RESTAURANT REVIEW: Wildcraft Culver City

By JACQUELINE PRIMO | Reporter

Wildcraft Culver City – the newest restaurant in the Blackhouse Hospitality Group – offers up modern Italian cuisine with a cool factor thanks to its setting in the emerging downtown Culver City scene.

Opened in 2013 and re-concepted in 2014, chef/owner Tin Vuong’s Wildcraft is an ideal setting for brunch with friends, lunch with the family or a romantic yet casual dinner date.

On a pleasant, sunny day in mid-March, my guest and I ate on the outdoor dining patio where wooden tables and steel chairs contribute to a friendly atmosphere that invites lingering whether it’s over lunch or simply nursing one of Wildcraft’s seasonal cocktails or draft beers.

For starters, we bypassed the Antipasti menu items and nibbled on the Burrata Crostini Salad instead. With sage roasted mushrooms, herb salad and apple balsamic, the overall flavor was slightly sweet with a unique blend of textures from the crispy crostini, soft burrata and chewy mushrooms. The apple balsamic rounded out the dish, which is a must for mushroom lovers.

Next on our palate was the Duck Meatballs Starter. Heavier than the crostini, it was still light enough to leave you wanting more. The combination of smooth polenta, crunchy pine nuts and tender duck boasted a hint of sweetness thanks to a dash of currents and port glaze.

From the extensive libations selections, we opted for the sweet and balanced BK 2.0 Cocktail with gin, aperol, orange juice, kumquat jam and dry curacao. Smooth with a bit of a bite to it, the drink was fruity and refreshing. On the stronger side we sampled the Black Velvet Cocktail made with bulleit rye, lemon and whites – frothy and sweet with a fresh blackberry on top.

For a main course, we treated our taste buds to the Ricotta Cavatelli Pasta – a dish built for pasta lovers and meat lovers alike – made with lamb ragout, fava beans, mint and house made ricotta. The subtle mint taste and aroma blended expertly with the tender lamb and creamy ricotta.

My personal favorite from our visit to Wildcraft? Italian Fried Chicken from the dinner menu made with thyme, rosemary, pecorino romano and piquillo pepper salsa. Not at all greasy but entirely flavorful, one bite of this dish sent it soaring to the top of my “favorite meals” list. Incredibly crispy batter with delectably tender meat and wonderfully seasoned salsa left me nearly lapping up every crumb.

Considering Wildcraft’s roots as a pizzeria (it originally launched as Wildcraft Sourdough Pizza), no meal would be complete without a pie.

Out of numerous Red or White options, we zeroed in on the wood-fired Burrata White Pizza. This vegetarian pie’s thin and crispy crust provided a satisfying crunch and the ideal accompaniment for the provolone, squash blossoms, fried rosemary, shaved pistachio and orange oil that topped it.

With vegetarian and vegan options and choices for seafood lovers, meat eaters, carb-oholics and even those watching their waistlines, Wildcraft truly has something for everyone.

A full wine list, indulgent cocktails and an array of draft beer options round out any meal. Happy Hour specials are available weekdays from 5-7 p.m. and the bar stays open until 2 a.m. on Fridays and Saturdays.

The lunch menu features many of the same items on the dinner menu with the addition of several sandwiches, including Grilled Cheese, Pork Tenderloin and Lamb Dip, a unique twist on traditional Roast Beef dip.

Brunch, served Saturday and Sunday 11 a.m.-3 p.m., offers up typical items like pancakes with apple butter and a spinach frittata but also includes novelties, such as the Pizza Knots Skillet with spicy sausage and sunny side eggs and House Made Biscuits with Italian fried chicken and sausage country gravy.

Pizzas, sandwiches and salads round out the brunch offerings, in addition to a Bottomless Mimosa, Bloody Mary and Blood Orange Sparkling.

Although the traditional Italian tavern vibe at Wildcraft enhances any dining experience, takeout is available too if you’d rather enjoy the fare from the comfort of your own couch.