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Wildcraft Sourdough Pizza Reinvents Itself as Modern Italian Tavern
Now open, chef Tin Vuong expands his menu to include regional specialties from Piedmont
Back in 2012, Tin Vuong set the tone for the Culver City’s pizza clout with a Stefano Ferrara wood-fire oven and a mature sourdough yeast starter for his Neapolitan pies. A mildly tart crust was born, and Wildcraft Sourdough Pizza became a hit. After being closed for a retrofit, Wildcraft (notice the newly truncated moniker) is set to re-open this Monday, 8/25, and show off its new concept as a modern Italian tavern.
Ditching the straightforward pizza parlor concept, Wildcraft will explore the food of the Northern Italian region of Piedmont—dubbed by Food & Wine as Italy’s cutting edge culinary capital. The menu, cooked up by executive chef Bryant Wigger (formerly of Pasadena’s Trattoria Neapolis), boasts antipasti such as fried whitebait with salsa gribiche and marinated artichokes; handmade pastas, salumi, and rustic meat and seafood dishes will round out the other options. And yes, you can still order bacon fontina and truffle pies from the glorious 900 degree oven.
The restaurant’s design elements have received a nice touch-up, too: the interior is decorated with black lacquer, smoke glass, and brass fittings. And outdoor patio seating is available. Expect an Italian-themed wine collection and a full cocktail program sporting drinks like the Venetian specialty sgroppino, made with vodka, lemon gelato, prosecco, and mint.
Dinner service will start at 5 p.m. Lunch begins Thursday, 8/28, with brunch to follow beginning Labor Day weekend.
Wildcraft, 9725 Culver Blvd., Culver City, 310-815-8100