Wolfgang Puck Kitchen

Stop by Wolfgang Puck Kitchen for appetizers, salads, sandwiches, pizzas, pasta and more.

Helmed by one of the world's leading chefs, Wolfgang Puck Kitchen offers guests quick bites as well as full table service for dinner.

Wolfgang Puck Kitchen specializes in Wolfgang’s interpretation of global comfort fare with a menu that features various signature recipes prepared with top-quality, locally-sourced ingredients. One of the newest casual concepts in the Wolfgang Puck dining collection, Wolfgang Puck Kitchen provides a welcoming and relaxed dining environment, perfect for a business meeting, leisurely lunch, family dinner or meal on the go. The Happy Hour menu includes alluring small plates, wine, beer and cocktails.

Macy’s South Coast Plaza
3333 Bristol Street
Costa Mesa, CA 92626
Phone: 714-545-5439

Global Comfort Fare

Start your meal with a seasonal soup, like the delicious Tortilla Soup or an appetizer like Crispy Calamari, Crab Cakes or Heirloom Tomato Bruschetta.

Or go for a salad or sandwich. Salad options include the Grilled Bigeye Tuna, Roasted Beets & Arugula and Baby Kale & Quinoa. Sandwiches include the Shrimp BLT and WP Burger.

Heartier fare here ranges from signature pizzas like Smoked Salmon or Pesto to pasta dishes like Rigatoni Alfredo and entrées like Bacon Wrapped Meatloaf and Roasted Salmon.

Start your meal with a seasonal soup, like the delicious Tortilla Soup or an appetizer like Crispy Calamari, Crab Cakes or Heirloom Tomato Bruschetta.

Or go for a salad or sandwich. Salad options include the Grilled Bigeye Tuna, Roasted Beets & Arugula and Baby Kale & Quinoa. Sandwiches include the Shrimp BLT and WP Burger.

Heartier fare here ranges from signature pizzas like Smoked Salmon or Pesto to pasta dishes like Rigatoni Alfredo and entrées like Bacon Wrapped Meatloaf and Roasted Salmon.

Chef Profile: Wolfgang Puck

The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. Puck began cooking as a child, alongside his mother – a chef in the Austrian town where he was born. With her encouragement, he started his formal training at 14 and over the next decade worked in some of France’s greatest restaurants. At 24, he came to the United States and worked at La Tour in Indianapolis from 1973 to 1975.

In 1975, Wolfgang moved to Los Angeles and quickly garnered the attention of the Hollywood elite as chef of Ma Maison in West Hollywood. His dynamic personality and culinary brilliance bridged tradition and invention, leading him to create Spago restaurant. The haute cuisine pizzas and other revolutionary dishes he created here put him on the gourmet map in Los Angeles and throughout the world. Since that time, he has launched a culinary empire comprising everything from fine restaurants, catering and fast casual eateries to books, TV appearances, a newspaper column and branded housewares and foods.

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