One day I plan to dine just on the salads and desserts. Spago's kitchen is expert at preparing fish. Each of our choices was delicious. Our server told me that the mustard sauce was so good, he wished the kitchen would serve it as a soup. I'm not so certain the pungent sauce would make a good soup, but as a sauce it was wonderful.
Portions are generous.
I often share one of the salads or entrees in order to justify ordering one of pastry chef Mary Bergin's scrumptious desserts. It's a harmless bit of self-deception. Every Spago meal includes a basket of the house baked breads. The cracker bread is so good. The assortment of breads changes too, but the cracker bread is a constant.