Wife and the Somm Delights on Many Levels

The husband and wife duo otherwise known as Wife and the Somm liken their culinary creations and impressive wine list as a love letter to food, wine and warm hospitality.

Owners and restaurateurs Christy and Chris Lucchese, the wife and the sommelier, opened their cozy restaurant in Glassell Park on April Fools Day 2021. Since then they’ve become known as the team behind the hidden gem on Verdugo Road that delights on many levels.

At Wife and the Somm, they artfully blend seasonal, farm-fresh, ingredient-driven cuisine with a thoughtfully curated and ever-evolving wine selection. And the result is an experience where you get to savor not just a meal, but a truly unforgettable experience.

The Luccheses, who originally started in the film industry, combined their love of food, wine and travel and started a boutique catering company dedicated to pairing thoughtfully crafted seasonal dishes with exceptional wines. That eventually led to the opening of their own brick and mortar location in Glassell Park.

Step inside the charming Wife and the Somm and you’re instantly taken in by a welcoming room with a tree standing tall. It’s a lovely space with indoor and outdoor offerings that are apt for a long stay with a glass or bottle of wine.

During our recent visit for dinner, we started with items from the Fromagerie & Charcuterie section of the menu. Choose three items for $24 or five items for $36. We opted for the following fab five and kicked off our dynamic dinner in style.

The House-made Argentinean Choripan (sausage) with chimichurri; Wagyu Bresaola, air-dried cured and salted beef; Prosciutto Toscano—pork, stuffed and aged with rosemary, juniper, bay leaf, garlic, salt; Santa Marta Black Garlic Manchego with sheep’s milk, mild, zesty, nutty notes of infused black garlic; and House-made Goat Milk Ricotta with zhoug (spicy cilantro sauce), Sicilian olive oil, and black pepper are five outstanding selections.

We let sommelier Chris Lucchese take us on a wonderful wine excursion as he aptly paired the vino with each course.

With the Ahi Tuna Tartare—braised salsify, green goddess espuma, onion ash, micro lime leaf—he even paired sake with the delectable dish. The sake also paired well with the Grilled Cuttlefish with young coconut, charred pineapple, fried harissa oil, and black lime.

The Kenter Canyon Spring Herb Blossom Salad with raspberry shrub vinaigrette, walnut-oat streusel, and dehydrated yogurt came via recommendation. I personally may have skipped it just looking at the description on the menu but this salad was sensational. There was so much flavor going on. The walnuts and dehydrated yogurt really added something special.

We enjoyed the salad alongside the Farmers Market Heirloom Carrots & Raddish roasted and pickled with a nettle salsa verde. These were a lovely pair of greens that were elevated to a new stratum with some fine white wine.

For our entrees, the Roasted Mary’s Duck Breast with mofongo (mashed, fried plantains), Bing cherry emulsion, salsa macha, and cilantro flowers was a delight. By this time, we moved on to red wine and our taste buds were truly soaring.

And just when you thought it couldn’t get any better, that’s when the wife and her desserts shined bright. The Wife’s Basque Cheesecake, which is baked at 400 degrees to create a caramelized shell, which holds the luscious center with three distinct textures was decadently delicious but the pairing with Domaine De La Margotterie, Pineau des Charentes 10-year-old, a fortified wine from Cognac, France, was genius. The two were a perfect pairing. Consider this a must-have!

Time spent at Wife and the Somm was well worth the trip to Glassell Park. The setting was cool, the dinner was divine and the wine was wonderful. It was an evening where everything (the setting, the company, the conversation, the food and the wine) all combined for an experience I can’t wait to try and replicate.

Wife and the Somm is located at 3416 Verdugo Road in Glassell Park. Open Wednesday and Thursday from 5pm to 10pm; Friday and Saturday from 3pm to 10pm; and Sunday from 11am to 9pm. Call (323) 739-0058.