Muddy Leek offers next level farm-to-table eats, and now they’re making waves in the city’s drink culture with the advent of their new scratch cocktail program, and the introduction of their new Beverage Director Sara Kay Godot!
Muddy Leek’s new scratch cocktail program is just as ambitious as Chef Whitney Flood’s fare. In addition to focusing on high quality spirits and locally sourced ingredients, the juices in each cocktail are fresh pressed every day, and they make their own simple and flavored syrups (including ginger and pomegranate) as well.
The program got a substantial boost courtesy of Godot. A recent transplant from Chicago, Godot is a certified Sommelier with a passion for food and who has consulted on numerous wine lists, fronted the thousand-vintage Eno Wine Room at the Intercontinental Hotel, and worked closely with many of the Midwest or Chicago’s top cocktail aficionados. When she moved West, Godot began researching venues that fit with her mandate of fine food, wine and cocktails living in perfect harmony. Her search led her to Muddy Leek in Culver City.
Godot started her tenure behind the Muddy Leek bar by working with Retzlaff & Flood on switching out seven wines, adding a sipping bourbon and creating a scotch program designed to accompany Pastry Chef Holden Burkons desserts. But she really shines in the creation of some of the new cocktails that are making their way on to Muddy Leek’s new scratch menu.
Of course, every cocktail Godot creates is crafted with Chef Whitney Flood’s food in mind. Muddy Leek offers a Happy Hour menu of made-from-scratch treats that pair perfectly with a variety of offerings from behind the bar. Some of Chef Whitney’s more adventurous plates include the Apricot and Manchego Monte Cristo; the Grass Fed Slider with mizuna and wasabi aioli on a brioche bun,;and theCoriander White Shrimp with cucumber skewers.
Going forward, Godot, Retzlaff and Flood want to expand the bar to include more organic and sustainable spirits, adding more scotch, bourbon and small-batch distillations. Godot also looks forward to working with Flood to create their own bitters to keep up with Muddy Leek’s innovation. Retzlaff also notes that they’re going to add more seasonal offerings as they shift into fall, in addition to offering a bourbon made from quinoa for those with corn, wheat and gluten sensitivities, but that still want a good amber spirit. As Muddy Leek’s new cocktail program grows, one thing will remain constant: it will always highlight Muddy Leek’s commitment to making everything from scratch.
