When Rustic Canyon first opened I thought the food was just average, but after a few years of being open, I find the food amazing. Rustic Canyon uses the best farm fresh ingredients and simple cooking techniques to create this flavorful food. The small plates section is loaded with unique salads, meats & cheeses as well as vegetable dishes — the burrata was soft and delicate with a dribble of olive oil and a sprinkling of greens served with homemade toast points. The budino (new to the menu) consisted of egg soaked rustic bread with sauteed greens and a tad of proscuitto. Fabulous! The polenta with roasted mushrooms is out of this world and quite addictive…I could go on and on.
The entrees section is small but impressive. The Branzino was cooked to perfection….crispy filet on top of a bed of sauteed chanterelles and mixed veggies. The Angus hamburger with thick cut fries looked crumptuous as well. And for dessert (Zoe Nathan is a pastry chef) the apple pie is some of the best I’ve had. Crispy puff pastry dough with unskinned apples and a crumbly topping and don’t forget the scoop of vanilla (Sweet Rose Creamery) on top! How can you miss!
Rustic Canyon you are now one of my favorite spots to dine…definitely don’t miss!