WildCraft Sourdough Pizza, Neapolitan Pies by Way of Cali

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At least one taste of Le Saint Amour remains via that red banquette, but otherwise the long narrow space off Culver Boulevard had been flipped into WildCraft Sourdough Pizza, a new neighborhood pizza pub from the team behind Abigaile in Hermosa Beach: Jed Sanford, chef Tin Vuong, Michael Barson, Chris Stone.

This isn't one of those de rigueur assembly line type joints, rather WildCraft is a slightly more formal, yet just as easily approachable, sit-down restaurant serving a menu centered on Neapolitan sourdough pizza baked in, of course, a wood-fired oven. As is the case at some of the more thoughtful pizza parlors in Los Angeles, here at WildCraft dough is of utmost importance, hence the restaurant's name. Chef Vuong is behind the pizza's wild yeast slow-rising sourdough which takes several days to prepare. Once ready pizzas are topped with everything from pork belly and clams to the OG: cherry tomatoes, fior di latte mozzaerella, garlic, and basil. But, there's also small roasted veggie sides, salads, panini, and Italian staples like arancini and a burrata construction.

Craft beers are aplenty. 16 on tap, many of which are local, plus a short list of red and white wine on tap, too. As mentioned yesterday, WildCraft opens February 25 at 11:30 a.m.
·All WildCraft Sourdough Pizza Coverage [~ELA~]