The Online Community for Culver City – The New Scene
The partners of newly opened Batch Restaurant and Bar in Culver City are collaborating with chef Dan Moody on a five-night pop-up restaurant on Tuesday, February 18, through Saturday, March 3rd.
The idea of a Pop-Up restaurant is not a new one. LudoBites, for example, is a restaurant by Chef Ludo Lefebvre that since it opened in 2007, has no permanent address and no phone number. Calling itself a “touring” restaurant, it moves from restaurant to restaurants in different parts of Los Angeles. Food critic Jonathan Gold has named a LudoBites dish as a Top 10 Dish of the Year for each of 2007, 2009, and 2010 and has called it a “Kitchen of a Genius.”
Chef Dan Moody served as a sous chef to Ludo Lefevre at LudoBites throughout 2010.
Batch Restaurant is located in East Culver City at 8631 Washington Blvd. Make reservations here.
Here is the tentative menu for the Pop-Up at Batch Restaurant, posted to his tumbler account last week.
All items are subject to change (or removal with or without replacement). Prices are not yet available, but will be priced as small plates, expected to be below $20 per plate ($15 or less for most), with the exception of the foie terrine, which will most likely be in the upper $20 to low $30 range.
Roasted Baby Beet Salad – Baby Beets, Citrus, Cinnamon, Golden Beet Vinaigrette
Foie and Eggs – 63°C Egg, ‘Foiellandaise’, Sauteed Mushrooms, Foie Powdered Donut, Coffee, Mushroom Ash
Foie Gras Terrine – Accompaniments as quoted
Ceviche and a Cold Beer – Spicy Ceviche, Cilantro, Jalapeño, Beer Carbonated Grapes, Citrus
Seared Albacore – Sushi Rice Crème Anglaise, Nori & Shiso Leaf Pesto, Wasabi, Pickled Ginger
Market Vegetables – Dish will be composed daily based on best available vegetables.
Collard Green Vegan Tacos – Spicy Vegan Tacos, Collard Green “Tortilla”
Sautéed Local Bass, - Vadouvan Beets, Coconut Curry Hollandaise, Fried Spinach Salad
Beef Tartare with Mustard Ice Cream – NY Strip, Pickled Red Onion, Chopped Parsley, Mustard Ice Cream, Guinness Gastrique
Sautéed Chicken with Spinach Gremolata – Sous Vide Pasteurized Chicken Breast, Mediterranean Quinoa Salad, Spinach Gremolata
Slow-Roasted Pork – Pork Jus, Potato Gnocchi
Sweetbreads Vol Au Vent – Sweetbreads, Boudin Noir, Root Vegetables, Jus
Banana Bread Pudding a la Bourbon Pecan Pie - Caramelized Pecans, Bourbon Custard, Vanilla Cognac Crème Chantilly
“Red Velvet” – Chocolate Cake, Beet Ice Cream, Cream Cheese Mousse
UPDATED FEB 23:
More than likely bumped from the menu:
Fruit, Cheese, and Tea – Fruit Tart, Mascarpone, Matcha Ice Cream
Crispy Escargot – Ancho Chili, Cauliflower, Onion Foam
Butter Poached Lobster – Warm Egg & Caviar Salad, Leeks, Beet Chip with Fennel Jam, Onion Froth