With six months in the rear view mirror, Jed Sanford and Chef Tin Vuong of Abigaile in Hermosa Beach are finally gearing up to open WildCraft Sourdough Pizza in the Washington Building in downtown Culver City. The restaurant's official opening date is Monday, Feb. 25.
"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," restaurant spokesperson Brian Cooley told Culver City Patch.
WildCraft, which will be open for lunch and dinner, will also serve shared plates, salads and sandwiches and offer a 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 establishment's 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.”
Abigaile's Sanford and Vuong are joined by Chris Stone and Michael Barson in the WildCarft venture.
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