Chef Miles Okabayashi has created a unique pizza experience at Wildcrust, utilizing a 48-hour fermentation process for his sourdough, reflecting his deep commitment to quality.
In Wildcrust's kitchen, traditional margherita and marinara pizzas coexist with adventurous options like braised lamb tzatziki and rich mushroom pizza, catering to diverse tastes.
The diverse menu at Wildcrust is complemented by dishes like duck croquettes and specialty salads, showcasing a fusion of flavors and a dedication to fine ingredients.
General manager Enoch Ahn enriches Wildcrust's offerings, pairing meticulously curated beer and sake with the restaurant's compelling pizza and side dishes.
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