Wolfgang Puck Brings Back the Hits for His 22nd Anniversary of Spago

Twenty-two years ago, Wolfgang Puck set out on a wild new adventure to tame the culinary lineup in Las Vegas when he opened Spago at the Forum Shops at Caesars. His foresight led to a revolution on the dining scene in Las Vegas that started the draw of name-brand chefs up and down the Strip.

Next month, Puck celebrates that milestone with a special throwback menu featuring retro pricing and the nostalgic flavors from those menus of oh-so-long ago.

This limited-time menu only will be available for dinner in Monday, Dec. 15, through Friday, Dec. 19.

Look for classic appetizers such as the house smoked sturgeon with a crisp potato galette and horseradish cream; crisp tempura shrimp with Thai basil aioli; sautéed Maryland crab cakes with red pepper coulis; crispy Petaluma quail with mandarin glaze; and Spago’s legendary smoked salmon pizza with dill crème fraîche, chives, caviar that is still listed on the menu today.

For entrees, a yellowfin tuna ‘’steak frites’’ with horseradish potatoes, spinach and an Armagnac peppercorn sauce; steam salmon Hong Kong with jasmine rice, Asian vegetables, ponzu and chili oil; Cantonese-style roasted duck with wild huckleberries, ginger and stir-fried baby bok choy; “Chinois-style” Colorado lamb chops with a cilantro mint vinaigrette, sweet and sour eggplant; and much more.

In the kitchen, executive chef Eric Klein, who started his career with Wolfgang Puck at the original Spago in West Hollywood and has served as executive chef at Spago Las Vegas since 2007.