Wolfgang Puck at Hotel Bel-Air
701 Stone Canyon Road
Los Angeles, CA 90077
(310) 909-1644
Member Reviews
"Modern California with European and Mediterranean influences" is how they describe the cuisine here, and that's appropriate. It's good food but unmemorable, nothing was really excellent -- and given all the factors at play here, it should be. The ambiance is the best thing, and it's really cool. The Bel-Air hotel is known for being private and secluded, and you get that feeling here -- though it's a very social atmosphere -- it's like you're at a private and very upscale party that nobody else knows about.
Whisky-wise, they've got a great selection. Lots of good bourbons, including some KBD stuff like Willett. Prices are mostly much too high but inconsistent. If you haven't enjoyed A.H. Hirsch 16yo before, their $22 price is a great one in today's market.

But pours are strictly 1 1/2 oz, and -- worst of all -- served cold. Not intentionally, but they don't seem to know the difference, since their bar is open-air (I was here on a chilly night in April). I guess if you went on a hot day, you'd get hot whiskey.

Also, when they mistakenly brought my bourbon on ice, instead of pouring me a new one, they strained the old one into a new glass and figured I couldn't tell.

If anyone has the energy to tell these guys how to better serve their whiskeys to their whiskey-loving clientele, please do so. I've grown tired of offering pointers like that... you can tell which places will listen, they're the ones who are already doing things right in the first place.
(Note that they have two bars -- the indoor one is a great place to hang out -- but even the inside one has cold whiskey. I don't get it.) 
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