Spark Woodfire Grill - Studio City
11801 Ventura Blvd., Los Angeles CA 91604In May of 1999, Bill Chait, Danilo Terribili and chef Jeff Sladicka partnered to open this Studio City restaurant specializing in mesquite-grilled meat and seafood. The second floor hosts a sleek black lounge and a dining room framed by wine racks, but the real action is downstairs, in a boisterous dining room with views of the exhibition kitchen. At lunch, expect to find entertainment execs. During the week, Spark draws locals, and on weekends, it’s a dater’s playground. Signature dishes include Roman-style pizzas, grilled Atlantic salmon, and steaks. No matter what you order, save room for the house-baked apple walnut cobbler.
Sparks Fly on Ventura Boulevard
Review by TableAgent
Bill Chait, Danilo Terribili, and Chef Jeff Sladicka partnered on the maiden Spark Woodfire Grill in May 1999, opening a restaurant that specialized in mesquite-grilled meats and seafood. The trio built the Studio City flagship around three pieces of wood-fired cooking equipment: an Italian open-hearth oven, a 1700-degree steak broiler, and a mesquite grill. The concept took hold and there are now branches in Huntington Beach and Beverly Hills. While Spark’s owners may have divided their focus, they’ve managed to keep the Studio City original vital.
Spark faces a stretch of Ventura Boulevard best known for sushi restaurants, with a patio and brown awning on either side of the entrance. The grill’s heavily stylized logo is featured above the front door, with the “A” represented by a man in a trench coat who looks like he stepped out of a ‘30s gangster movie.
Osvaldo Maiozzi designed the spacious interior. Downstairs, the dining room features a Brazilian cherry floor, a canary yellow east wall, and a view through glass of an exhibition kitchen. Diners can watch white-coated, black-hatted chefs buzzing around the flying embers that kick up from the mesquite grill and flitter out the mouth of the wood-burning oven. Tables are blanketed with cream-colored cloths and paired with sumptuous cushioned seats of the same hue. Each table holds brown, Swiss-cheese-patterned candleholders. A wall-mounted blackboard lists daily specials written in multi-colored chalk. Near the front door, a short coral travertine bar touts marble and limestone accents. The ambient music is noticeable interesting and decidedly up-tempo, including songs like David Grey’s “Babylon” and Rilo Kiley’s “Silver Lining.”
In 2001, Jeff Sladicka and Bill Chait worked with Maiozzi to add an upstairs dining room and wine storage facility. An alley to the west of the restaurant leads to a rear staircase that delivers diners to a corner lounge. The small room features cork floors, black leather couches, cubes and ottomans, plus two flat screen TVs built into the walls. The walls are lined with black river rocks and shimmering Bisazza mosaic tiles. A tiny granite bar accommodates a few black-and-silver high-top chairs. A short walk past the temperature- and humidity-controlled wine closet leads to the upstairs dining room. The airy room hosts light grey carpeting and three fully stocked wood wine racks on three of the walls. The furniture consists of white clothed tables, brown banquettes and zebra-patterned chairs in earth tones.
Sladicka oversees daily operation of the restaurant with his wife, and the restaruant’s manager, Laura and considers Spark “the Cheers of the neighborhood,” due to the restaurant’s versatility. Executives from nearby studios frequent Spark for business lunches, then return at night with their families for dinner. On weekdays, diners are predominantly locals. On weekends, the clientele expands to incorporate couples on dates. No matter the meal, the entertainment industry is normally represented. Working actors feel comfortable at Spark due to the low-key vibe.
To begin this dinner, Spark served a complimentary plate of fluffy sliced ciabatta with a metal dish of olive tapenade, a tangy blend of chopped green and black olives.
Spark houses a full bar and features a compelling cocktail list. The waiter touted the skills of Spark’s bartender, so I ordered a Spicy-Tini. This turned out to be a very good idea. The bartender shook Absolut Peppar with bloody Mary mix until chilled, then served the cocktail in a martini glass with a dusting of ground black pepper, a salt-lined rim, and a lime wedge skewered with two pimento-stuffed green olives. The drink had a terrific balance of spice and tang.
