February 14, 2010, Culver City, CA – The new California
restaurant Pitfire Artisan Pizza demonstrates the benefits of bringing the
outside inside, as guests enjoy their meals on a patio in an edible garden.
As guests enter the space, they find a 30 seat patio
equipped with an olive grove and edible garden, featuring tomatoes and herbs.
Inside, guests will find unfinished wooden tables, a massive Carrera marble
counter and a wall of beer kegs and draught lines encased in glass that lead to
six to eight taps. In the dining room over-scaled industrial loading dock
lights hang high above two communal tables, banquettes and an elevated area
lined with booths.
"At our other locations, we have customers who dine in
or take out three or four times a week," said general manager Larry
Rudolph. "We want this location to become a neighbourhood hangout, whether
you’re looking for an affordable choice for your entire family, a go-to lunch
spot or your favorite destination to celebrate."
The menu of farmer's market driven seasonal fare is overseen
by executive chef Michael Ainslie, who has worked with successful restaurateurs
such as Jean-Georges Vongerichten and Rocco DiSpirito. Wood-fire oven pizza
examples include organic pumpkin pizza with roasted organic pumpkin, toasted
pepitas, wild greens, four cheeses and pumpkin seed oil or the green egg and ham
pizza with braised chard, farm egg and smoked prosciutto.
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