Beverly Hills Testimonials:
WOW! What a fantastic evening. The food was incredible. Everyone was so
thrilled with the entire package. So many positive e-mails regarding last
night's event.
Thank you so much. We can't wait for our next event at SPARK..
Ernie- March 21, 2007
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Irell & Manella
Greater Los Angeles Association of Legal Administrators
Dear Elizabeth,
I want to thank you and your entire staff at Spark for helping make my mom's party such a smashing success. Our guests did not want to leave. The food and drinks were amazing and plentiful. And the atmosphere was warm and welcoming.
I hope I have the opportunity to entertain at Spark again soon. In any event, you know we are lifetime regulars for lunch and dinner!
You are the best. Thank you again for everything.
See you soon.
With love and gratitude,
Stacia
Jan. 20, 2007-
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Elizabeth,
The board dinner was a big hit- thank you! The food was delicious and the
service was very good. It was also nice to be able to walk to the restaurant
from our hotel. We appreciate you adding the cake to the menu on such short
notice- that worked out very well.
Thanks for all your help!
Beth- March 20, 2007
SHRM Foundation President
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Elizabeth,
Everything went swimmingly, we much enjoyed our evening and appreciate all the effort you put into coordinating it. I heard great comments about the crab cakes, the steak and the apple tart. The service was superb, absolutely excellent! We’ll definitely be back, thanks again so much.
Best,
Jane -Jan. 24, 2007-
Jane, M.D.
Department Obstetrics & Gynecology at UCLA
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Everything went great and the food was also great. I especially commend the
help...they were the best.
Thanks again for all your help and for putting on a great party. Natalie
had a great time.
Best,
Donna –March, 2007
Mother who hosted daughter's Sweet 16 at Spark
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Greetings Elizabeth,
Just a word to THANK YOU and your staff for the lovely evening we hosted for the Korean American Pediatric Association at your establishment. The food and service was great and everyone I spoke to was pleased. It was a pleasure working with you and I look forward to working with you and Spark Woodfire Grill in the future.
Have a WONDERFUL Day!
Debbie – February 2007
Merck Vaccine Division
310-703-7083
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Greetings…
If you're looking for a very good place to have programs for your Westside/Beverly Hills area dr's I HIGHLY recommend the place listed below…Elizabeth is great to work with and the food is very good…
Debbie – February 2007
Merck Vaccine Division
310-703-7083
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Dear Elizabeth,
The dinner last night went over very well. Everyone enjoyed themselves. Many thanks for your assistance and kudos to your wait staff were particularly helpful and accommodating.
If we do have another occasion for a dinner, we will definitely keep Spark in mind.
Best regards,
Rosanna- February 2007
First Republic Bank
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Yes the party was terrific. I think everyone enjoyed the more intimate set up of the dining room, which was possible because we had less people. I heard several comments on the tasty food, especially those "smashed potatoes"! I really liked the addition of the tuna appetizer. Every year it just gets smoother and smoother.
Thanks for all of your assistance,
Sarah
The Phone Connection
Jan. 22, 2007- Blu Lounge
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CRITIC'S NOTEBOOK LA TIMES Thursday June 2, 2005 A flash of Alto Palato's tenor Spark Woodfire Grill on Pico Boulevard is coming into its time. A flash of Alto Palato's tenor By S. Irene Virbila, Times Staff Writer Spark Woodfire Grill moved into the old Osteria Romana space on Pico Boulevard some months ago, but it's only now that the place is taking off. This is the third of the Woodfire concept Cal-Mediterraneans. There are also ones in Studio City and Huntington Beach, but this one is special. A little history: The three-story pink building opened as Osteria Romana Orsini in the late '60s. Through the years the owner brought in wave after wave of chefs and cooks and waiters from Italy. Celestino Drago started out here as a waiter. So Mauro Vincenti at Rex, remembers that they used to grow basil in big pots up on the roof, because you couldn't buy it anywhere then. Terribili later opened Alto Palato (now closed) in West Hollywood. Now, by a twist of fate, he's back at the place where he had his first job in L.A. — as owner (with Bill Chait, who founded the Louise's Trattorias). The place has a good look, updated and contemporary with bright pumpkin walls and jolts of color. Downstairs feels more clubby, and on Thursday nights the Wilson-Turner Collective holds forth from 8 to 11 p.m. Oh, you won't have any trouble hearing; even in this small space, the jazz musicians are amplified. On the second floor, which has its own separate bar, the music arrives muffled, stripped of juice, but it is possible to talk, always a plus. After a faltering start, the kitchen at this new Spark recaptured its mojo once Fredy Escobar, former chef at Alto Palato, took over the stoves. He's added some old Alto Palato dishes to the more generic Cal-Mediterranean menu. Start with a classic: a thin-crusted Roman-style pizza Margherita, garnished with a light tomato sauce, a little mozzarella and a few sprigs of basil. They've also got a build-your-own option for the anarchists out there. Or go with the rich, cheesy eggplant Parmigiana or a salad of creamy burrata cheese with tomatoes and basil. Pasta dishes are deftly handled, especially the homemade lasagna layered with smoked mozzarella and Bolognese sauce. Who even makes lasagna anymore? Spark "classics" are more American comfort food, things like meat loaf, spit-roasted chicken, tri-tip, etc. Smoky baby back ribs are falling-off-the-bone tender. At the Sparks, everything is big, so you'll have to enforce your own discipline. Or take home something for the doggie. Look to the specials board for grilled Santa Barbara spot prawns, or a Kansas City bone-in steak with blue cheese if you're hankering for the steak equivalent of a cheeseburger. The wine list has some good bottles at decent markups. The bar makes a mean cocktail. And for dessert, you can get an affogato — a cup of espresso poured over vanilla ice cream — for the road. The place is also surprisingly comfortable and welcoming. It's some place to get a supper during the week or, on Thursdays, and the weekend, hang out with friends. I suspect as Escobar settles into his new job, he'll be experimenting more with what a wood-burning oven can do.
Irene Verbila
L.A. Times
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