Restaurants admin | 04 Feb 2007 11:13 pm
Rustic Canyon Wine Bar
I recently made my first trip to Rustic Canyon with my buddies Kareem and Traci. I had heard good things about the chef, so I naturally had high expectations for what the evening would hold. The decor was mid-century modern-ish and the atmosphere hip and cozy. The faux bois light fixtures, rich brown tables and white plates were all exquisite.
If the design and aesthetic was an A, then the food was an A+. I started with a bowl of silky french bean soup that was an exquisite backdrop to the 
mound of tender and succulent shredded beef that topped the dish. My main course was a piece of crispy trout stuffed with braised red cabbage resting atop a bed of lentils. The red cabbage was insanely delicious. I eat lots of cabbage on salads, but never sampled it braised. It had a mild acidity that paired perfectly with the mild trout. I was so impressed with the flavor that I made the cabbage for my friends last weekend.
An added bonus to the Rustic Canyon experience is that they proudly support farmers, ranchers and fishermen who practice sustainable agriculture. Given that we live in a city where restaurants operate in close proximity to a wide array of farms, I’m always shocked that more chefs don’t operate within the same set of principles.
Rustic Canyon Wine Bar | 1119 Wilshire Blvd., Santa Monica, CA, 90401, 310.393.7050
on 04 Feb 2007 at 11:55 pm 1.Dan's friends said …
Yo, yo, yo….WHAT UP? We’re Dan’s friends. The ones he makes cabbage for.
If Rustic Canyon’s braised cabbage is anywhere near as tight as the bomb batch he dropped on us last weekend, stop what you’re doing and hit that joint now!
on 16 Feb 2007 at 6:12 pm 2.My Foodie Life » Braised Red Cabbage said …
[…] This recipe is an easy to execute winner. Inspired by my visit to Rustic Canyon, I’ve spent the last few weeks addicted to braised red cabbage. […]