HOME > Chowhound > Los Angeles Area >

Discussion

New Years Eve at Spago

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. Click to Upload a photo (10 MB limit)
Delete
  1. On a slightly more affordable note, Nozawa Bar/Gilt is offering a 10 person omakase w/ sake for $1500.

    27 Replies
        1. re: ns1

          I made a comment before realizing it was for 10.

      1. re: ns1

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

        1. re: kevin

          1500/10 = 150pp including sake.

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

          1. re: ns1

            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

              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

            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.

              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: J.L.

                  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

                    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.

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

                      1. re: jessejames

                        You're gonna love this answer: Shunji.

                        Delicious fish skin chicharones bottom right.

                         
                        1. re: Porthos

                          now that's what I'm talking abouts.

                          1. re: Porthos

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

                            1. re: jessejames

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

                              1. re: Porthos

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

                            2. re: Porthos

                              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

                              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.

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

                                1. re: J.L.

                                  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

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

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

                      2. re: J.L.

                        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

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

                          You're not missing much.

                          1. re: J.L.

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

                  2. I wonder what kind of music the DJ will play.

                    3 Replies
                        1. re: melpy

                          Sure! The spirit of Barbara still lurking around.