First look at Pump by Lisa Vanderpump

LVP Sangria, a sangria made with Grenache, on the left, and one made with Tempranillo.   (Cheryl A. Guerrero / Los Angeles Times)

Filet mignon tagliata made with seared and sliced filet mignon with crispy leeks, wasabi cauliflower mash and braised red cabbage.   (Cheryl A. Guerrero / Los Angeles Times)

Fresh papaya filled with shrimp and crab salad made with chives and heirloom tomatoes in a light aioli dusted with Spanish paprika and toasted pistachios.   (Cheryl A. Guerrero / Los Angeles Times)

The lobster and asparagus fiori with flower-shaped pasta tossed in a light white wine sauce with asparagus, kalamata olives, garlic, red onion and fresh radicchio.   (Cheryl A. Guerrero / Los Angeles Times)

The Pumptini signature cocktail made with Vanderpump vodka, Pavan, fresh grapefruit and fresh lime.   (Cheryl A. Guerrero / Los Angeles Times)

The arrabiata with sausage made with a tricolor pasta flutes with fresh tomatoes, garlic, shallots, kalamata olives, red bell pepper and Italian sausage in an olive oil and white wine sauce topped with fresh basil ribbons and chili flakes.   (Cheryl A. Guerrero / Los Angeles Times)

Charcuterie board with a selection of meats, marinated vegetables and figs.   (Cheryl A. Guerrero / Los Angeles Times)

The chocolate truffle cake.   (Cheryl A. Guerrero / Los Angeles Times)

The garden patio area of Pump restaurant in West Hollywood.   (Cheryl A. Guerrero / Los Angeles Times)

The chandeliers in the dining room of Pump restaurant in West Hollywood.   (Cheryl A. Guerrero / Los Angeles Times)

The VIP area at the back of Pump restaurant in West Hollywood.   (Cheryl A. Guerrero / Los Angeles Times)

Century-old olive trees in the garden area of Pump restaurant in West Hollywood.   (Cheryl A. Guerrero / Los Angeles Times)