Los Angeles super-chef Wolfgang Puck opened this place with great fanfare in the late 1980s. It's since lost some luster but still draws a moneyed crowd looking for a fancy evening out. What hasn't lost its luster is the three-level bar and dining area, connected by copper handrails and dressed up with museum-quality paintings. The seasonal dinner menus rely heavily on specialty ingredients, such as house-smoked salmon, squab, foie gras, and locally grown vegetables. The substantial bar menu of great pizzas, house-made lamb pastrami on rye, mixed-sausage grill, and other exquisite snacks is served continuously from 11:30 AM until nearly midnight, guaranteeing nourishment at all hours.
Visit the Travel Talk forums for help on planning your trip >>