Whitney Flood serves imaginative farm-to-table cuisine at Muddy Leek in Culver City.
Everything on the creative, unpredictable menu at Muddy Leek is made from scratch and sourced from local farms. With far more small plates than entrees served at this year-old Culver City eatery, it’s easy to indulge in a wide variety of delicious flavors. Muddy Leek’s imaginative farm-to-table cuisine is, naturally, adapting to the seasons with a new selection of cool-weather items. Among the highlights of the menu of new dishes and older favorites are the Niman Ranch pork chop, made even heartier with its accompaniments of rosemary turnips, charred radicchio, apple, and chili; the cauliflower croquettes with house-made cauliflower kimchi; the mushroom, spinach, and leek tart; and the butternut squash risotto with rosemary and pine nuts. As we head into winter, Chef Whitney Flood shared with us that he’ll be using lots of wintery greens, watercress, “pungently earthy” green garlic, black radishes, kohlrabi, and chanterelles. His winter plans also include serving up a Japanese hot pot dish. Muddy Leek’s cocktail list includes such pleasures as the HS Thompson (spiced rum, Green Bar orange, lime, ginger, cardamom, and star anise), Blind Lemon Jefferson (rye, lemon juice, and bitters), and the classic French 75. Dessert standouts include the chocolate sugar pie with maple custard and oatmeal crust, and the oh-so-seasonal pear upside-down gingerbread cake with pecan crumble and chai cremeaux.