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176 N. Cañon Dr. (Wilshire Blvd.)
Beverly Hills, CA, 90210
(310) 385-0880
Valet parking. D, DC, MC, V.
Reservations essential. 
The “star in LA’s culinary crown”, Wolfgang Puck’s Beverly Hills “benchmark” is “still hot after all these years” thanks to “brilliant” chef Lee Hefter who’s “continually reinventing” Californian cuisine using Austrian and “Asian influences” to create “dazzling” dishes as well as the “signature pizzas”; Sherry Yard’s desserts are “sinful”, the “movie star”–bedecked space is “beautiful”, the service is “exemplary” and “maestro” Wolfie “defies physics” by “making an appearance the night you happen to be there”; even though the tabs are “high”, it “lives up to the hype.”
- Zagat Survey
 

This is the restaurant that propelled owner/chef Wolfgang Puck into the international culinary spotlight. He deserves every accolade for raising California cuisine to a totally tantalizing gastronomic experience, using only the finest West Coast produce. The proof is in the tasting: roasted cumin lamb on lentil salad with fresh coriander and yogurt chutney, fresh oysters with green chili and black pepper mignonette, grilled free-range chickens, and grilled Alaskan baby salmon. The biggest seller is not on the menu, so ask: It's known as the Jewish pizza, with cream cheese and smoked salmon as toppings. As for Puck's incredible desserts, they're on Weight Watchers' Most Wanted List. This is the place to see People magazine live, but you'll have to put up with the noise in exchange. Be safe: Make reservations at least two weeks in advance. - Fodor's Guide

A “classic” that’s “constantly evolving”, this Beverly Hills “flagship of the Wolfgang Puck empire” is “synonymous with LA glamour and Californian cuisine”, staying true to its culinary roots with chef Lee Hefter’s “inventive” cuisine and pastry chef Sherry Yard’s desserts that “continue to amaze”; fans “go for the foie gras three ways” without worry, since all the “cardiologists of BH are nearby”, and “even a nobody is made to feel like somebody” in this “power hangout.”


MENU

Chef
 Wolfgang Puck
APPETIZERS

White Asparagus soup with a parmesan crouton and chive oil 10.00

Chopped Chino Farm vegetable salad with balsamic vinaigrette 12.50

Young spinach leaves with candied pecans, Stilton cheese and radicchio 12.50

Home-smoked salmon with dill cream and toasted brioche 14.75

Crisp potato galette with smoked sturgeon aand freshly grated horseradish 14.50

Tuna sashimi with ponzu, wasabi, avocado, and sweet red onion 15.50

Maine lobster springroll with Chinese apricot mustard and pickled vegetables 14.00

Seared foie gras with young arugula and cherry chutney 15.50

Caesar salad with hearts of romaine and tomato, basil bruschetta9.50

Stir-fried Chinois lamb salad with ginger, scallions, and sweet soy sauce 14.00

White asparagus with peppered balsamic glaze or citrus hollandise 15.00


PASTAS

Risotto with sweet peas, spring onions and white asparagus 16.50

Duck potstickers with daikon sprouts and a plum wine ginger sauce 15.50

Angel hair pasta with porcini musrhooms and rapini 17.50

Smoked goat cheese and roasted corn ravioli with grilled baby chicken 16.00

Spicy lingunie with steamed half Maine lobster and Szechuan black bean sauce 18.00


FROM OUR WOOD BURNING OVEN

Pizza with artichoke, seared eggplant, caramelized garlic and shaved Parmesan 13.00

Pizza with prosciutto, goat cheese, roasted sweet peppers and arugula leaves 14.50

Pizza with duck sausage, shiitake mushrooms, caramelized onions and sage 14.00

Calzone with eggplant, tomato confit, grilled onions, shittake and fresh oregano 13.50

Pizza with peppered Louisiana shrimp, plum tomatoes, leeks and sweet basil 14.50

Pizza with spicy chicken, roasted peppers, grilled squash and cilantro 13.50


ENTREES

 Grilled white Copper River salmon with carmelized asparagus and lobster nage 25.50

Pan-Seared black bass with fennel cherry tomato salad and virgin lemon olive oil 24.50

Grilled rare tuna with wasabi potato puree, plum wine black pepper glaze and crisp shallots 25.50

Grilled free range chicken with double blanched garlic and Chino vegetables 22.50

Roasted Cantonese duck with Bing cherries, mint and steamed sesame bun 26.00

Grilled calf's liver with caaramelized corn polenta, balsamic glaze and crisp onions 22.00

Crispy Mandarin quail with tangerine, pineapple glaze and Asian greens 26.50

Roasted Sonoma lamb with fennel potato gratin, black olives and thyme 26.50

Roasted chicken breast with goat cheese, sauteed mushrooms and truffle oil 25.50

Porcini-crusted sweetbreads with spring onion relish and roasted bell pepper coulis 24.50

Grilled vegetable plate with fifty year old balsamic vinegar and marjoram oil 19.50

Dry aged prime New York steak with arugula, grilled onion salad and crisp potato galette 32.00
Split 2.00