hi @TheCookie
good question, I’m not sure. taking a bite I thought they were raw hachiyas because they were soft and shiny, but the menu says fuyu ::shrug::
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Hi @PorkyBelly
Yep, they do look shiny. I was wondering if they were raw or slightly cooked. Probably raw with a dressing. Looking for persimmon ideas. Thanks.
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i’m pretty sure they were raw, thanks.
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If you let them ripen long enough, Fuyus get that hachiya consistency.
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Got influenced by @PorkyBelly. Jeremy Fox was in the house and came out later in the night to talk to folks. Highlights:
- Cocktail with passion fruit, habanero, habanada. Ton of the fruity habanero flavor without overwhelming heat thanks to the habnadas
- Sweetbreads were fried well
- Gnocchi was delicious
- Sirloin cap was cooked well, but the nature of the cut is a bit more chewy
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I can’t imagine Chef Fox isn’t going to replace himself as chef at some point. Recommend getting getting in because they really are on point at the moment. I sat at the bar and had a great time caramelized white chocolate macadamia nuts and double shucked peas. gnocchi, pear and cheddar. Not shown - lamb Sharma bar special. Some fun by the glass wine pairings as well.
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I agree - the place is wonderful right now, great food, service, and re-invigorated wine program by the new somm, Jenna Isaacs.
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They deliver through UberEats now. Even to DTLA.
Fox still Sergio-ing? No one else listed on their web site.
Yes, he’s been posting specials for Rustic Canyon on his instagram pretty consistently. Some of them are bar only, it sounds like he’s been making some small batches of recipes for an upcoming book on meat to complement his vegetable book. Except this Wednesday when he’ll be at Pasjoli doing a collab.
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We enjoyed Chef Jeremy Fox’s food for the first time 15+ years ago at Ubuntu in Napa. We still talk about some of the dishes from this unique vegetarian restaurant. Finally we had the chance to also dine at one of his LA restaurants, Rustic Canyon https://rusticcanyonrestaurant.com/ and not surprising the vegetable dishes, like beet & berries or beet & apricot & burrata, were highlights. But the restaurant also didn’t disappoint on the sirloin cap dish. Overall a great night with a really good cocktail list.
Marinated olives
Beets & berries, Anson Mills kasha, quinoa, “raspberry” radish, pistachio
Regier Farms nectarines, “itachi” cucumbers, Drake’s feta, dried olives, oregano
“Badger flame” beets, “blenheim” apricots, burrata, chili honey, walnut
Farmers cheese gnocchi, Tutti Frutti favas, peas, wild ramp
Prime Brandt sirloin cap, Harry’s Berries “romano” beans, escargot butter
Coconut rice pudding, murray farms blueberry compote, vanilla, violet
Masumoto “rose diamond” nectarine hand pie, whipped creme fraiche
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got @attran99’fluenced.
sergio is still at the helm and like the title says it’s still as solid as ever. and it being stone fruit season made it that much better. love how the menu changes everyday, truly farm(ers market) to table.
service was great and the pacing was perfect.
@dvlpmnt review forthcoming?
peach calpico
tutti frutti heirloom tomatoes, burrata, fresh herbs, & ‘tellicherry’ black pepper
‘polar magic’ white nectarines, ‘itachi’ cucumbers, drake’s feta, dried olive, & oregano
sourdough spaghetti alla puttanesca, her produce long beans, & cantabrian anchovy
crispy weiser farms ‘carla rosa’ potatoes with truffled cheese fonduta
heritage pork chop scallopine, regier farms ‘june lady’ peaches, & salsa verde
masumoto ‘rose diamond’ nectarine hand pie with whipped crème fraîche
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What was the sourdough spaghetti like? New concept to me.
a bit denser with a pleasant chewiness. i didn’t detect much tang if any.
The sourdough pasta predates the chef change as I recall. For me it tastes more like fresh Chinese wheat noodles than Italian pasta.
What did you think about the truffled cheese fonduta? We had it a while back with gnocchi and it was horrid. Jen Harris did include the same dish in her favorite dishes of the week, so maybe it’s just me. 
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haven’t tried it with the gnocchi, but i thought it was very good with the crispy potatoes.
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omg I need those taters so badly in my life. dayum
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