Wildcrust , a Neo-Neapolitan wood-fired pizza pop-up, is opening its first brick-and-mortar location in Eagle Rock this summer. The 1200 square-foot restaurant will also include a 700 square-foot patio for outdoor dining, according to public records.
“We have officially broken ground and construction is in full swing. We’ll share more progress here so check back for more updates,” says a post from April 17 on their Instagram .
Wildcrust is the passion project of classically trained chef Miles Okabayashi , who first dreamt up the concept during the pandemic when he built a wood fired pizza oven in his backyard and started cooking pies for his friends and neighbors.
The pizzeria prides itself on using only the best quality Italian flour and homemade sourdough starter to make its dough, which is fermented for 48 hours to get the perfect chewy and soft crust. Pizzas are then baked in Okabayashi’s custom-built wood-fire burning oven, which reaches temperatures of up to 900 degrees Fahrenheit.
The proposed menu offers everything from classic pies like a margherita to super creative flavors like spicy pepperoni with San Marzano tomatoes, mozzarella, jalapeno ferment, honey, ricotta, and Calabrian chili; lamb tzatziki with San Marzano tomatoes, shallots, mozzarella, feta, mint, and Calabrian chili; avocado with lemon ricotta, mozzarella, pepitas, radish, pickled onions, herb mix, and lemon vinaigrette; as well as small plates like kale caesar, chicory salad, and meatballs; and desserts like gelato and fruit tarts.
Okabayashi is also behind WILDōK, a traditional omakase style yakitori pop-up based in West L.A.
Follow Wildcrust on Instagram @wildcrust.la for updates on their progress.
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