Spago’s Thanksgiving feast brings Wolfgang Puck’s vision to the table

Spago’s Thanksgiving gathering arrives as a carefully composed occasion, honouring the rituals of the table with the precision that has defined Wolfgang Puck’s culinary vision for decades. The four course family style feast, arriving on Thursday, November 26th, centres on roasted turkey breast and a stuffed turkey leg, accompanied by all the traditional flourishes that anchor this particular American ceremony. Seatings run from 2 to 7 in the evening, allowing guests to choose their moment within that generous window.

The table unfolds with the thoughtfulness of someone who understands that Thanksgiving demands both generosity and grace. Each course builds toward the final act: dessert, drawn from Chef Della’s Pie Shop. Whether one chooses pie or pastry or gelato, these conclusions arrive as the music moves through the room, live and unhurried, the kind of accompaniment that transforms a meal into memory.

The restaurant, situated in Beverly Hills, carries the weight of Puck’s decades long commitment to ingredient led cooking and the civilised art of gathering. This Thanksgiving service extends that philosophy into a single evening designed for families and friends moving through the courses together, passing dishes, sharing what the season traditionally demands: time, attention and good company. Reservations are securing quickly; the table awaits.

Imagery courtesy of Spago (@spagobh).