Spark Woodfire Grill
9575 W. Pico Blvd., Los Angeles CA 90035Spark Woodfire Grill serves all the great food you’d want in a fine steak restaurant, in a chic, laid back atmosphere. With partner locations in Studio City and Huntington Beach, Spark is known for its open-hearth wood fire oven, mesquite grill, and steak broiler. The menu features fine steaks, but also offers home-cooking favorites you might not expect. Hamburgers, baby back ribs, lasagna, and a selection of wood fired pizzas offer a range of dinner options. Located in West Los Angeles near Beverly Hills, Spark has a full bar with a great happy hour and extensive facilities for private parties and events.
The Steakhouse. Relaxed.
Review by TableAgent
Steakhouse dining can, at times, be a pretentious experience. A steakhouse can mean over-priced food, over-priced wine, and an atmosphere that chokes the life out of the casual diner. A steakhouse can be home to seas of executives and professionals entertaining on expense accounts, with prices to match.
So where does an Angelino go if they want a five-star experience without the baggage of a typical steakhouse? Enter the Spark Woodfire Grill. Located in West Los Angeles near Beverly Hills, Spark offers a high-end steakhouse experience in a more relaxed atmosphere.
Spark is the creation of restaurateurs Bill Chait, Danilo Terribili, and Jeff Sladicka. It’s the third Spark Woodfire Grill, the other two located in Studio City and Huntington Beach. From the restaurant’s name, it’s not hard to figure out the theme of the cuisine. The wood fire grill, oven, and steak broiler have a part to play in almost every item on the menu, save dessert. The restaurant uses mesquite exclusively for its grills, and white oak for the oven. To take advantage of the natural fires, Executive Chef Freddy Escobar has created a menu that has a split personality.
On one side, you have menu items that you’d expect to find in the typical steakhouse: fine steaks, surf and turf, and choice selections of seafood. But it’s the other side of the menu that really tells you that you are in a different kind of steakhouse. Baby back ribs? Hamburgers? Eggplant parmigiana? An entire selection of wood fired pizzas? Spark Woodfire Grill is definitely not the traditional steakhouse.
It’s no accident the menu is different. As a neighborhood restaurant, Spark’s intention is to feature “fine casual dining.” Some might think that those two ideas are mutually exclusive, but Spark pulls it off without a hitch. “Family and friends are all comfortable here”, said Elizabeth Chiat, Spark’s co-owner.
Comfortable indeed. Part of the charm of Spark is that the surroundings are upscale, but you never feel like you couldn’t walk in wearing jeans and a t-shirt. The surroundings are chic, but not too outrageous. The building feels 1930’s art deco, and a fun vertical neon sign out on the front of the building reinforces the style.
The restaurant itself is three stories, with the top two levels reserved for private functions. If you are going to have a private event, Spark has a great setup for large parties. Two thirds of the building is banquet/rental space, complete with a separate entrance. The second floor has space for dancing and eating, and the third is decorated as a comfortable living room lounge.
On the first floor, the dining area is intimate, and most tables can easily seat four. The best tables are the large and comfortable booths, located opposite the restaurant’s entrance. Calling ahead and reserving one would be ideal. The décor features dark colored wood trim, tables, and chairs. Textured stone walls and floors add an earthy feel, accented by the peach and pumpkin colors of the walls.
The bar area is small, and has a full selection of mid-to-top shelf alcohols and spirits. Spark features several signature martinis, and I was lucky enough to sample a fantastic Cantaloupe Martini. It was refreshing and crisp with a very light finish. Spark also features a happy hour from 5-7 p.m. with half-price wood-fired appetizers and five dollar glasses of house wine and well drinks. It is an inexpensive way to sample Spark’s fare.
After my dining companion and I had settled in, we began our meal with the Maryland Blue Crab Cakes. Only minutes after we ordered, our server Gerard brought the dish to our table. Two crab cakes were plated with a corn and red pepper relish on top and a chipotle aioli sauce covering the dish. They were moderately sized, and were a good appetizer for two. Pan-fried and served hot, they were an excellent starter. The crab cake was moist and flavorful, with a little crispness on the outside. The chipotle aioli added just the right amount of heat and a southwestern flair. The corn relish was a nice compliment to the dish, with the onions adding a bit of sweetness to offset the aioli sauce. The dish was served on a simple white plate, and set the standard for all the courses at Spark.
