"Before operating a pandemic pizza pop-up in his mother's Mar Vista backyard, chef Miles Okabayashi built his skill sets in some notable kitchens, including République and New York's Perry Street. Less than four years later, he partnered with his brother, Sam, and sister-in-law, Jean Okabayashi, to debut Wildcrust in Highland Park. It's a stylish, midcentury-esque, comfy spot on the edge of the neighborhood,"
"Every pizza hails from a homemade sourdough starter that Miles carried on a flight from New York to Los Angeles. Order the classic margherita to let the blistered crust and balanced marinara do the talking, or a bacon onion jam pie with goat cheese, pickled chile, and chives for a more daring slice. The lamb tzatziki pizza gets layered with tomatoes, fior di latte cheese, tzatziki, feta, Calabrian chile, mint, and saucy braised lamb."
Miles Okabayashi trained at République and Perry Street before launching Wildcrust with his brother and sister-in-law in Highland Park. The restaurant features a midcentury-inspired dining room with large windows and a southwest-facing patio ideal for sunset views. Starters include Brussels sprouts with makrut lime and Snake River Farms meatballs on chipotle tomato sauce. All pizzas use a homemade sourdough starter Miles brought from New York and range from a classic margherita to adventurous toppings like bacon onion jam with goat cheese. A lamb tzatziki pizza layers tomatoes, fior di latte, tzatziki, feta, Calabrian chile, mint, and braised lamb. The menu includes wood-fired mains and a wine list focused on small producers.
Read at Eater LA
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