I went to Ruxbin twice in 2011 soon after the restaurant opened. Both visits were within a month of each other, and the food was exquisite. I still remember exactly what I ate. That’s why its absolutely puzzling that it took me almost a year and a half to return for my third visit. Saturday night’s dinner with my husband reminded me why the contemporary American restaurant deserved it’s place on lists like “The Best New Restaurants in America in 2011″ by Bon Appetit Magazine, as well as GQ Magazine’s 2012 “Ten Best New Restaurants in America”.
There are things you should know about Ruxbin: the restaurant is tiny; no reservations are accepted; its BYOB; and the menu changes seasonally. Its nice knowing that each visit to the restaurant could bring a new and different list of fabulous menu offerings. But it’s also sad when you’re like me, still dreaming about Chef Edward Kim’s empanadas from 2011.
We started with the Apple & Plum Salad: Baby Arugula, Shaved Celery, Almonds, Manchego & Walnut-Sherry Vinaigrette. The dressing was light and paired well with the sweet fruits.
The Tuna appetizer with horseradish, zucchini, miso-carrot puree, citrus vinaigrette, was so fresh and tangy. All the flavors together were incredible, while being light enough to not steal the show from the diced raw tuna.
The Garlic Fries with Chipotle Aioli are hand cut and addicting. I think the picture speaks for itself.
For the entrees, my husband ordered the Beef & Broccoli, which was prepared with rice tots and miso butter. The hanger steak was incredibly tender and tasted like it had been marinating for days. My husband touted this dish to be one of the best he’s ever had.
The Wild Salmon that I ordered came with grilled spring onions, Yukon Gold potatoes, haricots verts, in a vegetable broth. The fish was prepared medium rare, with this amazing crispy edge, and then topped with a dollop of Greek yogurt. The potatoes were also delicious, with extra crispy pieces throughout.
The dessert was off the charts! There was no question I was picking the Pretzel & Beer, which was pretzel doughnut holes filled with chocolate custardy-mousse, and then served with beer-milk sorbet with crushed pretzel sprinkled all around. The warm filling that came oozing out of the doughnut holes was the best surprise ever.