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Dinner at the Gorgeous Merois by Wolfgang Puck at Pendry Hotel WeHo
RESCHEDULED from September 12 to September 19.
The newest Wolfgang Puck restaurant!!
Please review menu & pricing before signing-up.
Wolfgang & Byron- the opening of Merois
DINING DISCLAIMER:
Please be certain to keep your RSVP current when waitlisted. Thank you!
$5 PayPal or Venmo (not if waitlisted) to reserve your space. NON-refundable. If you need to cancel please post in comments your RSVP is available. YOU will be responsible to collect the fee from the next waitlisted person.
Payment contact provided upon RSVP. If you don’t see it please notify me via DM. Payment made within 24-hours or subject to removal. This also applies if moved-up from the waitlist. We no longer provide personal reminders for non-payment.
AT TIME OF PAYMENT PLEASE INDICATE: MEROIS
You will be paying your fee to Lorena’s contact.
COVID DISCLAIMER
For the safety of everyone please do NOT sign-up if you are NOT feeling 100% well or have any COVID symptoms.
MEROIS AT THE PENDRY HOTEL
The latest hotel to open up on the sunset strip is The Pendry. The massive complex is actually a mix of hotel rooms, private residences, and several different restaurants, but we will be heading right up to the rooftop restaurant the Merois; the latest Wolfgang restaurant ran by his 27- year old handsome son Byron!
The Merois takes dining to new heights with stunning views of Los Angeles from high above Sunset Boulevard. Merois will celebrate the open-air allure of the City of Angels with a menu that spotlights Chef Wolfgang Puck’s eye for the sophisticated subtleties of Japanese, Southeast Asian and French/California cuisine.
Puck will be handling the food for the entire property, from Merois to in-room dining to a new café called Ospero. And at his side will be his son who will serve as the general manager for both Merois and Ospero. A front-of-house star who has managed Spago in Beverly Hills for the past two years, Byron also loves being in the back-of-house and has cooked in the Puck test kitchen.
“I love meeting our guests, but I definitely see myself bouncing back and forth [between the kitchen and front-of-house],” says Byron, who started washing dishes at Spago when he was 12 and has cooked at fine-dining powerhouses like Chicago’s Alinea and Spain’s El Celler de Can Roca. “I love the creative side of the kitchen.”
PARKING
Will update
NEW MEETUP POLICY:
???? 3 under 24-hr cancellations/3-months out
???? 3 failures to pay (fee events)/6-months out
???? 3 no-shows/1-year out
???? Disruptive behavior/permanently removed
