Here’s where the president of Wolfgang Puck Fine Dining goes for tacos, shawarma and more
The son of famed chef Wolfgang Puck and designer Barbara Lazaroff, Byron Puck grew up in L.A. immersed in the hospitality world. After attending Cornell’s School of Hotel Administration, he honed his skills at world-renowned restaurants including Alinea in Chicago, Le Bernardin in New York and Guy Savoy in Paris before serving as a chef at Wolfgang Puck Test Kitchen. He assumed leadership roles at Spago Beverly Hills and Merois at the Pendry West Hollywood (now Sun Rose) before becoming president of the Wolfgang Puck Fine Dining Group, where he’s building global brands including Spago, Merois, Ospero, CUT, Caramá, Re/Asian and WP Bar & Grill. Here’s where he likes to eat on his own time.
Slow-Roasted Lamb Neck Shawarma
Bavel
“I always order this to share and end up envying whoever gets the last bite. The lamb neck is rendered perfectly; it’s juicy, flavorful and the pickled vegetables add a wonderful undertone of acidity that balances the entire dish. It’s one of those plates you think about long after you’ve left.” $58, 500 Mateo St., DTLA, baveldtla.com
Short Rib Curry
Si Laa
“I’m a sucker for spice, and this dish hits the mark every time. The green curry has just the right amount of kick, paired with a beautifully braised short rib that practically melts on your palate. It’s an ode to classic Thai flavors, executed so well it keeps me coming back.” $32, 1128 S. Robertson Blvd., Pico-Robertson, silaathai.com
Al Pastor Taco
Leo’s Tacos Truck
“There are few things more quintessentially L.A. than standing outside Leo’s at 3 a.m. on a Saturday night. The al pastor is the move, and there’s a reason it’s the classic. It always satisfies, especially after a few too many tequilas.” $2.50, multiple locations, leostacostruck.com