Wolfgang Puck at Hotel Bel-Air {restaurant}

Swans and crispy beef tendons.

That's what happens to an ugly duckling after two years, 140 million dollars, and La Prairie in the bathrooms...

(Don't worry, the swans were in the pond, not on the plate. Pictured above: kampachi crudo with white truffles.)

Caviar

Osetra caviar on runny egg yolk and cauliflower puree with crispy beef tendons. Those crispy beef tendons should be bagged and sold as snacks. A flamin' hot flavor option would make my head explode into tiny fireballs.

Beet Salad with Chevre

There were crisps on there that had to have been chicken skin. I almost fell over. Then I almost got back up and ate my salad.

Celery Root Apple Ravioli

Celery root and apple ravioli with white truffles.

Dover Sole

This was kind of, you know, outstanding.

Veal and Sweetbreads

Le Ben couldn't even wait for me to take a photo. He tried to cover up the missing veal.

Veal and Sweetbreads

Wagyu Sirloin

Braised Wagyu Beef Cheeks

Bread

I love the pretzel bread.

L d'Harbonville Champagne 1996

Just a little starter before dinner started.

Dom Perignon Rosé Champagne 1996

With the caviar. This is doing nothing for my Rosé Champagne drinking problem.

Mongeard-Mugneret Les Orveaux, Vosne-Romanée 1983

With White Truffle Ravioli.

L Evangile Pomerol 1982

With Veal and Sweetbreads.

Guigal La Landonne Cote-Rotie 1991

With Veal and Sweetbreads.

Table Setting

Some info about renovation and opening: eater.com
{This was a pre-opening dinner. Restaurant open to public on November 1, 2011}