Wolfgang Puck’s new WP24 soft-opened this week on the 24th floor of Downtown’s new Ritz-Carlton. With David McIntyre in the kitchen as chef de cuisine, Puck’s reps tells us the restaurant seeks to have the ultimate word on upscale Chinese food, with dim sum selections and classic Chinese dishes bearing generous creative additions from Puck, as well as Asian recipes that span the region and a wide sushi selection.
The iCrave-designed dining room and adjacent lounge provide sweeping views of Downtown and take inspiration from an urban garden, with oversized wood chairs interspersed with undulating woven screens. Lounge menus offer sushi, as well as fire-roasted pork belly, Peking duck rolls, and prawn toast, while the dinner menu includes apps like crispy suckling pig and steamed duck liver baby bao buns to steamed live Santa Barbara spot prawns with hot chili orange oil, loup de mer in a salt crust, Indian spiced Assam prawns, whole Peking duck, lamb chops with lamb belly, and a hot pot of slow cooked Kobe beef cheeks & veal tongue. If you wondered why we didn’t get very excited about the introduction of Philippe Chow, it’s cuz we knew better contemporary Chinese was possible and Puck, who first twisted Asian elements into California cuisine, appears to have done it. In typical style, it also appears he’s done it the best.
WP24 is currently open for dinner at 5:30 P.M., with brunch and lunch added soon. The restaurant is closed on Sundays. Find the dinner and lounge menus online.
900 W. Olympic Blvd. 213-743-8824
