Since opening in 2019, Grá has become a haven for Echo Park locals seeking natural wines and gut-friendly food. Fermentation lies at the heart of the restaurant’s ethos, reflected in an airy yet rustic space that feels both hip and timeless.
“The building felt perfect and naturally aged well over decades,” says owner Michael McSharry. “It connected the dots with our old-school techniques. The fact that it was an empty box also excited me—not to mention the side street is also called Pizarro Street!”
Grá’s covered patio offers a breath of fresh air, with quaint bistro tables scattered across gray cobblestones. Inside, worn stone walls and large picnic-style tables face an open kitchen, where wood-fired pizza ovens blaze steadily throughout the evening. At the far end of the dining room, a glitzy crystal chandelier sparkles above a marble bar lined with shelves of natural wines, lending a touch of glamor to the otherwise relaxed space.
On weekends, the vibe shifts more upbeat, as local DJs spin classic vinyl on a high-quality HiFi sound system.
Signature dishes like the kimchi pizza and pickled cucumber salad have won over locals with their vibrant, bold flavors, but it’s Grá’s unwavering commitment to quality that truly stands out.
“We're spoiled for choice with all the amazing seasonal produce available in L.A.,” says McSharry. “We frequent the Santa Monica Farmers Market every Wednesday, and it never disappoints.”
Because all of Grá’s fermenting and pickling happens in-house, guests enjoy the rare chance to indulge in a health-conscious, handmade meal away from home.
While certain pizza toppings rotate with the seasons, Grá’s slow-fermented sourdough remains a constant, yielding a crust that’s airy, light, and easier to digest, while also rich in nutrients. From the flour and vegetables to the sauces and wines, organic ingredients define Grá’s approach.
“More and more people are recognizing that you are what you eat. It affects your mood and how you think,” McSharry explains. “But also, at their core, fermented foods are just super tasty.”
Beyond its focus on fermentation, Grá aims to serve as a go-to social hub where patrons can mingle over funky orange wines and shareable plates.
“We want to create a space where all can come for delicious food that nourishes the soul, with some uplifting tunes to match,” says McSharry. “I’ve been told by quite a few music heads that the space used to be an underground club back in the ’90s, which feels very appropriate.”