Batch Restaurant & Bar News Spring Menus Arrive, Patio Opens, Lunch Launches, Voted Best Burger & Primal Tuesdays Debut

Batch Restaurant & Bar is celebrating three months in business with the completion of the outdoor patio, expansion into lunch service, a Best Burger Award and the launch of spring menus. The new Culver City restaurant and bar, known for its artisanal food and handcrafted cocktails, will debut a monthly Primal Tuesday dinner series on March 27th with a whole spring lamb menu.

Chef Salvador Roldan welcomes spring with a new menu that features several new dishes that highlight house made charcuterie, wonderful spring produce and local seafood. "I love working with the incredible ingredients coming into season right now. My spring menu is designed to harness the spectacular flavors from the farm, as simply as possible."

Plates to share, or Batch for the Table dishes include Manila Clams, PBR (Pabst Blue Ribbon), Chorizo Tomato Sauce and Green Garlic ($9), Head Cheese with Pickled Shiitake, Cornichons and House Grain Mustard ($9). New Small Batch salads include a Citrus Salad with Avocado, Watercress and Citrus Vinaigrette ($11). For Big Batch spring dishes Chef Roldan serves up Snapper, Snap Pea Succotash and Pea Nage ($22), Halibut, Ratatouille, Cress and Burnt Citrus Sauce ($24) along with established favorites Braised Short Rib in Mole with Jasmine Rice and Gremolata ($24) and the award winning Batch Burger with Aged Wisconsin Cheddar ($12). New on the Thin Crust Batch Pizza menu is an Asparagus Coop Egg and Speck ($12) pie and Mushroom, Red Onion and Sun-Dried Tomato ($11). New Spring Sides representing the best of the season include Beets with Aged Goat Cheese $8 and Baby Carrots with Cardamom ($6). Of course the house-made biscuits and gravy still accompany each meal. Spring desserts include a Banana Tarte Tatin with Maple Syrup Ice Cream ($8) and a Chocolate Stout Cake with Vanilla Ice Cream ($8).

Mixologist Mat Gries whose layered flavors and food-based cocktails are influenced by his background as a chef (Inn at Little Washington) has created a new menu of Spring Cocktails including Dim the Lights (Eristoff Vodka, Dimmi, Grapes, Lemon Juice and Grapefruits Bitters) and Sidra's Smile (Damrak Gin, Cherry Heering, Sweet Vermouth, Lime Juice, Luxardo, and Orange Bitters). All cocktails are $10. Gries has a reinterpreteted such classics Ramos Gin Fizz, Old Fashioned and Dark & Stormy .

Primal Tuesdays is Batch's monthly dinner series launching on Tuesday, March 27th. For the inaugural event, Chef Roldan will prepare a whole spring lamb, with each cut (Rack, Loin, Leg etc.) prepared differently. Served family style, with Fingerling Potatoes, Baby Carrots and other Farmer's Market sides, the dinner will be $25 per person excluding beverages, tax and tip. Held on the back patio, the event starts at 7pm, dinner at 7:30pm. Call 310.202.8631 for details and reservations.

Located at the rear of the restaurant, the new covered outdoor patio designed by award-winning architects Studio Pali Fekete Architects [SPF:a] features three, custom-designed communal tables and benches made from reclaimed woods, plus additional flexible built-in seating and ample heat lamps. The patio accommodates 50 people. The weeknight Happy Hour menu, of $8 cocktails and bites starting at $4, that was previously only available at the bar, is now also offered at the communal tables.

Lunch is available every Monday through Friday from 11am to 2pm with a selection of sandwiches, pizzas and salads as well as the Batch Burger ($12) that can be enjoyed al fresco, inside the light filled restaurant or at the bar.

Since opening in December, Batch Restaurant & Bar has built a loyal following for its artisanal menu and handcrafted cocktails, and in February theirs was voted Culver City's Best Burger by the city's Patch readers.

Batch Restaurant & Bar is a neighborhood