ABOUT

Ruxbin is an American restaurant tucked away in the Noble Square neighborhood. The Chicago Tribune calls us “the most Chicago restaurant in Chicago”. We believe that our food is a reflection of our terroir, and our terroir is made up of the local environment where our product comes from, and most importantly the different peoples and cultures that make up our city and kitchen. Every effort is placed to create a progressive and inventive menu in our tiny kitchen. Our cultural influences are celebrated while we continually evolve and define what it means to be American. Each night our goal is to share a composed menu that is stripped of pretension, carefully curated, and fun. We hope you agree.

–Edward Kim, Executive Chef & Owner

CHEF EDWARD KIM

Edward Kim crafts a straight-forward yet progressive menu drawn from his culinary influences from French technique, and Asian heritage. He transforms fresh and locally-sourced produce into thoughtful, approachable dishes. Edward was born and raised in the northeast suburbs of Chicago. He is a graduate from New York University with a B.A. in political science, and a culinary graduate of Le Cordon Bleu in Pasadena. He is the owner and Executive Chef of Ruxbin and Mott St, earning distinctions as one of the top 10 best new restaurants in the country by Bon Appetit and GQ magazine, one of Chicago’s best restaurants by Conde Nast Traveler, a James Beard semifinalist for Best Chef Great Lakes, and noted as one of Plate Magazine’s 30 Chefs to Watch

SOUS CHEF DANIEL JEFFREY

Having left a career in the futures brokerage industry, Daniel Jeffrey chose the path of cooking with the aspirations of traveling. However after finishing his studies at the Cooking and Hospitality Institute of Chicago; he set out to first put in time in the best kitchens in Chicago. Finding homes under Chef Martial Noguier, Grant Achatz, and Chris Nugent, Daniel began to hone his skills and build his repertoire. At Ruxbin, Daniel has been able to develop his own unique style of combining classic and modern techniques. Sharing the same philosophy and under the tutelage of Chef Edward Kim, Daniel has been able to blossom in his role. His dishes and influence on Ruxbin reflect a respect for the past, a vision for the future, and a passion to make food both intellectually and viscerally exciting. In line with Daniel’s holistic view with what it means to be a cook, Daniel is the lead developer of Ruxbin’s rooftop garden which is essential in bringing the best product to our guests, and educating our cooks about the produce that they use.

SOUS CHEF RYAN BELL

Ryan Bell began working in kitchens to pay for his Bachelor’s degree in philosophy from UIC. Always interested in food and cooking he quickly realized that he needed to follow his passion in cooking. Without any formal training he quickly rose through the kitchen industry through hard work and determination. Ryan started as Chef de Partie at Ruxbin in 2012 which set the foundation for his craft today. After Ruxbin, Ryan left to become Sous Chef at Atwood and later Maple & Ash. Like the prodigal son, Ryan returned to Ruxbin as our Sous Chef, excited to steer the same ship that taught him to love cooking. Ryan’s goal is to put a greater emphasis on dynamic flavors and techniques, unbound by expectations. In his own words he hopes to achieve in a single plate “the capacity to capture both the warmth of memory and the vibrant possibility of futures yet unknown. As a proud Chicagoan, Korean-American, and all around lover of all Mediterranean cuisine, we are thrilled to have Ryan’s influence on our menu.

MENU

Our menu rotates within season.

Here is a list of dishes you may see this week.

additional dishes - $12–$15/person

Diver Scallop - white asparagus, mentaiko mousse, nectarine, nasturtium, olive oil

Octopus - fermented black bean, roasted grapes, ginger vinaigrette, radish, kaiware, pickled scallion, fried chickpea

Wedge Salad boston lettuce, green goddess, nettles, pumpernickel, fines herbes

Foie Gras Torchon - charred celeriac veil, white ale cherries, savory almond granola, sourdough, cured orange, fines herbs,

cherry, coriander duck jus

Wild Gulf Shrimp - yucca, summer peppers, smoked tomato, kaffir lime, jicama

Agnolotti - english pea, thyme beurre meuniere, morels, baby carrots, rhubarb

Black Cod - aerated tofu, fava beans, green garbanzo, umeboshi

Buttermilk Quail - berkshire lardons, green tomato, canteloupe, baby corn "elotes"

Venison - nebrodini mushroom, blackberry, ramp, walnut-miso soubise

Peaches & Corn - yellow sponge cake, brown sugar streusel, roasted corn ice cream

Chocolate Trio - dark chocolate cake, milk chocolate custard, white chocolate espuma, candied cocoa nibs, stonefruit,

raspberry