I drink a lot of wine, I mean A LOT. A friend of mine gave me a bottle of 2001 Robert Sinskey Vandal Vineyard Pinot Noir and I stashed it away not thinking much of it. For some reason, I didn't have a high opinion of Robert Sinskey Vineyards (RSV), not that I ever had any of their wines. As I read the label, I learned that RSV is an organic wine made via sustainable agricultural practices. So I went to their site and learned about the committment to sustainable farming and that it is one of the few certified organic wines. If you know wine, you will know there are very few organic wines.
Vandal Vineyards is one of six organic vineyards at RSV. The wine is a cool climate Pinot made from the Pommard Clone. The 2001 I had is very Burgundian in style. It is medium ruby red in color. Dark cherry fruits on the palate, very clean, good minerality and earth. A very balanced Pinot, not what you would expect from Napa. Oh and it is organic. It ain't cheap, but it is very well made. Go give it a try.
There just ain't many real good restaurants west of the 405. Rustic Canyon reminds me of a neighborhood-version of Tom Colicchio's Craft and now I go every other week. Clean presentation with a focus on fresh ingredients. The menu changes every month, but the stalwarts like the Moroccan Salad and Roasted Chicken stick around. The problem is you can't get a reservation for weeks in the small, former Chinese restaurant on Wilshire. The wine by the glass list is solid, but I wish it would change up a little more often. They keep the 3 large community tables open for walk-ins, so give it a try.
I love dining in NYC, and I really love Danny Meyer restaurants. Danny's new book is an autobiographical story on how he grew his empire, but it also weaves in business and management lessons. Most of the nuggets can be applied to any business. This is a fun read for anyone in business and/or into dining.