Spago - Beverly Hills

176 North Canon Drive, Beverly Hills CA 90210

$$$ California Top 10

The flagship Wolfgang Puck restaurant offers cuisine that is at the forefront of the Los Angeles culinary scene. Executive Chef Lee Hefter is both inventive and playful, creating masterful combinations of the freshest and finest ingredients. Famous dishes include the Handmade Agnolotti with mascarpone, Chino Farms Roasted Beet Layer Cake, and Prime Côte du Boeuf for Two. The menu changes seasonally to showcase the best of California’s produce, and the Chef’s eight-course tasting menu is an ideal way to sample the best that Hefter has to offer at any one time. The chic restaurant is also known for its celebrity spotting, including Wolfgang Puck himself.

Reservations

Spago - Beverly Hills Reservations

(310) 385-0880

Date

Time

Party Size

Business Info

Address: 176 North Canon Drive, Beverly Hills CA 90210
Cross Street: Wilshire Blvd.
Location: Beverly Hills & Westside | Beverly Hills
Cuisine: California |
Cost: | Moderate
Category: Fine Dining
Star Rating:
Reservations: Recommended
Dress Code: Business Casual
Meals Served: Lunch | Dinner |
Parking: Valet Parking |
Payment Options: VISA | Amex | MasterCard |
Corkage Fee: N/A
Website: http://www.wolfgangpuck.com/rest/fine/spago/bh/index.php
Phone: (310) 385-0880
Features: Winning Wine List,
Occasion: Dining Alone,

Photos

Spago - Beverly Hills - Spago - Beverly Hills

Business Hours

Reservations Available

Monday: Lunch - Main Dining Room noon - 2:15 p.m.; Dinner - Main Dining Room 5:30 p.m. - 9:30 p.m.
Tuesday: Lunch - Main Dining Room noon - 2:15 p.m.; Dinner - Main Dining Room 5:30 p.m. - 9:30 p.m.
Wednesday: Lunch - Main Dining Room noon - 2:15 p.m.; Dinner - Main Dining Room 5:30 p.m. - 9:30 p.m.
Thursday: Lunch - Main Dining Room noon - 2:15 p.m.; Dinner - Main Dining Room 5:30 p.m. - 9:30 p.m.
Friday: Lunch - Main Dining Room noon - 2:15 p.m.; Dinner - Main Dining Room 5:30 p.m. - 9:30 p.m.
Saturday: Lunch - Main Dining Room noon - 2:15 p.m.; Dinner - Main Dining Room 5:30 p.m. - 10:30 p.m.
Sunday: Dinner - Main Dining Room 5:30 p.m. - 10:30 p.m.

F.A.Q.s

Frequently Asked Questions

Do you have a patio area?: Yes
Who is your Sommelier?: Christopher Miller

Menus

Dinner

FIRST COURSE

CHINO FARMS VEGETABLE MINESTRONE 15.00: Fresh Ricotta Crouton and Basil Pistou
SPRING GREEN ASPARAGUS SOUP 16.00: Peeky Toe Crabcake, Sauteed Morel Mushrooms and Wild Ramps
SAUTEED VEAL SWEETBREADS 18.00: “Hen of the Woods” Mushrooms, Confit Bacon, Cippolini Onions, Kohlrabi Puree and Sweet & Sour Tangerine Gastric
BROILED JAPANESE BLACK COD 16.00: Hijiki Seaweed Salad, Avocado, Sunny Side Up Quail Egg and Sesame-Miso Vinaigrette
FRESH BURATA MOZZARELLA SALAD 15.00: Fava Beans, Artichokes, Roasted Baby Beets, Marjoram, Mint, Ice Wine Vinaigrette and Micro Arugula
CRISPY MONTEREY BAY CALAMARI 17.00: Hot-Sweet Chinese Mustard Vinaigrette and Marinated Cucumbers
MARINATED JAPANESE HAMACHI & TUNA SASHIMI 21.00: Soy-Yuzu Ponzu, Sticky Rice, Wasabi and Pumpkin Seed Oil
HOUSE SMOKED SALMON WITH PUMPERNICKEL-RYE BLINIS 18.00: Dill Creme Fraiche, Chives, Sweet Onions and Salmon Pearls
ROASTED CHINO FARM’S BEET LAYER CAKE 14.00: Warm Sauteed Goat Cheese, Micro Greens and Shallot-Citrus Dressing
FRESH RICOTTA GNOCCHI WITH BRAISED DUCK RAGOUT 17.00: Black Olives and Pecorino Romano
HAND-CUT FETTUCCINI PASTA WITH SONOMA LAMB BOLOGNESE 16.00
RISOTTO WITH WILD MOREL MUSHROOMS AND BABY ASPARAGUS 18.00: SWEET PEA AND MASCARPONE AGNOLOTTI
SWEET PEA AND MASCARPONE AGNOLOTTI 15.00: Marjoram and Parmesan-Reggiano
HUDSON VALLEY FOIE GRAS 27.00: Sauteed with Fuji Apples & Huckleberries, Grilled with Rhubarb Marmalade and Pickled Ramps orTerrine with Pear Chutney, Mousse with Kumquat Tartlet and “Pastrami” on Toasted Rye Crisp 23
TASTING OF ALL FIVE HUDSON VALLEY FOIE GRAS PREPARATIONS 48.00
ICED KUMOMOTO AND HOG ISLAND OYSTERS ½ DZ. 19 / DZ. 35.00: Ginger-Sherry Mignonette and Fresh Horseradish
RUSSIAN BELUGA CAVIAR WITH TRADITIONAL GARNISHES (1 OZ) 105.00: Toasted Brioche or Pumpernickel-Rye Blinis
AUSTRIAN CHICKEN BOUILLON WITH JULIENNE VEGETABLES 12.00: Bone Marrow and Herb Crepes
KÄRNTNER KÄSE NUDELN” GIANT FARMERS CHEESE RAVIOLI 15.00: with Mascarpone, Goat Cheese, Parmesan, Mint, Chervil and Hazelnut Brown Butter
CHEF’S TASTING MENU IS AVAILABLE FOR THE ENTIRE TABLE 0.00: Eight Courses 120 With Wine Pairings 180 (Prices Do Not Include Tax or 20% Gratuity)

