It’s been almost six months since Jed Sanford and Chef Tin Vuong of Abigaile in Hermosa Beach, along w Chris Stone and Michael Barson, signed a lease in the Washington Building in Downtown Culver City to open WildCraft Sourdough Pizza.
Now the restaurant is officially open as of today, Feb. 25.
WildCraft Spokesperson Brian Cooley told Patch at the beginning of January that he hoped the restaurant would be open by the end of that month. However, opening was pushed back a month.
Now that the opening is less than a week away, what can patrons expect? Cooley told Patch, "While grounded in the Neapolitan craft of pizza making, WildCraft is all about its dough and embracing its inventive California ethos and using locally and responsibly sourced ingredients.”
WildCraft will be open for lunch and dinner and Cooley said patrons will “sit down to order” rather than standing.
The eatery will also serve shared plates, salads and sandwiches and large selection of craft beers, including seasonal house-made beer from "The Brewery" at Abigaile in Hermosa Beach and boutique wines on tap,” Cooley said.
According to a WildCraft press release, the “Wild” in the establishments name is a “nod to the wild yeast we use to prepare our slow-rising sourdough, which serves as the foundation for every pizza we make. Born from a “mother dough” formulated by our executive Chef Tin Vuong, and nurtured by him daily, our sourdough takes days to prepare; and we do it this way for a reason--it simply tastes better. When ready, the sourdough is hand-shaped by our pizzaiolos, topped fresh with local and responsibly-sourced ingredients and then blast-cooked in our wood-burning oven that was built brick-by-brick in Naples, Italy by Stefano Ferrara, a third-generation Neapolitan oven-builder.”
Stay tuned for the official opening date.
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