There’s an understated simplicity to the ambiance at Rustic Canyon. Earth-toned shades surround long wooden tables, and tucked away booths are secluded under a soft curve in the ceiling. At dinner, a large front window fills the space with late evening light, and the restaurant’s small plates appear as the room’s only vibrant shades of color. This is how it should be, after all, when such a menu happens to be intricately layered with a series of seasonal ingredients: plates will catch your eye, even if they aren’t headed to your table.
Sip a glass a wine as you snack on marcona almonds tossed with sea salt and lavender sugar. But don’t fill up: a bowl of beets and berries should be on its way, a rich dish tossed with purple quinoa and avocado, as well as a plate of warm focaccia with burrata. After, cut into Cook Pigs Ranch pork, served with polenta and figs in a liver sauce, and split that with a side of fried potatoes sprinkled with scallions. At the end of the meal, order a cool scoop of ice cream.
It may seem like a simple finish, but like the rest of the menu, the beauty is in the details.