Muddy Leek Opening for Brunch Feb. 22

One of Culver City’s newest culinary destinations, the Muddy Leek is debuting their brunch menu. Kicking off this Saturday, February 22nd from 11:00 a.m. to 3:00 p.m., Chef Whitney Flood will now be serving up a “from scratch” menu (read: farm-to-table) to please even the pickiest of LA brunchers. Some standouts include:

Quiche with Leeks, Spinach and Fontina Fried Chicken & Waffles with Mary’s Chicken Legs or Breast, House Gravy and Maple Syrup, Stuffed Brioche French Toast with Citrus and Pistachio Mascarpone, Curried Chicken & Pink Lady Apple Salad with Spring Lettuce and a Cumin Crostini. An easy early place to enjoy.

Muddy Leek is a new brick-n-mortar, made-from-scratch eatery from celebrated catering couple, Chef Whitney Flood and Julie Retzlaff of Bon Mélange Catering. Born from years of entertaining experience and a series of underground dinners, Muddy Leek is the couple’s first independent restaurant. Adjacent to the heart of downtown Culver City’s celebrated Helm’s Bakery, Muddy Leek is a true neighborhood destination serving warm and inviting farm-to-table fare in an airy and artistic setting that complements the laid-back vibe of its gracious owners. Committed to creating everything from breads to basics in-house, Muddy Leek makes everything from scratch using only the best and brightest of seasonal ingredients sourced from local farms and vendors. As Chef and proprietor of Muddy Leek, Whitney Flood channels his love for seasonal and sustainable dining on a daily basis. Leaving behind a successful catering career in New York, Flood returned to the micro-seasonal ingredients of the West Coast, starting Bon Mélange Catering in 2006 with his wife Julie Retzlaff. Based in Los Angeles, the husband-wife duo extraordinaire combined their strengths and skills to create artisanal, market-inspired, farm-to-table fare for events ranging from weddings to underground pop-up dinners in LA’s well-established urban art scene. Muddy Leek is the natural progression of Flood’s cooking, as the couple’s first brick-and-mortar culinary venture. Making everything from scratch in-house, Muddy Leek’s menu focuses on fine artisanal and locally sourced ingredients. The inviting offerings provide a little something for everyone, with lunch emphasizing hearty sandwiches on freshly baked breads, filling salads, and refreshing entrees. Dinner at Muddy Leek offers an eclectic array of dishes balancing notes of international flair and home style comfort. Start off with Spicy Chicken Jjigae Soup with kimchi & poached egg, Rabbit-Pistachio Ballontine with Orange Braised Fennel and Micro Peppercress, or Chicken Fried Bacon in a lettuce cup with tomato chutney. Entrees include Juniper-Venison with Foraged Mushrooms, Braised Bacon and Sweet Potato Hash, Paso Prime Flat Iron Steak with Grilled Celeriac & Short Rib Ravioli with New Zealand Spinach and Caper Brown Butter, and the Muddy Leek signature Porcini & Leek Tart with spinach and black truffle. Sumptuous sides include Winter Squash Gnocchi with Sage Brown Butter and Roasted Root Vegetable “Fries”. The gourmet desserts at Muddy Leek provide unique touches such as the Caramelized Apple-Cinnamon Tart with sheep’s milk ice cream and chocolate mint and a Pot Au Crème with Cardamom Pot Au Crème, Orange Cookie Coconut Crumble, and Rose Essence.

l 8631 Washington Boulevard

Culver City, California 90232



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