Spago, Beverly Hills

Anthony Bourdain, somewhere in his book The Nasty Bits, talks about how when he and other chefs play the last meal on death row game, 15 million course full gustation menus don’t come up in the conversation. Instead, chefs reminisce about something their mothers made, the simplest, most comforting pastas, or prime cuts of sashimi. For our third anniversary (back in August) Stephen took me to Spago to try their tasting menu. While I think Bourdain’s point about how complexity of cuisine does not necessarily translate to the food people crave or seek out for comfort, my meal at Spago exemplifies complexity done well so that each morsel is so interesting, delicious, and well-composed, that each bite truly feels like it could be “the last bite.” And when the whole dish is well, one bite, you instinctively let the flavors mingle and meld in your mouth.

Seeing that I ate here over a month ago and did not have the foresight to write down everything our wonderful waiter said about each course, there will be less detail about each flavor profile. However, I hope you get a sense of how wonderful, fun, and enjoyable our anniversary dinner was.

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