Pensacola's food truck A Rustyc Spoon is a restaurant now. What to try on the new menu
The tree-filled, winding driveway to Marcus Pointe Gulf Club, away from the hustle and bustle of downtown Pensacola, now leads to two new dining concepts: A Rustyc Spoon on the Green and Common Labor.
The chicken fingers once served to the lunch crowd has been replaced with blackened Caribbean grouper sandwiches since chef Rusty Strain moved into the space. He gained a following through his food truck stationed outside Emerald Republic Brewing, before moving into the dining facility at Marcus Pointe last fall. The picturesque dining room with glass windows, white tablecloths and an open kitchen have all contributed to the space becoming a community dining hotspot. But this isn't the first time the location has had success, as it was where fine dining Restaurant IRON got its start.
Marcus Pointe manager Randy Bensley turned to Strain for his culinary vision and leadership to bring the dining space back to life for foodies and golfers alike.
“I see a nice, long relationship where Marcus Pointe Golf Club and A Rustyc Spoon will be mentioned together as an overall experience,” he said. “I have a group that plays here twice a week and they’re getting here two hours early to come have breakfast every time because that’s what (Strain) brings.”
While Strain’s "A Rustyc Spoon On the Green" offers three breakfast (7-10:30 a.m.) lunch (10:30 a.m. to 3 p.m.) and dinner (5-8 p.m.) menus on Wednesday through Saturday (Sunday through Tuesday have limited dining hours,) Strain also offers a monthly coursed fine dining menu under the name "Common Labor" that changes every month. Think black garlic herb and saffron creme mussels and espresso bourbon ribeye.
“When the sun goes down and we start moving into Common Labor, it’s a light switch,” Strain said. “You leave at 3 p.m., and come back at 5 p.m., it’s a completely different restaurant.”
The common thread across both restaurants is that each dish has a unique touch straight out of Strain’s recipe book. Even so, he invites his other chefs to create their own dishes also.
“I'm working on all cylinders. I'm helping everybody I can…. I told every single one of them (chefs) that I wanted to be the chef that I needed when I was coming up and I was looking for supervision...Everybody has a say in the food that we produce. I want them to express themselves. What sense does it make if you put everybody in a box and then you don't let them creatively grow?”
Must-try menu items from A Rustyc Spoon on the Green:
Waygu Tallow Pot Roast ($19)
What’s inside: Braised pot roast, sauteed kale vegetable medley, truffle mascarpone mash, Wagyu tallow demi, garlic chive, grated black garlic and pecorino and root vegetable hay.
Tribute Collard Green BLT Sandwich ($18)
What’s inside: Sliced heirloom tomato, mint and dill herb blend, fresh muenster, BG196 aioli, thick sliced brioche, parmesan black pepper ranch and fresh herbs.
Read A Rustyc Spoon's journey here: This Pensacola fan-favorite food truck is opening a restaurant
Signature Meatloaf Sandwich ($17)
What’s inside: Chef’s signature meatloaf, garden tomatoes, fried onion straws, caramelized onions and mushrooms, sliced garlic brioche, melted white cheddar, parmesan peppercorn aioli and concord truffle ketchup.
Caramelized Butter Seared Filet ($39)
What’s inside: Caramelized BG196 Sweet Onion Butter, six-ounce filet, kale vegetable medley, truffle mascarpone mash, Wagyu tallow demi and micro salad.
For full hours, updates and information, follow A Rustyc Spoon and Common Labor on Facebook.
This article originally appeared on Pensacola News Journal: A Rustyc Spoon opens new restaurant at Marcus Pointe Gulf Club
