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The Review: Wolfgang Puck's WP24
The server eases the rectangular plate down on the glass coffee table. Here we go, I think, biting into a tiny pleated dumpling plumped with braised pork belly and slicked with black Chinese vinegar. A trace of chile oil, the melting tender pork, the supple dough: heaven. Between sips of the gin-based cocktail "Lady From Shanghai" we watch the sunset wash over the San Gabriel Mountains and the skyscrapers of downtown L.A. through the floor-to-ceiling windows.
By S. Irene Virbila, Los Angeles Times restaurant critic
July 8, 2010