WP24 calls it like it is: Wolfgang Puck on the 24th floor of the shimmering, metallic gray Ritz-Carlton in LA’s burgeoning downtown Staples Center/Live Nation complex. The restaurant, flanked by two dimly lit bars and a pulsating lounge, signals that we’re not in Spago anymore: This is Puck with a Hong Kong flair. Chef David McIntyre’s menu is meant to evoke high Chinese cuisine in that grand city, with nouvelle riffs on classic dim sum, foie gras and pork belly buns, lobster fried rice, hot-and-sour corn soup with rock shrimp and king crab, and succulent Peking duck. Puck’s brother Klaus is managing the wine list for now, which is heavy on aromatic whites like Dönnhoff’s Kreuznacher Krötenpfuhl Kabinett Riesling and Theo Minges’s sumptuous Spätlese gewürz, Edition Rosenduft.
900 W. Olympic Ave., Los Angeles, California
Patrick J. Comiskey covers US wines for Wine & Spirits magazine, focusing on the Pacific Northwest, California’s Central Coast and New York’s Finger Lakes.
This story appears in the print issue of August 2010.
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