10/29/2026
Nine Courses. One California Story.
Laura Chenel began making goat cheese in Sonoma in 1979, three years before Spago opened its doors. Her work helped change the perception of what American cheese could be, and her goat cheese became part of the California pantry Spago was built around.
In the Goat Cheese Tart, that relationship is expressed with remarkable simplicity. Laura Chenel goat cheese forms the heart of the tart, joined by Concord grape and saba, the slow-cooked grape must of Emilia-Romagna.
The connection is subtle but distinctly Spago: a California ingredient with its own history, an Italian reference, and a combination that feels entirely at home together.
For Chef Byron Puck’s tasting menu, it is a reminder that some of Spago’s most lasting relationships continue to offer something new.
