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 Liberty duck, bone-in pork chop, 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.