I interviewed founder Josh Loeb and executive chef Jeremy Fox to honor the 10th anniversary for Rustic Canyon. Our conversation reminded 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. They base updates on farmers market finds and what’s inspiring them at the moment. I enjoyed several plates that straddled the line between rustic and refined.

My favorite Rustic Canyon meat-centric plate involved a 16 oz. Bone-In Pork Chop ($42). A classic combination of applesauce, sauerkraut, and mustard tempered the richness of the rosy, fat-rimmed pork. The tart sauerkraut and sweet apple sauce were both of course made in-house. 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.