Here Wolfgang Puck turns his hand to a mix of traditional brasserie and contemporary California dishes. You'll find French classics like moules marinières (mussels cooked with shallots and white wine) alongside coq au vin and braised pork in a Calvados-apple reduction. Though it's hidden in the Hollywood & Highland center, the restaurant is always busy; the bar is backlighted in the namesake color (green), and the walls sprout abstract sculptures.
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