A Look Into Wolfgang Puck at Hotel Bel-Air
“The king doth keep his revels here tonight”

Having purged roughly 250 union workers, forced out general manager Tim Lee, and disposed of a few other longtime associates, The Hotel Bel-Air finally debuted its new look in mid-October. On Tuesday, Wolfgang Puck at Hotel Bel-Air broke its seal, opening up for the prosperous percentage of the public drawn to the refreshed property’s open, ever-romantic aesthetic. Though the first dinner service came with a fire alarm that drenched one patron on Tuesday, last night the restaurant stayed dry as it previewed a few highlights of executive chef Sonny Sweetman’s developing menu to the media. Come take a look at what was served in Puck’s new place in our slide show.

With comice pear, fuyu persimmons, pomegranate seeds, English Shropshire cheese, and walnut praline pwoder. Served with a side of the hotel’s famous tortilla soup, which Puck is credited with bringing here in the eighties on the restaurant’s website.
With shaved white truffles from Alba.
Grilled prime served with braised wagyu cheeks, topped with parsnip puree, and touting a smoked onion marmelade and apple horseradish.
The Austrian chocolate cake made with red currant, red pepper, and raspberry.
A Look Into Wolfgang Puck at Hotel Bel-Air