WP 24 is the newest restaurant from Wolfgang Puck, located downtown LA on the 24th floor of the Ritz Carlton. Upon arrival you walk through a HUGE bar area, so big in fact that it seems never ending, all surrounded by breathtaking views of downtown. The bar is incredibly modern, dark and cold. Even when half full it seems empty and impersonal. Not my favorite bar design.
The dining room itself is another story. Hidden behind doors, it is an elegant room, also dimly lit but much warmer than the attached bar and lounge area.
The menu is a hail back to Wolfgang's Asian fusion days, as it draws specifically from China. As Jonathon Gold notes, you'll be paying a hefty price tag for these "fine dining" Chinese dishes. What's guaranteed is the freshest ingredients and time put into each dish...try to find that at your local Chinese place.
Appetizers all sounded delicious that it was hard to choose! Crispy suckling pig with quince-apple puree and chinese 10 spice our waiter said was a must. Fall harvest pumpkin and king crab hot & sour soup sounded incredible with kobocha squash and fried ginger. Steamed curried lobster-shrimp sui mai and shrimp har gow with a chili garlic dipping sauce sounded so unique.
Our table decided to share four different appetizers: the star of them all? The hot and sour soup! It was the BEST hot and sour soup I've ever had.
The loser of the group was the suckling pig. It was dry and bland. The steamed baby bao buns with slow cooked pork belly were decent and I will say it's hard to find bao buns of this quality in LA.
For our entrees we shared the whole sea bass which is cooked in a fragrant salt crust and finished with black vinegar, ginger, shallots, scallions, and mala flavored oil. This dish was delicate and wonderful.
We also had the grilled lamb chops marinated with Korean gochu jang chili. It came with a pickled ginger sauce, crispy garlic and wild arugula salad. The meat was very flavorful.
The spicy assam prawns that are Indian spiced were a huge disappointment. They sounded incredible on the menu with curry leaves, garlic, mustard, yogurt, cardamom, and fenugreek. But they fell flat.
The "Szechuan Style" Steak Au Poivre was also an excellent entree. Another dish where the quality of the ingredients was really apparent. It was served with a smoked chili shallot sauce, scallions and la you hot oil.
Desserts were a little disappointing. Perhaps it's because the waiter spoke so greatly about them. We tried a couple but neither were very memorable. We tried the marjolasian with layers of dark chocolate with white espresso mousse, cashew nougatine and coffee ice cream. Sounded delicious but fell rather flat.
We also tried the toffee pudding, which was just too heavy.
WP24 900 W. Olympic Blvd. (213) 743-8824