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176 North Canon Drive, Beverly Hills, CA, USA

Spago Beverly Hills Reviews

pretty_girl pretty_g…
196 reviews
excellent food, ambiance and service May 25, 2015
A Beverly Hills icon and perhaps the most popular restaurant in the city, this is celebrity chef Wolfgang Puck’s flagship eatery. Spago promises and delivers innovative California cuisine, glittering clientele and first-rate service in a beautiful indoor-outdoor setting. Spago’s new re-imagined, market-driven menus feature the freshest, highest-quality ingredients with inspiration from their garden and local farmer’s markets, infused with their chef’s signature styles.

Diners can enjoy savory dishes including tuna tartar with black truffles and grilled côte de boeuf with pommes aligot.

The open kitchen is situated behind a colorful etched-glass divider. Outdoor seating is also available on the Tuscan-style terrace, surrounded by plants, flowers, and stone statues.

Interior made in shades of brown and white. white walls, white linens, charcoal banquettes, a patio with a retractable roof and museum-worthy modern art. Two chimneys -with the major one blazing on the patio and the second dividing the patio from the main dining room. A massive wine rack occupies one wall of the main dining room.

Men will feel most comfortable in jacket (suggested, but not required).

There are the smiling waiters in tailored white tending to the tables; the elegant “runners” in Armani-esque black who deliver the food; the various sous chefs, grill chefs, fish chefs, station chefs, managers, assistants.

A menu sprinkled with adventurous small-plate offerings that have some of his bluer-hair customers wincing.

The dishes are masterpieces of teamwork, experience, steadiness, and pride.

The bread basket has a different lavash cracker, Chinese buns, and dark rye bread. That lavash has pumpkin seeds, poppy seeds, caraway seeds, and is made with Teff flour. The Chinese butter buns there have some sesame oil and scallions and chives in the flour mix. The rustic whole wheat sour dough bread is a three-day process, with spelt and rye flour, done in miche style. Bread comes with Wisconsin butter and other cube is Nori butter, made with seaweed.

Sonoma lamb rack smoked with local rabbit tobacco with Jamie Farm’s baby carrots and radishes was just a piece of art!

Highly recommend!
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sybil sybil
115 reviews
ordinary food, horrid service Apr 10, 2008
One would think that wolfgang puck would be able to "wow" one's palette with his flagship restaurant. alas, the food here was ordinary at best.

we shared a soft shell crab appetizer. one can't really go wrong with anything fried and this dish was nicely fried. biting into it awarded you with juicy crab meat.

we also shared the kurobuta pork chop and pork belly. the chop was soft and tender but somehow, it was a bit bland. i did like the crispy skin though. however, the pork belly was not crispy enough for my liking.

we also shared the snapper, which was ok.

while the food was ok, it was a bit pricey so i was expecting more than just ok food. the thing that was a bit disappointing was that service was soooooooooooo slow. i think it took 30 or so minutes for the appetizer (soft shell crab) to come out. and another 30 or so minutes for the entrees to come out. our server rarely came by to check on us.

at some point, the power actually went out. luckily, they had a generator. during that time period, our server did not inform us of what was going on. for a supposed fine establishment, i was definitely not impressed.

would i go back? most likely not.

as an aside, i can't believe michelin gave spago 2 stars. really?!?! because based on my experience, it does not even deserve a michelin 1 star...
soft shell crab
kurobuta pork chop and pork belly
the open kitchen
Belluomo says:
I think after all these years and with so many places the quality is bound to go a bit downhill. It really depends who is running the place, and then all those other intangibles that make up a great experience. But if you're paying for something great and memorable then it's up to them to provide it, no excuses!
Posted on: Apr 11, 2008

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