Following the opening of Ray’s at LACMA, it’s suddenly possible to have a strong dining experience with a side of your Kandinsky. This boost has suddenly struck The Hammer Museum in Westwood, as we learn that a second location of Amy Sweeney’s esteemed farm-to-fork restaurant, Ammo, is now open in a cafe setting in the courtyard of The Hammer. This is encouraging news, not only for museum goers, but also for Westwood office drones who may be burned-out on 800 Degrees, but are still not exactly gunning it to Sai Sai. So what’s to eat here?
The new Ammo carries a completely new menu, still strapped with a few Ammo essentials including pizzas, sandwiches, and salads with meticulously sourced toppings like Swiss emmental cheese, heirloom tomatoes, and Niman Ranch ham, and committed to the same high quality, according to Sweeney’s managing partner, Benny Bohm.
Right now, the restaurant is open for lunch and dinner Tuesdays through Fridays, from 12:00 to 7:00 P.M. (a change to the dinner menu starts at 4:00 P.M.), with weekend brunch served Saturday and Sunday from 12:00 to 5:00 P.M., while Ammo at The Hammer plans a kitchen upgrade and a grand-opening in the coming months. See the full lunch and dinner menus below.
LUNCH MENU
START
Soup 7
Heirloom tomatoes with burrata, basil, olive oil & balsamic reduction 13
Simple market lettuces with lemon & shaved radishes 9
French lentil salad with roasted beets, mustard greens, radicchio and a sherry
vinaigrette 12
Caesar salad with torn croutons & shaved parmesan 11
Arugula with shaved baby artichokes, pecorino Romano, lemon & olive oil 12
SANDWICHES
Vegetable: avocado, tomato, cucumber, sprouts, feta, lemon & olive oil on olive
bread 12
Prosciutto with arugula, shaved fennel & radishes on ciabatta 14
Roasted turkey breast with smoked mozzarella, bacon, avocado, lettuce on sourdough 12
Grilled Niman ranch ham & Emmental with caramelized shallots on sourdough 12
Grilled chicken breast on sourdough bread with avocado, tomato, spring onions, Cilantro, wild arugula & aioli 14
MAIN
Orecchiette with summer squash, asparagus, squash blossoms, green garlic
and young onions 16
Cobb salad with roasted turkey, bacon, chopped egg, gorgonzola dolce,
cherry tomatoes, green beans & avocado 16
Chopped salad with arugula, radicchio, radish, cherry tomatoes, green beans,
parsley, parmigiano Reggiano, lemon & olive oil 14
SIDES
Grilled chicken breast 6
Sauteed kale 6
French fries 5
Supper Menu
Olives & roasted almonds with herbs & sea salt 4
Soup 7
Charcuterie plate: Prosciutto, bresaola, coppa 12
Assorted cheeses: Humboldt Fog, parmigiano Reggiano,
Cremont 12
Simple market lettuces with lemon & shaved radishes 9
Caesar salad with torn croutons & shaved parmigiano
Reggiano 11
Heirloom tomatoes with burrata, basil, olive oil & balsamic
reduction 13
Grilled Niman ranch ham & Emmental sandwich with caramelized
shallots on sourdough 12
Pizza with tomato, fresh mozzarella & basil 8
Pizza with sungold tomatoes, marinated feta & olives 8
Pizza with prosciutto di Parma, arugula & fontina 12
Pizza with marinated baby artichokes, cherry tomatoes,
fontina, red onion & mint 12
Grilled chicken breast on a salad of heirloom tomatoes with
arugula, torn croutons, basil & oregano 18
Grilled shrimp on red quinoa with cucumber, corn, cherry
tomatoes, red torpedo onions, olives & celery 19
AMMO fries with aioli 5
