Wolfgang Puck’s remodeled Spago in Beverly Hills has an Italian-style menu now with distinct courses. (Lawrence K. Ho / Los Angeles Times)
A look at the newly remodeled Spago in Beverly Hills
The patio dining area has glowing fireplace at both ends. (Lawrence K. Ho / Los Angeles Times)
Wolfgang Puck’s new chef, Tetsu Yahagi, prepares an Asian-influenced dish in the kitchen. (Lawrence K. Ho / Los Angeles Times)
One of the vegetable dishes is braised artichokes “Barigoule” with trumpet mushrooms and baby carrots. (Lawrence K. Ho / Los Angeles Times)
One of the desserts is a decadent variety of filled chocolate spheres. (Lawrence K. Ho / Los Angeles Times)
A Snake River Farm Kobe short rib is enhanced with horseradish cream and pickled mustard seeds. (Lawrence K. Ho / Los Angeles Times)
Cold veal tartare stuffed with smoked mascarpone cheese is made to look like marrow bones. (Lawrence K. Ho / Los Angeles Times)
A bowl made to look like a tidal pool offers up a single sauteed oyster. (Lawrence K. Ho / Los Angeles Times)
A chirashi assortment of sashimi and rice is served in a wooden box. (Lawrence K. Ho / Los Angeles Times)
The main dining area includes impressive art and a decent selection of music. (Lawrence K. Ho / Los Angeles Times)
Barbecued skate wing is served with spicy Indonesian sambal and calamansi citrus. (Lawrence K. Ho / Los Angeles Times)
A wine wall extends across one side of the main dining room. (Lawrence K. Ho / Los Angeles Times)
Artwork is reflected on a table. (Lawrence K. Ho / Los Angeles Times)
