Wolfgang Puck Cafe

Las Vegas restaurants from L.A. chefs and restaurateurs

Jenn Harris • Los Angeles Times • July 9, 2021

casinos y el repunte de los viajes, Las Vegas está llena de oportunidades para los dueños de restaurantes y chefs de fuera de la ciudad, pero hubo un tiempo en el que abrir un restaurante en Las Vegas era una propuesta dudosa. Cuando Wolfgang Puck recibió

: Spago de Wolfgang Puck 3600 Las Vegas Blvd. bellagio.mgmresorts.com/en/restaurants.html Cosmopolitan: Eggslut de Alvin Cailan 3708 Las Vegas Blvd. cosmopolitanlasvegas.com/restaurants Anuncio Venetian Resorts y Palazzo en el Venetian Resorts: Majordomo

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

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

salmon pizza: Few restaurants need less of an introduction than Wolfgang Puck’s Beverly Hills flagship. Vie for a table in the energized main dining room. Indulge in corn-filled agnolotti and crispy-scaled black bass with rich sauce Americaine (and order

. Or make it a more lavish night out with omakase, priced in three tiers, where house-made tofu with snow crab may precede plates of nigiri and, at the higher end, Hokkaido scallops gilded with shaved truffles. 2019 Hall of FameThis Persian Square cafe

Las Vegas restaurants from L.A. chefs and restaurateurs

Jenn Harris • Los Angeles Times • July 7, 2021

Vegas was a shaky proposition. When Wolfgang Puck was approached to open Spago in the Forum Shops at Caesars Palace in 1992, there were no chef-driven restaurants on the Strip. People loaded up at the buffets, then went straight back to gambling

. Advertisement When Puck opened Spago that December, he had 100 employees and 60 reservations in the books. “For three weeks I thought I had made the biggest mistake,” he said. “Then the holidays came and it picked up, New Year’s was crazy, and the first week 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

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

Pomona,” Puck told The Times. “He started working for me on the weekends [and] then would come more and more.” At Ma Maison, Peel began as a vegetable boy and worked his way up to assistant chef. From there, he cooked at Michael’s in Santa Monica, where

Where to Order Mother’s Day Brunch, Dinner, or Treats to Go

Brittany Martin • Los Angeles Magazine • May 7, 2020

Spago Wolfgang Puck’s flagship has enthusiastically embraced delivery and to go, offering a variety of fun, special meal kits. For Mother’s Day, pick from an a la carte menu of brunch favorites (Smoked salmon platter! French toast bread pudding! Quiche

pampering selection of La Prairie spa supplies. Order by phoning 310-860-6717. Pick-up only, pick-up times available on May 8 and 9.  Cafe Dulce & Cafe Dulce Dos Bring your mom something sweet with a box of fun, colorful pastries from one of Cafe Dulce’s

The return of weekly restaurant reviews

Bill Addison • Los Angeles Times • June 26, 2021

question? Email us. Other stories Last Sunday Los Angeles lost Mark Peel, one of the chefs who shaped the modern ethos of “California cuisine.” He worked with Wolfgang Puck at Spago before opening Campanile with his then-wife, Nancy Silverton, in 1989

Review: Horses is a new modern L.A. institution

Bill Addison • Los Angeles Times • January 6, 2022

lavash strewn with smoked salmon and optional caviar nods to Wolfgang Puck’s defining pizza. Less obvious but even cleverer: Sobrassada, a spreadable Spanish sausage akin to Italy’s ’nduja, fills a small, pancake-thin brioche panino cut into four sections

On the Line: Walter Rowin of The Slidebar

Edwin Goei • OC Weekly • August 4, 2009

. And a double quarter pounder with cheese, some beautifully smoked brisket, 2 orders of foie gras from Gary Danko, one order of the yellowtail sashimi from Slanted Door, they used to have this Pad Thai at Wolfgang Puck Cafe that I used to like a lot. I

Mark Peel helped codify the notion of American 'urban rustic' cooking

Bill Addison • Los Angeles Times • June 21, 2021

Colonial Revival set piece of a structure built by Charlie Chaplin in 1929. Until they split in 2005, they were viewed by the world as the first couple of the nation’s emergent California-Mediterranean restaurant ethos. Both chefs had worked for Wolfgang

Puck during his ascendance with Spago. They helped him tease out his wild, New West vision of food as a grab bag of fusion flavors and the kitchen as a playground of ideas. For their own restaurant, though, they moved in the opposite direction of smoked