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Culver City’s Hayden Flips Into an Even More Approachable Wine Bar

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Table service, bar seating, and a reformatted menu at Platform

New tabletops and more at Hayden
Farley Elliott
Farley Elliott is the Senior Editor at Eater LA and the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks. He covers restaurants in every form, from breaking news to the culture, people, and history that surrounds LA's dining landscape.

There’s a new look and feel over at Hayden these days, with a reformatted menu and service experience creating a different kind of vibe inside the casual cafe at the far edge of Culver City’s Platform project.

Whereas the previous iteration from chef Ari Kolender was a counter-service only restaurant leaning heavily on oysters and natural wines, the new Hayden is an all-day player with options for salads, sandwiches, coffee, and dessert. The wine side is still a primary focus under new beverage director Akari Yamamura, making the whole place feel like a casual evening spot for a by-the-glass night with friends. Last Word Hospitality (Brack Shop Tavern, Sam First Bar) is on as management consultants as well, helping to retool the food and the space. The redone menu is below.

Inside, the space now features a set of high-top seats and a more comfortable setup at the bar, while a long padded banquette separates the dining area from the takeaway wine retail section in the back. There’s a host stand at the door too, leading customers to a table instead of the ordering counter.

Hayden is now open again at the Platform project in Culver City. Meanwhile the mixed-use development is still waiting to secure a new tenant for the now-empty Cannibal space, while paperwork is up for Brooklyn Italian restaurant Roberta’s across the path.