Mon – Fri, 4 – 7p
Food + Drink Specials
We’re a neighborhood restaurant in the historic Washington Building in Downtown Culver City, showcasing wood-fired sourdough pizza grounded in the Neapolitan craft yet embracing an inventive California culinary ethos.
The “Wild” in our 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.
While offering the best sourdough pizza is our passion, our menu also features a selection of savory shared plates, salads and sandwiches. We’re also curators of great wines, many from independent wineries right here in California, and we offer a selection of craft beers that we love to drink — and we think you will too.
Looking forward to meeting you,
Jed, Chef Tin, Chris and Michael
A graduate from the Marshall School of Business at USC, Jed is the founder of Abigaile, Ocean Bar, The Brewery at Abigaile and co-founder of Saint Rocke. A native of LA’s South Bay, Jed is an avid surfer who got into the restaurant business to pursue his passions for great food, working with creative people and developing novel concepts. Jed oversees all aspects of WildCraft from marketing and management to menu development.
After graduating from USC in 2008, Michael worked in China where he sourced furniture and fixtures for hotels and restaurants. His experiences traveling the world and enjoying various international cuisines has sparked his passion for food and cooking. His particular passion for pizza served as inspiration for WildCraft, and led him to Naples in the fall of 2011 to study the craft and art of Neapolitan-style pizza making. Prior to WildCraft, Michael was instrumental in the success of Ocean Bar, as its GM, and in the launch of Abigaile, as its opening GM. Michael leads all day-to-day operations at WildCraft.
Tin’s inventive, globally-inspired take on cooking is influenced by his SoCal upbringing and numerous adventures around the world. The "Chief Nurturer" of our Mother Dough, Tin has been refining the recipe for the perfect wild sourdough, blending classic techniques with a modern approach and distinct flavor profiles. Tin is especially passionate about sourcing local, fresh ingredients and discovering great wines. In addition to WildCraft, Tin is also the Executive Chef at Abigaile in Hermosa Beach.
A graduate of the Marshall School of Business at USC, Chris has worked extensively around the world, from Hong Kong to Las Vegas. Since returning to LA, Chris has turned his focus to developing restaurant concepts and is currently a partner at Abigaile and Ocean Bar in Hermosa Beach. A soccer enthusiast, Chris is the founder of the Urban Soccer Foundation, a non-profit organization which uses soccer in underprivileged areas to distract "at-risk" youths from negative influences and inspire them to seek higher education. Chris is involved in all aspects of WildCraft, and oversaw the restaurant's design and build.
9725 Culver Blvd. Culver City, CA 90232