Look familiar? That's because this was, for a hot minute, Batch Restaurant and Bar, and before that Sublime Food Lounge. But now it's Muddy Leek, an organic, sustainable, farm-to-table concept 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, going full force December 17. The inaugural menu (which is almost complete) does sound both inspired and seasonal. Chanterelle mushrooms are served with kabocha squash; a simple green salad is dressed with persimmon and ginger; and a juniper venison comes with foraged mushrooms, bacon, and sweet potato. Hours of operation to run Monday to Friday 11 a.m. to 3 p.m. for lunch, Wednesday to Saturday from 6 to 10 p.m. for dinner, with Sunday brunch to come next year. [EaterWire]