Rustic Canyon
Californian restaurant · Santa Monica ·
Seasonal Californian small plates & unique wine list
Seasonal Californian small plates & unique wine list
"Rooted in Santa Monica, this quintessential neighborhood restaurant has, since opening in 2006, remained dedicated to showcasing California’s unrivaled produce and micro-seasons while still feeling fresh and relevant nearly two decades in. The menu evolves with each chef — from Evan Funke’s late-aughts burger nights to Andy Doubrava’s prized duck ham and now Elijah Deleon’s Mexican-inflected plates — yet the core identity stays the same, with dynamic flavors that rival what young guns are cranking out across town. A meal can be as simple and satisfying as a plate of juicy satsuma mandarins drizzled with olive oil and dusted with fennel pollen, or freshly baked bread that might arrive as a crusty Mexican bolillo or fluffy Parker House rolls, always served with cultured butter and wildflower honey. To understand chef Deleon’s point of view, ordering his signature Fuyu persimmons with marigolds, honeynut squash, and mole seco is essential; the paper-thin slices of fruit and squash, showered in a blend of nuts, seeds, and dried chiles, go down easily. For a shareable and satisfying main, the bone-in Peads & Barnetts pork chop stands out, with accoutrements that change frequently (like red Kyoto carrots, maple labneh, and salsa macha) but with a reliably caramelized char and juicy cook. The seasonal ethos carries over to the bar, where Angel Martinez and Justin Dicken’s cocktail program highlights what’s ripe at the farmers market with wintertime options like a clarified punch of mezcal, mandarin, chiles, and Thai tea, and a Jamaican and Mexican rum-based drink spiked with passion fruit. The restaurant also participates in the Blackbird loyalty app, whose pay-without-the-bill feature is especially appreciated by parents dining with wilting little ones or anyone on a tight post-dinner schedule." - Cathy Chaplin
"A strong sense of community and warm hospitality permeates this beloved Santa Monica institution, which feels like a favorite neighborhood spot even for those who have traveled miles to dine here. The market-driven menu of shareable plates, overseen by Chef/owner Jeremy Fox, leans into California seasonality so much that local farmers are proudly name-checked, and the quality of produce—from heirloom carrots to puntarella—is palpable. Simple, hearty cooking lets the vegetables shine, while Executive Chef Zarah Khan layers in influences from her own heritage and draws inspiration from the Mediterranean, Middle East, and South Asia to make the ever-changing menu distinctly her own." - Nancy DePalma
"Rustic Canyon has been doing farm-to-table dining (without the pretension or white tablecloths) since before it was cliche. Like every other seasonal spot, their menu changes all the time, so go ahead and embrace eating those vegetables you can only find for one week of the year. Your parents, out-of-towners, and early-in-the-game dates will all love it here." - brant cox, sylvio martins, arden shore, cathy park
"Jeremy Fox’s acclaimed Santa Monica restaurant is hosting an “LA x LA” dinner series this summer that pairs the kitchen with New Orleans-based chefs. The series kicks off on July 17 with chef Mike Stoltzfus of Coquette cooking alongside the restaurant’s chef Elijah Deleon; reservations are available on Resy. Future collaborations include chef Michael Gulotta (Mopho and Tana Italian), chef Ana Castro (Lengua Madra and Acamaya), and Jewel of the South." - Rebecca Roland
"A sense of community and warm hospitality pervade this beloved Santa Monica institution—it feels like your favorite neighborhood spot, even if you’ve traveled miles to dine here. The menu of shareable plates overseen by Chef/owner Jeremy Fox is market-driven even by California standards, a fact that’s proudly advertised with the inclusion of a bevy of local farmers’ names. A prime example is Zuckerman's delta asparagus, plating the vibrant green stalks in alternating layers over a sauce gribiche with grated lemon zest and chicken skin crackling. The quality of the produce is exceptional, and the cooking is simple and hearty, as in poached Mt. Lassen trout atop a bed of sauerkraut in a Riesling wine sauce mixed with smoked trout roe and finely cut chives." - Michelin Inspector