Spago

On both counts of quality and quantity, Wolfgang Puck delivers. (Well, not Wolfgang himself, but his executive chefs)

You can almost anticipate the outcome of your meal from the bread basket alone. Parmesan crisps, onion focaccia, and raisin bread, all wonderfully fragrant and fresh. When paired with the rosemary infused extra virgin olive oil, the flavors collide and explode.

The special soup of the day was green garlic soup. Surprise chunks of portabello mushrooms and tender spears of asparagus heads lay hidden in the velvety rich soup. The garlic was not overpowering, but perfectly spicy. A ring of creme fraiche and some toasted mini croutons round out a perfectly hearty and generous portion.

The calamari fritti with garlic aioli and Asian sweet and sour sauce, plus a side of asian cucumber salad. I must say, it was probably the best calamari I've had to date. Crispy lightly battered and tender, the calamari went extraordinarily well with the smooth garlic aioli. The sweet and sour sauce and the cucumber salad added the Asian flare with a kick.

The pasta special was seafood and angel hair cooked in a white wine sauce. The seafood was extremely fresh and the pasta cooked al dente. The sauce was light and appetizing.

Hand cut fettucini with mushrooms, fresh arugula, and English peas in a cream sauce. Buttery noodles gently caressed in a delicate cream, accentuated with savory mushrooms, peppery arugula, and sweet peas. If it was not hazardous to my health, I wouldn't mind having a large plate of these noodles every night.