Wildcrust is a live-fire pizzeria and grill on York Boulevard in Highland Park—born from chef-owner Miles Okabayashi’s backyard pop-ups and now anchored by a 48-hour, natural-starter dough baked in a wood-fired oven. The menu stretches beyond pies (think lamb-tzatziki, funghi with raclette) to wood-grilled vegetables, branzino, honeynut squash, and ever-popular Caesar Salad, served in a Milanese-modern room with a convivial communal table. 

Wildcrust’s wine, beer, and sake program brings together exceptional selections and thoughtful pairings that elevate the dining experience and reflect our passion for hospitality.

A CIA-trained Angeleno with stints at République, Perry Street, The Fulton, Torishin, and Uncle Boons, Chef Miles blends classical technique, Japanese-leaning flavors, and open-fire cooking.

We reserve a portion of the dining room for walk-ins every night or reservations via Resy. Takeout and delivery are offered through our website. We looking forward to welcoming you.

  • Close-up of flames and burning wood in a wood fire pizza oven.

    Fire.

    Fire is an essential element for Neapolitan style pizzas because it brings the ingredients to life. Wildcrust’s menu highlights our wood fired oven and grill.

  • Chef with tattoos stretching pizza dough on a granite countertop.

    Dough.

    We implement a 48-hour slow ferment dough process that is enhanced with a sourdough starter to ensure maximum flavor and digestibility.