The Wood Grilled Artichoke came next. A medium sized artichoke was cut into quarters, dressed with olive oil and grilled. The wood fire grill was front and center here; the smoky flavoring blended wonderfully with the natural flavors of the artichoke. The artichoke was served with a champagne mustard sauce that was creamy in texture and was very subtle in favor. A nice addition, but I preferred the artichoke au natural.
I must admit, I cannot resist an iceberg wedge salad, so I ordered the Fork and Knife salad without hesitation. Sparks’ wedge was cool and crisp. Topping the salad was a tangy bleu cheese dressing, bacon, red onion, and candied walnuts. The walnuts were a particularly nice touch, as was the unique bleu cheese. Tangy and thinner in consistency than most bleu cheese dressings, it blended well with the sweet walnuts and smoky applewood bacon. I highly recommend this salad, even if you’re not a sucker for the wedge like I am.
Entrees were served shortly after and each was fantastic. I ordered my favorite cut of steak, the Ribeye, covered with Grilled Oyster Mushrooms. It was a giant cut of meat. The well marbled, ever-so-slightly charred brown steak was at least 14 ounces. It looked magnificent, but I wanted to reserve judgment—the first cut into a steak is always a seminal moment. Will it be the pink medium rare I ordered? Or a slightly overcooked medium? As the first cut revealed itself, there was no question that the steak had been cooked as ordered: pink and beautiful. Thankfully, it tasted as good as it looked. The aged beef melted in my mouth and the mesquite from the wood fire added tremendous flavor. I especially enjoyed the grilled oyster mushrooms on top. There was no sauce, just the mushrooms, grilled and seasoned. They were chewy with a meaty texture. Served with the steak was a generous portion of mashed potatoes and sautéed spinach. The potatoes were tasty, no-frills mashed potatoes, slightly buttery with a smooth consistency. The sautéed spinach had a hint of wood fired flavor, I expect from the grilled garlic cloves that accompanied the dish. Put together, both sides matched well with the steak.
The Sashimi Grade Ahi Tuna was next. I have never seen a larger piece of ahi served at a restaurant. It had to have been an 8-10 ounce cut of tuna. As good as the steak was, the ahi held its own just fine. It was seared and peppered on the outside and a deep rare red on the inside. On top of the fish, Sparks’ version of a soy ginger sauce covered the ahi, but not completely. Without the sauce the ahi had a peppered taste and a hint of mesquite flavor that was outstanding. But I particularly enjoyed the fish with the sauce, as it had a sweetness that matched the soft mellow taste of the ahi splendidly.
The fish was served with jasmine rice on one side, and a medley of sautéed vegetables on the other. The jasmine rice was extremely fragrant and could overpower those who don’t like floral aromas in their food. The sautéed vegetables were crispy and flavorful, and included carrots, broccolini, and green onions.
With the meal, I had glasses of the Ravenswood Zinfandel, and the Bridlewood Reserve Syrah. Both were nice complements to the steak, but a little bold for the ahi. If you have any questions about wine matching, ask your server, or the General Manager, Oliver. During the meal, both were very attentive, and the food came out very quickly.
Dessert featured some American standards: Homemade Chocolate Mousse and Fresh Fruit Cobbler. The chocolate mousse was superlative. It was a mild coco flavor rather than rich dark chocolate. It was light and fluffy, just what the doctor ordered after the ribeye steak. It was served with raspberries on top and plated with just a bit of a raspberry sauce on the plate. With or without the fruit, it was a great dessert.
The fresh fruit cobbler is plenty for two, and served in a baking tureen with a soft crumb crust on top. Apples and strawberries were the fruit of the day. Large slices of apples dominated the dish, and the cobbler came to the table piping hot. Although tasty, the cobbler may have been a bit too sweet. I would have preferred less sugar, and more tartness from the apples.
