Whitney Flood's imaginative farm-to-table cuisine in Culver City.
Muddy Leek serves imaginative farm-to-table cuisine created by chef Whitney Flood at this Culver City eatery he opened with his wife, Julie Retzlaff. Flood and Retzlaff previously created a series of underground dinners that caused its fans to clamor for a restaurant. The space is bright and open, with windows soaring from the floors to the high ceilings. Everything on the creative, unpredictable menu is made from scratch and sourced from local farms. There are far more small plates than entrees here, making it easy to indulge in a variety of flavors. Among the highlights: the mushroom, spinach, and leek tart; Moroccan spiced lamb with dried plums, preserved lemon, and turmeric potatoes; grass-fed short ribs with Nantes carrot emulsion; chicken-fried bacon; spring vegetable risotto, a bright, lively dish with lemon, fresh mint, and parmesan; and the venison corndog with house-made beer mustard. The cocktail list includes such pleasures as the Ti’ Punch (Rhum Agricole and lime with a touch of sugar), Blind Lemon Jefferson (rye, lemon juice, and bitters) and the classic French 75. Dessert standouts include the chocolate and caramel tart, made with chocolate custard, salted caramel, and hazelnuts; and, if you’re lucky, one of the dessert specials: house-made donuts.