Wildland is a soaring, 190-seat all-day restaurant, bar and bakery inspired by Southern California’s natural landscape and influenced by the coastal culinary traditions of Italy, France and the broader Mediterranean. The 8,000 square-foot open concept layout blurs the line between the indoors and outdoors, and in true SoCal beachy fashion, guests are invited to dine without the need for reservations. Overseen by Eric and Chef de Cuisine Kaitlyn Jean Smith, Wildland’s rustic cuisine is loud and bold, with a focus on seasonal cooking, wood fire and West Coast grains from the likes of Cairnspring Mills and Tehachapi Grain Project. Wood-fired pizzas, housemade pasta, rotisserie chicken, smoked fish and seasonal salads rule the menu, with many ingredients sourced from the team’s favorite Southern California farms.
