After spending all day learning about the past, I returned to the present by having dinner at Spago on Friday night. Its interior was exquisite and inviting, and I especially liked the glass wall that separated the dining area from the kitchen.
For $85, including tip, I feasted on a plate of Cantonese style roasted duck, a bowl of bouillon (a clear, seasoned soup usually made from lean beef), a plum tart dish, and a glass of pineapple juice. Chef / restaurateur Wolfgang Puck greeted diners as he walked around the eatery, and our paths eventually crossed. We exchanged pleasantries before posing for a picture, which was a nice way to end my two hours there.
