Rustic Canyon Restaurant

On the menu tonight for Tuesday Supper:

chicories & turnips with bagna cauda & parmigiano

roast half chicken, grapes & spigarello

‘fuji’ apple hand pie with maple whipped cream

‘spitzenburg’ apples, blue cheese, whole grain mustard & walnuts

Tuesday Supper!

carrots, ‘habanada’ peppers, malibu passion fruit, chevre

shoulder stew, bulgar & preserved ‘meyer’ lemon
ranch pear baklava, brown butter, hazelnuts & whipped greek yogurt

We are closed today for a private event! We'll reopen tomorrow at our regular hours.

This Thursday, October 17th, Rustic Canyon and Joe Yonan are teaming up for a one-night-only dinner collaboration featuring some of our favorite recipes from Joe’s new cookbook, Mastering the Art of Plant-Based Cooking. Joe Yonan is a two-time James Beard Award-winning food & dining editor of The Washington Post. Joe has spent years reporting on and making plant-based foods, treating it as its own cuisine worthy of mastery.

His new book highlights the rich variety of vegan cuisine from around the globe, with delicious options for everyone-even non-vegans! Inside, you’ll find a vibrant selection of globally inspired dishes such as Chile-Glazed Sweet Potato and Tempeh Hash, Bibimbap with Spicy Tofu Crumbles, and more. Plus, you’ll have the chance to meet and chat with Joe! Make a reservation at the link in bio!

On tonight’s menu for Tuesday Supper:

Course 1: Fresno evergreen jicama, ‘piel de sapo’ melon, pomegranate, ‘finger’ limes, & vanilla bean

Course 2: pork ‘coppa’ steak, ‘brown turkey’ figs, ‘black hungarian’ peppers, & juniper

Course 3: goat cheesecake, .ranch quince, ‘red’ walnuts, & rosemary

Fall, meet our Farmer’s Cheese Gnocchi! Made with ’ ‘Tetsukabuto’ squash and Oregon chanterelles. We create a stock from the squash seeds, peels, and chanterelle peels. Roasted squash is added to the stock, then blended with butter and cream to form a smooth sauce for the gnocchi. It’s finished with chives, lemon, parmesan, fried rosemary, and black pepper.

Tuesday Supper! On the menu tonight for this gloomy day is all the fall comfort you need. 👏

Course 1: kale, .ranch pear, ‘barhi’ dates, & pecans

Course 2: prime beef shoulder, ‘satina’ potato puree, ‘delicata’ squash, & chanterelles

Course 3: ‘Honeynut’ squash pie, whipped creme fraiche, & brown butter

We’re so excited to welcome , the two-time James Beard Award-winning food & dining editor of Washington Post, for a one-night only dinner collaboration on Thursday, October 17. The menu will feature some of our favorite recipes from his brand-new cookbook, Mastering the Art of Plant-Based Cooking! Joe has spent years reporting on and making plant-based foods, treating it as its own cuisine worthy of mastery.

This gorgeous book shows the true abundance of vegan food around the world, offering something for everyone (not just vegans!). Expect an array of colorful, globally inspired dishes in addition to our typical Rustic Canyon offerings, with plates like Lentil Samosa Puffs, Ricotta Tortellini in Charred Onion and Carrot Brodo, Cauliflower Steak with Korma Sauce, Salted Baklava and more! Reservations are highly encouraged and can be made at the link in bio!

Join us for a very special collaboration dinner! Chefs Joshua Pinsky from New York’s , Christina Nguyen from Minneapolis’ , Claudette Zepeda, and our very own and Chef de Cuisine Elijah Deleon are teaming up for a special dinner benefitting the . Reservations are highly recommended—secure your spot now via the link in bio

We were out for employee appreciation day but we’re back this week coming strong! Tonight’s Tuesday Supper:

‘persimmon’ tomatoes, persimmon shrub, & brown butter

pork chop, .ranch quince, & ‘calabrian’ chili

‘broken heart’ plum tarte tatin with ginger ice cream

Join us at Rustic Canyon next Thursday, September 12 for a special evening with Matt and Carolina, the husband-and-wife winemaking team behind . This boutique winery specializes in small-batch wines from the Santa Ynez Valley, made from sustainably managed, organic, and biodynamically farmed vineyards. Experience the best of California’s coastal flavors, paired with the structure and complexity of Old World winemaking.

