Culver City, Calif., is the home of the newest location of one of Los Angeles’ indie chains, Pitfire Artisan Pizza. The concept is poised to become an indispensable part of the culinary landscape in the city — especially with the location’s new “utilitarian-chic” design that incorporates natural elements, including the food diners will eat.
As guests enter the new space, they will find a 30-seat patio equipped with an olive grove and edible garden, featuring tomatoes and herbs, which will be curated by “master gardener” Maggie Lobl.
“We had this tremendous opportunity,” founder Paul Hibler said of the new restaurant. “We have herbs growing in the ‘NoHo’ restauant, and some downtown, but we got this beautiful piece of property and decided to go for it. It was a big expense for the company.”
“It” refers to the produce-laden patio. Hibler said they’re putting in planters that will grow, among other things, heirloom tomatoes, which the pizzeria will use in salads and on pizzas. “And we’ll have some herbs and lettuces and greens coming out of there. We’ll be able to use the [garden] space; even when those aren’t fully mature we’ll be able to grow stuff undeneath them.”
