Batch Restaurant & Bar in the Art District of Culver City opened in late-December. The restaurant's executive chef is Salvador Roldan of Ford's Filling Station, and its specialty cocktails are created by Mat Gries of Church & State, the french bistro in downtown Los Angeles.

Staff writer Leiloni de Gruy, in the LA Wave, describes a menu that includes half chicken and sautéed broccolini, pork shank, salmon with buttered lentils and lemon nage, and stuffed Napa cabbage with cheesy polenta and mushrooms, saying, "All of the food menu options are taken from Roldan’s Latin roots — many of the recipes are from his mother — yet given a modern American twist to meet broad palettes."

The writer continues:

But a favorite that has everyone buzzing about the executive chef is the short rib, which is ladled with stout chocolate mole; and the Six Point Berkshire pork shank. The latter, said Roldan, is a hit due to its size alone. Weighing in at about a pound, the supreme marbling makes for a tender and melt-in-your mouth hunk of meat that can be shared between two.

Batch Restaurant is located at 8631 Washington Boulevard.

You can read the whole LA Wave article here.