In honor of Rustic Canyon‘s 10th Anniversary, I interviewed founder Josh Loeb and executive chef Jeremy fox, reminding me to revisit a Santa Monica restaurant that may be at the height of its powers. Fox, Chef de Cuisine Brittany Cassidy, and their crew update the menu constantly based on what they find at the farmers market and what’s inspiring them at the moment. I enjoyed several plates that straddled the line between rustic and refined.

My favorite meat-centric plate involved a 16 oz. Bone-In Pork Chop ($42) with a classic combination of applesauce, sauerkraut, and mustard that tempered the richness of the rosy, fat-rimmed pork. The tart sauerkraut and sweet apple sauce were both of course made in-house, and rosy slices (and prized ribs) appeared in a savory puddle of pork jus. This plate reminded me of a dream meal during Oktoberfest, but with considerably less travel time.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.