Before Wolfgang Puck made designer pizzas famous in supermarkets, he was creating them for Spago's early days, along with other signature dishes.
Tuna Sashimi with Avocado This raw-fish appetizer was served at Spago when it opened in 1982; the Japanese dressing with citrus-flavored ponzu sauce was groundbreaking.
Angel-Hair Pasta with Goat Cheese and Thyme This was Spago's most popular pasta when Puck began serving it in the early '80s; at the time, goat cheese and thyme were novel ingredients.
Grilled Chicken with Blanched Garlic The garlic had to be double-blanched to mellow the flavor and smell for the Hollywood crowd.
Smoked Salmon Pizza Puck topped this pizza with crème fraîche, house-smoked salmon and a large dollop of caviar and nicknamed it the Rich and Famous Pizza for Robin Leach, who paired it with a glass of Champagne.
Grilled Salmon with Cabernet Sauce In the '70s, at the French Ma Maison, Puck baked salmon en croûte. A few years later, at Spago, he grilled the fish and served it with a Cabernet sauce.
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