Spago..at The Forum Shops..pleasing diners for almost 20 years!!

Spago is still the Place to eat! Landmark Eatery set to celebrate 20 years in Vegas!

Spago inside The Forum Shops at Caesars is acknowledged as the spark that ignited the Las Vegas culinary phenomenon, the preeminent trendsetter in cuisine, service and style -- synonymous with fine food and celebrity clientele.  Executive Chef Eric Klein’s menu features seasonal American cuisine with influences from around the world and trademark Wolfgang Puck touches.

Defined by a standard of food that one would expect from Wolfgang Puck, who sparked the culinary revolution in Las Vegas, Spago offers a dining experience that is both comfortable and timeless. Located in the heart of the Las Vegas Strip, Spago continues the legacy that began nearly 20 years ago and continues to raise the bar.

Upon entering the multi-level restaurant guests are welcomed by friendly staff, and every guest is sure to receive the kind of warm reception and caring service that makes every person feel as though they are the only guest. 

Spago offers two menus that allow for every guest to receive the type of food that they are looking for; whether it is a casual meal while shopping or the fine dining experience that people expect from a Wolfgang Puck trademark restaurant.

Spago is known for its daily seasonal specials and trademark tasting menus, plus special dietary food for the vegetarian as well the Vegan can be created with advanced special notice.  Spago’s driving philosophy is always a belief that the simplest food is the best.

Chef Eric Klein frequently adds new dishes for every season. For this winter, he’s added the Olsen Farms Baby Arugula Salad, fresh from the farmers’ market.

Chef Eric Klein’s Recipe for Olsen Farms Baby Arugula Salad

Farmers' Market Pear & Tangerine, Shaved Fennel, Burrata Cheese Prosciutto San Daniele, Ice Wine Vinegar, Extra Virgin Olive Oil

Recipe

TOTAL TIME: 20 MIN - SERVES: 4

Ingredients:

2 TBSP Ice wine (eiswein) or other sweet white dessert wine

1 TBSP extra virgin olive oil

2 tsp balsamic vinegar preferably aged (25 Year)

Salt and freshly ground black pepper

Toasted Fennel Seed (then Cracked)

1 Fennel - Shaved with a mandolin

1 Ripe Pear—halved, seeded and cut lengthwise into thick slices

1 Tangerine, sliced

1/2 pound Burrata (cream-filled mozzarella) or fresh buffalo mozzarella, at room temperature, cut into 4 slices

4 thin slices of prosciutto

2 cups micro-arugula (1 1/2 ounces)

Directions:

In a small bowl, combine the ice wine, olive oil and balsamic vinegar and season with salt and pepper.

In a shallow dish, drizzle the sliced Pear and Tangerine with 1 1/2 tablespoons of the dressing and toss to coat. Arrange the slices on plates. Set a slice of Burrata on the Pear & Tangerine and drizzle the plates with 1 tablespoon of the dressing. Drape a slice of prosciutto over the cheese. In the shallow dish, toss the arugula with the remaining dressing. Top the salads with the arugula add the cracked fennel seed on top (not too much just like black pepper) and serve.

  

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