We are closed today, 9/3, for an Employee event! We will be back open tomorrow for our normal hours. Thank you!

farmer’s cheese gnocchi with corn & ‘hungarian wax’ peppers

Happy Tuesday Supper!

grilled & marinated peppers, feta & wild fennel

buttermilk-fried chicken cutlet, ‘carola’ potato puree & ‘kamo’ eggplant chow chow

Figs…cake, jam & fresh fig with ’s fig leaf ice cream

A very demure Tuesday Supper:

‘green gage’ plums, cherry chamoy, & flowering coriander vinegar

red vermillion, ‘benevento’ tomato, string beans, oregano & basil

a very demure coffee cake with date, pecan, & whipped coffee

Our tiny bar needed a tiny (but very RC) menu. Bar menu launches tonight! Available every night in the bar going forward.

SMOKED TROUT CROQUETTES créme fraîche, ramps & cornichon

CHARCOAL-GRILLED CORN RIBS meyer lemon aioli, parmigiano & aleppo

HOUSE PORK SAUSAGE SANDWICH (open-face)
‘jimmy nardello’ peppers, onions & parker house roll

Tuesday Supper tonight —

Course 1: ‘valencia pride’ mangoes, tomatillo broth, avocado, & dried olive

Course 2: grilled sirloin cap, corn, ramps, & ‘calabrian’ chiles

Course 3: ‘sonora flour’ monkey bread, ‘le grand’ nectarines, & vanilla bean ice cream

Please take a moment to congratulate our new Chef De Cuisine of Rustic Canyon, Elijah Deleon()! 🙌 Elijah joined us after taking a short break from working as a Sous at our sister restaurant, and quickly rose with us into the position of Executive Sous Chef. Since he started with us, he has embraced all that is Rustic Canyon. He's lead the team with humility, creativity, and so much passion. He's incredibly talented and has such a clear vision of what Rustic Canyon cuisine is meant to be and we couldn't be more grateful to have him. Raise a glass to him in the comments below 🥂 or better yet come celebrate with us in person! 👏

📸 :

We love a good comeback! 👏 This andouille made its way back on the menu. 10 available every night at the bar starting today, come get it!

andouille sausage with pickled nardellos and onion, sungold tomato jam on top of parker house rolls. 🌶️

Join us in celebrating 's 10th anniversary! 🎉 Make a dinner reservation between August 19-23 for special perks including a complimentary welcome drink, a Rustic Canyon branded hat (YES, FREE RC MERCH 👀 ), and a sweet treat takeaway, for five nights only! Reservations are now open - hit the link in bio to make yours!

Join us for a by-the-glass takeover featuring Emercy Wines this Thursday, August 8th!
Winemaker Orion Stang will pour 5 of his best wines in person for a special evening at Rustic Canyon.

Orion Stang grew up on the Central Coast, and after being exposed to wine culture growing up, he became intrigued by the enriching relationship between food and wine. After culinary studying in Italy and working in Napa, Stang undertook the grueling testing to obtain his Court of Master Sommelier level two credentials. This kicked off his career learning every job in the field and winery, a handful of labels, some his and some as a consultant, and culminated in a partnership to build Emercy Wines!

On Thursday you can expect four reds (a mix of bold, full-bodied red blends and single varietal syrahs) and a white wine (a luxurious single vineyard Chardonnay). All wines will be available by the half glass, glass, and bottle, for here and take home! Reservations are recommended, but walk-ins are welcome. Hit the link in bio to make your reservation.

On the menu tonight for Tuesday Supper!

Course 1: Transparent Sea prawn crudo, Wong Farms ‘golden lady’ mango, chile, & basil

Course 2: Liberty duck confit, Weibe’s ‘black splendor’ plums, ‘artesia’ radishes,
& ‘padron’ pepper chermoula

Course 3: saffron snickerdoodle, “golden milk” ice cream & Regier nectarines