4. Spark Woodfire Grill - Studio City

Spark Woodfire Grill - Studio City

$50 - $75 Top 10 Recommended

In 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

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.

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Reservations

 Photos

  Restaurant Info

  • 11801 Ventura Blvd.
    Los Angeles CA 91604
  • Address: 11801 Ventura Blvd., Los Angeles CA 91604
  • Cross Street: Colfax Avenue
  • Location: San Fernando Valley | Studio City
  • Cuisine: Steak |
  • Cost: $$$ | Moderate | $50 - $75
  • 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: Laura Sladicka | Manager
    Edio Amrocio | Chef
    Jeff Sladicka | Executive Chef
  • Phone: (818) 623-8883

  Business Hours

Reservations Available

Monday
Main Dining Room | Lunch
11:30 a.m. - 3 p.m.|  
Main Dining Room | Dinner
5 p.m. - 10 p.m.|  
Tuesday
Main Dining Room | Dinner
5 p.m. - 10 p.m.|  
Main Dining Room | Lunch
11:30 a.m. - 3 p.m.|  
Wednesday
Main Dining Room | Lunch
11:30 a.m. - 3 p.m.|  
Main Dining Room | Dinner
5 p.m. - 10 p.m.|  
Thursday
Main Dining Room | Lunch
11:30 a.m. - 3 p.m.|  
Main Dining Room | Dinner
5 p.m. - 10 p.m.|  
Friday
Main Dining Room | Lunch
11:30 a.m. - 3 p.m.|  
Main Dining Room | Dinner
5 p.m. - 11 p.m.|  
Saturday
Main Dining Room | Lunch
noon - 4 p.m.|  
Main Dining Room | Dinner
5 p.m. - 10 p.m.|  
Sunday
Main Dining Room | Dinner
5 p.m. - 10 p.m.|  

Features

Occasion

 

  F.A.Q. - Frequently Asked Questions

 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

 User Reviews

Great spot!!!  

I took my wife to this restaurant for her birthday. It was our first time there and it was the best experience we had. My wife was super happy and that made me happy. Food was great and service was outstanding.

Amazing value!  

Great food, wonderful service. Can't wait to go back!

A NIGHT TOO REMEMBER!!!!  

THE STYLE OF THE RESTAURANT WAS UNIQUE AND GREAT FOR A COUPLES DINNING EXPERIENCE...

///  

great restaurant. great food

Great dining experience!  

I have lived in LA for 2 years & this is the best food I have had at a restaurant. The dining room is more intimate than it seems on first impression. The crab chowder may be the best seafood chowder I have ever tasted! Can't think of enough nice things to say!

Good Food  

The food is consistently wonderful. This is the only restaurant where I try something different each time.

Great service and food!!  

The lobster Mac and Cheese is to DIE for. The martinis were great, too! The only thing we didn't like was how small and loud the place was....but I guess we can't complain since it is in Studio City and close to our house...

Sparky times in the valley  

This is a great go to restaurant for lunch and dinner. If you are in the the area drop in. Well worth it. Great staff lovely food and all at a reasonable price.

Cozy Elegant  

Loved this place! The food is great and so is the atmosphere!

I hear you baby...  

My friends and I had a lovely dinner.Since one of the group[ was hard of hearing, it was nice of the staff to find us a table where we could actually hear one another.

Maybe  

Made a reservation but still had to wait 20+ minutes for a table. Also, took another 20 minutes just to get our drinks and watched other people who sat down after get drinks before us. Enjoyed the food but the lack of service might be reason enough not to go back again. Small dining area and it felt like the table were right on top of each other.

Dinner review  

We really enojoyed the restaurant. The service and ambience was wonderful. I was the only one that did not enjoy my main course. The olive tapanade with the french bread was delicious. The grilled artichoke was wonderful, the wine selection was plentiful. I would definately go back. I just hope they change the chicken with arugula recipe.

Greasy  

Most appetizers were really good although a little oily, entrays for party of 8 were on the greasy side as well as sIde dishes, although they did have a lot of flavor. I would recommend you look further. Service was really good. Martinis were good, bread pudding was good.