Batch - Digest - Los Angeles magazine


Photograph courtesy facebook/batchrestaurantandbar

Previously home to Wilson’s and Sublime Food Lounge, the space along Culver City’s gallery row is morphing again. Run by two Church & State alums, Batch makes most of its ingredients in-house and in small batches (get it?), from the ketchup to the cottage cheese. Roasted marrowbones are a salty but sensuous starter. Brussels sprouts with chorizo could use a little char. The pizza crust needs a do-over, but toppings like asparagus and crispy guanciale almost make up for it. Desserts are a work in progress—a pastry chef is on the way (we suggest he/she hurry). Booze-free mocktails are a nice touch. » 8631 Washington Blvd., 310-202-8631.


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