Wood & Vine Introduces Chef Marc Johnson and His New Seasonal Menu

Hollywood’s Wood & Vine (6280 Hollywood Blvd., Los Angeles, 90028; 323.334.3360) welcomes Chef Marc Johnson in their kitchen and he’s debuting his brand new seasonal menu! Chef Johnson, a Los Angeles native, graduated from the California Culinary Academy in San Francisco in 2001. His background includes Lincoln Steakhouse in Santa Monica, the Avalon Hotel and La Seine in Beverly Hills, Culver City hotspot Waterloo & City, Haven Gastropub in Pasadena and West Hollywood’s STK.


Chef Johnson likes to craft a creative menu, but he does so in an approachable way. Wood & Vine’s new, rustic modern menu lets you choose from a selection of light bites and shareable snacks including: Terrines, Jars,Cheese and Charcuterie and Plates. The Charcuterie plate was one of my favorite items. It was different from other Charcuterie plates in that it had various patés rather than just the typical meats and cheeses.

Chef Johnson has created five unique Terrines to choose from, such as Duck & Walnut with Cherry Mostarda, Wild Boar & Pecan with Apple Chutney, and even a vegetarian option: Vegetable Terrine with Ricotta. There’s something for everyone.


Under the Cheese & Charcuterie section are a varied selection of local, artisanal charcuterie that rotates depending on market quality and availability. There’s also a Jars section. “Jars are my way of doing pates,” Johnson explains. There are four jarred offerings, including Chicken Live Mousse with Blood Orange Marmalade, and Smoked Salmon Rillettes with Gribiche.

In the Plates section, you will find 22 dishes to choose from. Highlights include Roasted Cauliflower with Peanuts, Salsa Verde and Lovage; Risotto with Squid Ink, Crab, Corn and Tarragon; Farro, Squash, Radish, Pepitas and Green Apple; and Beetroot with Horseradish, Kumquat, Sourdough and Amaranth. If you are a carb lover, dive into one of their comforting pastas, handmade in-house by Johnson, such as Agnolotti, English Pea, Wild Boar and Pecorino with Red Wine. There is also the Beef Short Rib with Israeli Cous Cous, Apricot, Almond and Jus; the Beef Tartare hosting Quail Egg, Cornichon and Pomegranate; Octopus and Blood Orange with Fennel, Fresno Chile, Mustard Seed and Mint; and Mussels melded with Onion, Ginger, Coconut, Cilantro and Lime. The Mussels and the Cauliflower are a must.

Photo Credit: acuna-hansen




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