Spago by Wolfgang Puck Debuts Weekend Brunch at Bellagio

Wolfgang Puck’s culinary legacy in Las Vegas adds yet another chapter as the chef’s flagship Spago debuts its weekend lakeside brunch at Bellagio Resort & Casino. Featuring daytime versions of Spago’s modern market-driven menu, guests will enjoy Chef Puck’s cuisine for brunch while overlooking one of the world’s most iconic landmarks.

“Spago’s brunch by the famous Fountains of Bellagio quite literally exists nowhere else in the world!” said Puck. “Given our unique location, we wanted to create a special dining experience that leave guests with astounding memories for years to come.”

Live music, bottomless mimosas and spectacular Vegas views come together for a one-of-a-kind brunch destination. Spago signatures, including the Smoked Salmon Pizza, are showcases of the brunch menu, while new morning mainstays such as the Rolled French Omelet with king crab, cherry tomatoes, fine herbs and frisee salad make their Las Vegas debut. 

Spago is located in Via Bellagio and serves brunch Friday, Saturday and Sunday from 11:30 a.m. – 2:30 p.m. For reservations, call Bellagio Concierge at (702) 693-7111 or visit Bellagio’s website.

A Taste of Spago Brunch at Bellagio

  • Shellfish, Salads & Starters – Brunch begins with new-fashioned appetizers highlighted by the Big Eye Tuna Tartare mixed with avocado, yuzu ponzu, marinated cucumber and nori rice crisp. Shrimp cocktail has been a Las Vegas staple for decades, inspiring Spago to make its own take – the Poached Gulf Shrimp Cocktail served with a salsa verde aioli, cocktail sauce and horseradish. 
  • Pizza for Brunch – Spago’s legendary wood-oven pizzas get a brunch makeover epitomized through the Bacon and Egg Pizza topped with fresh mozzarella, leeks and fresno chiles. A favorite from the dinner menu, the Smoked Salmon Pizza with dill cream, red onion and salmon pearl toppings finds its natural daytime home.
  • Spago Mains – Large format dishes accommodate a range of cravings, from the Brioche French Toast complemented by Puck’s specialty toasted almond streusel, mixed berry compote and vanilla Chantilly, to the Hanger Steak ‘Tartine’ presented atop freshly baked bread alongside sauteed mushrooms, pickled shallots and bearnaise. Spago’s sought-after pastas also are available for brunch including the Lobster ‘Fra Diavolo’ plated with handmade linguine, king crab, thai basil, spicy pomodoro and calabrian breadcrumbs.
  • Craft Your Own Bottomless – Variety is the spice of life when it comes to Spago Brunch’s bottomless mimosas. Guests who opt-in can mix-and-match each round of mimosas with a selection of fresh-pressed juices – such as Grapefruit, Orange and Pineapple – to complement their champagne.

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