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.

Osetra caviar in a spoon of creme fraiche snow.
Includes ficelle and bacon cheddar biscuits.
With Ruby Red grapefruit, avocado, creme di lemon, and Ligurian extra virgin olive oil.
Nantucket bay scallop with yuzu, shiso buds, flowers, and sea salt.
With Jerusalem artichokes, purple radish, rutebega puree, and French black truffles.
With caramelized cauliflower, toasted almonds, capers, golden raisins, and lemon condiment. While we weren’t so taken, S. Irene Virbila wrote of this dish, “I’ve never had a better Dover sole.”
A highlight of the menu is Sweetman’s lamb prepared three ways. From bottom, the loin, the rack, and the belly. Mmmn, the belly!
Sherry Yard presents tangerines three ways, including a Grand Marnier candy encased in the fruit and a chocolate mousse with tangerine givre.
Topped with gold.
What’s Cooking at Wolfgang Puck at Hotel Bel-Air