Food & Wine 
Spago – Beverly Hills(0)
Spago Beverly Hills, the flagship restaurant of the Wolfgang Puck Fine Dining Group, continues to set the standard for cuisine, service and style. Corporate Chef Lee Hefter creates imaginative seasonal menus that showcase the best of California’s produce and products in a sophisticated, elegant and warm environment designed by Barbara Lazaroff. The kitchen – viewed through a giant wall of colorful, etched glass – is center stage for the art of dining.
Full Story»
The Macallan – Fine Oak 30 Years Old
This legendary Single Malt is Triple Cask matured for a *minimum of 10 years in a unique, complex combination of Exceptional Oak Casks; Spanish oak casks seasoned with sherry, American oak casks seasoned with sherry and American oak casks seasoned with bourbon. This delivers an extraordinarily smooth, delicate yet complex Single Malt.
Dom. Romane Conti 1997: One of the World’s Finest
A bottle of Dom. Romane Conti vintage 1997 will set you back approx. $1,540.00 and is considered one of the world’s most expensive wine. This French red Burgundy smells of berries, spices and leather. Dark in color, it hints at flavors of soy sauce, flowers and licorice. The aroma is rich and penetrating without being too profound. The Romane Conti is a rare wine that has carved a niche for itself along the years. At over fifteen hundred dollars a bottle, it no longer has anything to prove. Consistently, the Romane Conti fetches prices around the thousand dollar mark no matter the vintage.
Per Se (Thomas Keller, NY) à la Carte Dining
Since its opening in 2004, Per Se had only offered diners a choice of two multi-course dinner tasting menus—a model also used at Mr. Keller’s Napa Valley restaurant, the French Laundry; the current price at Per Se is $275. The à la carte menu, served only in the restaurant’s lounge area, outside the main dining room, offers customers a chance to try a few of Mr. Keller’s signature dishes while spending far less. While dinner reservations at Per Se typically book up about two months in advance, diners can simply walk into the lounge—no reservations accepted—to order à la carte
