On December 18, cozy farm-to-table spot Muddy Leek opened in Culver City. It’s the first brick-and-mortar venture from culinary couple Whitney Flood and Julie Retzlaff, who garnered wide acclaim for their BonMélange catering company and underground pop-up dinners. Muddy Leek embraces a seasonal cooking approach that spotlights market-fresh ingredients in a variety of creative vegetables, meat, and fish dishes.
Starters include rich chanterelles and eggs with roasted squash and sage, a scallop crudo, and chicken fried bacon. Diners might also opt for a charcuterie board with creative options like a rabbit-pistachio gallontine and spicy chicken liverwurst. For mains, sample a rich mushroom and leek tart, flavored with a black truffle vinaigrette; and hearty meat dishes like a paso prime flat iron steak and a juniper venison with braised bacon-sweet potato hash. But be sure to save room for the gooey chocolate cake, served with a hazelnut brittle and fresh cream.
Rounding out the menu is a selection of mostly Californian wines and creative cocktails like the Blind Lemon Jefferson with rye, lemon, and bitters, or the Oaxacan e’ Scandalo with mescal, lemon, grenadine, and an IPA beer. A cozy, modern space adjacent to the Helms Bakery, Muddy Leek features minimalist décor with tall windows that allow for plenty of light. The restaurant is currently open for lunch and dinner with a brunch menu on the way. 8631 Washington Blvd., Culver City, 310-838-2281