Spago

"Spago’s covered patio sports a crackling fireplace that’s perfect for digging into chef Wolfgang Puck’s Sichuan-style crispy sea bass and whole-roasted Cantonese duck. In 2023, the restaurant revamped its beverage menu with additions like the Teaches of Peaches, a revamped classic Sex On The Beach cocktail." - Mona Holmes, Eater Staff

"If you’ve ever seen Wolfgang Puck’s shiny grin on a café menu at LAX or a can of tomato bisque at the supermarket, you have Spago to thank. When it opened in 1982, the iconic restaurant (now located in Beverly Hills) changed how the entire country thought about food in LA and made Puck a superstar in the process. And though no longer as groundbreaking as it was during the years when putting goat cheese on angel hair pasta blew people's minds, Spago is still cruising well into middle age. The airy, modern space looks like a rich movie star’s estate in the Hollywood Hills and the food is like the best version of what you might get on an expensive luxury cruise to Antarctica (there will be some nice seasonal specials on the menu, but make sure to order the perennial tuna tartare cones and smoked salmon pizza)." - brant cox, nikko duren, garrett snyder, sylvio martins

"Wolfgang Puck, the original celebrity chef, is often seen roaming the dining room and kitchen of his flagship Beverly Hills restaurant, cozying up with A-listers young and old. The cuisine might not be the groundbreaking stuff from thirty years ago, but it is polished, seasonally driven, and overall pricey." - Rebecca Roland, Eater Staff

"Wolfgang Puck’s legendary Beverly Hills restaurant has one of Southern California’s most extensive spirit-free cocktail menus. Bar director Adam Fournier created drinks that are full of flavor and stunning to look at. Try the falooda made with watermelon, rose, holy basil, lime, seltzer, and mint, a hibiscus margarita, and the cheeky Farewell to Amaretto with amaretti spirit, orange juice, a non-alcoholic aperitif, and fresh lemon." - Mona Holmes

"They say the classics never go out of style, and that is certainly the case with Wolfgang Puck’s kaiserschmarrn — the dessert standard is as good as ever. Reminiscent of a Dutch baby and served fresh from the skillet, the Austrian dessert is accompanied by macerated Harry’s Berries strawberries, strawberry sorbet, golden raisins, and candied almonds." - Cathy Chaplin, Eater Staff