I have appreciated Chef Wolfgang Puck ever since he made his Los Angeles culinary introduction with Spago on Sunset, back in the 1980s. Thinking on those days, my friends and I would spend our whole ‘part-time mall job paycheck’ for dinners at upscale or trending restaurants. Spago was one of them and made a huge impact on how I perceived cuisine and the dining experience. Since I moved from Southern California in 2001, I have tried to keep up with the outstanding restaurant scene in Los Angeles but it truly is hard to keep up with.
While I was spending a few days in my hometown, my friends whom I have known from high school suggested that we have dinner at Wolfgang Puck at the Bel-Air Hotel. It was a clear-cut answer of “Yes, please”, so we headed to a magnificent dinner at the Hotel Bel-Air.
My friends and I started off with cocktails inside the hotel bar and made our way into the Wolfgang Puck Restaurant, when our reservation time arrived. From there we took part in a sumptuous and lavish dinner of classic dishes, served with great and friendly attention. Wolfgang Puck to this day, does not disappoint on his excellent cuisine and hospitality. 🍽
—— On the Table ——
Wolfgang Puck at Hotel Bel-Air serves a marriage of European and Californian flavors. This style of fusion cuisine has been an integral part of the West Coast Gastronomy scene for decades.
— Cocktails —
Friends and Cocktails | My ‘Social Anxiety’ Gin Cocktail
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— Amuse Bouche —
Quince Fruit | Pomegranate Seeds
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— Bread Tray —
Assorted Fresh Baked Breads | Butter
— Italian Burrata —
Autum Chicories | Quince Jam |Walnut Pesto | 18 Year Aged Balsamic | Grilled Country White Bread
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— Loup de Mer —
Sunchoakes | Butternut Squash | Pomegranate Port Wine | Ginger Reduction
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— Crispy Veal “Wiener Schnitzel” —
Marinated Fingerling Potatoes | Dill Cucumber Salad | Styrian Pumpkin Seed Oil
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— Slow Braised Chicken “Pot Pie” —
Roasted Market Vegetables | Fingerling Potatoes | Flaky Puff Pastry
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— Gelato —
Chip Mint Gelato | Fresh Berries
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— Complimentary Dessert Plate —
Assorted After Dinner Pastries & Tarts
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Modernized classic cuisine, seductive cocktails and superb service that is Wolfgang Puck at Hotel Bel-Air described in a “Pot Pie Shell”.
For restaurant information and reservations, please visit WOLFGANG PUCK at HOTEL BEL-AIR
It’s beginning to look a lot like cocktails!
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📸 All photos are taken by me and are my intellectual property – Trixie Navarre
Trixie Navarre 