We started with a Roman-style wood fired pizza, the Arugula, Shaved Pecorino Romano, and Prosciutto, cut into four slices. The thin crust pizza was pliable, treated to a touch of olive oil, and zero tomato sauce. The pizza’s texture was akin to pita bread, just a few millimeters thick. The base was topped with a veritable salad of bitter arugula, balanced by silky slices of nearly translucent prosciutto and salty shavings of Pecorino Romano.
In the barbecue pantheon, there hasn’t been much mention of “Iowa” style baby back ribs, but Spark served just that. The half rack of Slowly Cooked “Iowa” Baby Back Ribs was certainly tender, cooked low and slow, with a thick coating of “special” BBQ sauce. The six ribs didn’t have much depth of flavor, either in the meat or in the overly sweet sauce. The sides were excellent. We were treated to perfect al dente green beans, which supported shreds of caramelized onions and crushed hazelnuts. Spark intended for the ribs to come with mashed potatoes, but we already ordered potatoes with our other entrée. At no extra cost, we were able to substitute broccolini, simply steamed, then seasoned with extra virgin olive oil and shaved parmigiano.
The rosy orange-pink filet of Atlantic Salmon arrived mesquite-grilled, with a nice char, smoky flavor, and crispy skin on the bottom. The flaky fish was slightly dry, which was easily remedied with a dip in the metal dish of tangy green tarragon sauce. The fish came with a pile of “crusted” vegetables: onion strands and small cuts of carrot and zucchini that were dredged in flour and fried until slightly crispy. The flavor was mild, and the presentation was similar to an Outback Steakhouse Bloomin’ Onion. The plate also featured a mound of buttery potatoes, strewn with diced chives.
For dessert, the house-baked Apple Walnut Cobbler was a best-in-class dessert. The cobbler was served warm, so the accompanying scoop of vanilla gelato melted over the crumbly brown sugar crust. The tan crumble was dusted with confectioner’s sugar, plumed with mint and contained big firm chunks of cinnamon-soaked apple.
No single dish stood out as staggeringly good, but almost every bite was consistently flavorful. Given the cost of the meal and the clear quality of the ingredients, Spark is undoubtedly a good value. It’s understandable why Spark has cultivated a regular following, and why the single location has become a three-link chain.
Copyright © TableAgent.com
Reservations
Business Info
- Address: 11801 Ventura Blvd., Los Angeles CA 91604
- Cross Street: Colfax Avenue
- Location: San Fernando Valley | Studio City
- Cuisine: Steak |
- Cost: | Moderate
- Category: Casual Dining
- Star Rating:
- Reservations: Available
- Dress Code: Business Casual
- Meals Served: Lunch | Dinner |
- Parking: Street | Valet Parking |
- Payment Options: VISA | Amex | MasterCard | Discover |
- Corkage Fee: N/A
-
Staff:
Jeff Sladicka
| Executive Chef
- Website: http:/www.sparkwoodfiregrill.com
- Phone: (818) 623-8883
- Features: Full Bar, Outdoor Seating, Wheelchair Access, Valet Parking, Personal Wines Allowed, Lounge / Bar,
- Occasion: Business Dining, Meet for a Drink,
Photos
Business Hours
Reservations Available
- Monday
- Lunch - Main Dining Room 11:30 a.m. - 3 p.m.
- Dinner - Main Dining Room 5 p.m. - 10 p.m.
- Tuesday
- Lunch - Main Dining Room 11:30 a.m. - 3 p.m.
- Dinner - Main Dining Room 5 p.m. - 10 p.m.
- Wednesday
- Lunch - Main Dining Room 11:30 a.m. - 3 p.m.
- Dinner - Main Dining Room 5 p.m. - 10 p.m.
- Thursday
- Lunch - Main Dining Room 11:30 a.m. - 3 p.m.
- Dinner - Main Dining Room 5 p.m. - 10 p.m.
- Friday
- Lunch - Main Dining Room 11:30 a.m. - 3 p.m.
