Special/Signature Issues » The State of the Plate

Best Menu: CafAc Rustica


We love the surprises that spring from chef and owner Andy Howell's culinary imagination. Just when we think we know every schnitzel in the Rustica playbook, he throws in a Portuguese seafood stew with chorizo, or a heartwarming Scottish tweed kettle of salmon and rutabaga. Even the simpler meals demand attention: Big strip steaks arrive sizzling hot in skillets, slathered in blue cheese-shallot butter. And when Howell's trademark wry humor makes it onto the menu page, our experience is all the richer.

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