Grá’s Pickled Cucumber Salad

After more than 15 years in advertising, Ireland native Michael McSharry made a passionate pivot into the restaurant world. “Since a young age, food has been an interest of mine,” he says.

While in Ireland, McSharry discovered the artistry of fine dining while working at several five-star hotels in Dublin. His curiosity eventually led him to Ballymaloe Cookery School, where he began exploring the world of fermentation.

“Fermented foods really appealed to me when I became more health conscious about my own lifestyle,” McSharry explains. “But I also discovered that the complexity of their flavors and textures really blew me away.”

When his time in Ireland came to a close, McSharry moved to London, where his passion for sourdough pizza took root. Training at spots like Sodo Pizza and Pizza Pilgrims deepened his expertise in fermentation, eventually taking him to Naples for a term at the Associazione Verace Pizza Napoletana.

McSharry’s newfound love for all things fermented didn’t stop at pizza—it soon expanded into the world of wine.

“The love and labor that goes into natural winemaking is on another level,” he explains. “It’s working with Mother Nature in its purest form. It’s one of the most magical art forms out there.”

So, what better way to unite these two passions than by opening a restaurant? Though it was a five-year feat, McSharry eventually discovered the perfect building to bring his culinary vision to life.

Tucked on a quiet corner near the intersection of Echo Park and Westlake, Grá opened in 2019, introducing McSharry’s signature sourdough pizza crust to Los Angeles.

“I wanted to position sourdough pizza not just as a healthier version of pizza, but as a healthy food in general,” McSharry says.

The rustic, earthy space complements the fermentation-focused menu. Whether guests sit outside on the cobblestone patio or inside near the lively open kitchen, vibrant greenery and worn accents create a cozy, inviting, and laid-back ambiance.

Considering that a global pandemic shut down the world just six months after opening, Grá stands as a testament to grit, determination, and resilience in the face of the impossible.

With no prior experience in restaurant management, McSharry took the leap, moving to Los Angeles and launching a restaurant that champions health-conscious dining without sacrificing indulgence. Even the Michelin Man couldn’t resist, awarding Grá the esteemed Bib Gourmand honor.

“I'm constantly thinking about how to further evolve and excite our guests, and being granted that kind of recognition just continues to push me,” McSharry says.