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The new Spago...any visits?

Have only see a very brief smattering of comments. Has anyone been, and ready to do a review for CH's?

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  1. Uh, did you see this? http://chowhound.chow.com/topics/8757...

    Our buddy RicRios was none too impressed, unfortunately.

    1. Ciao Bob liked it! http://chowhound.chow.com/topics/874661

      I'm going in a couple of weeks, will report back. Unfortunately I never dined at the old Spago... but maybe that will be a valuable and uncolored perspective?

      1 Reply
      1. re: CLowe

        Yes I did...not Earth shattering but I thought it a promising new direction for a place that (probably) could have continued doing the same thing ad infinitum but chose something new.

      2. I thought the food was good. The uni was great. Portions are small, as are the drinks and the prices are crazy high. Miss the days of the original Spago on the hill.

        2 Replies
        1. re: Thor123

          at least spago on the hll you could get pizza and his other more casual dishes.

          but a few years back, i went to spago bh and has an exceptional tasting menu. Tasting Menus are their strong suit in my humble opinion.

          btw, uni at spago ???

          1. re: kevin

            Yep uni. Very nice presentation and very good. By the way, you can still get the salmon pizza although its not on the menu.

        2. I ate there a couple of days ago and was fairly disappointed. Not because the food was poor, but because it is just average. This is not only a Puck restaurant, but the flagship restaurant. The menu looks great and sounds really exciting. The execution from the kitchen was off. The risotto was salty, the fish was overcooked and in general it was just average. Thats not what i expect when i go to Spago.

          1. Maybe the NYT piece titled "The Once and Future Spago" was really referring to the end of Puck's Camelot...

            3 Replies
            1. re: Porthos

              Perhaps Sherry Yard knew something before all of us ...

                1. re: wienermobile

                  I think the jury is still out on that one.

                  It's one thing to be a pastry chef, quite another to be a pastry chef running a full-blown bakery (even with uber business man San Yoon in tow)

            2. i've been a few times since they reopened and a few times before they remodeled. I've had nothing but great meals since they reopened (though i had a couple of tasting menus and i ordered off the menu only once). Execution was spot on for my meals. I like the new menu, and chef Tetsu Yahagi has a little more free reign on the tasting menus. He's a very talented guy. The uni was great the other night too. The deserts were good, though i liked the fruit desserts more than the chocolate.

              2 Replies
              1. re: JBroida

                Can you explain and describe in more detail ? Esp re: those desserts.

                1. re: kevin

                  i posted a bunch of pictures on my company's facebook page of one of our meals if you want to see... (sorry its my business page... thats just where i post my food pictures)
                  http://www.facebook.com/media/set/?se...

                  i dont know if i posted the uni pictures as we just had it the other night, but i will soon.

                  On the desserts, there is this all black chocolate dessert that looks really cool, but it was a bit difficult to eat and was a bit too sweet for my taste. Also, the chocolate morsel dessert thing (a bunch of different truffle sized chocolates) was a bit sweet for my taste, but very inventive. The sorbet is just mindblowingly good and refreshing and the pan perdue was perfectly executed and well balanced.