The dessert, and meal, ended with a good cup of coffee. It was a satisfying end to a satisfying meal. All in all, the experience at Spark was fantastic. The restaurant is a suitable destination for a romantic dinner, business meeting, or even a special night out with the family. Great food, quality service, and a chic, but relaxed atmosphere—that’s Spark.
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Reservations
Business Info
- Address: 9575 W. Pico Blvd., Los Angeles CA 90035
- Cross Street: Edris Drive
- Location: Beverly Hills & Westside | Beverly Hills
- Cuisine: American |
- Cost: | Inexpensive
- Category: Casual Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Business Casual
- Meals Served: Lunch | Dinner |
- Parking: Street | Valet Parking |
- Payment Options: VISA | Amex | MasterCard | Discover |
- Corkage Fee: N/A
- Website: http://www.sparkwoodfiregrill.com
- Phone: (310) 277-0133
- Features: Full Bar, Outdoor Seating, Private Room, Takeout Available, Valet Parking, Happy Hours, Lounge / Bar,
- Occasion: Romantic Dining, Dining Alone, Business Dining, Meet for a Drink, Quiet Conversation, Special Occasion, Trendy / Hip,
Photos
Business Hours
Reservations Available
- Monday
- Lunch - Main Dining Room 11:30 AM - 3:00 PM
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Tuesday
- Lunch - Main Dining Room 11:30 AM - 3:00 PM
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Wednesday
- Lunch - Main Dining Room 11:30 AM - 3:00 PM
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Thursday
- Lunch - Main Dining Room 11:30 AM - 3:00 PM
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Friday
- Lunch - Main Dining Room 11:30 AM - 3:00 PM
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Saturday
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Sunday
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
F.A.Q.s
Frequently Asked Questions- Does the restaurant have any private rooms for a sit-down dinner event?
- Yes, there are two private rooms at the restaurant. The Premier Dining Room is for groups of 40-120 people and the Blu Lounge can accommodate 10-32 people for sit-down dinners.
- Are reservations required to dine here?
- No, but reservations are always recommended.
- What is the dress code?
- The dress code at Spark Woodfire Grill is business casual.
- Is there more than one location of Spark Woodfire Grill?
- Yes, there are three locations total. The other two are in Huntington Beach and Studio City.
- Do they have a dinner show?
- While Spark Woodfire Grill does not offer a live theatrical show per se, the Exhibition Kitchen allows guests watch the action as their meals are being prepared.
- Are there other locations?
- Yes, beside the flagship Studio City location, Spark Woodfire Grill can be found in Huntington Beach and Beverly Hills.
- Does this restaurant have artichokes on the menu?
- Yes, Spark Woodfire Grille offers the Wood Grilled Artichoke served with a champagne and mustard sauce, as well as Spinach and Artichoke DipDip served with crispy wontons.
- Is this restaurant open for lunch?
- Yes, Spark Woodfire Grill is open for lunch on Monday through Friday from 11:30am until 3pm.
Menus
Lunch Menu
10 Items For 10 Dollars or Less
- Roasted Corn Chowder 6.00
- a rich, classic chowder with sweet roasted yellow corn
- Ahi Tuna Tartare 10.00
- with mint, capers, green onions, and crispy wontons
- Grape & Apple Slaw 8.00
- with watercress, endive, candied walnuts, and danish bleu cheese dressing
- Fork & Knife 9.00
- wedge of iceberg, tomatoes, crumbled bleu cheese, candied walnuts, red onions, and bleu cheese dressing
- Spark Cobb Salad 10.00
- with romaine, chicken, bleu cheese, applewood smoked bacon, corn, tomatoes, cucumber, toasted sunflower seeds, and a buttermilk ranch
