NY Times 36 Hours in Chicago
NY Times January 1st, 2014
Ruxbin in Noble Square is an unpretentious neighborhood B.Y.O.B. restaurant serving surprisingly elegant dishes. With just 32 seats and a steampunk aesthetic, Ruxbin belongs to Edward Kim, a Chicago-born, Cordon Bleu-trained Korean-American chef who worked under Thomas Keller at Per Se
Chef Edward Kim Takes us on a Culinary Tour of Thailand
Plate Magazine April 28, 2016
Edward Kim of Chicago’s Mott Street and Ruxbin recently took a trip with his wife, Jen, to Thailand and Japan–for a wedding, and the kind of eating research most of us just dream of. Here is his diary from his trip:
Review, Ruxbin, now with a tasting menu is better than ever
Chicago Tribune by Kevin Pang December 4, 2015
I have to open the conversation about Ruxbin by talking about a newer restaurant, Parachute. Like Ruxbin, it's helmed by a chef of Korean descent who is proficient in classical French techniques, whose last name is Kim, and who uses Korean ingredients as points of inspiration but then takes dishes in imaginative ways not bound by geopolitical borders. That restaurant shot out of the gate as a critics' darling and sustained itself by word-of-mouth, and those who brazenly walked in on weekends endured hourlong-plus waits. To top that, the editors at Bon Appetit flew in and declared it one of America's best new restaurants. Dream street.
Ruxbin Introduces Communal Tasting Menu
Zagat by Sarah Freeman December 2, 2015
The community of a family style meal meets the refinement of a prix fixe meal, with all of the flavors and creativity of both. This is the idea behind Ruxbin’s new communal tasting menu format. The contemporary American restaurant, praised for its French execution, is ditching tradition for a menu that allows chef and owner Edward Kim to “go back to the roots of what it means to commune and dine.” Presenting dishes like jackfruit carnitas with smoked tomato and chickpea pierogi in a sour rye broth, it’s difficult to call Ruxbin anything less than revolutionary. Even half a decade in.
Episode 31: Korean Food Is the New Hotness
Bon Appetit Magazine October 14, 2015
Contrary to popular belief, today’s podcast guests—Beverly Kim of Parachute (our #5 Best New Restaurant in America in 2015) and Edward Kim of Mott Street and Ruxbin (our #5 Best New Restaurant in America in 2011)—are not related.
But both chefs are turning out some of the most creative, rule-bending Korean food in Chicago right now. They recently sat down with editor in chief Adam Rapoport and deputy editor Andrew Knowlton at this year’s Chicago Gourmet to talk about why modern Asian food is currently having a moment.
Bringing Socrates into the Kitchen
Lucky Rice September 3, 2015
Chicagoan Chef Edward Kim’s career has boomeranged through culinary school in Los Angeles, stints at Per Se and in Seoul, and now back to the Windy City where his debut venture, Ruxbin, was named one of the year’s best new restaurants by GQ, Bon Appétit, and Time Out Chicago.
Sam Faye Reviews Ruxbin for “The Infatuation”
The Infatuation July 21, 2015
Ruxbin is still one of the best dining experiences around. The quiet, tiny shoebox of a restaurant is Perfect For Date Night, and also cool parents who always complain it’s too loud during a meal.
Andrew Zimmern Presents My Hometown: Edward Kim’s Chicago
AndrewZimern.com June 25, 2015
Chef Edward Kim shares his top picks for Chicago, from the best croissants and Italian beefs in town to his favorite al fresco dining.
Edward Kim Is A Culinary Jazzman
Nicole Schnitzler for Food Republic June 22, 2015
Regardless of the dish, there’s a good chance that even the most experienced Ruxbin diner will be surprised. “For every jazz standard, the musician playing it puts their own riff on it, and these menu items are similar to those jazz standards,” Kim says.
Edward Kim on Ruxbin’s First Five Years
Eater Jun 17, 2015
Eater contributor Brett Hickman featured an exclusive interview with Chef Kim about Ruxbin’s 5-year anniversary. Chef Kim discusses mistakes made, lessons learned, and what the future holds for he and his team.
The Best Food in Thailand, According to a Chef
Afar June 5, 2015
Chef Edward Kim and his wife, Jen, just ate their way across Thailand doing extensive menu research. Here, he shares the most memorable dishes he had eating some of the best food in Thailand.
Plate Magazine’s 30 Chefs to Watch: Chef Edward Kim
Plate Magazine October 22, 2014
A few weeks ago, I renewed the lease on my Chicago apartment. I couldn’t bear to leave it—but not for its proximity to the train, original molding or stellar management. I re-signed because I can walk to Edward Kim’s restaurants, Ruxbin and Mott Street, in 10 minutes flat. Weeknight or weekend, solo or en masse, reservation or walk-in.
Ruxbin Offering Guinea Fowl with DIY Course
Chicago Tribune September 23, 2014
Ruxbin (851 N. Ashland Ave., 312-624-8509) is offering a novel twist to traditional “peking duck style” and Thanksgiving-flavored service this fall. Instead of duck or turkey, chef Edward Kim will prepare whole guinea fowl in two distinct Asian and American-influenced courses. “I wanted to do something that was a whole animal ’cause I feel there’s something very celebratory about that, and it was a bird that I wasn’t super familiar with and my cooks (weren’t either), so it was exciting for us to play with,”
Tasting Panel asks, Who’s Serving What: Unique Carbonated Beverages
The Tasting Panel August 2014
At Ruxbin in Chicago, guests can enjoy a rotating selection of seasonal housemade dry sodas from Beverage Director Nate Chung, including the Maraschino Black Cherry with black cherries, almond extract, vanilla bean, Luxardo, and Angostura bitters or the Passion Fruit Basil with passion fruit, basil, and coconut palm sugar. The restaurant is BYOB so guests can add their spirit of choice for an alcoholic alternative.