The Wallace

Opening this Saturday, The Wallace (3833 Main Street, Culver City, CA 90232) is taking in downtown Culver City’s dining scene to the next level. The Wallace comes from the vision of Executive Chef and Co-Owner Michael Teich (SBE, Axe) and his wife/General Manager Carol. They use sustainable local fare with each ingredient hand-picked from local farms, seafood always approved as “safe and sustainable” from the Monterey Bay Aquarium, and a ever-changing family style menu. The inviting atmosphere includes dark metal/wooden furniture, communal tables, an open kitchen, and large glass bulbs, all under an finished ceiling.

Designed by Heads Above Water, the beautiful interior has an open floor plan and seated bar area with a zinc-top bar. The dining room seats 50 guests, plus 30 in the communal seating area, with an additional 13 seats at the bar and 16 in their outdoor patio. The industrial yet modern space is perfectly put together, down to the tables and chairs, which were made by hand.

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Chef Teich’s dishes offer a playful twist by pairing flavors and ingredients that are unexpected. It’s refined rustic at its best. His wife Carol Teich is a hospitality industry expert with more than 10 years of experience. She has worked with The Ritz Carlton, Café del Rey, and Shutters on the Beach. At the Wallace, Carol not only serves as the General Manager, but as Maitre d’, and Wine Connoisseur, assisting Beverage Director Holly Zack in overseeing the expertly curated bar and wine program.

The menu includes shareable plates that highlight the best of the season and Chef Teich’s attention to detail. Starters include Chicken Liver Mousse with balsamic onions, and five spice; Sicilian Caponata with house made ricotta, evoo, and sea salt; and Duck Rillettes with drakes goat cheese and spiced fig. Main courses feature Vegetables, Land and Sea like Sprouting Broccoli with tahini, marinated feta, and dukkah; Crispy Tofu with wakame, cucumber, and sweet chili sauce; Lemonfish Crudo with fennel, radish, Serrano and citrus (my favorite); Roasted Scallops with butternut squash, radicchio, prosciutto; Braised Duroc Pork Cheeks with mustard greens, lentils and red onion agrodolce; and Grilled Hanger Steak with sumac and fetta fries.

To complement the menu, The Wallace offers a selection of bottled and beers on tap, as well as a carefully curated list by Carol Teich. Craft cocktails are handmade by Beverage Director Holly Zack and include the stirred Fifty with Darmark Gin, Casoni 1814, Triple Sec, Vanilla Bean Syrup, Orange Cream Citrate; and the stirred, Day Rate with Coffee Infused Scotch, Cognac, Honey Syrup, Chocolate Chili and Bitters. Don’t miss out on dessert either, the Almond Cake is one to die for.

Here’s a lil tid bit, for you sports fans out there (myself included). Chef Teich is a former professional baseball player with the Pittsburgh Pirates before pursuing his second or cooking (obviously).

Open for dinner daily: Sunday-Wednesday 5:30 -10:30 pm, Thursday – Saturday 5:30 – 11:30pm.

Brunch and lunch will be available in January

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