Restaurant Offers Affordable and Casual Elegance in a Stunning Setting

Los Angeles, Calif. - It's been almost three decades since master chef
Wolfgang Puck first opened Spago on the Sunset Strip and introduced diners
to his innovative style of cooking known as California cuisine. Now, the
father of California dining is introducing Los Angeles to his newest
restaurant, Wolfgang Puck Bar & Grill, downtown at L.A. Live.

"Over the past two years, we've opened numerous restaurants across
the country, but it is most exciting to open my newest restaurant in Los
Angeles, a city I consider my home, at this one-of-a-kind entertainment
location at L.A. Live," said Wolfgang Puck. "It's great to be a part of
downtown Los Angeles' revitalization by offering a new fine dining
experience to our guests where they can find our quality cuisine at an
affordable price in a casual setting."

At the helm of the restaurant is Executive Chef John Lechleidner, a nearly
nine year veteran of the Wolfgang Puck Fine Dining Group. He's working
alongside of Puck and Managing Partner & Corporate Executive Chef Lee Hefter
to create a menu that showcases Wolfgang's contemporary twist on the classic
"bar & grill." Featuring modern American cuisine, the menu accentuates
Puck's trademark standard for using only the finest and freshest

Guests can find Puck's signature comfort food with a variety of inventive
dishes drawing inspiration from his renowned fine dining restaurants ranging
in price to accommodate varying budgets. The restaurant offers creative
salads, handmade pastas, enticing entrees and meats grilled over hard wood.

Highlights from the appetizer selection include Crispy Fried Calamari & Rock
Shrimp with Meyer Lemon and Gremolata Aioli, Spicy Sashimi Grade Tuna
Tartare with Sesame Chips and Herb Roasted Baby Beets with Burrata
Mozzarella and Prosciutto di Parma. Homemade pastas are offered as half or
full portions and include Hand Rolled Garganelli with Wild Mushrooms,
Bucatini & Meatballs with Spicy Tomatoes and Pappardelle with Sonoma Rabbit

For main courses, guests can choose from casual to more refined. In
addition to wood-oven baked pizzas such as Sweet Fennel Sausage with Roasted
Pequillo Peppers entrees include "Mussels & Fries" with Chorizo and Smoked
Paprika, Prime Sirloin Burger with Vermont Cheddar and Red Onion Marmalade
and Prime Rib Eye Steak with Roasted Shallots and Argentinean Chimichurri.
Diners can complement the meal with a handcrafted cocktail, wine from the
distinctive list or enjoy the restaurant's housemade desserts from Executive
Pastry Chef Sherry Yard which include Butterscotch Pudding with Bittersweet
Chocolate Cream and English Toffee and Vanilla Sugar-dusted Donut Pops with
Yuzu Fluff.

For the design of the nearly 8000-square-foot restaurant, esteemed
hospitality designer Tony Chi, along with William Paley, drew upon
inspiration from the restaurant's neighbors, Nokia Theatre and the Grammy
Museum, interweaving musical patterns in many of the key design elements.
Rhythm and lyrical movements can be subtly noted throughout the floors,
light fixtures and wood grains.

The guest's experience begins through a pair of stunning, 11-foot-high
turquoise blue lacquer, raised-panel doors. As diners enter, they are
greeted by a visually prominent display kitchen which serves as the backdrop
and heart of the restaurant. In front, is a distinct carved walnut bar
designed in colonial Spanish style paying homage to the original
architecture of Los Angeles.

The large, opulent dining room, with seating for 140, features a glittering,
fractured mirror-glass wall sculpture along the entire back wall of the
space. Player piano scrolls (pianola-inspired) anchor the west end of the
room and are inscribed with the baseline notes to the songs from Pink
Floyd's "Dark Side of the Moon," one of Puck's favorite albums.
Operable factory sash windows look outward onto the outdoor patio and lounge
area which serves as an extension of the main dining room, offering both
café-style dining and lounge space, perfect for the temperate LA weather.
The private dining room features a pictorial of black and white photos of
Wolfgang plus, a blackwashed, wood ceiling plane, which wraps up from the

Chi and his team played an integral role in the opening of Puck's
three additional bar and grill concepts, first designing the Wolfgang Puck
Bar & Grill at MGM Grand in Las Vegas (2004), then Wolfgang Puck American
Grille at the Borgata Hotel Casino & Spa and lastly, Wolfgang Puck Grille at
MGM Grand Detroit (2007).

"We welcome the opportunity to open our newest location at this
world-class destination at L.A. Live, adjacent to the Staples Center, Nokia
Theatre and tremendous entertainment and shopping," said Tom Kaplan, senior
managing partner of the Wolfgang Puck Fine Dining Group. "Our Bar & Grill
concept is the perfect option for event nights, shopping outings or for
guests just looking for a nice evening because you can make it what you want
- a casual, quick-bite or a leisurely dining experience."

Wolfgang Puck Bar & Grill is open for dinner only, Monday -
Thursday, 5 p.m. - 10 p.m. and Friday and Saturday, 5 p.m. - midnight,
closed Sunday. The restaurant will open for lunch at a later date. For
reservations, call 213-748-9700 or visit
Official site of Wolfgang Puck with news, recipes, catering details, products information, and fine dining reservations

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The award-winning restaurants of the Wolfgang Puck Fine Dining Group include
Spago (Beverly Hills, Las Vegas, Maui and Beaver Creek), Postrio (Las Vegas
and San Francisco); Chinois (Santa Monica and Las Vegas); Trattoria del Lupo
(Las Vegas) and Wolfgang Puck Bar & Grill (Las Vegas and Los Angeles);
Wolfgang Puck American Grille at Borgata Hotel Casino & Spa in Atlantic
City; the critically acclaimed, steakhouse CUT (Beverly Hills and Las
Vegas); Wolfgang Puck Grille at MGM Grand Detroit; The Source by Wolfgang
Puck at the Newseum in Washington, DC; and Five Sixty atop Reunion Tower in
Dallas, TX.