In the March 30 edition of the Los Angeles Times, Jonathan Gold reviewed Muddy Leek, the restaurant specializing in organic meat, game, and vegetables that replaced Batch in the Culver CIty Art District at the end of December. Overall, he seems to really like it, calling it, simply enough, "a comfortable, stylish place that serves good food." And as usual Gold's descriptions of the menu are mouthwatering:

There are shrimp and grits sometimes, a version that owes less to New Orleans or the Lowcountry than it does to the direct, garden-spicy flavors of Southern California. Seared diver scallops are seasoned simply with pepper and coarse salt, served with braised baby fennel, and topped with a smidge of parsley and grapefruit. Chicken dumplings are pretty close to the ones that every fusion restaurant in California had on their menus in 1986, all ginger, garlic and mild chile. The flatbreads are puffy and crisp, a cross between pizza and Indian naan, and can be wonderful when you get them stuffed with braised vegetables and stretchy cheese. You can get a rhubarb-blueberry cobbler for dessert, and you may as well: biscuits and stewed fruit, nothing more.

Has any Culver City Times reader eaten at Muddy Leek? What did you think?

You can read the whole review HERE.

Muddy Leek is located at 8631 Washington Blvd.