Last week, Wolfgang Puck debuted Wolfgang Puck Bar & Grill at L.A. Live. Now only Rosa Mexicano needs to open before AEG’s complex is at full culinary capacity.
Tony Chi designed the contemporary space, featuring one wave-like wood wall and a 3-D wood wall that almost looks pixilated. The 8,000-square-foot space holds 140 seats, including wood four-tops and baby blue banquettes.
Chef John Lechleidner, who’s worked for nine years at Wolfgang Puck Fine Dining Group, oversees the expansive menu, which includes Herb Roasted Baby Beets with Burrata and Prosciutto di Parma ($12), Hand Rolled Garganelli with Wild Mushrooms “Trifolati” ($14 small, $20 large), Sweet Fennel Sausage Pizza ($14) with roasted piquillo pepper, goat cheese and wild oregano; and Calves Liver ($20) with pancetta, honey-roasted spring onions, porcini and sage-balsamic brown butter. You’ll also find five cuts of meat grilled over hard wood.
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