Wildcrust combines traditional Neapolitan techniques, fine-dining flavors, and a 48-hour fermented dough for uniquely elevated, wood-fired sourdough pizza.
The Wildcrust concept began in the backyard of our Head Chef, Miles Okabayashi, and grew into sold out pop-ups throughout Los Angeles. At the heart of Wildcrust is a communal dining experience, rooted in our beginnings in the backyard, where we valued the importance of shared moments around the table. Beyond pizza, we feature an array of wood-fired fare, including Snake River Farms steak, red curry butter prawns, and grilled seasonal vegetables.
Our mission is to provide exceptional food and service to our customers, while caring for our people, and bettering our community.
We reserve a portion of the dining room for walk-ins every night. We looking forward to welcoming you.
Our Head Chef, Miles Okabayashi, is a Graduate of the Culinary Institute of America (CIA) and has extensive experience working at top fine-dining or Michelin restaurants in both New York and Los Angeles (Perry Street, The Fulton, Torishin, Uncle Boons, and Republique).
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Fire.
Fire is an essential element for Neapolitan style pizzas because it brings the ingredients to life. Wildcrust’s menu highlights our wood fired oven and grill.
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Dough.
We implement a 48-hour slow ferment dough process that is enhanced with a sourdough starter to ensure maximum flavor and digestibility.