About Spago
When Wolfgang Puck opened Spago on the Sunset Strip in 1982, he didn't simply launch a restaurant — he established the template for what California fine dining would become. The wood-fired oven, the open kitchen, the celebrity-saturated dining room, the philosophy of using the finest seasonal ingredients without the stiffness of European formality: Spago invented it all, then spent four decades refining it. The move to Canon Drive in Beverly Hills in 1997 only amplified the legend.
Today, under the continued stewardship of Puck and his culinary team, Spago holds two Michelin stars and remains one of the most recognizable restaurant names on earth. The menu is a masterclass in restrained ambition: a California Tasting Menu that moves through contemporary American cooking with technical precision and impeccable sourcing, alongside an à la carte selection that allows the room's regulars — who are many, and who matter — to order precisely as they please. The smoked salmon pizza, unchanged since the Sunset Strip days, is both a nostalgia play and an extraordinary dish.
The dining room is everything Beverly Hills should be: warm but not cold, elegant but not airless, lit to flatter every complexion and every deal being negotiated. Tables are spaced generously. The wine list spans France and California with authority. The service is calibrated to recognize that some guests are here for the first time and some have eaten here two hundred times, and treats both accordingly.
Dinner à la carte runs $80–150 per person; the full California Tasting Menu is priced in the $200–250 range. Reservations via OpenTable — essential on weekends, advisable every night.
