Wolfgang Puck's alums prove me wrong
Wolfgang Puck's alums prove me wrong

Eating my words about Wolfgang Puck alums

A few weeks ago, when I reviewed Euclid Hall, I wrote that I'd noticed a certain shortcoming common to chefs who'd trained under Wolfgang Puck. "They're excellent cooks with mastery of technique," I mused, "but they're not innovative chefs."

Plenty of readers took issue with that. And now I'm ready to eat my words.

When I wrote that, I was thinking not just of some early meals at Jen Jasinski's Rioja but also of my first dinner at twelve. Like Jasinski, twelve chef/owner Jeff Osaka had trained under the California culinary titan, and at that dinner I found his food well-executed but uninspiring; it reminded me of meals I'd consumed in Puck's eateries, and seemed to lack any expression of Osaka's own personality.

But then I returned to twelve for this week's review , and the food I ate there completely obliterated my first impression of the restaurant.

In fact, Jasinski and Osaka have been responsible for some of my favorite meals of the year. And their creations proved beyond a doubt that these two Wolfgang Puck alums can both craft and execute an excellent -- and innovative -- menu.

I'm swallowing hard, but I'm eating my words.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

Newsletters

All-access pass to the top stories, events and offers around town.

  • Top Stories
    Send:

Newsletters

All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >