Japanese red snapper (Moro blood orange, shaved myoga, avocado and baby fennel), served at Wolfgang Puck at Hotel Bel-Air. (Ricardo DeAratanha / Los Angeles Times)
Handmade sweet pea tortelloni pasta (mascarpone, marjoram and Parmigiano-Reggiano). (Ricardo DeAratanha / Los Angeles Times)
Executive chef Sonny Sweetman preparing Wolfe Ranch quail. (Ricardo DeAratanha / Los Angeles Times)
Executive chef Sonny Sweetman displays a dish of Wolfe Ranch quail. (Ricardo DeAratanha / Los Angeles Times)
Wolfgang Puck’s sign at Hotel Bel-Air. (Ricardo DeAratanha / Los Angeles Times)
Waiter Marcus Williamson sets tables on the patio. (Ricardo DeAratanha / Los Angeles Times)
Dover sole with sugar snap peas, torpedo onions, asparagus, Ligurian olive oil and garlic emulsion. (Ricardo DeAratanha / Los Angeles Times)
Waiter Sean Paul Rose sets tables in the main dining room. (Ricardo DeAratanha / Los Angeles Times)
