The Rustic is taking its farm-fresh, homestyle cooking to a whole new level, ramping up its menu with several irresistible additions. I had the pleasure of trying a few of the new menu items and I can safely say that they only compliment the already solid menu of Southern classics.
First, I want to get right into how good the Nashville Hot Chicken grilled cheese is (Hot Chicken and Cheese). Even the name sounds delicious…you have to admit. Thick-cut Texas toast holds layers of american cheese and fried chicken. But not just any fried chicken. It’s soaked in Frank’s Red Hot and buttermilk, breaded with cayenne and other secret spices, and served with tangy dill pickles. The spice isn’t overwhelming and is more of a smokey heat, rather than a salty hot (like hot sauce). If you’re still reading and haven’t sped over The Rustic to get one for yourself, just know it’s only available for lunch (something I hope changes very soon). Pro-tip: Ask for a side of ranch for dipping.
The other dish we tried was affectionately called the “Drunk Chick” – named after something I’m sure The Rustic has a lot of experience with. They take a game hen, place it on top of a beer can filled with (beer) spices and other flavorings, roast it, and serve with a jalapeño spoon bread. While the “chick” cooks, the beer and juices reduce into the most delicious sauce that is then poured over the chick. The hen is lifted off the can tableside for a touch of added flare. The jalapeño spoon bread just tasted like good-ole-home-cookin’. Perfectly moist, slightly sweet, with a touch of spiciness from the pepper.
Lastly, the Tacos for Two are a show stopper. You have a choice of two (minimum) different kinds of protein: Brisket, Sweet Potato Picadilla, Carnitas, or Chicken Tinga (we chose Chicken Tinga and Brisket). The meat was brought out on a large platter with salsa, onion, cilantro, and the most delicious corn tortillas. I’m serious – they were amazing tortillas. These made-daily tortillas are perfectly crisp along the edges, while soft and tender in the center. As silly as it may sound, I enjoyed the interactive experience of building my own tacos from a platter of amazing ingredients. My personal favorite of the two was the Chicken Tinga that is soaked in a spicy beer mixture for hours with tomatillos and oregano.
Full new menu items below:
* Wild Gulf Shrimp Cocktail – Spicy chile de árbol, avocado, cucumber, jicama, jalapeno and cilantro, served with salty crackers.
* The Drunk Chick – Beer can game hen, jalapeño spoon bread and chile-lime butter.
* Brisket Quesadilla – Flour tortilla stuffed with smoked brisket, Mexican cheese blend and pico de gallo, served with chunky avocado salad.
* Veggie Burger – Crispy chickpea quinoa on a whole wheat bun, garnished with mustard, mayo, lettuce, pickle and tomato; served with smoked salt chips.
* Daily Catch – Wood-grilled fresh gulf fish served with white hominy.
* Hot Chicken & Cheese – Nashville-style spicy fried chicken, dill pickles, mayo and melted American cheese on griddled Texas toast.
* Jalapeño Spoon Bread – Cornmeal, pickled jalapeño, sharp white cheddar and creamed corn.
* Joe Leo Tacos with Bacon Fat Tortillas – Brisket (hard-wood smoked with ancho chile and brown sugar); Sweet Potato Picadillo (cumin, hot paprika, pumpkin seeds and roasted poblanos); Chicken Tinga (tomatillo, fresh oregano and chipotle); Carnitas (slow-cooked pork shoulder with orange peel, garlic and chile de árbol).
Along with the new food items, The Rustic is adding a refreshing, summertime-inspired cocktail to the mix:
The Rustic proudly sources its fresh, authentic Texas ingredients from several local farmers and businesses, including the following:
* Rudolph’s (Dallas)
* Empire Bakery (Dallas)
* Eagle Mountain Cheese (Granbury)
* Broken Arrow Ranch (Ingram)
* Little Texas (Dallas)
* La Mexicana (Duncanville)
* Dallas Mozzarella Co. (Dallas)
* Sides Pea Farm (Canton)
* Young’s Greenhouse (Wichita Falls)
* Homestead Gristmill (Waco)