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Spago

Spago is Wolfgang Puck's flagship restaurant, renowned for pioneering through its emphasis on fresh, seasonal ingredients and innovative wood-fired pizzas. Originally opened in 1982 on the in West Hollywood, Los Angeles, it quickly became a hotspot and a defining force in American . The restaurant relocated to its current location on Canon Drive in Beverly Hills in 1997 after the original lease expired, transforming an aging building into a sleek, modern space that enhanced its market-driven appeal. Under Puck's leadership, Spago has served as the cornerstone of the Wolfgang Puck Fine Dining Group, influencing global culinary trends with its fusion of European techniques and local flavors. Spago's menu highlights a la carte options and multi-course tasting experiences featuring dishes like smoked salmon pizza and seasonal pastas, all prepared with an emphasis on and quality. The restaurant has earned accolades, including two stars in 2007–2009, recognizing its excellence in innovation and service. Despite evolving with contemporary tastes, Spago remains a institution, drawing diners for its enduring hospitality and Puck's signature style.

History

Founding and early years

Wolfgang Puck, an Austrian-born chef, moved to the in 1973 at the age of 24 after apprenticing in top European kitchens, including Maxim’s in and L’Oustau de Baumanière in . He settled in in 1975 and quickly rose to prominence as the executive chef at , a French restaurant in West Hollywood, where he gained acclaim for his innovative take on that appealed to the city's celebrity clientele. This experience, blending classical French techniques with local flavors, laid the groundwork for his independent venture. Puck opened Spago, his first restaurant, on January 16, 1982, at 1114 Horn Avenue in West Hollywood, just off the in a converted bungalow previously used as a Russian-Armenian eatery. The name "Spago," meaning "string" or "twine" in Italian, reflected the modest shoestring budget of the operation, which Puck co-founded with his then-wife, designer . From the outset, Spago pioneered by fusing Puck's French training with fresh, seasonal ingredients sourced from local farms and markets, emphasizing simplicity, lower prices, and accessibility compared to traditional —most entrées priced around $15. Signature elements included wood-fired pizzas topped with inventive combinations like and , dishes, grilled items, and vinaigrettes, all served in a casual yet upscale atmosphere. The restaurant's innovative open-kitchen design, featuring a wood-burning visible to diners, created an engaging, theatrical experience that set it apart from the era's more formal establishments. Spago achieved immediate success, drawing luminaries such as , , and , with reports of up to 21 luxury cars, including Rolls-Royces, lining the small parking lot on opening night. This celebrity buzz, combined with widespread media coverage of its fresh approach to dining, transformed Spago into a cultural phenomenon and a catalyst for the casual fine-dining trend nationwide. The original location operated for nearly two decades, closing in 2001 when its lease expired, marking the end of an era for Puck's inaugural outpost.

Relocation to Beverly Hills

In March 2001, Wolfgang Puck closed the original Spago location in West Hollywood after 19 years of operation, effectively relocating the restaurant's flagship presence to its Beverly Hills site to consolidate operations in a more modern and prestigious venue. The decision stemmed from the expiration of the lease on the aging Horn Avenue building, which had developed structural issues like rusty pipes and a sagging foundation requiring expensive renovations, alongside a strategic desire for expanded space amid declining business at the original site due to shifts in celebrity dining culture. This move allowed Puck to focus resources on elevating the brand's image in the upscale Golden Triangle neighborhood of Beverly Hills. The Beverly Hills outpost, which had debuted as a companion location in April 1997 at 176 North Drive, became the sole flagship following the West Hollywood closure, offering an 11,500-square-foot space that included a main and a lush patio shaded by mature pepper trees and olive specimens for al fresco seating. The design, led by Puck's then-wife and collaborator in partnership with architect Jones, transformed the former Bistro Garden site into a sophisticated environment with hand-blown Italian glass chandeliers, bleached wood accents, and an enhanced open kitchen that showcased culinary preparations to diners. This aesthetic also integrated the couple's personal art collection, blending with the restaurant's casual elegance to create a more refined yet approachable atmosphere. The transition faced immediate headwinds from the economic slowdown following the September 11, 2001, attacks, which broadly affected luxury dining with reduced travel and consumer spending, though Spago Beverly Hills rebounded swiftly through its established loyal clientele rooted in the celebrity allure of the founding era. Operations maintained strong continuity, with executive chef Lee Hefter— who had been with since the mid-1990s— retained in his leadership role to preserve the kitchen's consistency and avoid major disruptions to the restaurant's foundational approach. The closure festivities at West Hollywood, including farewell galas, further bridged the shift, ensuring a seamless handoff to the Beverly Hills venue.