- Dinner - Main Dining Room 5 p.m. - 11 p.m.
- Saturday
- Lunch - Main Dining Room noon - 4 p.m.
- Dinner - Main Dining Room 5 p.m. - 10 p.m.
- Sunday
- Dinner - Main Dining Room 5 p.m. - 10 p.m.
F.A.Q.s
Frequently Asked Questions- Is there any way to acquire gift cards for friends in LA if I do not live there?
- No. They currently need to be purchased in person.
Menus
Lunch Menu
Appetizers
- Mesquite Grilled Artichoke 10.95
- Champagne Mustard Sauce
- Spicy Tuna Tartare Stack 11.95
- Green Onions | Crispy Wontons
- Fried Calamari 9.95
- Tartar Sauce | Habanero Vanilla Bean Vinegar
- Mini Kobe Beef Corn Dogs 7.95
- Wasabi Mustard Sauce
- Gioia Burrata and Roasted Baby Beets 9.95
- Asian Micro Greens | Himalayan Sea Salt | Fresh Thyme
- Mini Crab Cakes 9.95
- Fire Roasted Corn Relish | Chipotle Aioli
Soups and Salads
- Chopped Green 9.00
- with tomatoes, bleu cheese, crispy onions polenta croutons and a balsamic dressing
- Classic Caesar with Garlic Polenta Croutons 8.00
- Fork and Knife 9.00
- wedge of iceberg, tomatoes, candied walnuts, bleu cheese, red onions and bleu cheese dressing
- BBQ Chicken Chopped 13.00
- with tomatoes, corn, bleu cheese, crispy onions and a balsamic dressing
- Spark Cobb 14.00
- with romaine, spit-roasted chicken, bleu cheese, applewood smoked bacon, corn, tomatoes, cucumber, toasted sunflower seeds and a buttermilk ranch dressing
- Mesquite Grilled Chicken Salad 14.00
- baby field greens, oven dried tomatoes, spicy corn relish and balsamic dressing
- Ribolitta Soup 6.00
- a hearty vegetable based soup made with borlotti beans, kale, prosciutto and parmigiano cheese
- Soup and Salad Combo 8.00
- cup of ribollita soup with your choice of a side caesar or side chopped green salad
- Red Beet Carpaccio and Arugula 11.00
- with a goat cheese vinaigrette and toasted pinenuts
Sandwiches
- Wood-Fired Roasted Chicken Breast 12.00
- on ciabatta bread with romaine, tomato, mayonnaise, applewood smoked bacon and provolone cheese
- French Dip 11.00
- tender roasted "Prime" beef dipped in au jus
- Grilled Turkey Panini 12.00
- on grilled sourdough with roasted tomato pesto, tomato, watercress and asiago cheese
- ½ Sandwich and Soup or Salad Combo 9.00
- choice of: Wood Fired Chicken Breast, French Dip or Turkey Panini choice of: cup of ribollita soup, side caesar or side chopped green salad
Burgers
- Lamb Burger 13.00
- on toasted sourdough with tzatziki sauce, chili aioli, sliced cucumber, tomatoes and field greens
- ½ Pound Kobe Beef Burger 10.00
- on a toasted bun with mayonnaise, lettuce, tomato and pickles
- Kobe Mushroom Burger 12.00
- smothered in sauteed mushrooms with provolone cheese and mayonnaise
- Kobe Black and Bleu 13.00
- with bleu cheese, cajun seasoning , grilled onions, applewood smoked bacon and mayonnaise
- Kobe Avocado and Bacon Burger 14.00
- with lettuce, tomato, mayonnaise, pickles and caramelized onions
- Kobe Smokey Burger 13.00
- with smoked cheddar, caramelized onions, applewood bacon and chipotle mayonnaise
Woodfried Pizza
- Margherita Pizza 12.00
