Stories about Spago

Review: Is Spago relevant? Our critic talks through three (very different) recent meals

Bill Addison • Los Angeles Times • June 27, 2019

This week our two restaurant critics jointly consider one of Los Angeles’ dining behemoths and ask the question: Is Spago still relevant? This is Bill Addison’s review. Find Patricia Escárcega’s take here. Weighing the context and evolution of our

defining restaurants such as Spago is important. Also, for most of us, the primary question amounts to this: How’s the food at this once-upon-a-time game-changer today? Consider three recent review meals at Spago, two of which Patricia Escárcega and I


Wolfgang Puck is expanding Spago in Beverly Hills

Jenn Harris • Los Angeles Times • February 25, 2021

Wolfgang Puck is expanding Spago with a 6,500-square-foot outdoor dining area in front of the Beverly Hills restaurant. The new space, called Spago L’extérieur, is located in the Canon Drive cul-de-sac. It will feature a large tent with slotted

will accommodate 109 people, including 30 seats in the lounge area. Dining area tables will be eight feet apart. Advertisement Diners will be able to order from the full Spago menu in the tent, and the existing Spago patio dining area also will be

Mark Peel, the Spago and Campanile chef who helped create California cuisine, dies

Jenn Harris, Alene Tchekmedyian • Los Angeles Times • June 21, 2021

-restaurateur Wolfgang Puck at Ma Maison in 1975 and helped Puck open Spago in West Hollywood in 1982, ushering in a dining renaissance in Los Angeles. But he first learned to cook at a small restaurant in the Sonoma Valley where he was a dishwasher during high

Angeles Times) He made a name for himself as chef de cuisine at Spago, where he created extravagant pizzas and cuisine that celebrated the best local produce. “I remember he said, ‘I have a pastry chef,’” Puck said. “I told him I already have a pastry chef

101 Best Restaurants in L.A.: the Hall of Fame

Bill Addison, Patricia Escárcega, Brian Park • Los Angeles Times • December 12, 2019

iced coffee. — P.I.E. 5183 Hollywood Blvd., Los Angeles, (323) 665-1035, (Christina House / Los Angeles Times) Spago Power, celebrity, a sense of occasion, late 20th century glamour, smoked salmon pizza: Few restaurants need less of

de résistance is pastry chef Della Gossett’s kardinal schnitte, a cathedral of a dessert built on sponge cake, meringue, layers of custardy strawberry-white chocolate crème and the ripest Harry’s Berries strawberries. Spago pioneered casual fine

Asanebo    Attari Sandwich Shop    Cielito Lindo    Coni'Seafood    Dal Rae    Ham Ji Park    Musso & Frank Grill    Newport Seafood Restaurant    Sapp Coffee Shop    Spago   

Review: Spago at middle age: Is Wolfgang Puck’s flagship restaurant still relevant?

Patricia Escárcega • Los Angeles Times • June 27, 2019

This week our two restaurant critics jointly consider one of Los Angeles’ dining behemoths and ask the question: Is Spago still relevant? This is Patricia Escárcega’s review. Find Bill Addison’s take here. As armchair statisticians like to remind us

“icons.” Spago, Wolfgang Puck’s temple to casually elegant dining, is the rare restaurant that can make a fair claim to all three titles. At 37 years old, it is a middle-aged colossus with name recognition around the world. Its legacy is manifold: Puck’s

Beyond Spago, exploring Wolfgang Puck’s L.A. empire at Cut and Chinois on Main

Bill Addison, Patricia Escárcega • Los Angeles Times • June 27, 2019

Spago is the undisputed crown jewel of Wolfgang Puck’s dining empire, but the acclaimed chef also oversees more than a dozen other branded restaurants around the world. Our restaurant critics Bill Addison and Patricia Escárcega drop in on two of

a vegetable stir-fry but made with brown rice,” he says cheerfully. Aha. While Spago strives to keep reinventing itself through the decades, Chinois on Main and its Asian-fusion menu wallow in the past. Wolfgang Puck and Barbara Lazaroff opened it in

The L.A. Food World Loses a Legend in Chef Mark Peel

Hailey Eber • Los Angeles Magazine • June 21, 2021

of notable restaurants, including Chez Panisse, Michael’s of Santa Monica, and Maxwell’s Plum. He started working for Wolfgang Puck in the 1970s and helped open Spago in 1982. “He was a husband, partner, father, grandfather, brother, and uncle with so

much joy and aplomb,” Jannis Swerman, a longtime family friend who worked with Peel at Spago, said in a statement. “We will miss him and his cooking with all our hearts (and stomachs).” Working at Michael’s, Peel met Nancy Silverton, and the two wed in

Wolfgang Puck Passes the Torch to His 26-Year-Old Son at Merois

Andy Wang • Los Angeles Magazine • December 9, 2020

Hollywood. The location is meaningful for Puck, who opened the original Spago on the Sunset Strip in 1982. That now-legendary restaurant quickly became a celebrity hangout and a driving force for vibrant California cuisine, with Puck’s smoked-salmon pizza

becoming a star in its own right. “For me, that’s where it all started,” Puck says, “looking out from Spago, out on the city, and saying, ‘Wow, L.A.’ And then having such a successful restaurant beyond my wildest dreams.” Puck is writing a new chapter of

Hall of Fame restaurants: These all-time modern classics are quintessential L.A.

Bill AddisonRestaurant Critic • Los Angeles Times • December 7, 2022

strawberries. Spago pioneered casual fine dining in L.A. It will always have its audience.

Iranian flatbreads and spiced sweet rolls you have to try

Bill Addison • Los Angeles Times • January 22, 2022

In 2018, pastry chef Sahar Shomali was between restaurant jobs — she’d concluded career-making stints at Spago and Lucques and would soon be making desserts at Hearth & Hound — when she was gripped by an idea for a side project. She began teaching