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New American, American, Vegetarian options
ClosedOpens at 12:00
$$$$ Price range per person $75-150
176 N Canon Dr, Beverly Hills
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Get directions 176 N Canon Dr
Beverly Hills, California, USA

Once the promenade around the Ace Gallery Beverly Hills is over, visit Spago. Taste nicely cooked smoked salmon, sesame tuna and salmon pizza to form your opinion about this restaurant. The truth is that you will really like good apple pie, strawberry mille-feuille and chocolate soufflés. Try delicious desert wine, martinis or champagne. Great espresso, ice tea or chocolate frappe are what may make you return to Spago.

The intimate atmosphere of this place allows customers to relax after a hard working day. Many guests find the staff knowledgeable. This spot is notable for its fabulous service. Tasty food at attractive prices are offered here. The modern fireplace will satisfy the taste of every visitor. The Frommer's rating shows this restaurant as being rated 2 stars, so it's a great place to visit.

Best in the city

Cosy atmosphere
Outdoor seating

Visitors' opinions on Spago

/ 1522
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Great food. Sometimes I'd crave for their seasonal hibiscus watermelon sorbet. Service can be a bit on the slow side. But overall decent dining experience.
We thought we wanted the prix fixe, but after seeing the offerings, we decided to get the seafood entrees. Service was okay. We did wait a while and finally asked for a menu due to oversight. We also had to have the waiter remind the kitchen of a foos order. Big eye tuna w miso in a crunchy cone was delicious. Scallops were seared nicely w a thicker crust tasting like bacon. The vegetables were nice too, but I was still hungry after the meal as it was on the lighter side and quite pricey. Seabass in a puff pastry was very unique. We liked the fish and pastry, but didn't necessarily need to eat them together. Chocolate mousse filled bombe was delicious!
Spago Beverly Hills is Chef Wolfgang Puck's flagship restaurant, the founding location of what's become a culinary empire rooted in high-quality ingredients, high-class locations, and the price tag to match all of the above. Chef Puck hails from Austria, but if you know anything about his culinary philosophy or background, his cooking spans a wide variety of cuisines and cultures. To hear him tell it, he simply wants to cook good food. An off-menu order of Wiener schnitzel is perhaps the most Austrian thing available, otherwise, the food here is described as 'California cuisine.' Unlike most chefs with his name recognition and empire who spend most of their time on TV, Chef Puck is often in the kitchen or greeting guests at Spago, his first restaurant and the jewel in his illustrious portfolio. For me, visits to Spago have normally resulted in a parade of seafood during the course of our meal. On a recent visit, we enjoyed oysters on the half shell, tasty and fresh just like the sea. I have my oysters with just a touch of lemon and nothing else, so all of the accompaniments, such as the red wine vinegar ginger mignonette these are served with are wasted on me. Main entrees included dishes of sea bass and salmon, both cooked with seasonal vegetables and topped with sweet-savory sauces that worked well with the fish and not against it. If you want your salmon on a pizza, Spago is famous for its house-cured smoked salmon pizza, served on a doughy crust spread with herbed crème fraîche and garnished with salmon roe. While the pizza purist in me can't bring myself to order one of these, I'm intrigued by the concept and can recognize it as a dish that ushered in the era of designer pizza in LA and beyond, whatever my feelings about that may be (hint: they're not warm and fuzzy). The pizza at Spago is thin but doesn't adhere to any one style, making it its own thing. Taking something common or historic and elevating it with seasonal, artisanal, and haute-cuisine ingredients is pretty much Spago's trademark. My long-time favorite dish at Spago remains the steamed cod served "Hong Kong"-style with stir-fried bok choy, black bean sauce, and jasmine rice. Note that I've sometimes seen the cod substituted with sea bass or whatever white fish is available. The savory, sweet ginger-soy sauce is simply superb and lifts every element of the plate, where Asian and Californian inspirations work in harmony. The fish itself is mild, tender, buttery, moist, and flakes as you work your way through. Servers at Spago don't explicitly tell you to save room for dessert but they should, for Spago is as much a patisserie as it is a lunch or dinner destination. The in-house pastry program is run by Chef Della Gossett, who trained with El Bulli's Ferran Adrià and worked at several Michelin-level restaurants before making her way to Spago in 2013. While there's French inspiration at play, such as with the dark chocolate hazelnut ice cream bombe that I love, Chef Gossett is also inspired by local market-fresh fruits, such as with fruit-topped sorbets and ice creams that act as palette cleansers and add a sweet touch to any meal. In years past the restaurant looked dated, but some recent upgrades and renovations have introduced more natural lighting and have restored the outdoor patio to glory, where the exposed brick walls and hanging ivy are meant to simulate al fresco dining in Italy. With that said, I'm here to remind you that Spago in Italian means 'string,' so this fancy hoity-toity image and elegant modern flair are at odds with something that, conceptually, should be very simple. Perhaps that simplicity is better reflected in the food, which is plated beautifully, but at its core, often uses basic ingredients of the highest and freshest caliber. At 37 years old, Spago has stood the test of time and outlived many competitors in an industry where a long-term presence is practically unheard of these days. While there's often a line of Lambo's and Ferrari's at the valet outside, it's still an accessible destination whether you're a local or a tourist. You'd do well to remember that this is nice dining, but it is not fine dining, where service and food pacing would be immaculate. To underscore that point, the recently released 2019 Michelin Guide California did not bestow any accolades on Spago, which once held two stars as of the 2008 and 2009 editions. Nonetheless, meals at Spago have an element of nostalgia for me. While it may no longer have quite the appeal that it once did, it has a place in cultural history as a game-changer for elegant yet accessible dining, and the perpetually available classic dishes that I know and love continue to make it a draw.
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176 N Canon Dr, Beverly Hills, California, USA
Outdoor seating Сredit cards accepted Booking Parking Wheelchair accessible No takeaway TV
Opening hours
SundaySun 17:30-22:00
MondayMon 18:00-22:00
TuesdayTue 12:00-14:30, 18:00-22:00
WednesdayWed 12:00-14:30, 18:00-22:00
ThursdayThu 12:00-14:30, 17:30-22:00
FridayFri 12:00-14:30, 17:30-22:30
SaturdaySat 12:00-14:30, 17:30-22:30
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