"Rustic Canyon in Santa Monica is a quintessential neighborhood restaurant dedicated to centering California's unrivaled produce and micro-seasons. The restaurant, opened in 2006 by Josh Loeb, not only feels fresh and relevant nearly two decades in, but continues to deliver the kind of dynamic flavors that rival what young guns are cranking out across town."
"It doesn't get any simpler and more satisfying than a plate of juicy satsuma mandarins drizzled with olive oil and dusted with fennel pollen. The pollen's savory sway mellows any sourness from the citrus. Whether in the form of a crusty Mexican bolillo or fluffy Parker House rolls, freshly baked bread changes on the chef's whim, but its accompanying cultured butter and wildflower honey stay dependably constant."
"Rustic Canyon's seasonal approach continues at the bar, where a slate of cocktails highlights what's ripe at the farmers market. Created by bar team Angel Martinez and Justin Dicken, notable wintertime drinks include a clarified punch made with mezcal, mandarin, chiles, and Thai tea, as well as a Jamaican and Mexican rum-based cocktail spiked with passion fruit."
Rustic Canyon in Santa Monica centers California produce and micro-seasons while maintaining a consistent neighborhood identity. The restaurant opened in 2006 by Josh Loeb and has evolved through distinct chef perspectives, from Evan Funke and Andy Doubrava to Elijah Deleon. Menus change with micro-seasons, yielding simple, precise dishes such as satsuma mandarins with olive oil and fennel pollen, freshly baked breads with cultured butter and wildflower honey, and Deleon's Fuyu persimmons with marigolds, honeynut squash, and mole seco. Shareable mains like the bone-in Peads & Barnetts pork chop retain caramelized char and juiciness. The bar offers farmers-market-driven cocktails featuring seasonal ingredients and creative spirits pairings.
Read at Eater LA
Unable to calculate read time
Collection
[
|
...
]