Matt Wilson Goes Wild at Augustine Wine Bar
Matt Wilson, who previously worked at SQIRL and Canele, is now executive chef at Augustine in Sherman Oaks.
CategoryEat & Drink
Written byJoshua Lurie
Augustine Wine Bar in Sherman Oaks has quickly become a destination for compelling wines, including many rare bottles that co-owner Matthew Kaner sources. Now Matt Wilson is their executive chef, building on success at Canele, SQIRL and the WILD at Canele lunch concept he co-captained with wife Ria.
According to Matt, “I enjoy cooking what I enjoy eating. Every dish on the menu are things I love.” Seasons help dictate his continually evolving wine-friendly menu. Each incarnation is designed to last three weeks to a month.
Matt's retooled menu includes roasted carrot salad with charmoula, roasted and raw carrots, and salted yogurt; tater tot poutine with bacon, maple gravy and mozzarella; and artichoke agnolotti with chicken thigh, chicken jus, sliced black truffle and Parmesan. Mix and match cheese and charcuterie or finish with desserts like vanilla crème brûlée with fresh berries or butterscotch bread pudding with vanilla bean ice cream.
13456 Ventura Blvd., Sherman Oaks, 818-990-0938