Opening Next Monday: WildCraft Sourdough Pizza
The Carnage pizza with porchetta, Calabrese salame, pancetta, and fennel sausage
WildCraft Sourdough Pizza will become the newest member in the growing coterie of restaurants offering Neapolitan-style pies in town when it opens for lunch next Monday, February 25. Coming from the men behind the Hermosa Beach brasserie Abigaile, the restaurant will launch in the historic triangular Washington Building in Downtown Culver City.
Still in its final editing stage, the menu in its current draft is anchored by pizzas of two sauce camps -- all baked in a brick oven built in and brought over from Naples, Italy. The tomato-based 'Red' pies can come topped with either spicy sausage, a mix of cured and roasted meats, or squash blossoms. The majority of 'White' pies are various dairy takes, from a 4-cheese medley made up of pecorino, ricotta, fontina, and scarmorza to a goat cheese punctuated with wilted escarole. The menu will also feature appetizers, paninis, and salads, along with a drinks program that includes craft beers made at Abigaile.
WildCraft will take over the space that once housed the bistro Le Saint Amour, which shuttered early last year. One side of the wall showcases local artist Kelcey Fisher's interpretation of "Be Happy, Do Nothing," emblematic of the restaurant's intended credo of taking full care of diners. It's a phrase from Delizia!: The Epic History of Italians and Their Food that stuck with managing partner Chris Stone while researching on the history of pizza.
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