WP24 by Wolfgang Puck
P: (213) 743-8824
F: (213) 743-8825
900 W Olympic Blvd.
Los Angeles, California 90015
OVERVIEW

Twenty four floors above the Los Angeles skyline sits Wolfgang’s newest restaurant, WP24 by Wolfgang Puck. Located at The Ritz-Carlton, Los Angeles at L.A. Live, adjacent to Staples Center and Nokia Theatre, WP24 features Wolfgang’s award-winning modern Asian cuisine and reflects Puck’s time spent in the Far East and passion for Asian ingredients and techniques. While observing the spectacular panoramic views of the city, guests can enjoy the dynamic menu in the main dining room or have a more casual experience in the expansive lounge, where diners can choose between Asian small plates or sushi and nigri. Wine aficionados will appreciate an extensive list of more than 400 labels plus nearly one dozen bottles of sake and by-the-glass selections.

HOURS / DETAILS

Lounge:
Monday – Thursday, 5 p.m. - 10 p.m.
Friday & Saturday, 5 p.m. - 11 p.m.
Closed Sunday

Dining Room:
Monday – Thursday, 5:30 p.m. - 10 p.m.
Friday & Saturday, 5:30 p.m. - 10:30 p.m.
Closed Sunday

Chef de Cuisine:
David McIntyre

General Manager:
Allison Williams

Reservations:
Recommended

Dress Code:
Business Casual
In our dining room, we ask you please refrain
from wearing baseball hats, shorts and flip flops.

Parking:
Valet Parking Available

MENU

The lounge where guests enter offers approachable dining in a casual setting. Guests can enjoy signature Asian small plates and sushi such as Prawn Toast with sweet and spicy garlic chili; Sichuan Chicken “Dan Dan” Dumplings with ground peanuts and chili oil; and Crispy Shrimp & Crab hand-cut sushi roll with cucumber, avocado, tobiko and ginger-soy glaze. The menu in the main dining room features Puck’s modern Chinese cuisine and includes dishes such as the “Not too Classic” Hot & Sour Soup with king crab, roasted sweet corn, Thai basil and sweet prawn wontons; Crispy Suckling Pig with black plum purée and wild flower-licorice honey; Steamed Live Santa Barbara Spot Prawns with aromatic citrus-soy sauce; and Szechuan Style Prime Filet of Beef “Au Poivre” with smoked chili-shallot reduction. Hot Pots, a traditional Chinese stew that dates back 1,000 years, also appear on the menu with a Kobe beef cheek & Veal tongue variation. The menu features tableside service of dishes such as Whole Loup de Mer baked in Salt Crust with Zhen Jiang black vinegar and Whole Roasted Duckling “Peking Style” with traditional garnishes. The restaurant’s global wine list mirrors the cuisine featuring significant influences from the Far East.