Muddy Leek (8631 Washington Blvd Culver City, 90232; 310.838.2281), is an organic, sustainable, farm-to-table, upscale, gastrobistro by co-owners Julie Retzlaff and husband/chef Whitney Flood.
What started off as Bon Melange, a Los Angeles catering service, eventually grew to underground Muddy Leek pop-up dinner parties at different locations around town. And on December 14 Muddy Leek soft opens as a brick and mortar restaurant for friends and family, opening to the public December yesterday.
The eclectic spot has silhouette paintings above the 10-seater bar and a large patio space where you can enjoy the inaugural seasonal menu. Order up Chanterelle mushrooms served with kabocha squash; a Simple Salad dressed with persimmon and ginger; Paso Prime flat iron steak served with grilled celeriac, spinach ravioli, brown butter, lemon and capers; a Lambwitch with mint, rosemary, green tomato jam, served on olive loaf; and Juniper Venison with sweet potato hash, and a black truffle-enhanced potato-leek tart. There’s also a full bar with a happy hour Barman’s Choice and the rye-filled Blind Lemon Jefferson.
Open Monday-Friday 11 am-3 pm for lunch, Wednesday-Saturday from 6 to 10 pm for dinner, with Sunday brunch to come next year.
