Edible Skinny was lucky enough to
check out the newish Downtown Culver City hotspot The Wallace a few weeks
ago.
Although it’s been open for just over a
year The Wallace has already established itself as one of the most innovative
restaurants on Main Street. Serving locavore,
sustainable fare inspired by the seasons, The Wallace has an underlying
philosophy that food should be thoughtfully
executed, from start to finish.
The drinks, bestowed the adorable
nickname of “Tipples” on their menu, are separated into three defining
categories: Citrusy, Effervescent, and Cocktails (though technically the other
two categories are also cocktails…).
The first drink we sampled was the Rebel with a Cause
comprised of the intriguing Selvarey Blanco, Fresh Pineapple, Lime, Chamomile,
Three Weav3ers IPA and topped with a Buzz Button. If you’ve never had a Buzz Button you’re in
for an experience! It’s a flower bud
that has a grassy taste to the tongue followed by a tingling numbing sensation,
excessive salivation, and a cooling sensation in the back of the throat. It also opens up your taste buds as wide as a
set of eyes in a Margaret Keane portrait so whatever enters your mouth is a
symphony of flavors... Definitely not to
be missed!
The
second round of drinks included the Oaxaca
Fresca composed of White Rum, El Silencio Mezcal, Sherry, Lime, Hibiscus Orange
Blossom, Sage. And the Poison Ivy at featuring The Botanist, Dollin Dry, Pomegranate Syrup,
Lemon, Tarragon, Mizuna Oil. Both pink
in color, both deadly in alcohol content.
With
the new addition of Executive Chef Joel Miller The Wallace’s retooled small
plates menu hints at the aromas and spiciness of a Lebanese beach. We
started with the Lollypop Kale with carrot salsa, pickled red onion,
ricotta, currants, apple ($13). Fried
crispy, yet with its healthiness still preserved it was delightful. This was followed by Pee-Wee Potatoes featuring Purple Potato Espuma, Mahammara, Cilantro, and Dehydrated
Garlic ($12). Espuma, for those not up
to speed on their foodie lingo, is also known as a thermo whip is usually
used to make these foams through the making of a stock, creating a gel, and
extruding through the N2O canister.
You haven’t lived till you’ve had purple potatoes this way!
Our
next food round include some Roasted Sunchokes with Red Bell Pepper Vinaigrette, Labneh, Turmeric Oil, Sumac
($12), that I didn’t participate in because I’m a Veg (but looked super
lovely). I did although meditate on the
Mushroom Ragout with Crispy Polenta Shaved Parmesan and Madeira ($15) who’s
density definitely rivaled its richness.
We finished the meal with a Blood
Orange Parfait which is composed of Whipped Buttermilk, Glaze, and Blood Orange
Sugar ($9); it tasted like a grown up version of a push up pop: all the fun of
summers of yesteryear, yet with the complexity of adulthood. Yummm!
So if you’re looking for the casualness of Main Street USA crossed
with the exoticness of a Casablanca night, The Wallace is the place to go!
