in the ceiling and a clear glass wine cellar along one wall. The patio now has a retractable roof as well as two outdoor fireplaces and new (and smaller) olive trees. There is also a larger private dining room. Meanwhile, Puck, executive chef Lee Hefter and chef de cuisine Tetsu Yahagi have created a new menu with a slightly more contemporary approach. Classic dishes, such as the smoked salmon pizza and wiener schnitzel, may be missing but can still be ordered upon request. Start your international (Asian, California, Italian) culinary voyage with the excellent and fresh “chirashi sushi” with big eye tuna, hamachi, salmon pearls, red snapper and tosa soy gelée, or the veal filet mignon tartare and smoked mascarpone presented in marrow bones. Continue with one of the several pastas on offer, like Italian chestnut agnolotti complemented by port wine and Parmesan, or main dishes ranging from a grilled dry-aged New York steak with honey-glazed radishes, carrots and sauce bordelaise, to seared Maine diver scallops, black truffles, celery root chips and hazelnut brown butter. Augment your meal by choosing “From the Garden” a.k.a. side dishes, perhaps smoked fingerling potato purée or roasted maitake mushrooms, braised leeks and Japanese citrus. Desserts have included the “Rock, Pebble, Chocolate” of almond cream, warm truffles, cool truffles and bon bons. The comprehensive wine list is a veritable book worth poring over. Note that a Bar Bites menu is available at the bar only starting at 6 p.m. nightly. You may encounter a house-cured pastrami sandwich with coleslaw and sweet pickles.

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