Wolfgang Puck at Hotel Bel-Air
Hotel Bel-Air
701 Stone Canyon Rd. (Sunset Blvd.) 
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Los Angeles, CA 90077
310-909-1644 | Make Restaurant Reservations
hotelbelair.com/wolfgang-puck-bel-air
Wolfgang Puck at Hotel Bel-Air Restaurant is one of GAYOT's 2013
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View photos of the renovations at Hotel Bel-Air on GAYOT.com's blog, including 
an exclusive video interview chef Wolfgang Puck. Visit the photo gallery of Wolfgang Puck at Hotel Bel-Air restaurant
Wolfgang Puck at Hotel Bel-Air is one of GAYOT's 2013 Top 10 Romantic Restaurants in the U.S.
Cuisine
Open
Breakfast daily, Lunch Mon.-Sat., Dinner nightly, Brunch Sun.Features
- Romantic setting
- Private room(s)
- Full bar
- Reservations suggested
- Outdoor dining
- Valet parking
- Casual dressy
Wine
Great Wine List* Click here for rating key
 Wolfgang Puck at Hotel Bel-Air Restaurant Review: The challenge for a chef who already has many restaurants, and has a celebrity and celebrated name like Wolfgang Puck, is to be able to create something different when he is asked to open yet another place. And here at Hotel Bel-Air, not only does he have to live up to his own reputation, but also to that of the iconic hotel. We can report that the mission has been accomplished. Puck has composed an elegant and true California-cuisine menu which means modernity and simplicity, made with fresh produce from local farmers markets, all-natural poultry and sustainable seafood. In addition to the à la carte offerings, there's "A Taste of the Market" menu and "Chef's Tasting Menu." Starters might include a Tuscan kale salad or blue fin tuna tartare with Japanese cucumber, avocado, wasabi aïoli and micro shiso leaves. The daily specials are also worth considering, like the tagliatelle with truffles when in season. Cantonese roasted duck is a particularly interesting dish, but if you'd rather keep things on the lighter side, consider the loup de mer. Lamb chops are complemented by harissa aïoli and a micro greens salad. Cheese comes in a selection of six artisanal varieties, set on a marble slab with wildflower honeycomb and quince paste. Desserts might include a pear crumble. The wine list is quite impressive, and if you cannot afford some of the bottles, you can see them in the dining room showcased in glass wine cellars that separate the private room. As the weather is what it is in Los Angeles, the outdoor space has been enlarged and covered in white travertine; the private booths are still there. Service is dedicated and attentive. |
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RESTAURANT AWARDS 2013
Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
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