The trio of hugely famous chefs will prepare a $190 per-person five-course menu.
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Bernhard Mairinger says he and his girlfriend were "totally fine" despite a few cuts and shirt full of glass.
The Manhattan mixology destination was called New York Magazine's "Best Cocktail Bar" of 2010
Is it proof that Wolfgang Puck is not interested in the space or simply red herring?
Severine Tatangelo insists a Mediterranean concept could be here by summer.
The chef confirms he would like to focus on "very simple" seafood.
The regional chapter has been thrown from the national organization for charging businesses for better grades.
A patron claims a waitress at his D.C. restaurant cracked her over the head with a metal water pitcher.
Wolfgang Puck knows better than to step into the trap.
Of course, in a slice of typical Vegas excess, the property already has a Puck-branded pizzeria.
Meanwhile, the Top Chef: Just Desserts competitor is working at The Jonathan Club.
Puck "became this city's essential chef because forward is the only direction he moves in," writes the critic.
The chef will make yet another appearance as himself on yet another major show.
Marzipan fruits from an order of silent nuns, natural wine from Mt. Etna, and 25 cooks in the kitchen marked the occasion.
The New York Times investigates what keeps Wolfgang Puck still going.
And wouldn't you know it, Spago makes the cut.
Wolfgang Puck's flagship rockets out of the nineties with a more austere, authoritative appearance.
The refreshed restaurant is sneakily serving dinner.
Frequent flyers sick of Cinnabon finally have the famous chef's yakitori concept to consider.
The Kiss bassist tells us how Puck helped him to "get lucky" on his first visit to Spago.