Debbie L.
• 08/04/24
Food was delicious!
The Rustic
4.7 x (17) • 1.2 mi • Americana contemporánea • Italiana • Pizza • Bebidas alcohólicas • Información
x Disponible en 17 min
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Domingo
3:00 p. m. - 10:00 p. m. • Dinner Menu
11:00 a. m. - 4:00 p. m. • Brunch Menu
11:00 a. m. - 10:00 p. m. • Beverage Menu
11:00 a. m. - 10:00 p. m. • Wine
Lunes - Jueves
4:00 p. m. - 10:00 p. m. • Dinner Menu
4:00 p. m. - 10:00 p. m. • Beverage Menu
4:00 p. m. - 10:00 p. m. • Wine
Viernes - Sábado
3:00 p. m. - 11:00 p. m. • Dinner Menu
11:00 a. m. - 4:00 p. m. • Brunch Menu
11:00 a. m. - 11:00 p. m. • Beverage Menu
11:00 a. m. - 11:00 p. m. • Wine
Sparkling
- Bonnamy Cremant de Loire$44.00GRAPE: Chenin Blanc 65% / Chardonnay 20% / Cabernet Franc 15%TASTING: Quartzy and bright nose, redolent with fresh apple skin and crushed sweetart aromas. Golden apricot, honeycomb, and waxiness. Zippy and energetic on the palate with a long chalky citrus finish, the maritime proximity and limestone soils really shine through in the very pure, minerally wine.
- I Suoli Piripicchio Rosé Sparkling$60.00GRAPE: 100% Nerello MascaleseTASTING: Delicious! Cloudy, unfined and unfiltered. Not funky. MORE: This rosé sparkling wine is made entirely of Nerello Mascalese, from vines that are between 40 and 100 years old, grown at between 650 and 750 meters (roughly 2,100 and 2,500 feet) in elevation. The soils are volcanic, as they are everywhere on Etna, formed from lava flows of different periods that have weathered with time. The wine is made by a very unusual winemaking method called the ‘Metodo Scacchi,’ which starts with the production of a rosé still wine: fruit is picked in early October; the grapes are pressed, with a few hours of maceration in the press to pick up a little pink color, then allowed to start fermenting using their own yeasts. Once the base wine is made, it ages in tank and used barriques until the following fall, when it is blended with a little unfermented juice from the new harvest.
- Maison Bonnard Bugey Montagnieu$72.00GRAPE: %95 Chardonnay, %5 AltesseTASTING: Very unique one! Nutty boy with bitter almond and lemon peel notes, I love that combo. . It’s not necessarily a fruity sparkling, but stone fruit and sweet citrus are present. Well balanced. Slightly briochy with fine bubbles. Great replacement for champagne.MORE:Maison Bonnard produces a range of exceptional still and sparkling wines from the Bugey, a wild alpine region nestled between Lyon and the Alps. Their 16 hectares of organic vineyards are concentrated in the hamlet of Crept, with an inspiring view over the surrounding landscape. The heart of the domaine is a single 11-hectare vineyard that wraps around the hillside, where the local varieties Mondeuse, Altesse, Chardonnay, and Jacquère are planted at an incredibly steep 40 to 70% slope. This vineyard is supplemented with a few smaller vineyards of Chardonnay cultivated lower in the village or on the surrounding hillsides.
- Accadia Marche Bianco Frizzante$58.00GRAPE: A blend of native white and red varieties from old vines – Montepulciano, Trebbiano Toscano, Verdicchio, Sangiovese, and Malvasia Lunga.TASTING: Fresh, high minerality, light and crisp. Slightly floral. High minerality is the real point of this wine. Chalky and salty in a nice way. Unfiltered and slightly cloudy. Would be great with oysters, anchovies, and raw fish. Accadia is a small producer located on the left bank of the river Esino in Le Marche. Winemaker Angelo Accadia makes rich, fragrant, and sturdy wines full of personality. First fermentation in steel at controlled temperature; bottled with residual sugar. Second natural fermentation in the bottle.
- Champ Divin Cremant Rose$88.00GRAPE: Pinot NoirTASTING: Red currants, raspberry, and red cherry on the nose. Fresh and bright on the palate with juicy/taut red berry fruit, refreshing acidity, and creamy mousse, drying on the finish with a hint of saline.Champ Divin translates to “divine field”. Fabrice and Valerie Closset-Gaziaux both have educational backgrounds in agronomy and earth sciences. After having spent extensive time working to develop sustainable farming practices in Africa and then helping growers in the Loire develop organic and naturally balanced vineyards for 8 years, they decided (in 2008) to procure vineyards in South-Revermont, in the “premier plateau” of Jura.
