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 pixelated. This Wolfgang Puck Bar & Grill is 8,000 square feet and 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 at Wolfgang Puck Bar & Grill, 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 hardwood.