- with tomato sauce, mozzarella and basil
- Arugula, Pecorino Romano and Prosciutto 15.00
- a delicious arugula salad on a pizza
- Potato and Rosemary 13.00
- with caramelized onions, mozzarella and roasted garlic
- Lamb Sausage & Grilled Treviso 13.95
- Sweet & Sour Ciopillini Onions | Chives
Spark Classics
- Chicken Milanese with Fontina "Pounded Chicken" 14.00
- breaded chicken breast, served with arugula, pecorino romano cheese, diced tomatoes and a lemon vinaigrette
- Lasagna di Mauro 11.00
- with a smoked mozzarella, bolognese and a creamy bechamel sauce
- Eggplant Parmigiana 10.00
- layers of eggplant, tomato sauce and mozzarella, baked with a creamy parmigiano crust
Seafood and Steak
- Atlantic Salmon 18.00
- with fried vegetables, chive mashed potatoes and a grilled lemon
- Sashimi Grade Ahi tuna (seared rare) 20.00
- with a soy ginger sauce and jasmine rice
- Beef Filet Medallions 18.00
- with choice of a spark side
- "Triple S" Spark's Signature Sirloin 23.00
- peppercorn encrusted, center cut "prime" sirloin wiht a bourbon sauce and a choice of a Spark Side
Spark Sides
- Sea Salt Smashed Potatoes 3.50
- Chive Butter
- Roasted Garlic Mashed Potatoes 3.50
- Sauteed Green Beans 3.95
- Shallots | Hazelnuts
- Jasmine Rice 2.95
- Soft Polenta 4.50
- Parmigiano Reggiano
- Fried Vegetables 3.95
- Zucchini | Carrots | Potatoes | Onions
Premium
- Asparagus with Grilled Lemon 6.00
- Broccolini with Pecorino Romano 5.00
- Sweet Potato Fries 5.00
Dinner Menu
Appetizers
- Spicy Tuna Tartare Stack 11.95
- Green Onions | Crispy Wontons
- Gioia Burrata and Roasted Baby Beets 9.95
- Gioia Burrata and Roasted Baby Beets
- Mini Kobe Beef Corn Dogs 7.95
- Wasabi Mustard Sauce
- Mini Crab Cakes 9.95
- Fire Roasted Corn Relish | Chipotle Aioli
- Fried Calamari 9.95
- Tartar Sauce | Habanero Vanilla Bean Vinegar
- Mesquite Grilled Artichoke 10.95
- Champagne Mustard Sauce
Soup and Salads
- Chopped Green 8.95
- Tomatoes | Bleu Cheese | Crispy Onions | Garlic Polenta Croutons | Balsamic Dressing
- Caesar 7.95
- Pecorino Romano | Garlic Polenta Croutons
- Fork and Knife 8.95
- Wedge of Iceberg | Tomatoes | Bleu Cheese | Red Onion |Candied Walnuts | Bleu Cheese Dressing
- Spark Cobb 13.95
- Rotisserie Chicken | Hickory Smoked Bacon | English Cucumber | Bleu Cheese | Corn | Tomatoes | Sunflower Seeds | Buttermilk Ranch Dressing
- Baby Spinach & Belgian Endive 10.95
- Gala Apples | Bleu Cheese | Toasted Pecans | Dried Cranberries | Pomegranate Vinaigrette
- Chipotle Corn Chowder 0.00
- Cup 2.95 Bowl 5.95
Woodfried Pizza
- Margherita Pizza 10.95
- Whole Milk Mozzarella | Tomato Sauce | Fresh Basil
- Arugula & Prosciutto di Parma 13.95
- Whole Milk Mozzarella | Pecorino Romano
- Charred Broccolini & Peppadews 12.95
- Manchego Cheese | Lemon Zest
- Fig & Goat Cheese 13.95
- with mozzarella, chopped arugula, and a balsamic glaze
- Lamb Sausage & Grilled Treviso 13.95
- Sweet & Sour Ciopillini Onions | Chives
- Sopressata Salami 13.95
- Sweet Garlic Tomato Sauce | Gioia Burrata | Crushed Red Chili | Fresh Basil
Pasta and Al Forno
- Lasagna Di Mauro 14.95