International expansion

Spago's expansion beyond its original roots began in 1992 with the opening of its first outpost in at the Forum Shops in , marking Wolfgang Puck's entry into the burgeoning casino dining scene. This location adapted the Spago concept to high-volume service, accommodating larger crowds while maintaining Puck's emphasis on fresh, innovative , which helped elevate from buffet-dominated dining to a destination for experiences. In 2018, the Las Vegas Spago relocated to the Bellagio Resort & Casino, enhancing its visibility with views of the iconic fountains and continuing to serve as a cornerstone of Puck's multi-site operations. Further U.S. developments under the Spago brand included a temporary location in Palo Alto, California, which opened in December 1997 and operated until May 2007, exemplifying Puck's experimentation with regional extensions before focusing on more permanent anchors. These expansions were facilitated through the , one of three entities under Puck's portfolio that also encompasses Wolfgang Puck Catering for events and Wolfgang Puck Worldwide for licensing ventures, allowing the brand to scale while preserving its core identity. Spago achieved its first true international milestone in 2021 with the opening of its outpost at the Matild Palace, representing the brand's debut in and emphasizing Michelin-caliber with a fusion of techniques and local influences. This venture underscored Puck's strategy of selective global growth tied to prestigious partnerships, such as with luxury hotels. The brand's international presence expanded further in November 2025 with the opening of Spago Shanghai at The St. Regis on , marking its entry into and introducing California-inspired cuisine to one of the world's most dynamic culinary markets. Key milestones in Spago's growth include the 1992 Las Vegas launch as the initial foray outside , the 2001 establishment of the Beverly Hills location as a anchor, the 2021 Budapest opening as the pivotal European expansion, and the 2025 Shanghai debut as the latest global venture.

Culinary style and innovations

California cuisine origins

California cuisine emerged as a culinary movement in the 1970s and 1980s, primarily in , characterized by the use of fresh, seasonal, locally sourced ingredients and lighter preparations that diverged from the rich sauces and formality of classic cooking. This approach emphasized practices, creativity in fusing diverse global flavors, and a commitment to , reflecting the state's abundant produce and multicultural influences. Pioneered by restaurants like ' , which opened in 1971, the movement promoted ingredient-driven dishes over rigid culinary traditions, fostering a more casual and health-conscious dining ethos. Spago, launched by Austrian-born chef in 1982, became a flagship for in , blending Puck's French training with local ingredients and Asian elements to create an innovative, accessible style. Puck's contributions included elevating everyday formats like wood-fired pizzas with upscale, seasonal toppings, while rejecting the solemnity of traditional in favor of simplicity, freshness, and lower prices—such as entrées capped at $15. His fusion of classic techniques with California's diverse produce and influences from the state's ethnic communities helped codify the movement's emphasis on lighter, flavorful preparations. Key innovations at Spago included the introduction of an open kitchen, which brought theatrical energy to the dining experience and highlighted the immediacy of fresh cooking. also integrated varietal wines into thoughtful pairings, underscoring the cuisine's regional identity and supporting local . From its inception, Spago championed sustainable sourcing by prioritizing local and seasonal products, aligning with the broader push for environmentally conscious practices in the movement. As a alongside , Spago influenced the evolution of casual upscale dining across the , setting templates for modern fusion by prioritizing adaptability and ingredient quality over convention. These early experiments at Spago helped transition from a regional phenomenon to a national standard, emphasizing ever-changing menus that captured the essence of place and season.

