Culinary Couple Brings a Fresh Perspective, Bravely Elevating the City’s Dining Scene One Plate at a Time
The Wallace opened on November 30th in downtown Culver City, upping the ante in the neighborhood’s burgeoning dining scene. A true family affair, The Wallace is the vision of Executive Chef and Co-Owner Michael Teich and his wife/General Manager Carol. Taking sustainable locavore fare to the next level, each ingredient is hand-picked from local farms, only seafood approved as “safe and sustainable” from the Monterey Bay Aquarium is served, and the family style menu changes often. Much like the inviting atmosphere and cheeky logo, Chef Teich’s dishes offer a similar playful nod to the irreverent – pairing flavors and ingredients that are truly unexpected. Offering rustic yet refined fare, this new dining concept is set to become a destination for foodies and locals alike.
“The Wallace is the product of our combined passion for the freshest possible food, highest quality ingredients, and utmost attention to detail,” says Chef Michael Teich. A veteran chef who previously worked with hospitality juggernaut SBE and oversaw the kitchen at Axe in Venice, Teich was a former professional baseball player with the Pittsburgh Pirates before pursuing his second, albeit equal passion, cooking.
His wife Carol Teich is a hospitality industry expert with more than 10 years of experience working at some of Los Angeles’ most prestigious hospitality destinations including: The Ritz Carlton, Café del Rey, 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 at The Wallace focuses on stunning preparations that bring out the true essence of the ingredients. Shareable plates 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 such as Wild Mushroom Ragout with crispy polenta and shaved parmesan; Crispy Tofu with wakame, cucumber, and sweet chili sauce; Lemonfish Crudo with fennel, radish, Serrano and citrus; Shrimp and Chickpea Pancake with leeks, pickled peppers, and harissa aioli; Braised Duroc Pork Cheeks with mustard greens, lentils and red onion agrodolce; and Roasted Bone Marrow with parsley, radish and tarragon pickled shallots.
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.
The Wallace is located at 3833 Main Street, Culver City, CA 90232.
Current hours of operation are for dinner, seven days a week:
- Sunday through Wednesday 5:30 -10:30p.m.
- Thursday – Saturday 5:30 – 11:30p.m.