- Homemade Bolognese | Smoked Mozzarella | Creamy Bechamel | Parmigiano
- Eggplant Parmigiana 13.95
- Creamy Parmigiano Crust | Tomato Sauce | Fresh Basil
- Pappardelle Sausage 13.95
- Spicy Tomato Cream Sauce | Parmigiano Reggiano
- Spaghetti Pescatore 15.95
- Mussels | Calamari | Clams | Shrimp | Scallops | Spicy Tomato Sauce
- Sweet Garlic Tagliolini 10.95
- Tomato Sauce | Sweet Garlic | Parmigiano Reggiano
Entrees
- Guinness Braised Short Ribs 16.95
- Parmigiano Reggiano Polenta
- Hickory Smoked Tri Tip 17.95
- Shiitake Mushroom Sauce | Roasted Garlic Mash
- "Iowa" Baby Back Pork Ribs 17.95
- Hazelnut Green Beans | Roasted Garlic Mash
- 17 Spice Roasted Chicken 14.95
- Mustard Jus | Roasted Garlic Mash | Hazelnut Green Beans
- Sonoma Chicken 15.95
- Fried Goat Cheese Cake | Smoked Tomato Relish | Roasted Garlic Mash | Wilted Spinach
- Chicken Milanese 14.95
- Melted Fontina | Baby Arugula | Diced Tomatoes | Pecorino Romano | Lemon Vinaigrette
- 1/2 Pound Kobe Avocado Burger 13.95
- Hickory Smoked Bacon | Caramelized Onions | French Fries
- Lamb Burger 13.95
- Toasted Sourdough | Tzatziki | Chili Aioli | English Cucumber |Tomato | Field Greens | French Fries
- Pepper Encrusted Sirloin 21.95
- Cabernet Sauce | Sea Salt Smashed Potatoe | Hazelnut Green Beans
- Petite Filet 28.95
- Sauteed Brussel Sprouts | Roasted Garlic Mash
- Ribeye 29.95
- Roasted Baby Beets with Truffle Creme | Sea Salt Smashed Potato
- Grilled "Idaho" Trout 18.95
- Lightly Breaded | Roasted Garlic Mash | Fried Vegetables
- Mesquite Grilled Salmon 23.95
- Pomegranate Glaze | Jasmine Rice | Wilted Spinach
Spark Sides
- Sea Salt Smashed Potatoes 3.50
- Chive Butter
- Roasted Garlic Mashed Potatoes 3.50
- Wilted Spinach 3.95
- Garlic
- Sauteed Green Beans 3.95
- Shallots | Hazelnuts
- Jasmine Rice 2.95
- Soft Polenta 4.50
- Parmigiano Reggiano
- Sweet Potato Fries 4.95
- Chipotle Aioli
- Fried Vegetables 3.95
- Zucchini | Carrots | Potatoes | Onions
- Charred Broccolini 4.95
- Pecorino Romano
- Roasted Baby Beets 5.50
- White Truffle Creme
- Sauteed Brussel Sprouts 5.95
- Pistachios | Caramelized Shallots | HIckory Smoked Bacon
- Asparagus 5.95
- Grilled Lemon
Dessert Menu
Menu Items
- Chocolate Bread Pudding 7.00
- baked with a white chocolate custard, served with dark chocolate and chopped hazelnuts
- Chocolate Hazelnut Brazilia 7.00
- creamy chocolate cake with a crispy hazelnut crust
- Apple Tart 7.00
- with caramel sauce add a scoop of vanilla gelato for $1.50
- Homemade Tiramisu 8.00
- adyfingers soaked in espresso and layered with a sweetened mascarpone cheese
- Seasonal Cheesecake 7.00
- chef selection, ask server for details
- Apple Walnut Cobbler 8.00
- baked with a brown sugar crumble crust add a scoop of vanilla gelato for $1.50
- Affogato 7.00
- hot espresso poured over a scoop of vanilla gelato add Godiva Dark or White Chocolate Liqueur, Frambois Raspberry Liqueur or Le Ricette Della Zianina Chocolate Grappi for $2.00
- Vanilla or Chocolate Hazelnut Gelato 8.00
- Fruit Sorbet 7.00
- choice of mango, lemon or raspberry