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Wolfgang Puck

ENTERTAINMENT
February 21, 2013 | By John Horn, Los Angeles Times
As soon as the last envelope is opened and the curtain falls on Sunday's Oscars, it's showtime for Wolfgang Puck. The celebrity chef behind the multi-course meal served to 1,600 at the Governors Ball immediately following the awards faces a pantry full of potential problems. Puck and his kitchen staff of 350 not only have to turn out thousands of appetizers, small dinner plates and desserts in a matter of minutes, but also must please picky Hollywood diners - from hard-core vegans (look for the kale salad with grilled artichokes)
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ENTERTAINMENT
November 1, 2012 | Ed Stockly
Click here to download TV listings for the week Oct. 28 - Nov. 3 in PDF format This week's TV Movies     CBS This Morning CEO Mitchell B. Modell. (N) 7 a.m. KCBS Today Naomie Harris; Aerosmith performs. (N) 7 a.m. KNBC Good Morning America John Goodman; Sarah Silverman; Nancy Grace. (N) 7 a.m. KABC Live With Kelly and Michael Javier Bardem; Sarah Silverman. (N) 9 a.m. KABC The View Billy Ray Cyrus performs; Steven Tyler and Joe Perry; Terry O'Quinn; J.R. Martinez.
FOOD
October 27, 2012 | By Jessica Gelt, Los Angeles Times
"The revolution has succeeded and it's been televised," says Michael McCarty, sitting over a plate of heirloom tomatoes with burrata on the patio of his Santa Monica restaurant, Michael's. "Five-year-olds are watching 'Top Chef' now. " And the next revolution is already well underway, this time live-streaming, with the Internet changing our knowledge of food and how we eat it. And L.A.'s godfathers of California cuisine have responded. Over the last few weeks, Wolfgang Puck's Spago and McCarty's Michael's have softly opened the doors on radically new restaurants, with fresh design and totally revamped menus.
BUSINESS
September 21, 2012 | By Tiffany Hsu
The evolution of airport food continues, from stale burgers in the past to today's higher-end offerings from Spago founder Wolfgang Puck and Iron Chef Masaharu Morimoto. Puck's Wolfgang Puck Express and Morimoto's Skewers restaurants, now open at LAX, are continuing an ongoing trend of fancier pre-boarding dining options. Such upscale eats now include Laduree macarons at Paris' Charles de Gaulle, small plates from Iron Chef Cat Cora at SFO, Chinese treats from a Hong Kong International Airport outpost of Michelin-starred Hung's Delicacies and more.  Wolfgang Puck Express, in Terminal 7, is a blend of two concepts -- a full-service sit-down restaurant as well as a to-go counter.
ENTERTAINMENT
September 5, 2012 | By Rene Lynch
The Season 10 "Hell's Kitchen" finale pits Justin Antiorio against Christina Wilson. But some of you -- yawn! -- said you saw that one coming, and you didn't need Penn & Teller or a crystal ball to figure it out. Seems some of you are not happy with Fox previews of the two-part finale that gave a little too much away. Dana got her walking papers but was able to keep her chef's jacket. Chef Gordon Ramsay heaped high praise on her but said she just wasn't ready to help run his new Las Vegas steakhouse.
FOOD
March 10, 2012
Location: 701 Stone Canyon Road, Los Angeles, (310) 909-1644, http://www.hotelbelair.com/wolfgang-puck-bel-air Price: Dinner appetizers, $15 to $26; main courses, $28 to $55; four-course tasting menu, $110; six courses, $145. Wine pairings are an additional $75 to $90 per person. Details: Open 7 to 10:30 a.m. daily for breakfast, 11:30 a.m. to 2 p.m. Monday to Saturday for lunch, 11 a.m. to 3 p.m. for Sunday brunch, 6 to 10 p.m. Sunday to Thursday for dinner, and 6 to 10:30 p.m. Friday and Saturday for dinner.
FOOD
March 10, 2012 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
With the new Wolfgang Puck at Hotel Bel-Air, the Austrian chef who, along with Alice Waters, begat California cuisine, has finally achieved a quintessentially Californian restaurant, one with a legendary outdoor terrace in a verdant setting with swans gliding through ponds and enormous old trees overhanging walkways and tumbling streams. And what a difference: For the first time in recent memory, the historic hotel has a serious restaurant with some seriously good food. Puck may no longer be the youngest kid on the block, but he's tough and smart and, more important, he knows how to make food that is genuinely delicious.
FOOD
February 23, 2012 | By Jessica Gelt, Los Angeles Times
After the Oscars, dessert will be served in 3-D at the Governors Ball this year. Spago pastry chef Sherry Yard has created an Austrian chocolate cake that resembles a staircase leading to a giant edible Oscar statuette that is iced in a way that makes it pop into relief when viewed through the 3-D glasses presented with the dessert. "It's the first time we're going to eat in 3-D," says the ball's master chef, Wolfgang Puck, over coffee before lunch service at Spago in Beverly Hills.
FOOD
November 10, 2011 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
Especially at this time of year, when relatives roll into town eager to live it up. It's fun to introduce them to L.A.'s ethnic dining scene, chase food trucks around town and stop in at the latest cutting-edge venues. But at some point, they may want to indulge in a celebratory holiday meal at one of L.A.'s fine-dining establishments. Here's your crib list: Hatfield's. Quinn and Karen Hatfield have created a new wave fine-dining restaurant in the old Citrus space on Melrose Avenue, a block from Osteria Mozza.
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