Our goal is to create food that restores, replenishes, and revives.
Ruxbin is a small 32 seat bistro tucked away in the Noble Square neighborhood of Chicago. Thoughtfully designed by Davide Nanni, the warm and ambient space provides an inviting respite and creates the quintessential canvas for our food. Ruxbin is and continues to be the dream project of myself, my wife Jennifer, and my sister Vicki. It’s a personal affair that we hold close to our hearts, working together with those that we love. Viewed as our little engine that can, every effort is placed to create a progressive and inventive menu in a tiny kitchen rooted in French technique. All of our cultural influences are celebrated while remaining classically American. Each night our goal is to share a composed menu that is stripped of pretension, consciously affordable, carefully curated, and most importantly, fun. We hope you agree.
–Edward Kim, Executive Chef & Owner
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. Edward 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.
Our Sous Chef
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.
We'd love for you to dine with us. Walk-ins are welcome. Reservations up to 30 days in advance.Book a Table
Dine With Us
851 N Ashland Ave
Chicago, IL 60622
M 6:00 – 10:00 PM
Th 6:00 - 10:00 PM
F-Su 5:30 - 10:00 PM
You are welcome to bring one 750 ml bottle of wine, beer, or sake per 2 people. *Hard liquor is not permitted.*