Daily Dish

Love & Salt to open in Manhattan Beach, WildCraft reopens, Cascabel to open

WildCraft is now open in Culver City with a new look, new menu, full bar and new chef Bryant Wigger

WildCraft, formerly WildCraft Sourdough Pizza, has reopened in Culver City. The restaurant has a new extended menu, a full-service bar and a new chef, Bryant Wigger, joining existing chef Tin Vuong. The restaurant is the latest by the Blackhouse Hospitality Group, which also owns Little Sister, Abigaile and Dia de Campo. The menu features a variety of antipasti, from fried whitebait with salsa gribiche to salumi and artichokes. And if you were a fan of the wood-fried sourdough pizza, you can still order a small selection including the bacon fontina with truffle. The addition of a liquor license means the restaurant will be serving its take on classic Italian cocktails such as the Sgroppino with vodka, lemon gelato, prosecco and mint. WildCraft is open for lunch Monday to Friday, dinner nightly and weekend brunch. 9725 Culver Blvd., Culver City, (310) 815-8100, www.wildcraftpizza.com.

Love & Salt, an Italian restaurant by chef-partner Michael Fiorelli and chef de cuisine/pastry chef Rebecca Merhej, both from the Terranea Resort, is scheduled to open this fall. The name comes from the chefs' philosophy that great food only needs love and salt. The 2,300-square-foot restaurant will open in the space formerly occupied by Café Pierre and serve house-made breads and pastas, wood-oven pizzas, and produce-driven small plates. Love & Salt will feature a full bar and a wine list curated by owner Guy Gabriele. The restaurant will be open for dinner nightly. 317 Manhattan Beach Blvd., Manhattan Beach

Cascabel, a new restaurant, is scheduled to open in the Toluca Lake area in late summer. The restaurant by Alex Eusebio, a "Top Chef" season five alum and chef-owner of Sweetsalt, and wife, Sara Mann Eusebio, will serve coastal Mexican cusine with an emphasis on fresh seafood. There will be an assortment of ceviches, fried chicken tacos, crispy red snapper with poblano rajas, black cod with vanilla sweet-onion bisque and corn salsa and more. To sip, a full menu of beer, wine, signature margaritas and more specialty cocktails. Sweetsalt pastry chef Heather Ward created a dessert menu with chocolate passion fruit marquise and cajeta-coconut-avocado panna cotta. Cascabel features a 74-seat dining room and a patio with a long wooden bar. The restaurant will be open daily. 10717 Riverside Drive, Toluca Lake.More restaurant news? Follow me on Twitter @Jenn_Harris_

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