 Among the first wave of nationwide fine-dining imports to come to Las Vegas, Wolfgang Puck's Spago remains among the very best. Executive chef Eric Klein, a native of Alsace, rejoined Wolfgang Puck as executive chef, replicating the sophisticated and daily changing fare in the Puck tradition and creating innovative tastes using all natural, fresh and organic ingredients. Klein first joined the Wolfgang Puck Fine Dining Group in 1996, working for seven years at Chinois, Obachine and Spago Beverly Hills. He continued to perfect his craft as executive chef at Beverly Hills’ Maple Drive, Wynn Las Vegas’ SW, and FIX in Bellagio. In Spago’s café (fronting the fine-dining room), the signature smoked salmon pizza with dill cream, black caviar and chives is a winner. We also like Puck’s favorite comfort food---meatloaf with various preparations, such as a pancetta wrapping and accompaniments including mashed potatoes, mushroom gravy and onion rings. Overlooking a bustling Forum Shops walkway, the Café is good for no-reservations dining and people-watching. In season, the blue crab cakes with orange-fennel marmalade are among our favorites, as is Hong Kong-style steamed Loch Duart salmon with bok choy, snap peas and ponzu sauce. Carnivores like the slow-braised beef short ribs with handmade ricotta gnocchi, roasted tomato and olive sauce. The wine list nicely complements the creative cuisine. Save room for Spago's sweet temptations such as banana bread pudding with white chocolate custard and walnut ice cream.
|
Send to Phone 