Signature dishes and menu evolution

Spago's original signature dishes, introduced upon its 1982 opening in West Hollywood, exemplified the restaurant's innovative approach to casual , with the debuting as a wood-fired topped with , , and , quickly becoming an enduring icon that influenced global trends. Other early staples included the , featuring , candied cashews, crisp wontons, and ginger dressing—a nod to Puck's influences—and tartare served in sesame-miso tuile cones, offering a fresh, hand-held take on raw fish. In the 1980s, the menu centered on wood-oven pizzas and vibrant salads, emphasizing local produce to highlight simplicity and seasonality, with items like goat cheese-topped pizzas and salads reflecting the era's shift toward accessible yet elevated cuisine. By the 2000s, following the 1997 relocation to Beverly Hills, Spago evolved toward seasonal tasting menus, incorporating more structured multi-course options that blended Puck's Austrian roots with ingredients, such as alongside contemporary pastas. Post-2010, the focus intensified on vegetable-forward dishes, with revamped menus in 2012 prioritizing smaller plates and market-driven selections like and braised greens, aligning with broader sustainability trends while retaining core wood-fired techniques. As of November 2025, the menu continues to feature enduring staples like the applewood pizza and handmade pastas such as , alongside dishes reflecting Puck's Austrian influences like , offered via or the 9-course Innovation Tasting Menu at $270 per person, which embodies through seasonal, market-driven selections including amuses like Santa Barbara . Menu adaptations across locations maintain unified brand standards but incorporate subtle tweaks, such as larger portions in to suit its high-energy dining scene compared to the more refined presentations in Beverly Hills. Ingredient sourcing underscores Spago's commitment to , with partnerships like that with Coleman Family Farms providing diverse, farm-fresh produce such as vegetables and , supporting the restaurant's emphasis on local, seasonal since its .

Current locations

Beverly Hills flagship

The Beverly Hills location of Spago, established following its relocation in 1997, serves as the flagship restaurant for Puck's fine dining group, occupying a spacious 12,000 square foot venue at 176 North Canon Drive in the heart of the . The interior features a clean, modern design with multiple private dining rooms accommodating groups from 2 to 140 guests, including options that combine for larger events, while the overall layout supports indoor seating for around 100 patrons alongside expansive outdoor areas. A highlight is the display of Puck's personal art collection, which includes works by Ruscha and other contemporary artists curated by his wife Gelila Assefa Puck, integrated seamlessly into the dining spaces to enhance the sophisticated ambiance. Daily operations center on dinner service from through (closed Mondays), with hours 5:00 p.m. to 10:00 p.m. – and , and 5:00 p.m. to 10:30 p.m. Friday–Saturday (as of November 2025), and reservations managed exclusively through for an efficient booking process. The average check exceeds $200 per person, reflecting the premium market-driven and extensive beverage pairings in this high-end setting. Under Executive Ari Rosenson, the kitchen team executes Puck's vision with precision, supported by a dedicated staff led by Wine Director Matt Dulle, who oversee a comprehensive wine list of over 3,000 selections emphasizing varietals like Napa Cabernet and white Burgundies. The ambiance blends elegance with California casualness, featuring a lush ideal for al fresco dining under twinkling lights and surrounded by greenery, fireplaces, and fountains that create an inviting outdoor oasis. Since its post-relocation revival, the site has solidified its status as a hotspot, attracting high-profile guests while hosting special events such as wine dinners that showcase the team's expertise. is integral to operations, with a commitment to zero-waste kitchen practices through food recovery and repurposing, alongside local sourcing of sun-ripened produce and from farms and fisheries to minimize environmental impact.

