Batch Restaurant & Bar, and “earthy, artisanal” eatery officially opens this Monday in Culver City. Located in the former Sublime Food Lounge space, it features a menu from executive chef Salvador Roldan (Ford's Filling Station) and small-batch, specialty cocktails from Mat Gries (Church & State).

Roldan's signature dishes include short ribs in Stout chocolate mole and Berkshire pork shank with beet farrotto. On the libations side, Gries is known for making his own syrups and infusions, inspired by his days as a chef at The Inn at Little Washington in Virginia.

Originally named Doc's Apothecary Bar, the 80-seat restaurant was designed by Studio Pali Fekete Architects with modular Knoll seating, lots of bamboo and a dropped honeycomb ceiling.

Batch: 8631 Washington Blvd., Culver City. (310) 202-8631, www.batchrestaurant.com

Elina Shatkin is a staff writer at LA Weekly. Follow her at @elinashatkin or contact her at eshatkin@laweekly.com.

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