: With a prominent front on Church Street in the 55 West building, The Rusty Spoon is an airy space with exposed-brick walls with oversize black-and-white photos of local tomatoes, pigs and other down-on-the-farm scenes---a nod to executive chef Kathleen Blake’s use of vegetables, fruits, eggs and meats grown and raised on Florida farms. (The “rusty,” we’re told, is a play on “rustic.”) Because of the freshly sourced ingredients, the menu changes often, but a few staples are always there, like the haystack---a generous pile of shoestring fries served with house-made ketchup, aïoli and barbecue sauce. Sip one of several craft cocktails and nibble on a haystack and tapenade-spiked deviled eggs (made with free-range eggs from an Ocoee farm) while you peruse the menu. Keep it casual with a grass-fed beef burger or Old Bay-spiced fish ‘n’ chips, or try one of the full plates. The “Dirty South” is a favorite, and includes Key West shrimp, local snapper and Cedar Key clams in a rich shrimp broth. For something sweet, go with the fluffy, freshly made donuts or the duck egg sabayon---rich custard served with seasonal fruit. With a full bar and sufficient wine list, The Rusty Spoon is a welcome dining option in a part of downtown that has been suffering from empty storefronts.

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