Las Vegas outpost

Spago's location opened in 1992 at Palace, marking Wolfgang Puck's first expansion beyond the original Beverly Hills restaurant and establishing a foothold in the burgeoning casino dining scene. The outpost relocated in 2018 to the Bellagio Resort & Casino, where it reopened on June 1 in the former space of Todd English's Olives, integrating into the resort's portfolio of high-end dining options along the . This move positioned Spago with direct views of the iconic Bellagio Fountains, enhancing its appeal within the luxury hospitality ecosystem managed by MGM Resorts. The interior features a sleek, modern design with warm accents of black iron, velvet, walnut, and grey tones, crafted in collaboration with Gelila Puck and Italian architects Massimiliano Locatelli and Annamaria Scevola of CLS Architetti; floor-to-ceiling glass walls frame panoramic vistas of the and fountains. Seating accommodates approximately 120 guests for full buyouts, including two dining rooms for up to 20 each, a 50-seat al fresco patio, and additional bar areas, supporting a total capacity exceeding 150 during peak times. This layout balances intimate dining with high-volume service, contrasting the more secluded Beverly Hills flagship by emphasizing open, view-oriented spaces suited to the environment. Operational adaptations cater to Las Vegas tourists, with extended hours including brunch on Fridays through Sundays from 11:00 a.m. to 2:30 p.m., and dinner daily from 4:30 p.m. to 10:00 p.m., facilitating and evening reservations alongside show schedules at the adjacent Bellagio theater. Under oversight from the Fine Dining Group, the outpost handles higher guest volumes through efficient reservation systems integrated with resort events, drawing conventions and performers. Unique elements include a curated wine program emphasizing U.S. and selections in partnership with Bellagio's team, occasional themed brunches featuring live DJ sets on the , and an artisanal lineup complementing the fountain views. The location attracts a diverse clientele of gamblers, convention attendees, and entertainment seekers, with average checks exceeding $250 per couple including wine and premium seating, reflecting its elevated positioning in the competitive dining market. tables require a $150 minimum spend per person, underscoring the premium experience tied to setting.

Budapest location

Spago Budapest debuted in July 2021 as the first European outpost of Puck's flagship , marking a key step in his international expansion beyond the , including the Las Vegas location. The occupies the ground floor of the renovated Matild Palace, a historic hotel at Váci utca 36 in 's city center, transforming the space after the palace's own opening in June 2021. The design seamlessly blends the opulent architecture of Matild Palace—originally built in the late —with Spago's modern, California-inspired aesthetic, creating an elegant yet approachable atmosphere. A standout feature is the year-round outdoor terrace on Duna Street, offering al fresco dining with views of the River and protected from weather elements. The adapts Spago's signature to local elements through collaboration between and Executive Chef Szántó, incorporating twists like buffalo with sabayon and pickled watermelon, or braised cheek prepared vadas-style. Local wines are prominently featured to complement dishes, enhancing the fusion of global and regional flavors. A multi-course , drawing on these influences, is priced at around €130 per person. Operations are overseen by Szántó, a native with international experience, under Puck's direct guidance to maintain brand standards. Dinner service runs daily from 6:00 PM to 10:30 PM, with lunch available from 12:00 PM to 3:00 PM (as of November 2025). The outpost has been embraced in Budapest's evolving landscape, receiving a recommendation within weeks of opening and fostering cultural exchange by bridging Puck's Californian innovations with Hungarian culinary heritage.

Istanbul location

Spago Istanbul opened in 2020 on the rooftop of The St. Regis Istanbul, offering panoramic views of the Bosphorus Strait and blending Wolfgang Puck's with Turkish influences. The features modern Mediterranean design with indoor and outdoor seating for approximately 100 guests, including a area for cocktails and light bites. Under Executive Chef Bahadır Abul, the menu highlights seasonal dishes like wood-fired pizzas, fresh , and items incorporating local ingredients such as Anatolian herbs and cheeses. The wine list emphasizes Turkish varietals alongside selections. Operations include daily from 6:00 p.m. to 11:00 p.m. and on weekends (as of November 2025). Spago Istanbul earned a listing in the 2025 , recognizing its innovative approach in Istanbul's fine dining scene.

Maui location

Spago Maui, located at the at Wailea since 2004, showcases Puck's cuisine with a focus on ingredients and oceanfront views. The venue offers indoor and seating for up to 120 guests, emphasizing and produce from local sources. The menu features signature items like smoked salmon adapted with island flavors, alongside multi-course tastings. Dinner is served daily from 5:30 p.m. to 9:00 p.m., with on Sundays (as of 2025). The restaurant holds Four-Star and AAA Four Diamond ratings, maintaining its status as a premier dining destination in .

