Batch Restaurant in Culver City Welcomes Chef Dan Moody for Five Nights of Pop-Up Dining

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.

This is a TENTATIVE menu for my pop-up at Batch Restaurant and Bar from Tuesday, February 28, 2012 to Saturday, March 3, 2012.

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.

Savory

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

Sweet

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           

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