Spago - Beverly Hills Restaurant
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Restaurant Review
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.Video
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Customer Reviews
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Romantic, charming and elegent

Name: John | Date: August.31.2010
We loved the evening, the ambiance and the wait staff. The bread server was a wonderfully charming man who made us laugh all nite.
Spago on Canon Superb

Name: David | Date: April.26.2010
Excellent venue, high end in terms of price but it delivers in terms of food quality and excellent service. The wine list is amazing. Would highly recommend for a special evening in Beverly Hills.
Good food

Name: Chris | Date: March.27.2010
Good food
Decent, but you will pay alot for what you get!

Name: Lainie | Date: March.18.2010
I think the meal at Spago tasted good, but definitely over priced for what you get. $17 for a hunk of romaine lettuce w/caeser dressing on the side. Not even a crouton, parmesan cheese or tomato on the plate! Service took a LONG time to get our appetizers and then our meal. A place to try once maybe,spend your $ at the steakhouses who give you a big steak or piece of fish for $48 and not 8 square pieces of meat cut up. So many other places to eat great meals in LA where you get food for your $$. Overall, small portions, very expensive and I left feeling a little bit cheated.
Great food, great service

Name: Catherine | Date: March.04.2010
Came over from the UK where we are spoiled with fantastic restaurants however Spago really does hit the spot. Great food, great service.
exceptional experience

Name: Elaine | Date: September.03.2008 We treated ourselves and our daughters to lunch at Spago. The cuisine, staff, atmosphere, and attention to detail were exceptional. The experience was truly memorable. Book early for a view from the patio!
DELIGHTFUL LA DINING EXPERIENCE!

Name: Marny | Date: July.10.2007
In June 2007, my sister and I made dinner reservations online several days in advance before our first trip to LA. We received a confirmation call from Spago the day prior to our reservations. Upon arrival at Spago, we were greeted warmly and seated promptly at our reserved time in the main area of the dining room. Our waitress (and other table servers) were very attentive and treated us with respect. We were very impressed with the service and the food was excellent!!
It was fun to dine in this "famous" restaurant in Beverly Hills. Unfortunately, no celebrity sightings for us this night; however to be honest, even if a celebrity was sitting right next to us, I am not sure if we even would have noticed. We were completely wrapped up in enjoying our wonderful food and conversation.
NOTE: VERY CASUAL DRESSING by dinner diners, was not expecting that.
Simply Excellent

Name: Donna | Date: April.10.2007 Being from Montreal, I planned to "experience" this well known restaurant for myself.... The service, food and ambiance is simply superb.......I would recommend everyone to "go feel and taste the difference".....my special date was very impressed and I will cherish our experience along with the picture taken with Wolfgang.....Thanks Spago !!!!
Poor Service, Good Food

Name: Julia | Date: February.08.2007 I went to Spago for the first time last month and with all the hype I was really looking forward to an excellent dining experience. Our reservations were for 8:00 p.m. but we didn't get seated until about half an hour later. Once we were seated we didn't have our drink orders taken for another 20-30 minutes and our waiter didn't take our meal order until about an hour after we were seated. The food was excellent but after being there for two and half hours and barely being attended to by our waiter we did not have any patience left to even order dessert for fear it might take another hour. This was a Tuesday night and it was a complete let down to all the wonderful things that I had heard about this place.
Faith re-affirmed

Name: Julia | Date: January.30.2007 We read a bad review on this website recently but wanted to check things out for ourselves.Here's how it went: Reservation: 9.00 pm. Seated 9.00 pm at good table in main section of restaurant. Service: Impeccable beginning to end. Food: Starters: Sweetbreads for my husband. He says,outstanding. For me: Austrian chicken boullion. Best chicken noodle soup ever. Main course: Cote de boeuf.Superb. Wine: George helped us pick an outstanding Cabernet Sauvignon, Neale Family Vineyards Napa Valley 2003.$72. We will be back!
The Best by Far !

