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851 N Ashland Ave , Chicago, IL 60642
Style:Edward Kim


Ruxbin website states: Ruxbin is the dream project of Ed, Jenny, and Vicki. With Ruxbin, our goal is to create food that goes back to the etymology of what a restaurant is meant to embody. The Space: Ruxbin emerges at the junction of Wicker Park and West Town. This 32-seat American Bistro hosts a steam-punk decor in a sepia-toned menagerie. Time periods and materials flair together to tout the Triple-R: Refurbished, Repurposed, and Reclaimed. Vintage and salvaged compositions furnish every surface of the dining room, creating an inviting respite. The Chef: Edward Kim, making his debut in his hometown Chicago, crafts a straight-forward yet progressive menu drawn from his culinary influences from French technique, Asian heritage, and bi-coastal gallivanting. He transforms fresh and, when possible, locally-sourced produce into thoughtful, approachable dishes. Diners can expect American comfort punctuated with Kim's Chicago-born, Le Cordon Bleu trained, Korean American palate. Ed was born and raised in the northeast suburbs of Chicago. He attended New York University with a B.A. in political science intending to become a lawyer, but found his way into the culinary program at Le Cordon Bleu in Los Angeles and into the kitchen of Thomas Keller's Per Se. He spent several years honing his craft in places as far away as Seoul, Korea to New York and Los Angeles, working every rung of the ladder from prep-cook all the way to head chef. Ruxbin does not take reservations. *Groups: Due to our limited seating capacity, we can only accommodate parties of six or less.

Menu:Recent Reviews

profile image Terrific!

I want to start by mentioning that Ruxbin now takes reservations -- I know this was a sticky point for awhile, especially since there is limited seating space and the wait times were long. Food and service were terrific, we enjoyed every aspect of our visit.

profile image Charming!

I was surprised and delighted at how small and wonderfully designed this place is! I completely love how it's decorated, and the food made it that much better. AND it's BYOB! I mean, come on! When we arrived our bottle of wine was uncorked right away, and we ordered the mushroom toast (oyster mushrooms, savory biscuit, housemade ricotta, hazelnuts, greens), the apple and plum salad (baby arugula, shaved celery, almonds, manchego & walnut-sherry vinaigrette), and the pork belly salad (jicama, grapefruit, arugula, cornbread, bleu cheese, citrus vinaigrette). All of these dishes were wonderful, but I'm always partial to pork belly! For our main courses we ordered the mint creek farm lamb (top round, parmesan cream wheat, stewed mission figs, quick-cured lemon, carmelized fennel), and the hanger steak (wrinkled long beans, candied bacon, chimichurri, creme fraiche, heirloom potatoes). I'm not usually prone to ordering steak while out to dinner, but I kept seeing this plate go out and couldn't resist. It was quite possibly one of the best meals I've had in a long time! The lamb was also delicious with the cream wheat. Our server, Renee, was very sweet and brought us a chocolate dessert on the house with BACON cotton candy. BACON! Needless to say, it was rich, yet delicious. I can't wait to go back to Ruxbin and try other dishes!

profile image Hanger Steak

We have been a few times to this small restaurant on the border of Wicker Park and West Town. The inside space has a cool design but getting a seat can be a challenge. If you visit Ruxbin and don't get the Hanger Steak, you will probably think this is just an okay place and what's the big deal? The flavor and tenderness of this low-grade steak will stand up to any steak in the city. It's a bold claim but try it for yourself. Other good items include: garlic fries, flat bread and pork loin. They have one of the coolest bathrooms in the city as well... don't get lost in there.

profile image Small but Flavorful

Did you ever bite into the smallest of berries and it explodes with massive flavor? That is Ruxbin. This 30 seat restaurant is small with huge flavors. The menu is decidedly American with cleaver international suprises. We started out with an appetizer of calamari stuffed with Chicken & Pork Forcemeat, Potato Confit, Korean Chili, Peanuts, and Pickled Fennel. Not what we expected but when we tasted it, it was what we wanted. My date had the Halibut with vegetables, kimchi and bacon. The halibut and sides were deep with flavor and perfectly cooked. I opted for the Pork Loin with crispy hominy, grilled peaches, roasted shallots and fried basil. The sweetness of the peaches and the crispiness of the basil and hominy nicely highlighted an already delicious pork. Something has to said about the décor at Ruxbin. Everything (and I do mean everything) is made from reclaimed, repurposed or recycled materials. For example: The walls are from shipping containers; The lamps are repurposed laminated wooden desk chairs; The ceiling is a beautiful mosaic of menus. Ruxbin is small and they take no reservations. On a popular night there can be a bit of a wait. However, Ruxbin is a BYOB, so your wait is a wonderful opportunity for you and your wine to catch it’s breath, before this “well worth the wait” dinner is served.

profile image Appetizers and desserts!

I have been wanting to check out Ruxbin for a while. They don't take reservations but we went over at 7 pm on a Wednesday and we didn't have to wait. Ruxbin is BYO with a 5.00 corkage fee. The space is great, if you sit on the booth side it is actually made out of seat belts. The entire space is very small but very unique and well designed. The appetizers were fantastic, pork belly salad (much more pork belly than salad) and it came with this incredible corn bread. The bite of corn bread with pork belly was amazing. The calamari was also a fantastic appetizer. The entrees we ordered were halibut and pork loin. They weren't as exicting as the appetizers so if I go back, I will probably double up on the appetizers. The panna cotta with lychee and toasted coconut was fantastic. I actually knew I was getting this dessert before I decided on anything else, and it was excellent. Overall, loved the space, loved the appetizers and dessert.