Spago, the flagship restaurant of master chef Wolfgang Puck and the Wolfgang Puck Fine Dining Group, opened at The Ritz-Carlton, Bachelor Gulch in December 2007. Spago continues to set the standard for cuisine, service and style. Executive Chef Mark Ferguson, alongside Chef Puck and Lee Hefter, Managing Partner and Executive Corporate Chef of the Wolfgang Puck Fine Dining Group, create imaginative, seasonal American cuisine with Asian accents in a sophisticated, warm environment crafted by esteemed New York-based hospitality designer Tony Chi.
The menu feature Spago’s classics from over the years – Handmade Agnolotti with seasonal fillings and the Chino Farms Roasted Beet and Goat Cheese Napoleon - as well as new signature dishes locally inspired by the surrounding environment. Using premier produce, fish and meats, the menu showcases healthy and lighter fare as well as select signature game dishes including the Pan-Roasted Venison Filet Mignon.
The 4,400 square foot restaurant captures the essence of the surrounding mountain landscape. The design of the 126-seat restaurant weaves rustic and modern elements and materials to create a balanced transition between the restaurant and the traditional log and stone features of the resort. A hip and sophisticated 37-seat bar and lounge features an etched silver bar top, clear glass display towers and tables and booth for small groups to gather and socialize. It’s an ideal spot for guests to meet for breakfast, lunch and dinner or at then end of the ski day. An open-oven kitchen acts as an active and dynamic staging area for the culinary team, providing diners with up close and personal views of the celebrity chef’s kitchen.
Reservations must be cancelled 24-hours in advance. If a 24-hour notice is not given there will be a cancellation fee of $75 per person.