The Wallace

3833 Main St
Culver City, CA 90232
Critics' Pick
The Wallace +

Erin Lyall


  • Mon.-Fri., 11:30 a.m.-2 p.m.; Sat.-Sun. 11 a.m.-2 p.m.; Sun.-Thurs. 5:30-10 p.m.; Fri.-Sat. 5:30-11 p.m.
The small-plates menu at The Wallace in Culver City isn't revolutionary, but it is interesting, with a vaguely Mediterranean vibe and fresh California ingredients. Start with something from the Jarred section — maybe a caponata with ricotta and sea salt, duck rillettes, or the grilled flatbread served with mini jars of bacon marmalade, romesco and wilted greens. The cheese and cured selections include, well, cheese, but also popovers, salt cod fritters and a cured salmon belly served with an artistic smattering of cucumber, beets and horseradish. There are enough vegetable options to fill up even non-vegetarians (amazing grilled cauliflower with almond breadcrumbs, sprouting broccoli with tahini and feta, market greens with pumpkin and pomegranate seeds) and the final sea and land sections have well-executed standards (grilled Greek octopus, tuna tartare) but also lemonfish crudo, charred lamb leg with farro risotto and an impossibly light short-rib ravioli dish. You'll need a couple of dishes per person to fill up, but everything is affordable — and dishes are far prettier than their price tags suggest.

Related Stories (2)

  • The 10 Restaurants Where Wallace Chef Joel Miller Loves to Eat
    Monday, September 21, 2015 at 6:50 a.m. by Besha Rodell

    For some reason, The Wallace in Culver City goes kind of unappreciated by Los Angeles at large. Perhaps it's because when it opened, in December of 2013, the California-cuisine small plates menu seemed pretty similar to a lot of oth...

  • Now Open: The Wallace in Culver City
    Thursday, December 12, 2013 at 5 a.m. by Erin Lyall

    There's a new kid in Culver City, nestled in snugly on Main Street amid the taverns and restaurants that make up the area's burgeoning food scene. The Wallace was opened over the weekend by husband-and-wife team Michael and Carol Te...


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