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Wood & Vine’s Executive Chef Marc Johnson’s New Summer Menu

Get ready to taste fresh, seasonal flavors in Wood & Vine’s (6280 Hollywood Blvd., Los Angeles, CA 90028; 323.334.3360) new summer menu by Executive Chef Marc Johnson! Wood & Vine’s new menu includes dishes like Burrata and Peaches with Seared Scallops, leeks, corn and sprouts; Pan-Seared Sea Bass on a bed of cauliflower puree with roasted cauliflower, spicy nduja and fresh peaches; Pork Chop with house-made spaetzle; House-made Basil Capellini with charred cherry tomatoes and prosciutto; Braised Bacon, which features huge slabs of smoked pork belly braised in white wine and veal stock until it’s falling apart, placed atop a cheddar cheese sauce and paired with fried polenta balls, along with a jalapeño gastrique and pickled ramps; and the “duck-egg bottarga”: duck egg yolks are cured in salt, sugar and maple syrup for a week, then air-dried for three days and grated on top of the dish. The result is creamy rich pasta that’s indulgent, yet light, innovative and comforting.

Salads and vegetarian options include chilled Gazpacho with corn and sunflower seeds; a Gem Lettuce Salad with shaved carrots, baby heirloom tomatoes, pluots, brioche croutons and blue cheese; and a Salad of Watermelon (vacuum-sealed to compress it and concentrate its flavor), beets, pistachios and Humboldt Fog cheese lightly sprinkled with balsamic vinegar.

In addition to the food, the Wood & Vine cocktail list is evolving with seasonal mixes and classics. The beer selection is focused on local SoCal brews, almost all of them canned, and the cocktails include a section of five “summer libations” that incorporate seasonal fruits across the range of light and dark spirits.

To pair with the bar menu, Johnson’s created a pair of basic dishes: a Steak Sandwich and a Burger, both new introductions to the Wood & Vine selection. For the sandwich, tri-tip is smoked for eight hours, sliced thin and topped with Dijon mustard, horseradish, shishito-pepper spread and Swiss cheese (and served with a side of jus). For the Burger, Johnson mixes ground chuck, short rib and brisket into eight-ounce patties and garnishes them with lettuce, pickles, cheddar and a Big Mac-style “secret sauce” of shallot, cornichons, ketchup and aioli.

End your meal with Wood & Vine’s short and sweet set of treats including a Trio of Sorbets (currently watermelon, peach and mint, but they’ll rotate throughout the season), a selection of fresh fruit, a Butterscotch Pot de Crème and a Chocolate Mousse with banana cream and almonds.

Photo Credit:  Fernanda Hughes 

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