The latest video in Eater’s original series, 60 Second Tasting Menu, gives you a one-minute visual tour of the fall menu at Spago, Wolfgang Puck’s Beverly Hills flagship.

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Fun Spago fact: The restaurant, which opened its doors in 1982, was one of the first California restaurants to put fancy ingredients like smoked salmon and caviar on pizza. Three years later, California Pizza Kitchen opened its first location in Beverly Hills.

And here’s two awesome throwback photos of Wolgang, just because.

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Photo: WolfgangPuck.com

The full fall tasting menu at Spago:

Sterling Farm’s White Sturgeon Caviar
“Sunnyside Up Egg,” Rye Crisp, Potato Chip Espuma

California Abalone, Santa Barbara Uni, Junsai, Tofu “Cloud”
Tosa-Zu Gel, Ume-Bpshi, Kobu-Jime Snapper

Santa Barbara Spot Prawn in Two Ways
Tartar on Orange Flavored Chicharron, Green Tea Flavored Shrimp Toast

Hand Made Agnolotti with Italian Summer Truffles
Sweet White Corn, Parmigiano Reggiano

Bincho-Grilled California Squab Breast
Barley “Okayu,” Soy Cured Egg Yolk, Fresh Wasabi, Myoga, Wild Mushrooms

Grilled Sonoma Lamb Rack
Goat Milk Curd, Natural Juice, Wild Fennel, Spiced California Buckwheat

Mission Fig Souffle
Walnut Streusel, Cassis Compote, and Honey Thyme Ice Cream

“The Tomato” 
Olive Oil Ice Cream, Heirloom Tomato Confit, Black Garlic Financier

[via Eater]