Shanghai location

Spago Shanghai opened on November 12, 2025, at The St. Regis Shanghai on , marking Wolfgang Puck's latest international expansion with stunning views of the . The rooftop venue combines modern design with Chinese elements, offering seating for around 100 guests across indoor and outdoor spaces. The menu fuses with Asian influences, featuring dishes like wood-oven pizzas and seasonal tasting menus using local ingredients. Dinner service runs from 5:30 p.m. to 10:00 p.m. daily (as of November 2025). As a new outpost, it aims to bring Puck's innovative style to Shanghai's vibrant culinary scene.

Awards and recognition

Culinary accolades

Spago's culinary achievements have been prominently recognized through the Awards, often regarded as the highest honors in American gastronomy. In 1991, received the Outstanding Chef award for his innovative work at the original Spago in West Hollywood, marking the first time the category was awarded and establishing Puck as a pioneer in elevating on a national stage. This , followed by a second Outstanding Chef win in 1998, underscored Spago's role in redefining with fresh, seasonal ingredients and wood-fired pizzas, thereby boosting the profile of West Coast culinary traditions beyond traditional French techniques. The restaurant itself earned the James Beard Foundation's Restaurant of the Year in 1994, honoring its enduring excellence after more than a decade in operation and highlighting its influence during the early surge in casual yet sophisticated eateries. Post-relocation to Beverly Hills in , Spago continued to garner recognition, including the Outstanding in 2005, which celebrated the team's seamless hospitality amid its celebrity clientele. These honors, spanning the buzz around the original location through sustained acclaim in the and beyond, affirmed Spago's status as a benchmark for innovative dining and helped legitimize as a viable contender against East Coast establishments. Executive Chef Lee Hefter, who joined Spago in 1990 and became corporate executive chef, received the Best Chef: award in 2005, recognizing his contributions to the menu's evolution with precise, ingredient-driven dishes. Hefter earned additional nominations in subsequent years, including for Outstanding Chef in 2007 while maintaining oversight of Spago's kitchens, reflecting the team's consistent excellence. Similarly, Sherry Yard, who led Spago's dessert program from 1996 to 2012, won the Outstanding Pastry Chef award in 2002 for her inventive sweets that complemented Puck's savory innovations, such as deconstructed fruit tarts and chocolate creations. These individual triumphs for key team members further cemented Spago's reputation for nurturing talent and fostering a collaborative environment that advanced American pastry and savory arts. Beyond accolades, Spago's beverage program has received the Grand Award annually since 2010 for its extensive, curated selection of over 800 wines that pairs seamlessly with the restaurant's evolving menu, building on earlier recognitions from the that praised its forward-thinking approach to California varietals. This sustained excellence in wine service, combined with the foundational from Spago's inaugural era, not only validated Puck's vision but also propelled into mainstream culinary discourse, inspiring a generation of chefs to embrace local sourcing and bold flavors nationwide.

Michelin and other honors

Spago Beverly Hills earned two stars in the inaugural guide of 2008, a distinction shared by only a handful of restaurants in the city at the time, recognizing its exceptional cuisine, service, and atmosphere. The restaurant retained this accolade through 2009 but lost both stars upon the guide's return to in 2019, and as of the 2025 California, it holds no stars or recommendation. Similarly, Spago received one star in the short-lived 2008 guide, highlighting its role in elevating the Strip's dining scene, though the guide ceased publication after 2009, leaving no ongoing ratings for the location. In contrast, the international outpost Spago by Budapest has seen rapid acclaim since its 2022 opening, earning a recommendation in the Hungary within months and maintaining this status for the fourth consecutive year in the 2025 edition. This recognition underscores the 's fusion of with local Hungarian elements, contributing to its growing traction in Europe's landscape amid post-pandemic recovery. Beyond , Spago locations have garnered other global honors emphasizing service and beverage excellence. surveys have consistently rated Spago Beverly Hills at the top for popularity and service in , with a 2009 ranking as the city's most popular restaurant and a 2013 designation as its most iconic. While not featured in list, these accolades reflect Spago's enduring appeal in international surveys. These honors differ markedly from U.S.-centric awards in scope and criteria: Michelin evaluations prioritize anonymous inspections focused on culinary precision, ingredient quality, and value across global standards, often requiring sustained excellence for retention, whereas domestic recognitions like Awards emphasize innovation and influence within national contexts. The Las Vegas outpost, for instance, benefits from Travel Guide ratings tied to its host property, the Bellagio, which holds a four-star designation, enhancing its prestige in luxury hospitality without standalone restaurant stars.

