Slideshows

What’s Cooking at Wolfgang Puck at Hotel Bel-Air

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Kampachi Crudo

When the moment arrives to emphasize edible luxury for the California palate, who do you call? Wolfgang Puck, naturally. His most recent introductions to the city form perfect case studies in placing opulence on a plate, one of the many reasons the mega-famous chef was the ideal name to rejigger the restaurant at the Hotel Bel-Air, long a central, social feedbag to the doyennes and patriarchs of upper west Los Angeles and a time-worn lunch-hour crux for 90210 power-brokers. The cuisine here comes off like a Euro-Cali reflection of the chef’s ultra-luxe Chinese restaurant, WP24, where traditional recipes are goosed by the highest-end ingredients, with artistic flourishes as breathtaking as the views. We recently took a look into what chef Sonny Sweetman is cooking for the grande dame property, and while we were considerably less taken by the sometimes overly-fussy cooking as S. Irene Virbila was in her recent rave, we can testify that the dishes are a true feast for the eyes, attached to the high price tags you’d expect for munching so much gold, caviar, and black truffles at one seating. Here now, a look at some of the beauties coming out of Sweetman’s kitchen at Wolfgang Puck at Hotel Bel-Air.

What’s Cooking at Wolfgang Puck at Hotel Bel-Air