- COS Spumante Metodo Classico$130.00GRAPE: FrapattoTASTING: Such a unique sparkling addition on the list! Absolutely love this one. Made with a thin skin red grape, fermented in aphora, and refermented with fresh must without any sugar or yeast. The result is like a waxy, elegant, aged vintage champagne, the color is like rose’ish’ bit more copper. MORE: Giusto Occhipinti of COS is a benchmark producer in the Vittoria appellation of Sicily, and certainly one of the most important and influential producers in all of Sicily if not Italy as a whole. The winery was founded in 1980 by three friends, Giambattista Cilia, Giusto Occhipinti, and Cirino Strano. The initials of their last names form the winery’s name.
- Tarlant Champagne 375 Ml$73.00GRAPE: Chardonnay/Pinot Noir/Pinot Meunier equal partsTASTING: The nose shows light buttercream with some minerality. The palate has good acid with moderate citrus and tropical fruits.These 12th generation vignerons buck the trends of the Marne, where Pinot Meunier dominates. Instead, the Tarlants have planted half of their 13 hectares to Pinot Noir, and just under a third to Chardonnay.Tarlant père, Jean-Mary, made waves in Champagne in the ‘70s by producing some of the region’s first Brut Nature wines, with no added dosage; the aim here is to allow the purity of the fruit to beam through the glass, without any manipulations.
- Cristophe Mignon Champagne$160.00GRAPE: Pinot MeunierTASTING: Beautiful, expressive nose of red fruits and faint floral aromas. Rich on the palate with balanced acidity, taut minerality, and a super dry finish. ZERO dosageMeunier specialist Christophe Mignon comes from a long line of farmers in the hamlet of Le-Mesnil-le-Huttier. Mignon’s unique approach to viticulture, referred to by us as the Mignon Method, combines natural practices including biodynamics, phytotherapy, homeopathy and geobiology
- Veuve Fourny Champagne$145.00GRAPE: ChardonnayTASTING: It is extra brut which means it is drier than brut with a laser focus. Citrus zest, mint, peach, apple, and subtle white flower. This is grower champagne which means the winemaker also grows the grapes.Their old Chardonnay vines suck up the chalky essence of the premier cru slopes of Vertus, and their winemaking is all about preserving the magic of their terroir without artifice. They refuse to inoculate, add no sulfur throughout the vinification process, work with very low dosages, and bottle their creations unfined and unfiltered—rare feats in the world of wine, and virtually unheard of in Champagne.
- Marc Hebrart Champagne$165.00GRAPE: 65% Pinot Noir, 35% ChardonnayTASTING: Very well balanced. Little brioche, little zesty, little floral. Well-made, elegant champagne with a chalky, minerally finishJean-Paul Hébrart took over Marc Hébrart from his father in 1997. His father had been producing estate bottled wines since 1964 and joined the Club Trésors in 1985 Jean-Paul has slowly developed the estate in the last 20 years to one of the very finest grower estates in the Marne. The Hébrart wines are truly of both place and person, the kind, welcoming and generous qualities that Jean-Paul Hébrart exudes can be seen in all of his Champagnes.
- Paul Clouet Blanc de Noirs$200.00GRAPE: Pinot NoirTASTING: The soft bubbles, the almond and brioche nose, the stone fruit flavors. Fresh, elegant, and very well balanced. Showing the age very nicely as well.The Paul Clouet domaine owns six hectares spread across the region in villages like Chouilly, Cramant, Cuis, Bergères-les- Vertus, Fossy and of course Bouzy. There are only about 50,000 bottles a year that are produced by Paul Clouet and each bottle has an identity all its own. These are special wines that are hard to find. The Champagnes are ample and robust in the way wines from Bouzy are, yet they also feature a finesse and polished structure that makes them distinctly their own
- Benoit Marguet Shaman Rose$175.00GRAPE: %67 Pinot, %33 ChardonnayTASTING: It is medium-bodied with strawberry, cherry, apple, apricot, and lots of minerals. Super elegant. On the leaner side with toasty notes.Champagne Marguet is located in the village of ambonnay, which holds a wonderful 8 ha of grand crus. benoit marguet is the man behind champagne marguet, a generation of young winemakers who have revolutionized burgundy and champagne over the past decade; making their champagne with extreme biodynamic methods and giving priority to well-being.be ground to the top
Rose & Orange
- Arnot-Roberts Rose$68.00GRAPE: Touriga Nacional, with other Portuguese grapesTASTING: This reminds me more of Etna rose, less fruity and more on the herbaceous side. Minerally, elegant rose. Red fruit, thyme, and tarragon for sure. The fruit from all of these vineyard sites is hand-harvested, then lightly crushed by foot to release some color prior to pressing. Arnot-Roberts Wines is a joint project of schoolhood friends, Duncan Arnot Meyers and Nathan Lee Roberts. Since founding their winery in 2001, the duo has been one of the most progressive and revolutionary producers on the California landscape. Together with a small group of fellow trailblazers, they have led the way to help re-define the paradigm of what California wine can be and taste like
- Ray-Jane Bandol Rose$65.00GRAPE: Mouvedre blendTASTING: Classic Provence rose. Very similar to Domaine Tempier rose as far as quality, but thankfully cheaper. Pale, light, peaches, strawberries. Taste like a summer by MediterraneanFor many years, this wine has been called "the best rose' in the world" by top critics, magazines and sommeliers. It is famous, rare, and special.
