“Our focus is on ingredients and simplicity – we want to represent and maintain the integrity of the product and have each dish tell a story. In addition to using local and seasonal produce, and sustainable meat and seafood, we use honey from a farm in Malibu and beans from Rancho Gordo in Napa. We also partner with Upward Bound House to help local homeless families, and we work with Alex’s Lemonade to raise money for childhood cancer research.”
Roasted chicken with carrot purée, vinaigrette, roasted chicken drippings, fried carrot tops, pecans, and chili; Pozole verde (mussels with mussel broth and purée of green chilies, coriander, and garlic); Thao’s white yams with garlic butter, aÏoli, celery, pickled onion, and benne seed za’atar.
Rustic Canyon represents the epitome of Southern Californian dining. At once refined and inviting, this is comfort food at its finest. Simple ingredients – such as carrots and potatoes – are used in unique, interesting ways to elevate dishes to a new level.
Conscious of the need for the culinary world to reduce its carbon footprint, Rustic Canyon uses every product in its entirety so as to avoid waste. This means drying, preserving, and fermenting.
“Chef Jeremy Fox made his name with super-seasonal vegetables at Ubuntu in Napa, but at this Santa Monica wine bar, he’s making an even bigger name for himself by joining them with the lesser-loved parts of animals.” –Emily Hart, bon appétit
Acclaimed neighborhood restaurant, focusing on hyperseasonality