Featuring five-courses of dining excellence, head to CUT at 45 Park Lane for a three-day pop-up from Spago, Wolfgang Puck’s flagship Beverly Hills
Bringing a taste of Californian sunshine across the pond, Spago, Wolfgang Puck’s flagship Beverly Hills restaurant is making a three-day return to London this March, for an exclusive takeover of CUT at 45 Park Lane.
Byron Puck, Wolfgang Puck’s son and protégé, and Tetsu Yahagi, Spago’s executive chef, will come to London to collaborate with 45 Park Lane’s executive chef Elliott Grover, offering a menu that brings Californian flavours and charm to Mayfair.
The five-course menu includes signature dishes from Spago’s famed repertoire. Four dainty and flavourful snacks will be followed by a starter of Lobster and asparagus salad with yuzu miso vinaigrette, and a fish course of Bacon wrapped monkfish, broad beans and chanterelle mushrooms.
An indulgent pasta dish of uovo in raviolo with French black truffles will follow, building up to the Grilled New York steak, braised beef cheeks, wild ramps, ricotta-nettle gnocchi. For dessert, guests will indulge delicious tiramisu, alongside mignardises of mini passionfruit meringue tart and salted caramel chocolate truffle.
Wolfgang Puck opened Spago, his first restaurant, over 40 years ago and has since become one of the world’s most successful restaurant entrepreneurs and television personalities. CUT at 45 Park Lane was Wolfgang’s first restaurant in Europe which opened in 2011 and has become a staple on the London dining scene.
Supporting his father’s legacy, Byron Puck has steadily made a name for himself in the hospitality industry and works alongside Wolfgang across several Spago restaurants. Byron will be leading the Spago team during the exclusive pop-up at 45 Park Lane.
Commenting on Spago’s return to 45 Park Lane, Byron Puck commented, “Following last year’s hugely successful Spago pop-up at 45 Park Lane, we’re delighted to return to CUT at 45 Park Lane for another year, allowing guests the opportunity to experience a taste of Spago in the UK. The pop-up is not merely a repetition of last year’s success, but a promise of another menu of culinary artistry by Elliott and Tetsu.”
CUT at 45 Park Lane’s executive chef Elliott Grover adds: “I feel privileged to again be working alongside Tetsu and Byron, and feel we’ve created another brilliant menu that showcases Spago, while remaining true to CUT’s iconic dishes and flavours.”
Make it happen
When: From Wednesday 20 March to Friday 22 March 2024, dinners only.
Wallet: Priced at £140pp.
Where: 45 Park Ln, London W1K 1PN
How: Find out more and make a booking via dorchestercollection.com
