From former SBE corporate chef Michael Teich comes The Wallace, a shareable plates concept in downtown Culver City featuring an internationally influenced menu and a respectable cocktail menu from Mixologist Holly Zack, who also hails from SBE.
My favorites here include the sprouting broccoli served with tahini, marinated feta and dukkah (pictured above), as well as the braised pork cheeks with lentils, apple, horseradish and red onion agrodolce. Both pack flavorful punches.
The chicken liver mousse with balsamic onions and five spice and the roasted bone marrow with parsley, radish, tarragon and pickled shallots are solid choices, though I wouldn’t say they were the best versions I’ve ever had.
When it comes to dessert, if it’s available (I think this was a special when I went) get the house made gelato, sorbet and cookies. The marshmallow ice cream and ginger cookie combo was my favorite, followed by the cream cheese ice cream and pumpkin cookie. The cherry sorbet with chocolate cookie was my least favorite, but I personally don’t like cherry-flavored things that much.
As for Zack’s drinks, the stirred pleased my palate more than the shaken (though that’s to be expected from me). I liked the Day Rate, made with coffee-infused scotch, cognac, honey syrup and chocolate chili bitters, as well as the Roundtrip with Angel’s Envy bourbon, byrrh, persimmon syrup and sour cherry bitters. I did like the Warm Fuzzies, a shaken drink made with Blackwell rum, cognac, Cynar, egg, lemon and simple syrup.
I really wanted to like the, ahem, Morning Sex, with bourbon, chai fennel syrup, passion fruit, lemon and Peychaud’s bitters, but it was just a bit sweet for me. It’s pretty, though.
While I’m glad to see new restaurants opening up in a neighborhood so close to my ‘hood, I’ve grown somewhat weary of restaurants that offer dishes from a what seem like a myriad of influences made from whatever is in season. Not that I’m opposed to fresh, seasonal ingredients — Teich shops at the Culver City farmers market located just steps outside his kitchen, and I think that’s great — but I sometimes feel like restaurants use this as an excuse to not choose a focus. I’ve read in more than one place that Teich’s menu is influenced by Italian food, but when I see a dish such as lamb with farro risotto, chickpeas, harissa and yogurt on the same page as duck confit with hoisin sauce, noodles and a sesame tortilla, I get confused. I appreciate having many choices on a menu, but it can also be a head-scratcher. To each her own, I guess.
Note: This meal was hosted.