Rustic Canyon adopted most of the familiar pivots—meal kits, to-go drinks and virtual wine tastings among them. Yet, from the outset, employee and customer health was the focus. The restaurant developed a playbook of safe operating practices based on guidelines from the CDC and global organizations, which was made available to other restaurants and to customers. Managers spent time on vaccine education, helping employees navigate the system and even had computer stations in the restaurant monitoring appointment availability.
Two new hires are working to bring the wine program—already one of the area’s best—to an even better place: General Manager Brian Phu, who is also a certified sommelier, and floor Sommelier Kathryn Spencer.
“I feel an obligation to our staff now more than ever,” says Executive Chef Andy Doubrava. “One team, one dream. I love this place.”