Talk:Spago Beverly Hills/@comment-24679487-20140313214901

 I have had the pleasure of dining at Spago more than 2 dozen times in the past few years. Not only is Spago a favorite with friends but it certainly has become a favorite of mine as well. This restaurant consistently delivers. Not only is the food sophisticated it's not too fussy. And truthfully, Ellen and the wait staff are the role models for all others to follow; friendly and attentive, you leave feeling as if you made a bunch of new friends. Better yet, each time I come back, I am remembered.  And the food, the food. The bread options come around offering  lavash full of pumpkin, poppy and caraway seeds, and is made with Teff flour. The Chinese butter buns are to die for The rustic whole wheat sour dough bread is a three-day process, with spelt and rye flour, done in miche style. My favorite thing on the menu is definitely the seminal  Agnolotti and appreciate the seasonality of flavors from corn to sweet pea to chestnut, each amazing in their own way. The scallops are quite possibly the best scallop dish I've ever had. One evening we decided to sample most of what was on the new bar menu. The fried chicken with ginger hot mustard, chinese garlic noodles, tempura ice fish all delivered the flavors synonymous with food on the main menu. The doughnuts with yuzu glaze and the chocolate ice-cream bars with cookie crumbs are not-fussy and amazing. I would be remiss to not mention the favorite drink amongst my crew - the Pepino's Revenge - Patron Silver Tequila, Japanese Cucumber, Basil, Lime Juice. Fresh and delicious and a perfect way to accompany any meal you chose to have here. You can not go wrong.