The second restaurant from the chef owner of Akasha, this new Culver City dining destination serves rustic Italian cuisine.
The menu is inspired by Richmond’s extensive travels throughout Italy and her nine-year cooking relationship with her first husband and his mother – who both hail from a small village in Sardinia.
Ranging from burrata to fritto misto and pizzas, the kitchen remains under the leadership of chef Kirk Plummer. Meanwhile the cocktail program — a strong point at Sambar — is overseen by the same Clare Ward.
Client dinners, snacks at bar, date nights
Handmade pastas like lasagna verde comprised of spinach pasta with short rib, prosciutto and mushroom ragú; and mains like Kirk’s porchetta, made with Niman Ranch pork, Dario’s herb salt, fresh herbs, pear mostarda and dandelion salad.
The Italian-influenced bar program features the Solo Negroni section with six creations prepared with Italian spirits, fortified wines and herbs, in addition to and Italian-focused wine list that are biodynamic and organically farmed.