Wildcrust
Wildcrust
wood-fired
48 hour fermented dough
sourdough pizza
The Spot.
Having started in the backyard of Head Chef Miles Okabayashi’s home, the Wildcrust concept caught fire in popularity and moved quickly from sold out pop-ups around LA to the brick and mortar we now know in Highland Park.
At the heart of this phenomenon is a communal dining experience, where the importance of sharing moments around a table comes first. Not unlike those small beginnings in Okabayashi’s backyard, Wildcrust’s storefront is anchored in the center of the restaurant by a long communal table to continue in those shared moments around the table.
The Menu.
With its combination of traditional Neapolitan techniques and 48 hour fermented dough, the menu infuses fine-dining flavors into a casual setting. Menu highlights include:
Mortadella - Specialty pizza made with fior di latte, stracciatella, and pistacchio pesto.
Salame Piccante - Specialty pizza made with tomatoes, fior di latte, and fermented chili honey.
Lam Tzatziki - Specialty pizza made with tomatoes, fior di latte, braised lamb, tzatziki, feta, calabrian chili, and mint.
Steak - Snake River Farms NY Strip served in red wine jus.
Hours
Tuesday - Sunday 5PM - 10PM
CLOSED MONDAY