Dine on sustainable locavore fare using hand-picked produce and sustainable seafood from husband and wife team Michael Teich (executive chef and co-owner) and Carol Teich (general manager). Highlights of the frequently changing menu of shareable plates include an extremely addictive caramelized onion and blue cheese dip served with kennebec potato chips; gruyere and black pepper popovers accompanied by a parmesan and chive butter; salmon belly served with horseradish, slices of cucumber, shaved candy cane beets and toasted pumpernickel; charred lamb leg served over farro risotto, crispy chickpeas with harissa and yoghurt; tender duck confit with a hoisin bbq sauce, pan fried noodles and a sesame tortilla. Also find a curated selection of draft and bottled beer, small production boutique wines, and craft cocktails.
Take a closer look at what The Wallace is serving up on their menu:
Dinner nightly, lunch and brunch to arrive in January. 3833 Main Street, Culver City, 310.202.6400. thewallacela.com