Los Angeles Dining: Opened this year atop the twenty-fourth floor of the Ritz-Carlton Los Angeles sits Wolfgang Puck’s newest culinary creation, WP24. He is serving up his latest interpretation of Chinese cuisine along with sweeping views of the 2.5 billion dollar downtown L.A. sports, residential and entertainment district.
Drawing on inspiration from the Far East and traditional Asian preparations, Wolfgang Puck has established two amazing looking menus. The lounge menu offers small plates for a quick bite and casual dining experience while the dinner menu, meant for fine dining, is presented in a prix fixe format. With this menu guests are to choose from a three, four, six or ten course “Dynasty” tasting menu, featuring everything from shellfish to poultry to lamb.
Some of the lounge menu’s highlights include Prawn Toast with sweet and spicy garlic chili and Szechuan Chicken “Dan Dan” Dumplings with ground peanuts and chili oil. The dinner menu will list some familiar dishes with Puck’s own twist like the “Not Too Classic” Hot & Sour Soup with king crab, roasted sweet corn, Thai basil, cilantro and sweet prawn wontons, as well as, the Crispy Glazed Wolfe Ranch Quail “General Tso” with garlic, dried chilies, ginger and black Chinkiang vinegar.
The dessert menu, with dishes from acclaimed Pastry Chef, Sally Camacho, spotlights Chinese flavors with rich chocolates and sweet fruit. Some of these clever confections include Marjolasian with layers of dark chocolate, white espresso mousse, cashew nougatine and milk chocolate glacé and a Bruléed Passion Fruit Chaboust with coconut tapioca, pineapple, coconut juice and pineapple sorbet.
Starting off what promises to be a great dining experience is always a great cocktail. Besides offering an extensive list of sakes, wine and beer, master mixologist Shawn Barker has joined common cocktail flavors with Asian ingredients. The Umami Cocktail includes Hendrick’s, ume plum, cucumbers and shiso leaves, while the Pearfect Asian combines Absolut Pear, Canton Ginger Liqueur and lime. For a kick there's the Dragon’s Fire with Herradura Anejo, grapefruit, jalapeño and Thai basil.
With WP24 already receiving high praise from Esquire Magazine, the L.A. Times and Food & Wine Magazine, be sure to reserve your table today.
Sunday – Thursday, 5 p.m.-10 p.m.
Friday & Saturday, 5 p.m.-11 p.m.
Monday – Thursday, 5:30 p.m.-10 p.m.
Friday & Saturday, 5:30 p.m.-10:30 p.m.