Ruxbin is a hot restaurant that is blowing up in Chicago. They don’t take reservation so there is a line outside the restaurant that forms thirty minutes before it opens.
Ruxbin is located in an odd area of town for such a popular joint. When you walk there from the L, you see taco joints one after another. Walk past Ruxbin, and you’ll find guys hanging outside of the liquor store looking like they’ve been drinking all day already.
The walls of the restaurant are lined with different culinary books.
The ceilings are lined with papers that appear from cookbooks as well.
That liquor store around the corner I was talking about? Well, Ruxbin is a BYOB place. While everyone else was bringing wine, we brought some of Goose Island’s finest, 312.
Popcorn with seaweed seasoning.
Calamari. Chicken & Pork Farce, Potato Confit, Korean Chili, Peanuts, Pickled Fennel, and Pea Tendrils.
Pork Belly Salad. Jicama, Grapefruit, Arugula, Cornbread, Danablue Cheese, and Citrus Vinaigrette.
Bucatini & Clams. “Ja Jang Myun”, Chinese Sausage, Fine Herbs, Fermented Black Bean and White Wine.
Sable. Maple & Soy with Barley, Pickled Vegetables and Black Tea Broth.
Panna Cotta. Lychee and Toasted Coconut.
This might be the coolest thing in the restaurant. The door is a half cylinder that rotates around you when you want to get in and out of the restroom.
I normally prefer low key restaurants, places that are dives, hole-in-the-wall type places. There’s so little fuss with these places, letting me be my classless self, who sometimes dresses like a hobo according to my wife. I do admit there is a threshold to how good the food normally gets without the ambiance of fine dining. The food at Ruxbin is exceptional but without a hint of pretension that often comes with nicer restaurants. I love that.