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Daily Dish

New chef at Ammo

By Betty HallockDeputy Food Editor 
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Hollywood neighborhood spot Ammo has a new chef, Julia Wolfson, who previously worked at Le Bernardin and Blue Hill in Manhattan and Applewood in Brooklyn. Ammo started out as a takeout counter and caterer to the local film production crowd, underwent a remodel in 2004 and now owner Amy Sweeney is living in Ojai. On Wolfson’s new menu: grilled baby octopus with summer bean salad; ricotta and mint ravioli with braised lamb ragout; and pan-seared Tasmanian sea trout with roasted cipollinis, sautéed pea shoots and bacon vinaigrette. There are still those thin, crisp-edged pizzas that are baked in the restaurant’s wood-burning oven. And they’re holding fast to the turkey meat loaf too.

1155 N. Highland Ave., Los Angeles, (323) 871-2666.

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— Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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