Highland Park will soon welcome Wildcrust, a new sourdough pizzeria, opening Saturday, October 19. This restaurant started as a pandemic-era pop-up and is now a permanent fixture. It is led by chef Miles Okabayashi, along with his brother Sam and sister-in-law Jean Okabayashi.
Chef Miles Okabayashi is a Los Angeles native who previously worked at République. He spent seven years in New York, gaining experience at Michelin-starred restaurants such as Torishin and Jean-Georges Vongerichten’s Perry Street. After returning to Los Angeles in 2020, he prepared food for friends and family during the pandemic. He also built a wood-fired pizza oven in his mother’s backyard in Mar Vista. Okabayashi brought his sourdough starter from New York, focusing on the science of sourdough to develop a 48-hour fermentation process. He occasionally hosted pop-ups at places like Melody Wine Bar and Square One in Echo Park.
Daniel Hur, a former chef at Moonlark Dinette, will join Okabayashi in the Wildcrust kitchen. They will serve classic margherita and marinara pizzas for traditionalists. For those seeking something different, the menu includes a braised lamb tzatziki pizza topped with tomatoes, shallots, fior di latte mozzarella, feta, mint, and Calabrian chili. A rich mushroom pizza with raclette, garlic vinaigrette, and fior di latte will be available for vegetarian diners.
Next to the pizza oven, a wood-fired grill will be used to prepare duck croquettes served with a duck jus that takes three days to make. The bone-in pork chop features a spice crust of fennel seeds, coriander, Aleppo pepper, cumin, and crushed red chili flakes. Additionally, the hearty Christmas lima beans will be served with marjoram dressing. Meatballs will be roasted and grilled, then topped with a tomato chipotle and Parmesan sauce. The gem lettuce Caesar salad is designed for two.
The Okabayashis have appointed Enoch Ahn, a former sommelier at Manzke and Bicyclette, as the general manager. Ahn has curated a wine list that includes selections from Italy, Germany, and Portugal, as well as a minerally French Chenin blanc from the Loire Valley. The drink menu will also feature beer and sake.
Although Wildcrust’s corner space may appear small, it accommodates 28 diners across two patios and 40 more in a spacious dining room. The dining area features booths, high-top tables, and communal seating. Interior designer Jared Frank has created a modern yet midcentury feel with industrial walls, sage green accents, red details, custom tiles, and hanging lights. Lunch service is expected to start in the coming months.
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