Fresh from being awarded a star on the Hollywood Walk of Fame, chef Wolfgang Puck will land in London in late June to host a pop-up of his cult Beverly Hills restaurant Spago.
Puck is only the second chef to win a place on that hallowed Hollywood pavement, and his four-day residency (June 28-July 1) at CUT at 45 Park Lane will bring a slice of his southern Californian cuisine to Mayfair for both lunch and dinner.
Working with Spago’s chef de cuisine Tetsu Yahagi and CUT’s executive chef David McIntyre, Puck will produce Spago-style dishes such as pan sautéed crab cakes with basil aioli, agnolotti pasta, white corn, mascarpone and summer truffles, and grilled US prime steak with potato-smoked bacon gratin and gruyère cheese – blending the spirit of the American west coast with classic European cooking.
Among the lighter options will be the Chirashi sushi box (complete with Japanese red snapper, uni, big eye tuna, tosa soy gel and yuzu kosho), and bar snacks such as puffed beet crackers with goat cheese. Such colourful, inventive flavour combinations explain why Spago, now in its 35th year, remains a favourite among the Hollywood elite.