Welcome to 60 Second Tasting Menu, which premieres today in Los Angeles. This fast-paced visual tour runs through the stunning, elaborate, and technically advanced menus across the city, starting with one classic Beverly Hills establishment still overseen by Wolfgang Puck: Spago. The kitchen is now run by executive chef Lee Hefter and chef de cuisine Tetsu Yahagi. Turn up the volume, and see below for the full menu:
California Tasting Menu: $145
Sterling Farm's White Sturgeon Caviar
"Sunnyside Up Egg," Rye Crisp, Potato Chip Espuma
California Abalone, Santa Barbara Uni, Junsai, Tofu "Cloud"
Tosa-Zu Gel, Ume-Bpshi, Kobu-Jime Snapper
Santa Barbara Spot Prawn in Two Ways
Tartar on Orange Flavored Chicharron, Green Tea Flavored Shrimp Toast
Hand Made Agnolotti with Italian Summer Truffles
Sweet White Corn, Parmigiano Reggiano
Bincho-Grilled California Squab Breast
Barley "Okayu," Soy Cured Egg Yolk, Fresh Wasabi, Myoga, Wild Mushrooms
Grilled Sonoma Lamb Rack
Goat Milk Curd, Natural Juice, Wild Fennel, Spiced California Buckwheat
Mission Fig Souffle
Walnut Streusel, Cassis Compote, and Honey Thyme Ice Cream
"The Tomato"
Olive Oil Ice Cream, Heirloom Tomato Confit, Black Garlic Financier
