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Wolfgang Puck

MAGAZINE
June 12, 1988 | RUTH REICHL, Ruth Reichl is The Times' restaurant editor.
HE WENT TO work at age 13, in a restaurant 50 miles from his home in southern Austria. As his father waved goodby at the railroad station, he said, "You're good for nothing, and you'll never amount to any thing." Two weeks later the young man made a mistake in the kitchen--he doesn't recall what--and the chef told him to go back home. "I went down to the basement and peeled potatoes for two weeks, hoping that nobody would notice that I was still there. And I thought, my father was right."
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BUSINESS
August 12, 1993 | GREG JOHNSON, TIMES STAFF WRITER
Wolfgang has landed. Wolfgang Puck, Los Angeles' most prominent chef, is set to make his long-awaited Orange County debut in mid-November with a moderately priced, 150-seat restaurant at South Coast Plaza. Unlike his famed Spago restaurant in West Hollywood, known for haute cuisine and high prices, the Wolfgang Puck Cafe in Costa Mesa will feature back-to-basics fare geared to a thriftier crowd, with most entrees priced below $10.
FOOD
May 24, 1990 | RUTH REICHL, TIMES FOOD EDITOR / RESTAURANT CRITIC
Mickey Kanolzer is worried. Wolfgang Puck's childhood friend has munched his way through Spago's kitchen. He has managed Chinois on Main since the day it opened, watching elegant trays of sauteed foie gras and curried lobster as they are devoured by the rich and the famous. He has popped the corks on more bottles of Champagne than he cares to remember. He has eaten in the great restaurants of the world. Now, however, he's afraid he is going to get fat.
FOOD
September 13, 1990
This Saturday evening 21 of the country's most notable chefs will cook a benefit dinner for Meals on Wheels, the charity that delivers meals to the elderly. The American Wine & Food Festival, as the event is called, is organized by the Wolfgang Puck Charitable Foundation. The American Wine & Food Festival will be held in casual style--outdoors on the "Western" set at Universal Studios (the invitations specify "western attire optional").
FOOD
December 5, 1991 | ANN MENDELSON
Before charging into Wolfgang Puck's larky new collection, it's smart to remember that kitchens are probably the least understood, least visible link between star-worshipping diners and gastronomic adventure. I'm not out to knock adventures in contemporary restaurant dining, but the truth is that when chefs turn their cooking into formulas for a home kitchen, they are likelier than not to resemble Don Quixote's adventures as seen from the viewpoint of the horse.
MAGAZINE
December 21, 1986 | BETSY BALSLEY, Betsy Balsley is The Times' food editor.
Never underestimate the dedication of volunteers supporting a worthy cause. They are invincible. And when a group of volunteers is made up of talented cooks and art lovers, it isn't surprising that their endeavors revolve around a cookbook that looks luscious enough to eat. One such book is "California Cooking, Parties, Picnics & Celebrations" (Clarkson N. Potter Inc., $24.95), produced by the Art Museum Council of the Los Angeles County Museum of Art.
CALIFORNIA | LOCAL
February 22, 1996 | S. IRENE VIRBILA, TIMES STAFF WRITER
Pioneering restaurateur Wolfgang Puck said Wednesday that he plans to move his flagship Spago restaurant from its longtime Sunset Strip location to the site of the Bistro Garden in Beverly Hills sometime this summer. Puck told The Times about the move in a phone call he made while on a flight to Hong Kong on Wednesday. His assistant, Patricia Samuels, confirmed that Puck had obtained the space.
ENTERTAINMENT
May 10, 2010 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
The valet was full, as was the eastern garage next door, so we were directed around LA Live to the western garage, where we managed to snag the second to last parking space available, just in front of a purring Corvette. Big night on the city. But what could have been a hassle — and a lost reservation — turned into a delight once we found our way to the 24th floor of the spanking new Ritz-Carlton, Los Angeles. Why? Because that's where Wolfgang Puck's latest restaurant is located.
CALIFORNIA | LOCAL
December 3, 1994 | JAMES RAINEY, TIMES STAFF WRITER
Thirty-four years of culinary hegemony is expected to end soon at Los Angeles International Airport, as officials plan to transfer restaurant operations from a single concessionaire to an eclectic mix of operators headlined by Wolfgang Puck, McDonald's and the Disney Co. Among the proposed innovations is the transformation of the airport's landmark Theme Building into a "Space Age cafe," of Disney design which would offer food created by some of the city's finest restaurants.
ENTERTAINMENT
June 15, 2009 | S. IRENE VIRBILA, RESTAURANT CRITIC
Wolfgang Puck is moving east with the new Wolfgang Puck Bar & Grill at L.A. Live. Look for the tall turquoise lacquer doors center stage on the plaza directly across from Staples Center. The position commands a killer view of the neon and glitz through floor-to-ceiling windows that open out onto a terrace in front. When an event at Staples or the Nokia Theatre next door lets out, hundreds of people stream across that plaza, and Puck captures a good many of them, in waves.
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