Name: Henry | Date: April.01.2006 I couldn't have asked for a finer dining experience, I brought my two young children with me to introduce them to the world of fine dining, and what a choice I made. From the time we entered to the time we left, absolute attention to every detail, and service, beyond anything I expected. The children were treated like Kings, And the food was superb, The winter green salad was the best salad Ive ever tasted with flavors and textures layered throughout. Luck was with us and the kids got to meet Wolfgang, who was very gracious and spoke to the boys at length, Definately a memorable day for myself as well as the children.
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Restaurant Info
| Cuisine: | California |
|---|---|
| Neighborhood: | Westside |
| Cost: | 3 |
| Dress Code: | Business Casual |
| Tel: | 310.385.0880 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1997 |
| Cuisine: | California |
| Neighborhood: | Westside |
| Cost: | 3 |
| Dress Code: | Business Casual |
| Tel: | 310.385.0880 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1997 |
Map & Directions
Address: 176 North Canon Drive, Los Angeles, CA 90210Menus & Wine List
Business Hours
| Monday |
Lunch: 12:00PM - 2:15PM Dinner: 5:30PM - 9:30PM |
|---|---|
| Tuesday |
Lunch: 12:00PM - 2:15PM Dinner: 5:30PM - 9:30PM |
| Wednesday |
Lunch: 12:00PM - 2:15PM Dinner: 5:30PM - 9:30PM |
| Thursday |
Lunch: 12:00PM - 2:15PM Dinner: 5:30PM - 9:30PM |
| Friday |
Lunch: 12:00PM - 2:15PM Dinner: 5:30PM - 9:30PM |
| Saturday |
Lunch: 12:00PM - 2:15PM Dinner: 5:30PM - 10:30PM |
| Sunday |
Dinner: 5:30PM - 10:30PM |
Signature Recipes
Recipe Name
| Course: | Dessert |
|---|---|
| Cuisine: | French |
| Main Ingredient: | Chocolate |
| Cooking Method: | Dessert |
| Occasion: | Any occasion |
| About: | This is a traditional French style Mousse au Chocolat |
| Serves | 2-5 |
Part 1. Chocolate Mousse
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Part 2. Rasberry Syrup
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Tip
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Special Offers & Coupons
Restaurant special offers and coupons
Calendar of Events
Job Opportunities
Cooks,Dishwashers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | based unpon experience |
| Job Description: | Our level of service requires knowledge of inventory, cost control, and sanitation procedures. Our employees must be excellent communicators that can contribute to a dynamic kitchen team. We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. |
Managers, Chefs
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | open-based upon experience |
| Job Description: | Our level of service requires all our management to be hands-on, they must have an extensive knowledge of inventory, cost control, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. PROFESSIONALS ONLY We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. |
Servers, Bartenders, Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | minimum wage plus tips |
| Job Description: | We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organizationtrol, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. Our employees are guest-focused individuals who believe in putting the comfort and happiness of guests first and doing whatever it takes to deliver fine food and drink, artful service, and remarkable hospitality. Second best will not do. Professionalism is key. |
Line Cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Kemo Sabe |
| Salary Range: | DOE |
| Job Description: | Kemo Sabe is seeking a bilingual line cook. Must have 2 years experience. If you are quick, organized and have what it takes to impress our guests, please e-mail your resume to kemosabe@cohrestuarants.com. |
experienced line cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | $9.50 |
| Job Description: | oyster bar/line cook |
experienced night server
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | minimum wage, plus tips |
| Job Description: |
Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | La Fiesta |
| Salary Range: | base + tips |
| Job Description: |
Line Cook and Sous Chef
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Bella Luna |
| Salary Range: | TBD on experience |
| Job Description: | Sous Chef with Italian cooking experience, line cook with same, must be able to work days or evenings, must be able to work with others, and be dependable. |
Hostess
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fish House is looking for evening shift hostess. Please email your resume to jobs@osetrafishhouse.com. No phone calls please! |
Waiter
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fishouse is looking for an experienced waiters. At least two years of fine dining experience is required. Please email your resume to jobs@osetrafishhouse.com. Please no phone calls! |
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