Spago: A Los Angeles Favorite

 Spago, one of Wolfgang Puck's staple restaurants, does not disappoint.  Everything is rich and indulgent from the wine to the tempura fried fig in the appetizer below.  It's simply spot-on and you get what you pay for.  The restaurant itself is big with a large open kitchen and the sweet, sweet smell of, well, everything permiating through the dinning room.  Spago was once a 2 Michelin star restaurant in 2008 and has been outshined lately by some of the restuarant scene newcomers, but it's still a classic and perfect place. 

We ordered the fig and burrata cheese appetizer which was melt in your mouth delicious.  The cheese was so soft and rich.  The salty ham and sweet figs balanced out nicely.  Loved it!  Next came the fish and veal courses.  I ordered the veal because anything that says "caramelized" in it is just irresistible to me.  It was medium rare, hearty and awesome.  The fish was good, but not as flavor-packing as my sugar encrusted monstrously large veal chop.  We were so done by the end that dessert was not an option this time.  Not the world's best restaurant, but up there.

TENERELLI FARM’S ADRIATIC FIG AND BURRATA “MOZZARELLA”
PROSCIUTTO DI PARMA, AGED BALSAMIC AND MICRO GREENS

CARAMELIZED “NATURAL” VEAL CHOP
Bacon Confit, Pearl Onions, Ragout and Puree of Summer Shelling Beans, Natural Jus with Caramelized Garlic

PAN-ROASTED ALASKAN HALIBUT
Maine Lobster, Sautéed Sweet Corn, Young Onions, Puree of Sweet Corn and Sauce Américaine