from Auberge du Soleil in Napa and whose résumé included the vaunted Mansion on Turtle Creek in Dallas. Sutton filled his menu with the California ingredient signifiers of the day: grilled meats, pizza with smoked salmon a la Wolfgang Puck, spinach
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
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
-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
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
. 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
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
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
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
It’s not too late to plan for a magical quarantine Easter. Wolfgang Puck’s Beverly Hills institution Spago has a special à la carte menu for the holiday available for curbside pickup Saturday from 4:30 to 8 p.m. Orders must be placed by noon