Cultural impact

Influence on American dining

Spago's introduction of wood-fired ovens in 1982 revolutionized pizza preparation in , transforming it from a casual staple into a centerpiece with innovative toppings like and , which popularized the concept nationwide. This approach not only elevated wood-fired cooking as a trendsetting technique but also influenced the proliferation of high-end pizzerias and casual chains, with ovens from manufacturers like Wood Stone becoming staples in over 70 of Wolfgang Puck's establishments alone. By showcasing fresh, seasonal ingredients in an open kitchen visible to diners, Spago fostered the culture, positioning Puck as a visible innovator and inspiring a generation of chefs to become public figures in the culinary world. The restaurant's "upscale casual" ethos further democratized , allowing patrons to dine in jeans while enjoying dishes priced accessibly—such as pizzas under $10 in 1982 dollars—blending luxury with approachability in a way that challenged rigid dress codes and formality of the era. This model directly inspired ventures like , founded in 1985 by former Spago collaborators who adapted Puck's gourmet pizza innovations for a broader audience, leading to a chain that now operates nearly 200 locations worldwide as of 2025. Puck's expansion into an empire exceeding 80 concepts, including outposts and casual eateries across multiple cities, exemplified how Spago's blueprint scaled the fusion of ingredients with global techniques, reshaping the restaurant industry toward multifaceted brands. In the 1980s, Spago spearheaded a dining revolution in , shifting the city's culinary focus from traditional French formality to vibrant, ingredient-driven , thereby establishing LA as a rival to as America's gastronomic capital. Its emphasis on farm-to-table sourcing, predating the term's widespread use, boosted local by prioritizing seasonal produce from farmers, which enhanced economic ties between restaurants and regional growers and prefigured modern practices. As of 2025, Spago's legacy endures in neo-California establishments like Gwen and Bestia, where wood-fired elements, accessible yet refined atmospheres, and hyper-local sourcing echo the original's innovative spirit.

Media and celebrity associations

Spago and its founder Wolfgang Puck have been prominently featured in media, contributing to Puck's status as one of the earliest celebrity chefs. Puck's cookbooks, such as Adventures in the Kitchen published in 1991, showcased recipes inspired by Spago's innovative California cuisine and helped popularize his fusion style among home cooks. He made numerous television appearances, including guest spots on shows like Top Chef as a judge and various Food Network specials, where he demonstrated Spago's signature dishes. The restaurant has long attracted high-profile celebrities, solidifying its reputation as a see-and-be-seen venue. In its early years on the , regulars included , who dined there frequently, along with other stars like and . More recently, Spago draws a mix of elites and tech industry leaders, maintaining its allure for influential figures in and . Puck's has further amplified this visibility; his marriages to interior designer from 1983 to 2003 and fashion designer Gelila Assefa since 2007 integrated design elements into the Spago brand and enhanced its cultural footprint. Spago's catering arm has become synonymous with major events, particularly in . Wolfgang Puck Catering has handled the Governors Ball since 1995, marking over 30 years by 2025 and serving thousands of Oscar attendees with Spago-inspired dishes like smoked salmon pizza. The restaurant has also hosted viewing parties, featuring Puck's cuisine for celebrities and athletes since the early 2000s. Puck leveraged Spago's fame to expand into consumer products, including a line of frozen foods launched in the —such as pizzas inspired by Spago's originals—and a kitchenware collection of pots, pans, and utensils available through retailers like and . These extensions have made Spago's essence accessible beyond dining, contributing to Puck's global brand. As a icon, Spago continues to embody glamour and innovation in 2025, with its Beverly Hills location drawing crowds via buzz on platforms like , where Puck shares behind-the-scenes glimpses of celebrity events and menu evolutions. Recent coverage, including a Times review, affirms its enduring star power amid evolving dining trends.

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