Just dropped off 4 more of these stools at @ruxbinchicago . Being one of the builders of the original space, I am flattered to have so much work in the remodel by @studio6f #bespoke #chicago #ruxbin #interiordesign #interior #furniture #furnituredesign
Cute little shelving unit for @ruxbinchicago and there slick remodel by @studio6f #furniture #furnituredesign #interior #interiordesign #ruxbin #chicago #bespoke
Located in-between Wicker Park and West Town, Ruxbin is a 32-seat BYOB American Bistro with a steam-punk decor. In the kitchen, Chef Edward Kim is using french techniques to create delicious food with subtle Asian influences. Chef Kim trained under Thomas Keller in his NY institution, Per Se. In 2011 Ruxbin was named one of the Top 10 Best New Restaurants in the country.
Now that you know a little about what Ruxbin is, let's look at some delicious food!
Every time I've been here I've had the Garlic Fries with Chipotle Aioli. The fries are thin and crispy, just like I like them, but the fresh garlic flavor and aroma is what makes these amazing! Oh and that aioli is creamy with a mild heat, a great accompaniment to those fries.
Next we had the Crudo of the Day - today was Salmon Tartare. I only had a small bite of this, but it was light and fresh.
Last up for the appetizers was Pork Belly with Cornbread, Jicama, Grapefruit and Citrus Vinaigrette. The pork belly was deliciously fatty without being too greasy. However, while each individual bite of this dish was enjoyable, it never came together as a complete dish for me.
Now onto the entrees! I had to go with the Hanger Steak with Heirloom Potatoes, Broccolini, Caramelized Bacon and Chimichurri. This is a complete dish from start to finish! The broccolini is fresh, tender, and has a slightly spicy sauce providing a nice little kick. The heirloom potato salad has bits of caramelized bacon and just the right bit of creaminess. However, the steak...oh the steak! Cooked to a perfect medium rare, the meat has an amazing marinade and is topped with an herbaceous chimichurri. But like I said, this is a complete dish that is better than the sum of its parts. Some of the best bites on the plate were when I got a little bit of everything.
Everyone at the table ordered a different entree and every plate went back to the kitchen empty.
Agnolotti. Squash, Onsen Egg, House Ricotta, Green Lentils, Market Vegetables, Pear, Orange Marmalade, Pistou.
Bourride. White Fish, Shrimp, Clams, White Beans, Fennel, Sake, Sun Dried Tomatoes, Fines Herbes, Lemon Aioli.
Pork Loin. Grilled Peaches, Chickpea Puree, Apple Cider Jus, Crispy Hominy, Coffee Chili Salt.
Rocky Road. Brownies, Smoked Cherries, Whisky Ice Cream, Almonds, Marshmallow Fluff, Cotton Candy, Creme Fraiche Caramel. This was my favorite of the desserts. The textures and flavors all came together to create an balanced and playful dish.
Corn Pop Panna Cotta. Strawberries, Rhubarb, Mixed Nut Granola, Shortbread Cookies, Black Sesame & Banana Milk. I didn't love this dessert as much but it was still very good.
Rooftop Strawberries and Frozen Grapes. Balsamic. This was just a small bite brought out at the end of the meal. The strawberries were grown on their rooftop garden!
So to sum up Ruxbin: BYOB serving great seasonal food! No reservations (except for sunday) so get here before 6:15. Enjoy!