MAIN COURSE

BROILED CUTTLEFISH 31.00: Maine Lobster and Sweet Shrimp Stuffing, Sauteed Pea Tendrils, Potato Puree and Lemon-Garlic Butter
PAN-ROASTED FRENCH TURBOT 41.00: Ragout of Chino Farm’s Spring Vegetables and Marjoram-Lemon Butter
STEAMED WILD ALASKAN SALMON “HONG KONG STYLE 29.00: Chili Oil, Ginger, Baby Bok Choy, Choi Sum, Snap Peas and Jasmine Rice
SAUTEED DIVER SEA SCALLOPS 32.00: With Lemongrass, Keffir Lime, “Thai Spices”, Peanuts, Holy Basil and Pad Thai Noodles
LINE CAUGHT WILD STRIPED BASS 30.00: Littleneck Clams, Sauteed Spinach, Garlic-Potato Puree and Marjoram-Clam Broth
SEARED RARE “BIG EYE” TUNA 34.00: Nicoise Olives, Sweet & Sour Shallots, Crushed Shelling Beans, Pinenuts, Capers, Twelve Year Old Balsamic and Ligurian Extra Virgin Olive Oil
PAN-ROASTED “LIBERTY” DUCK BREAST 31.00: Black Trumpet Mushrooms, English Peas, Confit Bacon, Cippolini, Sweet Pea Puree and Thyme Natural Juice
GRILLED CARPENTER RANCH SQUAB BREAST 32.00: Stir Fried Green Beans, Bacon-Wrapped Leg, Puree of Yellow Turnips and Wild Huckleberries
PAN-ROASTED ORGANIC CHICKEN WITH OREGON MOREL MUSHROOMS 29.00: Goat cheese Stuffed with Yellow Finnish Potato Puree and Natural Juice
CANTONESE STYLE ROASTED DUCK 32.00: Ginger, Star Anise, Black Pepper, Kumquat Chutney and Stir Fried Lo Mein Noodles
PAN-ROASTED MILK-FED VEAL RIB CHOP 49.00: Sauteed Escarole, Golden Raisins, Pinenuts, Caramelized Garlic, Preserved Lemon and Creamy Parmesan Polenta
GRILLED LEG OF YOUNG SONOMA LAMB 37.00: with Sauteed Rapini, Sun Dried Tomatoes, Garlic-Goat Cheese Raviolini, Natural Juice with Black and Green Olives
GRILLED BONE-IN PRIME KANSAS CITY STEAK 52.00: Sauteed Baby Turnips and Radishes, Horseradish Potato Puree and Whole Grain Mustard Sauce
PRIME “COTE DE BOEUF” GRILLED OVER CHARCOAL (FOR TWO) 76.00: Swiss Chard, Thyme, Armagnac-Green Peppercorn Sauce and “Pommes Aligot”
ORIGINAL VEAL “WIENER SCHNITZEL 39.00: Fingerling Potato Salad and Young Mache
SPICY BEEF GOULASH 25.00: Sauteed Spätzle, Parsley, Marjoram and Paprika Wolfgang’s Favorite Childhood Recipes

Spago - Beverly Hills

Reservations

Spago - Beverly Hills Reservations

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Business Info

Photos

Business Hours

Reservations Available

F.A.Q.s

Menus

Dinner

FIRST COURSE

MAIN COURSE

Customer Reviews & Ratings

4.5 out of 5 stars based on 1 votes

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