- 1/2 Grilled Turkey Panini 9.00
- with watercress, tomato, asiago, and parmesan cheeses and tomato pesto accompanied by your choice of: cup of roasted corn chowder, side caesar salad, or side chop salad
- 1/2 "Santa Maria" Style Roast Beef Sandwich 9.00
- with watercress, tomato, asiago and parmesan cheeses and dijon horseradish dressing, accompanied by your choice of: cup of roasted corn chowder, side caesar salad, or side chop salad
- 1/2 Mozzarella Caprese Sandwich 9.00
- with watercress, tomato, fresh mozzarella, asiago, and parmesan cheeses and pistachio pesto, accompanied by your choice of: cup of roasted corn chowder, side caesar salad, or side chop salad
- Proscuitto Caprese 10.00
- with fresh mozzarella, tomatoes, and basil
- Kobe Burger 10.00
- with mayonnaise, lettuce, tomatoes, caramelized onions, and french fries
Sides
- Asparagus with Grilled Lemon 6.00
- Creamed Spinach 4.00
- Hazelnut Mashed Potatoes 4.00
- Charred Broccolini with Roasted Peppers 6.00
- French Fries 4.00
- Jasmine Rice 4.00
Soup & Salads
- Classic Caesar with Garlic Polenta Croutons 8.00
- with mesquite grilled chicken $13; with mesquite grilled shrimp $14
- Chopped Green 8.00
- with tomatoes, bleu cheese, crispy onions, polenta croutons, and balsamic dressing
- Grilled Salmon Salad 13.00
- served on a bed of watercress with a light citrus ponzu and crispy wontons
- Deconstructed Grilled Steak Salad 15.00
- with endive, watercress, grapes, pinenuts, and danish bleu cheese dressing
- Soup and Salad Combo 8.00
- a cup of roasted corn chowder with your choice of side caesar or side chopped
Woodfired Pizza
- Margherita 10.00
- tomato sauce, mozzarella, and basil
- Asparagus and Goat Cheese 12.00
- mozzarella, chives, and tomatoes
- Barbecue Chicken 13.00
- smoked mozzarella, red onions, and cilantro
- Roasted Wild Mushroom 13.00
- mozzarella, fontina, asiago cheese, chives, and white truffle oil
Grilled Burgers & Sandwiches
- Wood-Fired Roasted Chicken Breast 12.00
- with romaine, tomato, applewood smoked bacon, and provolone cheese
- Grilled Turkey Panini 12.00
- with watercress, tomato, asiago and parmesan cheeses, and tomato pesto
- "Santa Maria" Style Roast Beef Sandwich 12.00
- with watercress, tomato, asiago and parmesan cheeses, and dijon horseradish dressing
- Mozzarella Caprese Sandwich 12.00
- with watercress, tomato, fresh mozzarella, asiago and parmesan cheeses, and pistachio pesto
- 1/2 Pound Kobe Beef Burger 0.00
- with tillamook cheddar and mushrooms $12; with avocado, applewood bacon, and caramelized onions $13; with bleu cheese and caramelized onions $12
Spark Classics
- S & T Chicken Breast 13.00
- stuffed with asparagus and goat cheese, served over jasmine rice with lemon herb sauce
- Atlantic Salmon 15.00
- with fried vegetables, chive mashed potatoes, and grilled lemon
- Herb Encrusted Rainbow Trout 12.00
- with fried vegetables and grilled lemon
Dinner Menu
Appetizers
- Onion Rings 6.00
- with a buttermilk ranch dressing
- Fried Calamari 10.00
- served with homemade tartar sauce
- Blue Crab Cakes 13.00
- with chipotle aioli and fire roasted corn red pepper relish
- Ahi Tuna Tartare 10.00
- with mint, capers, green onions and crispy wontons
- Fresh Burrata 12.00
- an artisanal handcrafted cheese
- Margherita Pizza 10.00
- with tomato sauce, mozzarella and basil
- Asparagus and Goat Cheese Pizza 12.00
- with mozzarella, chives and tomato
- Barbecue Riblets 9.00
- with our seven spice rub
- Spinach and Artichoke Dip 8.00
- served with crispy wontons
- Wood Grilled Artichoke 11.00
- served with a champagne mustard sauce
Soups & Salads
- Roasted Corn Chowder 6.00
- a rich, classic chowder with sweet roasted yellow corn
