Once hidden in an El Paseo courtyard, Cuistot is now easy to find. In late 2003 chef-owner Bernard Dervieux opened his new restaurant in a big, bright, airy reproduction of a rustic French farmhouse on El Paseo's west end. The menu lists rabbit bourguignon with mushrooms and pancetta, along with such signature dishes as skillet-roasted veal chop with mushrooms and roasted garlic, fresh Dover sole with hazelnut-lemon sauce, and handmade vegetable ravioli with white truffle oil.
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