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New Years Eve at Spago

m
maudies5 Dec 17, 2013 01:07 PM

Just received this offer from Gilt for NYE at Spago. This is the price if one pre-pays. I wonder if the price is higher if one doesn't pre-pay.
$275.00 per person
Ticket for one to New Year's Eve Party on Tuesday, December 31, 2013 at 9 PM includes:
- Three-course dinner
- Glass of Champagne
- Party favors, DJ, and dancing

Too rich for my blood.

  1. j
    jaykayen Dec 17, 2013 11:59 PM

    I wonder what kind of music the DJ will play.

    3 Replies
    1. re: jaykayen
      o
      OscarFox Dec 18, 2013 09:23 AM

      Hava Nagila?

      1. re: OscarFox
        melpy Dec 18, 2013 09:26 AM

        At Spago?

        1. re: melpy
          o
          OscarFox Dec 18, 2013 09:34 AM

          Sure! The spirit of Barbara still lurking around.

    2. n
      ns1 Dec 17, 2013 02:28 PM

      On a slightly more affordable note, Nozawa Bar/Gilt is offering a 10 person omakase w/ sake for $1500.

      27 Replies
      1. re: ns1
        Porthos Dec 17, 2013 03:30 PM

        .

        1. re: Porthos
          n
          ns1 Dec 17, 2013 03:36 PM

          . yourself, mister

          1. re: ns1
            Porthos Dec 17, 2013 04:46 PM

            I made a comment before realizing it was for 10.

        2. re: ns1
          k
          kevin Dec 17, 2013 05:02 PM

          That's not more affordable. $1500. ???? I'd rather drop by Uraswa twice in the height of fucking fugu season.

          1. re: kevin
            n
            ns1 Dec 17, 2013 05:05 PM

            1500/10 = 150pp including sake.

            pretty sure bar nozawa is 150pp omakase on any given night, w/o sake.

            1. re: ns1
              k
              kevin Dec 17, 2013 05:35 PM

              Sorry buddy. I gotts to working on my reading comp. I just realized your original post in the thread.

              Btw. Have you hit uo Shunji's yet ?????

              1. re: kevin
                n
                ns1 Dec 17, 2013 05:42 PM

                nope; in the hatfields vs shunji battle, hatfields won.

                it's just too much of a PITA to get to the westside on a weekday from north hollywood at a decent hour.

                just bought a car too, so odds of getting enough $$$ together for a "real" shunji meal has decreased significantly.

            2. re: kevin
              J.L. Dec 17, 2013 06:14 PM

              I never liked fugu that much. In Japan we ate at 3 different fugu restaurants. I mean, it's interesting in taste, and the thought of it being your last bite on earth would maybe float some people's boats, I suppose, but not mine.

              I'd rather have a nice halibut sashimi, usu-zukuri style.

              1. re: J.L.
                j
                jessejames Dec 17, 2013 06:47 PM

                I agree not special but the flesh seems to allow for that really thin sliced pinwheel kind of arrangement which is nice way to enjoy it.

                1. re: jessejames
                  J.L. Dec 17, 2013 06:53 PM

                  Again:Usu-zukuri style

                  1. re: J.L.
                    j
                    jessejames Dec 18, 2013 08:58 AM

                    not sure what you mean by "again" -- my point is that the flesh stands up to that treatment better than halibut and can be sliced much thinner and served close to translucent. i also agree that nothing special for the price point. but mild nice sashimi.

                    1. re: jessejames
                      J.L. Dec 18, 2013 05:04 PM

                      Usu-zukuri style is the special knife technique where the chef cuts thin translucent slices of sashimi. I was simply clarifying the terminology you had already aptly described.

                      1. re: J.L.
                        j
                        jessejames Dec 18, 2013 05:12 PM

                        Have u found a spot in la that does a nice job with it

                        1. re: jessejames
                          Porthos Dec 18, 2013 05:17 PM

                          You're gonna love this answer: Shunji.

                          Delicious fish skin chicharones bottom right.

                           
                          1. re: Porthos
                            k
                            kevin Dec 18, 2013 05:19 PM

                            now that's what I'm talking abouts.

                            1. re: Porthos
                              j
                              jessejames Dec 18, 2013 05:29 PM

                              Gorgeous. What kind of fish? I like the presentation on the leaves reminds me if tsukiji

                              1. re: jessejames
                                Porthos Dec 18, 2013 05:33 PM

                                Live halibut. So live it still moves throughout the meal.

                                1. re: Porthos
                                  j
                                  jessejames Dec 18, 2013 05:35 PM

                                  Looks great. I don't think ur missing any fugu with that plate!

                              2. re: Porthos
                                j
                                jessejames Dec 18, 2013 05:31 PM

                                He took the thin meat that lines the skull of the king crab and made these crab chips. Only time I've seen him use a frier. I did like those shrimp squash blossoms posted yesterday tho!

                              3. re: jessejames
                                J.L. Dec 18, 2013 05:39 PM

                                You show me your Shunji halibut, so I'll show you mine...

                                (actually this was a photo from my crab-feast, already posted a month back)

                                http://chowhound.chow.com/topics/9251...

                                1. re: J.L.
                                  j
                                  jessejames Dec 18, 2013 05:42 PM

                                  I've never been good with photos. But u guys do that food justice! Is it dinner time yet ?

                                  1. re: J.L.
                                    Porthos Dec 18, 2013 06:21 PM

                                    I saw that. Was your entire halibut carcass deep fried?

                                    Very envious of the kegani miso gohan. Made a res in a few weeks asking for Shunji's special seasonal gohan. Let's see what I get.

                                    1. re: Porthos
                                      J.L. Dec 18, 2013 07:17 PM

                                      Live fish, spine preserved... Wiggled a bit as we enjoyed the sashimi...

                                      Eager to see the "gohan special of the season"...

                                      1. re: J.L.
                                        j
                                        jessejames Dec 18, 2013 07:39 PM

                                        Did he put a wire down spine?

                        2. re: J.L.
                          Porthos Dec 17, 2013 06:57 PM

                          Never had fresh fugu but as I understand it, the flesh is pretty bland. The properly trained chef is supposed to be able to add the faintest hint of toxin (non lethal dose of course) to the prep to give the tongue and mouth a numb sensation.

                          I have had it deep fried at Yasuda back in the day and that prep was like fried delicious mild white fish.

                          1. re: Porthos
                            J.L. Dec 17, 2013 07:09 PM

                            Having tried it before, the tingle is most akin to spicy in sensation.

                            You're not missing much.

                            1. re: J.L.
                              k
                              kevin Dec 17, 2013 10:23 PM

                              I just mentioned it for the price point. But yeah I've heard it's more about the texture than flavor.

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