- Classic Caeser with Garlic Polenta Croutons 8.00
- with mesquite grilled chicken breast 12 with mesquite grilled shrimp 14
- Chopped Green 8.00
- with tomatoes, bleu cheese, crispy onions, polenta croutons and balsamic dressing
- Fork and Knife 9.00
- wedge of iceberg, tomatoes, crumbled bleu cheese, candied walnuts, red onions and bleu cheese dressing with applewood bacon 11
- Spark Cobb 12.00
- with romaine, chicken bleu cheese, applewood smoked bacon, corn, tomatoes, cucumber, toasted sunflower seeds and a buttermilk ranch dressing
- Baked Pear Salad 11.00
- with gorgonzola and candied walnuts, belgian endive, watercress and apple cider vinaigrette
Spark Classics
- 1/2 Pound Kobe Beef Burger 12.00
- with Tillamook Cheddar and Mushrooms 12
with Avocado, Applewood Bacon and Caramelized Onions 13
with Bleu Cheese and Caramelized Onions 12 - S&T Chicken Breast 14.00
- stuffed with asparagus and goat cheese, served over jasmine rice with lemon herb sauce
- Lasagna di Mauro 13.00
- with smoked mozzarella and bolognese sauce, named after our dear friend Mauro
- Oak Roasted Tri Tip 17.00
- with porcini mushrooms and mashed potatoes braised slowly to well done perfection
- Slowly Cooked"Iowa" Baby Back Ribs 17.00
- half rack served with mashed potatoes and hazelnut green beans
Seafood
- Blackened Pacific Snapper 16.00
- with mango butter and jasmine rice
- Lobster Risotto 18.00
- with roasted wild mushrooms and white truffle oil
- Atlantic Salmon 19.00
- with fried vegetables, chive mashed potatoes and grilled lemon
- Pistachio Crusted Halibut 26.00
- with sage butter sauce, charred broccolini with roasted peppers and jasmine rice
- Cioppino "Fisherman's Stew" 24.00
- san francisco style with shrimp, mussels, snow crab, fresh fish and calamari in a light tomato broth, served with garlic toast
Steaks
- Petite Filet Mignon 25.00
- the most lean and tender cut
- Filet Mignon 28.00
- the most lean and tender cut
- Ribeye 34.00
- succulent with great flavor
- New York "Center Cut" 32.00
- for the serious steak lover
- Add Maytag Bleu Cheese or Grilled Oyster Mushrooms 4.00
Sides
- Asparagus with Fresh Lemon 6.00
- Smashed "White Rose" Potatoes with Chive Butter 4.00
- Hazelnut Mashed Potatoes 4.00
- Green Beans with Caramelized Shallots and Toasted Hazelnuts 4.00
- Sauteed Spinach with Extra Virgin Olive Oil and Garlic 4.00
- Broccolini with Extra Virgin Olive Oil and Shaved Parmigiano 5.00
- Jasmine Rice 4.00
- French Fries 4.00
Three Course Dinner
$20.00
Add a glass of house wine or signature martini for $5 more. Premium side option available for 2 dollars more; ask your server.
Starter
- Cup of Corn Chowder 0.00
- Spark Sampler 0.00
- mini crab cake, tuna tartare, and barbecue riblet
- Side Salad 0.00
- caesar or chop
Entrée
- South Pacific Whitefish 0.00
- with an orange garlic sauce
- Mediterranean Chicken 0.00
- with capers, kalamata olives, and feta cheese in a smoked tomato sauce
- Herb Encrusted Rainbow Trout 0.00
- with grilled lemon
- London Sirloin 0.00
- topped with danish bleu cheese herb crust
- Filet Medallions 0.00
- with green peppercorn sauce
- Wood Roasted Rack of Lamb 0.00
- with minted cabernet demi-glaze
Dessert
- Creme Brulee 0.00
- silky vanilla custard with a caramelized sugar crust
- Bananas Suzette 0.00
- caramelized bananas in a light orange sauce served over vanilla gelato
- Chocolate Mousse 0.00
- a rich, fluffy, and creamy mousse
Spark Sides
- Green Beans 0.00
- with caramelized shallots and toasted hazelnuts
- Sauteed Spinach 0.00
- with extra virgin olive oil
- Hazelnut Mashed Potatoes 0.00
- Smashed "White Rose" Potato 0.00
- with chive butter
- Jasmine Rice 0.00
- French Fries 0.00
- Creamed Spinach 0.00
- Fried Vegetables 0.00