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19 Best Restaurants in Chicago

Which is the real charm of eating here now: You can build an entire weekend out of cheap eats, you can go full tilt, or you can do a little of each—like we did with our hit list of where to go right now.

The Hot List for April 2017

10 places everyone's talking about and dining at (in order of heat)! Coming in at #5 is Ruxbin. This Noble Square fave kept its name but revamped its room and went to a seasonal prix fixe menu.

Food & Drink: The Guide

Enjoy Chicago's best restaurants sorted alphabetically.

It had just celebrated its sixth anniversary, but Ruxbin was already feeling the dreaded seven-year itch. "We need to evolve and change in order to survive," says Chef Edward Kim, who, along his wife, Jennifer, and sister, Vicki, is behind the lauded restaurant,

The Comprehensive Guide to New Year’s Eve 2016 in Chicago, Mapped

Many of Chicago's restaurants and bars will be ringing in 2017 with lavish prix fixe menus and blowout bashes that will surely beat sitting at home and watching Carson Daly.

Chef Edward Kim Takes us on a Culinary Tour of Thailand

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

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

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

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

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”

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

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

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 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

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

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

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

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.

NY Times 36 Hours in Chicago

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.

Reservations

Reservations are accepted up to 30 days in advance.

Please note that Ruxbin requires a 24 hour notice when canceling a reservation to avoid a $45 fee per guest.

For Chef's Table Menu Reservations and private events please email us at events@ruxbinchicago.com.

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