- Giacamo Fenocchio Rose Nebbiolo$70.00GRAPE: %100 NebbioloTASTING: It is a very dark, grippy, winter rose from Piemonte. Very typical. Red fruit, dried herbs and leaves such as bay, hazelnuts, and a slight astringent finish. Viola.He is great winemaker. Organic and biodynamic practices.Some words by Claudio Fenocchio : For over five generations – explains Claudio Fenocchio, owner and winemaker with his brothers – our company has been producing, processing vinification and aging great wines from grapes from their own vineyards in the heart of the area of Barolo. My great-great grandfather John, the progenitor of my family, used to say: “Everybody makes wine in the same way, simply because that’s how it should be done; it is up to us to change a method, a culture. Finding new formulas can be interesting, but the more you experience new and different things, the more our wine will be unique.”
- Antonella Lombardo Rose Calabria$88.00GRAPE: %100 Nerello Mascalese TASTING: This Nerello Mascalese rosé is made by the direct press method, not as a by-product of red winemaking, so the harvest timing is for rosé. Fermented using indigenous yeasts and a ‘pied de cuve’, then aged in stainless steel and bottled in the spring following the vintage. Nerello Mascalese makes excellent pink wine. Very pale topaz pink in color, typical of the variety (rosés from Etna look just like this) ; mouthwatering aroma of red fruits, watermelon; same fruit flavors on the palate, bone dry, very long and distinctive. It would make a great dry aperitif but particularly good with food, with any number of fish dishes, roast pork, roast chickenAntonella left Calabria at the age of 18 and went to Milan to study the law, and then to practice. She eventually started taking sommelier courses, and became completely hooked on wine, which can happen to anyone; then, unlike the rest of us
- Fallen Grape Wine Co. Grenache Blanc/Riesling Orange$60.00GRAPE: %75 Grenache Blanc, %20 Riesling, %5 SemillonTASTING: Natty one. It is very well balanced. Not funky, not very grippy, good texture, a bit of waxy. The fruit it fleshy and present. Lots of tropical fruit, stone fruit, dried apricot, honeycomb and citrus peel.MORE: From the website: At Fallen Grape we work with generational farmers and winemakers to bring excellent, low-intervention wine straight from the central coast of California. From our organically farmed grapes all the way down to local bottling and packaging, we do as much of the work by hand as we can to ensure sustainability and preservation of the wine’s natural beauty.
- Salvetta Nosiola Orange$75.00GRAPE: NosiolaTASTING: 7 days of skin-maceration. Beautiful wine. Slightly floral. Stone fruit, nutmeg, cacao, ripe citrus. It is not overly grippy. Very pleasant texture for the 7 days skin contact. Slightly almondy bitter finish.MORE: The six-century old Salvetta estate is the first and oldest cellar to bottle a varietal Nosiola. Today Salvetta Nosiola is widely regarded as one of two definitive examples of this transcendent grape. If you pick up a copy of the current Slow Wine Guide, you'll see both Salvetta and Foradori named as the region's two top white wine producers (with Salvetta Nosialo winning the coveted "Top Wine/Vino Alto" award for the last 4 consecutive years).
- Damijan Kapljca Orange$140.00GRAPE: Friulano/Malvasia/ChardonnayTASTING: 60-90 days on the skin in large oak barrels. This is one of my favorite orange wine of all time. It is intense, complex, grippy ( decant it ), long finish. Very dark color because of the long skin contact. Caramel, tropical fruit, hay, spices, herbs. A lot going on. It is a versatile wine that you can even pair with steak. Please ask if they had the wine before when they order, it’s grippy and unique.Damijan Podversic started out in the family business as a negociant. But when he found a small abandoned plot in the Collio Goriziano, he ignored the common attitude that it was too difficult to work and eagerly bought it. He cleared the land, rebuilt terraces, and set to replanting it: not only does he now cultivate top-quality grapes, but his once skeptical neighbors eye his steep mountaintop vineyard with great envy.
- Vignetti Massa Timorasso Orange$85.00GRAPE: TimorassoTASTING: 2-3 days skin contact. Not very grippy. Such a classic timorasso. Giving me a bit of aged Burgundy vibes. It’s toasted nutty, cheese rindy. Perfect notes of apricot and honey. MORE: Walter Massa is the real deal: a contadino (farmer) with deep family roots in his native Colli Tortonesi who’s usually plowing his vineyards or buzzing around his cellar when someone arrives for a visit. He’ll then stop to spend hours showing around, pouring wines for, and talking with the continual waves of journalists, sommeliers, importers, buyers, and just plain fans who make their way to his village of Monleale in the southeast corner of Piemonte. Massa is universally known as the Maestro of Timorasso — he rescued it from obscurity and near-extinction and now leads a mini-renaissance of the variety in the Colli Tortonesi.
White
Red
- Calificaciones y reseñas
4.7
•17 calificaciones •
1 opiniones
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