Not to rest on its three decades of success, Wolfgang Puck’s Spago is refreshing its brunch and dinner menus. The Bellagio restaurant, known for its California-forward cuisine and offshoot of the L.A. original, is taking the menu in a slightly different direction adding more seafood and all-natural meat selections to a menu flush with pasta
For the famous chef, the new brunch and dinner menus are a “nod to California’s multicultural dining scene” with dishes that fuse European and Asian flavors and techniques, according to the press release.
Dinner highlights include Maryland blue crab cakes with a creamy basil pesto aioli, wood-fired blue prawns, pan-seared Maine diver scallops, lobster ravioli and a Korean-inspired pork chop dressed with a daikon radish kimchi, charred caulilini and gochujang jus.
For weekend brunch, Puck is serving a Gulf shrimp ceviche tostada, poached organic eggs, a prosciutto and fig pizza and a Vietnamese-style liberty farm duck confit with vermicelli noodles, cucumber, cilantro and peanuts. Puck also added several specialty cocktails including peach or blood orange bellinis and a spicy lychee martini.
Spago made its debut in Las Vegas inside the Forum Shops in 1992; Puck recounted that he opened the restaurant at Caesars Palace so he had a place to dine and entertain friends when visiting the city on fight nights. It was the first celebrity-backed restaurant in the city and helped bring fine dining to Las Vegas. Spago relocated to the Bellagio in 2018.
The Spago menu refreshes are being revealed just as Puck’s new Italian restaurant Carama opens at Mandalay Bay.
Spago serves brunch Friday through Sunday (11am–2:30pm) and dinner daily from 4:30–10pm.